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I love savory crepes! Recently, I’ve been obsessed with making crepes for fancy lunches, dinners and breakfasts! You can make a delicious crepe for any meal of the day! Of course, let’s not forget about the goodness of sweet crepes for a dessert or snack, but I’ve ventured more into the savory side because I love having crepes for a main meal!
Today I’m sharing my ultimate savory crepe recipe I’ve had yet on the blog! I just love the creaminess of this chicken and cheese filling with spinach! The chicken filling is not only so delicious, but it’s really quick to make! You can whip it all up together in one bowl, then add it to your crepes! You can get the mixture ready in no time, and easily prepare your batter!
If you want to treat yourself for a royal dinner tonight, then this chicken crepes recipe is the answer! You can certainly make these crepes on any night since you can make the filling and batter ahead of time, and cook these crepes to order!
Ready for the ultimate creamy crepes? This is the recipe for you, and I really hope you’ll give it a try! I’m sure you’re going to love it if you’re in the mood to switch up your dinner menu without having to visit a creperie! Bring it to your home tonight and have a blast making these fun and delicious crepes! Let’s get cooking!
What Cheeses Are Used in the Chicken Filling?▼
For this recipe, I’m using a combination of cream cheese, mozzarella cheese, and Parmesan cheese. Other great cheeses that would be excellent here include provolone, Pecorino Romano, Monterey Jack, cheddar (particularly white cheddar!), Gouda and ricotta! You basically want one soft creamy cheese, one pulpy, stringy cheese, and one hard cheese! Mix and match the different cheeses and let me know what worked well with you!
Can I Use Pre-Cooked Rotisserie Chicken?▼
Sure thing! For this recipe, I’ve air fried my chicken and then shredded it. You can use a store-bought rotisserie chicken or poach your chicken and then shred it - this easy chicken filling is also perfect for leftover chicken!
Can I Double or Triple This Recipe?▼
For sure! You’ll see the FULL PRINTABLE RECIPE CARD at the bottom of this post with all ingredients and their quantities! This recipe will make 2 crepes, but feel free to increase the amounts if you want more!
Tools Needed
- Food processor
- Large bowl
- Plastic wrap
- Nonstick pan
- Garlic press
- Wooden spoon
- Fish spatula
- Measuring cups
- Mixing bowl
Ingredients for Savory Crepes
For this recipe, we’ll review the ingredients needed for making the crepe batter and for the chicken filling.
For the Batter
- All purpose flour
- Egg
- Milk
- Salt
- Sugar
- Salted butter or unsalted butter, for cooking the crepes
For the Chicken Crepes Filling
- Chicken breast
- Mozzarella cheese
- Cream cheese
- Butter
- Spinach
- Garlic
- Lime juice
- Salt
- Greens, for topping
How to Make the Best Creamy Savory Crepes
For this recipe I’ll go over how to make the crepe batter and how to cook the crepes, in addition to making the chicken filling and how to add it in your crepes. If you want to save some time, you could certainly use store-bought crepes, but I think that takes the fun and joy out of the experience of enjoying freshly prepared, piping hot, satisfying crepes! It will certainly be really rewarding to make your own crepes from scratch, and if you have extra batter, you can save it to experiment with other crepe fillings. For more details on making the perfect soft and thin crepes and how to store extras, check out my Classic Crepe Batter Recipe!
Make the Batter
How to Make Batter by Hand
- Measure the flour, milk, salt, sugar and eggs in a bowl and whisk until combined. Do not overmix the batter.
- Transfer to a large bowl, cover with plastic wrap and chill for 15-30 minutes.
How to Make Batter in a Blender
- Measure the flour, milk, salt, sugar and eggs in a food processor and blend for 5-6 pulses or until combined. Do not overmix the batter.
- Transfer to a large bowl, cover with plastic wrap and chill for 15-30 minutes.
How to Make the Chicken Crepe Filling
- Use leftover rotisserie chicken or poach your chicken. With the help of two forks, pull the chicken into strands and transfer to a bowl.
- Heat butter in a pan and once hot, add the garlic. Cook for 30 seconds and then add the spinach. Add a pinch of salt and continue mixing on medium to medium high heat until the spinach wilts.
- Transfer the spinach to the same bowl as the chicken, followed by cream cheese and mozzarella. Mix well. Then add salt and pepper to taste and mix in lime juice. Set chicken filling aside until it's time to prepare the crepe.
Preparing the Crepe
- Heat a non-stick or crepe pan over medium heat and add about a teaspoon of butter. Swirl it around the pan until melted.
- Pour ¼ to ⅓ cup of batter into the center of the pan, then tilt and swirl to spread the batter into a thin, even layer. If you have a crepe spreader, it’ll make this step even easier.
- Let the crepe set until it slides easily in the pan, then carefully flip it using a crepe turner or fish spatula. Cook briefly on the other side, then flip it back once more to ensure even cooking.
- Spoon the chicken filling onto the crepe and fold it as desired — either roll it into a cigar shape by spreading the filling down the center, or fold it into a square parcel by placing the filling in the middle.
- Toss your green salad mix with your favorite dressing and serve it over or alongside the crepe. Serve right away and enjoy! 🥬🍗
Filling Variations and Garnish Ideas
- Lemon zest
- Chives
- Mushrooms
Can I Make These Crepes Ahead of Time?▼
Your crepes will be the most delicious made to order! However, what you could do is have the batter ready and/or your chicken mixture ready ahead of time, and then follow the instructions above when you’re ready to cook! Store batter and chicken mixture separately in airtight containers, or in bowls covered with plastic wrap. The chicken filling will stay fresh in the fridge for about two days, and the crepe batter will stay fresh for about 3 days.
I wouldn’t recommend you cook the crepes with filling and then store them. This is because we have our filling with chicken and cheese, and the filling will become soggy. You’re better off having the crepe batter and chicken mixture stored separately in the fridge, and cooking the crepes fresh!
Another option is to cook plain crepes and then heat them on a pan and add your filling, as described above. Cooked crepes will stay fresh in the fridge for 3-4 days.
Tips for the Perfect Savory Crepes
- Overmixing = Bad: Don’t overmix the batter, we don’t want to overwork the eggs. This will ensure the crepes stay nice and soft.
- Maintain reasonable heat: Make sure the pan is not too hot otherwise the pancakes will become too brown and crispy. A good way to test for this is when you add butter to the pan it should remain white. If it turns brown and nutty instantly, take the pan off the heat for a minute or so.
- Use a delicate hand: Crepes are delicate, use a crepe turner/fish spatula/thin spatula to turn the crepes.
Other Awesome Chicken Recipes!
- Open-Faced BBQ Chicken Grilled Cheese Sandwich: This open-faced sandwich sure makes a grilled cheese fun! We’ve got barbecue chicken (if you’ve got extra chicken you can use leftovers here too!) with cheddar cheese, first grilled on a grill pan then finished off in the oven. Top with green onions!
- Classic Chicken Parmesan with Spaghetti Marinara:Nothing beats a classic Chicken Parmesan! This is the authentic recipe with my take on it! Perfectly crispy Panko-crusted chicken breast paired with a quick Classic Marinara Sauce and spaghetti, topped with mozzarella cheese, Parmesan cheese, and sour cream! Bring the restaurant favorite to your home! You could also bake your chicken Parmesan or air fry it!
- Hot & Spicy Cajun Chicken Spaghetti:An awesome weeknight pasta dinner! Cook some chicken breast seasoned with homemade Cajun spice, paired with a spicy tomato sauce! You can get this on the table in 30 minutes or less!
- Crispy & Cheesy Chicken Quesadilla:Barbecue chicken really shines here in this amazing quesadilla! A saucy filling with red and green peppers, and the tortilla is perfectly pan fried to get it a crisp golden brown!
- Guacamole and Chicken Bruschetta:An exciting fusion bruschetta recipe! We’ve got an Easy Homemade Guacamole topped with shredded chicken and cheddar cheese, grilled to perfection then baked in the oven! We finish this off with chopped tomatoes, onions and cilantro!
- Pesto Pasta with Grilled Chicken & Peas:A creamy and delicious weeknight dinner! We’ve got Classic Basil Pesto Sauce, grilled chicken breast, and peas! This vibrant green dish is not only absolutely stunning to look at but quick to make and super healthy!
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!
Recipe by Anadi Misra
Make creamy chicken crepes at home with this quick and easy savory recipe. Perfect for hot breakfasts, featuring a simple blender crepe batter that delivers delicious results every time.
Stovetop
4.7 · 6 ratings
15 min
Prep
15 min
Cook
20 min
Rest
50 min
Total
6
crepes
hard
Level
Ingredients
Ingredients
Tap any quantity to scale
For the crepe batter
- (125 g) all purpose flourShop →
- (240 ml) milk
- eggs · make your own
- (1 g) saltShop →
- (25 g) sugarShop →
- butter(for cooking)
For the chicken filling
To serve
- green salad(to serve)
Instructions
For the crepe batter
- 1
Measure the flour, milk, salt, sugar and eggs in a food processor and blend for 5-6 pulses or until combined. Do not overmix the batter.
Measure the flour, milk, salt, sugar and eggs in a food processor and blend for 5-6 pulses or until combined. Do not overmix the batter.
- 2
Transfer to a large bowl, cover with plastic wrap and chill for 15-30 minutes.
Transfer to a large bowl, cover with plastic wrap and chill for 15-30 minutes.
For the chicken filling
- 1
Use leftover rotisserie chicken or poach your chicken. With the help of two forks, pull the chicken into strands and transfer to a bowl.
Use leftover rotisserie chicken or poach your chicken. With the help of two forks, pull the chicken into strands and transfer to a bowl.
- 2
Heat butter in a pan and once hot, add the garlic. Cook for 30 seconds and then add the spinach. Add a pinch of salt and continue mixing on medium to medium high heat until the spinach wilts.
Heat butter in a pan and once hot, add the garlic. Cook for 30 seconds and then add the spinach. Add a pinch of salt and continue mixing on medium to medium high heat until the spinach wilts.
- 3
Transfer the spinach to the same bowl as the chicken, followed by cream cheese and mozzarella. Mix well. Then add salt and pepper to taste and mix in lime juice. Set chicken filling aside until it's time to prepare the crepe.
Transfer the spinach to the same bowl as the chicken, followed by cream cheese and mozzarella. Mix well. Then add salt and pepper to taste and mix in lime juice. Set chicken filling aside until it's time to prepare the crepe.
Preparing the crepe
- 1
Heat a non-stick or crepe pan over medium heat and add about a tablespoon of butter. Swirl it around the pan until melted.
Heat a non-stick or crepe pan over medium heat and add about a tablespoon of butter. Swirl it around the pan until melted.
- 2
Pour ¼–⅓ cup of batter into the center of the pan, then tilt and swirl to spread the batter into a thin, even layer. If you have a crepe spreader, it’ll make this step even easier.
Pour ¼–⅓ cup of batter into the center of the pan, then tilt and swirl to spread the batter into a thin, even layer. If you have a crepe spreader, it’ll make this step even easier.
- 3
Let the crepe set until it slides easily in the pan, then carefully flip it using a crepe turner or fish spatula. Cook briefly on the other side, then flip it back once more to ensure even cooking.
Let the crepe set until it slides easily in the pan, then carefully flip it using a crepe turner or fish spatula. Cook briefly on the other side, then flip it back once more to ensure even cooking.
- 4
Spoon the chicken filling onto the crepe and fold it as desired — either roll it into a cigar shape by spreading the filling down the center, or fold it into a square parcel by placing the filling in the middle.
Spoon the chicken filling onto the crepe and fold it as desired — either roll it into a cigar shape by spreading the filling down the center, or fold it into a square parcel by placing the filling in the middle.
- 5
Toss your green salad mix with your favorite dressing and serve it over or alongside the crepe. Serve right away and enjoy! 🥬🍗
Toss your green salad mix with your favorite dressing and serve it over or alongside the crepe. Serve right away and enjoy! 🥬🍗
Did you make this recipe? Tag @cooking.with.anadi on Instagram and hashtag it #cookingwithanadi
Tested & written in Anadi’s kitchen
Recipe history
- April 16, 2026 — Reworked and refreshed for the 2026 relaunch — new photography, restructured and standardized ingredients & instructions.
Filed under
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2 comments
Love this recipe! So easy and flavorful! Will definitely add to my dinner rotation.
Hi Loraine! I'm so happy to hear that! Maybe the dessert crepes I have here can be added to your dessert favourites too!
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