Chicken Crepe Recipe

This chicken crepe dish is a tasty way to use up some leftover chicken. It is simple to make, and turns a little bit of leftovers into a pretty elegant mea.


1 cup all purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 Tablespoons melted butter

2 cups chopped cooked chicken
3/4 cup shredded Swiss cheese, or a white cheese of your choice

3 Tablespoons butter
3 Tablespoons all purpose flour
1/4 cup chicken broth
1 1/2 cups milk
1/4 cup shredded Swiss cheese, or a white cheese of your choice



Lets start with the crepes.

In a large mixing bowl, mix the eggs into the flour.

Slowly add in the milk and water, with an electric mixer.

Beat in the salt and melted butter until you have a smooth batter.

Heat a lightly oiled frying pan or crepe pan over medium high heat.

Scoop 1/4 cup of batter onto the griddle.

Tilt the pan with a circular motion to form the flattened crepe.

Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a large flipper, turn and cook the other side for a minute.

Carefully remove to a plate and put a piece of parchment paper.

Repeat the process, putting parchment paper between each crepe as it is done.


Preheat oven to 350 degrees F.

Grease a baking dish with butter.

For this recipe we are using chicken that has already been cooked.

Chop the chicken into small pieces,and sprinkle the chicken with the shredded cheese.

Roll up tightly to form a log then cut the log into pieces about 1 1/2" wide.

Set the pieces into the baking dish with the cut sides showing. Snug them all together.


Melt the butter over low heat in a saucepan on the stove top.

Use a whisk to stir in flour until blended.

Gradually whisk in the chicken broth & milk and bring to a boil.

Cook and stir for about 2 minutes, until the sauce has thickened. Turn off the heat.

Stir in the cheese.

Pour 1 cup of the sauce over the crepes. Keep the remaining sauce to spoon over the crepes when you serve them.

Place into the preheated oven and bake for 15 to 20 minutes.