Description

These savory crepes are filled with tender chicken tossed in basil pesto, soft cheese, and sweet onions—rolled and baked until bubbly and topped with a tangy pepper sauce or balsamic drizzle. Elegant yet easy for lunch or dinner.

Ingredients

For the crepes:

3/4 cup all-purpose flour

1 cup milk

2 large eggs

1 ½ tbsp melted butter

Pinch of salt

For the filling:

2 cups cooked shredded chicken (rotisserie or thighs)

1 tbsp olive oil

1/2 large onion, finely chopped

1 clove garlic, minced

3 tbsp basil pesto

6 oz shredded cheese (Fontina, mozzarella, or Gruyère)

Salt and pepper to taste

Optional topping:

Red pepper coulis or balsamic glaze

Chopped fresh basil or scallions

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Instructions

Whisk crepe batter until smooth; let rest at least 20 min or chill up to overnight

Heat a lightly greased 8″ nonstick skillet over medium‑low heat. Pour about 1/4 cup batter, tilt to spread, cook ~1–2 min per side until lightly golden. Repeat for 10–12 crepes

Meanwhile, sauté onion and garlic in olive oil until softened. Stir in shredded chicken and pesto. Remove from heat; season with salt and pepper

Place a crepe on a flat surface; spoon ~1/12 of the filling down the center, sprinkle cheese, roll up seam‑side down into a baking dish

Preheat oven to 350 °F (175 °C). Bake for 15–20 min until filling is bubbling and crepe edges crisp. Remove and let rest briefly

Serve topped with red pepper coulis or a drizzle of balsamic glaze, garnished with chopped basil or scallions

Prep Time: 15 minutes (plus batter resting)
Cook Time: 20 minutes
Category: Main course