chicken and crepes recipe
The Best chicken and crepes recipe
I’m so excited to share with you one of my family’s favorite recipes – chicken and crepes. This dish has been a staple in our household for years, and I’m sure it will become one in yours too.
The idea of crepes originated in France, where thin pancakes are often filled with sweet or savory fillings. In this recipe, we’ll be using chicken as the filling, but you can easily substitute it with other meats or vegetables to suit your taste.
The key to making delicious crepes is to use a mixture of all-purpose flour, eggs, milk, and butter to create a delicate and tender wrapper. This recipe is perfect for a quick weeknight dinner or a special occasion like a birthday party.
Not only is it easy to make, but it’s also relatively healthy compared to other savory dishes. My kids love helping me roll out the crepes and adding their favorite fillings.
We often have this dish for lunch or dinner on busy days when I need something quick and satisfying. The best part is that you can customize the fillings to suit your family’s tastes.
My husband loves adding shredded cheese and diced ham, while my kids prefer chicken and veggies. I love how versatile this recipe is – it’s perfect for any mealtime occasion.
Chicken and Crepes
Savory crepes filled with a creamy chicken and mushroom mixture, baked with a cheesy béchamel sauce. This dish combines tender crepes with a rich, comforting filling for a satisfying meal.
🥘Ingredients
For the Crepes
For the Filling
For the Topping
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Chicken and Crepes Works
This chicken and crepes recipe is always a good idea for any occasion. It works well for family gatherings because you can make it ahead and everyone loves the combination of tender chicken and soft crepes.
I often serve it with a simple side salad or steamed vegetables to round out the meal. For storage, keep leftovers in an airtight container in the fridge for up to 3 days.
To reheat, place them in a baking dish with a little extra sauce or broth, cover with foil, and warm in a 350°F oven. You can also reheat individual servings in the microwave.
If you have extra crepes, they freeze well between sheets of wax paper. This recipe is versatile, comforting, and perfect for sharing with people you care about.
❓ Frequently Asked Questions About Chicken and Crepes
1. Can I use store-bought crepes for this recipe?
Yes, you can use store-bought crepes to save time. Just make sure they are thin and pliable. Homemade crepes have a better texture, but store-bought work well in a pinch.
2. How do I keep the crepes from tearing when rolling?
Let the crepes cool completely before filling. Also, do not overfill them. Use about 2 to 3 tablespoons of filling per crepe. If they are too warm, they become fragile.
3. Can I freeze this chicken and crepes dish?
Yes, you can freeze it. Assemble the filled crepes in a baking dish, cover tightly, and freeze for up to 3 months. Thaw in the fridge overnight before baking.
4. What can I use instead of cream in the sauce?
You can use milk mixed with a little cornstarch, or use half-and-half. For a lighter option, use chicken broth with a splash of milk. The sauce will be less rich but still tasty.
5. How do I reheat leftovers without drying them out?
Reheat in the oven at 350°F, covered with foil, for about 15 to 20 minutes. You can also microwave individual portions, but the oven keeps the crepes softer.
