chicken crepes recipe
The Best chicken crepes recipe
Oh, this chicken crepes recipe—it’s one of those things that feels like a warm hug in the middle of the week. I love it because it’s so simple yet impressive, and it doesn’t take forever to make. You can whip up a batch in under an hour, and they’re perfect for breakfast, lunch, or even a quick dinner when you’re craving something light but satisfying. My kids love them too—especially when I add a little honey and a sprinkle of cinnamon on top. They’re not too sweet, not too heavy, just the right balance. And honestly, it’s a great way to use up leftover chicken if you’ve got some in the fridge, or even just a fresh batch from Sunday dinner.
I also love that these crepes are a great way to sneak in some nutrients without making it feel like a chore. The whole wheat flour keeps things fiber-rich, and the eggs add protein. Plus, you can customize them with whatever veggies or lean proteins you like—turkey sausage, spinach, or even just a simple scrambled egg inside. They’re light enough to feel fresh, but hearty enough to hold up for a meal. And let’s be honest, they’re way better than a sad bowl of cereal when you’re in the mood for something special. Whether it’s a weekend brunch or a lazy Sunday night, these crepes are always a hit. My husband even says they’re his go-to when he wants something quick but feels like he’s eating well. And the best part? They freeze well, so you can make a big batch and have them ready for days to come.
Chicken and Cheese Crepes with Tomato Sauce
A delightful dish featuring fluffy crepes filled with savory chicken, melted cheese, and a rich tomato sauce. Perfect for a quick weeknight meal or a special brunch.
🥘Ingredients
- 2 cups all-purpose flour
- 2 large eggs
- 1 cup milk
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp baking powder
- 4 boneless, skinless chicken breasts
- ½ cup shredded cheddar cheese
- ¼ cup grated Parmesan cheese
- 1 tbsp butter
- 1 tbsp all-purpose flour
- ½ tsp garlic powder
- ½ tsp paprika
- Salt and pepper to taste
- 1 cup crushed tomatoes
- ½ cup heavy cream
- 1 tbsp tomato paste
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tsp dried basil
- Salt and pepper to taste
👨🍳Directions
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1 Preheat oven to 375°F (190°C). In a large bowl, whisk together flour, salt, and baking powder. Add eggs, milk, olive oil, and mix until smooth.
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2 In a separate bowl, cut chicken breasts into thin strips. Season with salt, pepper, garlic powder, and paprika. In a pan, cook chicken over medium heat until fully done (~6-7 mins). Remove from heat and set aside.
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3 In the same pan, melt butter over medium heat. Add diced onion and sauté until soft (~3 mins). Add minced garlic and cook for 30 seconds. Stir in tomato paste and crushed tomatoes. Simmer for 5 mins. Add dried basil, salt, and pepper. Remove from heat and set aside.
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4 Heat a non-stick skillet over medium-low heat. Pour a ladle of crepe batter and swirl to coat the pan evenly. Cook until edges lift (~1 min), flip, and cook for another 30 seconds. Transfer to a plate.
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5 In the same skillet, melt butter over medium heat. Sprinkle flour over butter and stir to form a roux (~1 min). Slowly pour in heavy cream while stirring constantly until thickened (~2 mins). Remove from heat.
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6 Spread a thin layer of tomato sauce on each crepe. Place a spoonful of chicken mixture in the center, sprinkle with cheddar and Parmesan cheese. Fold crepe in half and place in a greased baking dish.
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7 Bake in the preheated oven for 15-20 mins until golden and cheese is melted. Serve warm.
🔧Equipment
- Mixing bowls
- Whisk
- Non-stick skillet
- Frying pan
- Oven
- Knife and cutting board
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Chicken and Cheese Crepes with Tomato Sauce Works
This chicken crepe recipe is always a solid choice for family gatherings because it’s simple enough to make ahead and still tastes fresh, while also feeling special enough to impress guests. It’s a great way to stretch a protein without extra fuss, and the light, fluffy texture of the crepes keeps things balanced—no one gets overwhelmed by heaviness. Plus, it’s perfect for serving with fresh herbs, a tangy sauce, or just a drizzle of honey, so you’ve got flexibility without the stress.
❓ Frequently Asked Questions About Chicken and Cheese Crepes with Tomato Sauce
What is the best way to thin the chicken stock for crepes?
To thin the chicken stock for crepes, you can gradually add a small amount of cold water or milk (like whole milk or heavy cream) while stirring continuously. Start with 1-2 tablespoons and adjust until the mixture reaches a consistency similar to heavy cream—smooth but pourable. Avoid adding too much water, as it can make the crepes too thin and floppy. If you prefer a richer filling, you can also thin the stock with a splash of cream or yogurt.
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Can I use pre-made chicken broth instead of making my own?
Yes, you can use pre-made chicken broth, but choose a high-quality, low-sodium version for the best flavor. If the broth is very salty, reduce the amount by about half or adjust the seasoning later. For a richer taste, consider adding a splash of cream or a little butter when you’re ready to use the stock. Homemade broth is ideal, but store-bought works fine if you’re short on time.
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How do I prevent my chicken crepes from becoming soggy?
To keep chicken crepes tender and avoid sogginess, follow these tips: – Use a light hand with the filling—add it just before serving to prevent overcrowding. – Keep the pan hot—use medium-low to medium heat and avoid overcrowding the skillet. – Use a non-stick pan—this helps prevent sticking and ensures even cooking. – Flip carefully—gently press down with a spatula to release the crepe without tearing it. – Serve immediately—if you need to store leftovers, wrap them tightly in foil or parchment paper to retain moisture.
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What can I use as a substitute for eggs in the crepe batter if I’m allergic or avoiding them?
If you’re avoiding eggs, here are some substitutes for the crepe batter: – Flaxseed or chia seed meal (1 tbsp ground flax or chia + 3 tbsp water per egg) – thickens the batter slightly. – Vegan egg substitute (1 tbsp aquafaba + 1 tbsp cornstarch per egg) – works well for binding. – Yogurt or sour cream (½ cup unsweetened yogurt or sour cream per egg) – adds moisture and helps bind. – Applesauce or mashed banana (¼ cup per egg) – works in small amounts but may make the crepes denser. – Combine aquafaba + 1 tsp psyllium husk powder (for a thicker, egg-like texture).
For best results, adjust the batter slightly by adding a splash of milk or water if it’s too thick.
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Why are my chicken crepes turning out too thick or too thin?
Your chicken crepes may be too thick if: – The batter is overmixed (whisk until just combined, not too frothy). – You used too much flour (start with ½ cup flour per 1 cup liquid, then adjust). – The eggs were too cold (room-temperature eggs mix better). – The pan was too hot (use medium-low heat and keep it consistent).
They may be too thin if: – The batter was overthinned with too much liquid (reduce stock or add less milk). – The eggs were overmixed (fold gently to avoid deflating the batter). – The pan was too hot (lower heat slightly). – The flour wasn’t sifted (sift flour to aerate it before mixing).
Adjust by tweaking the flour-to-liquid ratio (start with ¾ cup flour per 1 cup liquid) and ensuring even heat.
