Chicken Crepes
Transform your dinner table into an elegant bistro with these indulgent Chicken Crepes, a harmonious blend of French-inspired sophistication and hearty comfort. Delicate homemade crepes are crafted from a simple batter of flour, milk, and eggs, then filled with a luscious mixture of tender shredded chicken, creamy Parmesan, and tangy cream cheese. A velvety, nutmeg-scented béchamel sauce coats the rolled crepes, delivering a rich, golden finish that will have your guests swooning. Perfect for a cozy dinner or an impressive brunch, this dish is as versatile as it is delicious. Serve your baked chicken crepes hot, topped with a sprinkling of fresh parsley for an extra touch of color and flavor.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1.5 cups Milk
- 2 Large eggs
- 2 tablespoons Unsalted butter (melted)
- 0.25 teaspoon Salt
- 2 cups Cooked chicken breast (shredded)
- 4 ounces Cream cheese (softened)
- 0.5 cup Grated Parmesan cheese
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour (for béchamel)
- 1.5 cups Milk (for béchamel)
- 0.25 teaspoon Nutmeg (ground)
- 0.5 teaspoon Salt (for seasoning)
- 0.25 teaspoon Ground black pepper
- 2 tablespoons Chopped fresh parsley (optional)
Instructions
In a medium mixing bowl, whisk together 1 cup of all-purpose flour, 1.5 cups of milk, 2 large eggs, 2 tablespoons of melted unsalted butter, and 0.25 teaspoon of salt until smooth. Cover and refrigerate for 15 minutes.
Heat a non-stick skillet or crepe pan over medium heat. Lightly grease with a small amount of butter. Pour 1/4 cup of the crepe batter into the pan and swirl to evenly coat the surface.
Cook for approximately 1-2 minutes or until the edges start to lift and the bottom is lightly golden. Flip and cook the other side for an additional 30 seconds. Repeat with remaining batter to make about 8 crepes. Stack cooked crepes and set aside.
In a medium saucepan, melt 3 tablespoons of butter over medium heat. Whisk in 3 tablespoons of all-purpose flour and cook for 1-2 minutes to make a roux. Slowly pour in 1.5 cups of milk while whisking constantly to prevent lumps.
Bring the béchamel sauce to a gentle simmer and cook until thickened, about 5 minutes. Add 0.25 teaspoon of ground nutmeg, 0.5 teaspoon of salt, and 0.25 teaspoon of ground black pepper. Remove from heat.
In a large bowl, combine 2 cups of shredded cooked chicken, 4 ounces of softened cream cheese, and 0.5 cup of grated Parmesan cheese. Mix until well combined. Add 1/2 cup of the prepared béchamel sauce to the filling mixture and stir to incorporate.
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with butter.
Lay a crepe flat and spoon 2-3 tablespoons of the chicken filling down the center. Roll the crepe tightly and place it seam-side down in the baking dish. Repeat with remaining crepes and filling.
Pour the remaining béchamel sauce evenly over the top of the filled crepes. Sprinkle with additional Parmesan cheese if desired.
Bake in the preheated oven for 20-25 minutes, or until the sauce is bubbling and the top is lightly golden.
Serve hot, garnished with optional fresh parsley.
Nutrition Facts
Calories |
731 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.3 g | 49% | |
| Saturated Fat | 21.9 g | 109% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 287 mg | 96% | |
| Sodium | 929 mg | 40% | |
| Total Carbohydrate | 39.1 g | 14% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 10.5 g | ||
| Protein | 55.1 g | 110% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 402 mg | 31% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 684 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
