Best 6 Creamy Chicken Crepes Recipes

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Indulge in a culinary masterpiece that harmonizes savory chicken and smooth, creamy crepes. Creamy chicken crepes are a delectable dish that combines tender chicken enveloped in a velvety cream sauce, nestled within soft and delicate crepes. This delectable dish is a symphony of flavors and textures, offering a creamy, rich filling complemented by the light and airy crepes. Whether you're looking for an elegant meal to impress guests or a comforting dinner for the family, creamy chicken crepes will surely captivate your taste buds and leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

SAVORY CREPES WITH CREAMY CHICKEN, HAM AND MUSHROOM FILLING



Savory Crepes with Creamy Chicken, Ham and Mushroom Filling image

Provided by Food Network

Categories     main-dish

Time 2h30m

Yield 12 crepes

Number Of Ingredients 32

1 tablespoon minced fresh tarragon leaves
12 Crepes, recipe follows
1 tablespoon chopped green onions
6 tablespoons unsalted butter
1 cup grated Gruyere
1/4 cup all-purpose flour
2 cups chicken stock, hot
3/4 cup grated Parmesan
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups heavy cream
1 tablespoon milk
1 pound boneless, skinless chicken breasts, cut into 1/2-inch dice
Essence, recipe follows
1/2 cup finely chopped shallots
1 1/2 teaspoons minced garlic
8 ounces mushrooms (such as button and shiitake), stems trimmed, wiped clean, and roughly chopped
1/4 pound baked ham, chopped (about 3/4 cup)
1/4 cup dry sherry
2 tablespoons garlic powder
1 tablespoon black pepper
2 1/2 tablespoons paprika
1 tablespoon onion powder
2 tablespoons salt
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Pinch salt
3/4 cup all-purpose flour
6 teaspoons melted unsalted butter
3 large eggs, beaten
3/4 cup plus 3 tablespoons whole milk

Steps:

  • Preheat the oven to 400 degrees F. Butter a glass 9 by 13-inch baking dish and set aside.
  • In a medium saucepan, melt 4 tablespoons of the butter over medium heat. Add the flour and cook, stirring constantly, until thickened into a pale blond roux, 2 to 3 minutes. Add the hot stock in a steady stream, whisking to incorporate. Bring to a simmer and cook, stirring frequently with a heavy wooden spoon until thick. Add 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper, and stir to incorporate. Slowly whisk in the cream and simmer, stirring, until well incorporated and thickened. Remove from the heat and very lightly film the top with the milk to prevent a skin from forming.
  • In a large saute pan or skillet, heat the remaining 2 tablespoons of butter over medium-high heat. Add the diced chicken, season lightly with Essence, and cook, stirring, until lightly browned and cooked through, about 4 minutes. Remove with a slotted spoon. To the fat and juices in the pan add the shallots and garlic and cook, stirring, for 1 minute. Add the mushrooms, remaining 1/4 teaspoon salt and 1/8 teaspoon pepper, and cook, stirring, until they have given off their water and are starting to color, 3 to 4 minutes. Add the ham and cook, stirring, for 1 minute. Add the sherry and bring to a boil, stirring to deglaze the pan. Add the tarragon and green onions, and return the chicken to the pan. Stir well to blend and cook until the sherry has evaporated. Reduce the heat to low and stir in enough of the cream sauce to bind and thicken, 1 to 1 1/2 cups. Remove from the heat and let cool slightly.
  • Place the crepes on a work surface. One at a time, spoon the filling along the bottom third of each crepe, about 3 tablespoons per crepe, and roll into a cylinder to enclose the filling. Place, seam side down, in the prepared baking dish. Repeat with the remaining crepes.
  • To the remaining cream sauce, add the Gruyere and stir to incorporate. Spoon the sauce evenly over the crepes. (NOTE: The crepes can be tightly covered with plastic wrap and refrigerated for 1 day or frozen for 3 days at this point. Bring to room temperature before baking.)
  • Bake until warmed through and the top starts to become bubbly, 15 to 20 minutes. Remove from the oven and top with the Parmesan. Bake until the cheese is melted and the topping is golden brown, 5 to 10 minutes.
  • Remove from the oven and place in a chafing dish holder or on trivets. Serve hot, 1 to 2 crepes per person.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
  • Whisk together the flour, eggs, milk, and 4 1/2 teaspoons of the butter to form a smooth, thin batter. Refrigerate for at least 1 hour before proceeding.
  • Heat a heavy 6-inch skillet or crepe pan over medium-high heat. When hot, brush with a light coating of the remaining butter. Ladle about 1/4 cup of crepe batter into the pan, tilting the skillet to evenly coat the pan with batter. Cook until golden brown on the bottom and the top begins to look dry, 1 to 2 minutes. Using a spatula, carefully turn the crepe and cook on the second side just until the bottom colors slightly, about 30 seconds. Transfer to a plate and cover loosely with waxed paper to keep warm. Repeat with remaining batter.
  • Assemble as directed in the Creamy Chicken and Mushroom Crepes. (Alternatively, make ahead and when cool, layer between sheets of waxed paper and wrap tightly in plastic wrap. Refrigerate until ready to use, up to 3 days.)

CREAMY CHICKEN CREPES



Creamy Chicken Crepes image

Tender crepes are filled with chicken in a creamy sauce and finished with golden melted cheese.

Provided by Clark and Ingrid

Categories     100+ Breakfast and Brunch Recipes     Crepes

Time 55m

Yield 8

Number Of Ingredients 11

½ cup condensed cream of chicken soup
2 ½ tablespoons mayonnaise
2 ½ tablespoons heavy whipping cream
1 ½ tablespoons grated onion
1 ½ teaspoons lemon juice
1 teaspoon curry powder
salt and ground black pepper to taste
2 ½ cups chopped cooked chicken
8 crepes
1 cup firmly packed grated Cheddar cheese
⅓ cup heavy whipping cream

Steps:

  • Preheat oven to 390 degrees F (199 degrees C).
  • Mix condensed chicken soup, mayonnaise, cream, onion, lemon juice, curry powder, salt, and pepper together in a large bowl. Add chopped chicken; stir to combine.
  • Divide chicken mixture equally in the center of each crepe. Fold sides and roll crepes. Place rolled crepes, seam-side down, in a baking dish. Sprinkle crepes with Cheddar cheese and drizzle with 1/3 cup cream.
  • Bake in preheated oven until crepes are heated through and Cheddar cheese is golden and bubbling, 25 to 30 minutes.

Nutrition Facts : Calories 461.7 calories, Carbohydrate 24.6 g, Cholesterol 239 mg, Fat 27.5 g, Fiber 0.7 g, Protein 27.8 g, SaturatedFat 10.8 g, Sodium 332.1 mg, Sugar 5.5 g

CREAMY CHICKEN AND MUSHROOM CREPES



Creamy Chicken and Mushroom Crepes image

Make your life easier by buying a rotisserie chicken from the deli counter and use the breast meat for this recipe. You'll save time without compromising the calorie count. You'll have some leftover chicken for another meal later in the week. If you can't find baby portobello mushrooms, use cremini mushrooms. Look for packaged crepes in the produce aisle.

Provided by ElizabethKnicely

Categories     Chicken Breast

Time 30m

Yield 6 crepes, 6 serving(s)

Number Of Ingredients 13

1 teaspoon butter
1 cup vertically sliced onion
1 garlic clove, minced
3 cups thinly sliced baby portobello mushroom caps (about 6 ounces)
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 cup dry white wine
3/4 cup reduced-sodium fat-free chicken broth
2 teaspoons chopped fresh thyme
1/4 cup creme fraiche
2 cups shredded roasted boneless skinless chicken breasts
6 (9 inch) packaged french crepes (such as Melissa's)
thyme, springs (optional)

Steps:

  • Melt butter in a large nonstick skillet over medium-high heat. Add onion and garlic; saute 2 minutes or until onion begins to brown. Add mushrooms, salt, and pepper; cook 3 minutes or until liquid evaporates and mushrooms are tender, stirring frequently. Add wine, and cook 3 minutes or until liquid almost evaporates, stirring frequently. Add broth and fresh thyme; cook 2 minutes. Remove from heat; add Creme Frache, stirring until well blended. Add chicken, tossing to coat.
  • Place 1 crepe on each of 6 plates. Spoon about 1/3 cup mushroom mixture into center of each crepe; roll up. Garnish with thyme sprigs, if desired. Serve immediately.

CREAMY CHICKEN, MUSHROOM & SPINACH CREPES



Creamy Chicken, Mushroom & Spinach Crepes image

This delicious and rather low cal, healthy chicken crêpe recipe below is a crowd favorite. Bursting with flavor, the hints of garlic and lemon will delight the taste buds. This recipe takes a bit of time, is easier if you have a helper and/or prep before hand, but is well worth it in the end.

Provided by Darci Juris

Categories     Chicken

Time 1h

Number Of Ingredients 22

CREPE INGREDIENTS
3/4 c milk
2/3 c flour
dash(es) salt
1 egg
2 Tbsp chopped green onion
vegetable cooking spray
FILLING INGREDIENTS
1 lb boneless chicken breast, cut into chunks
1 tsp corn starch
3 Tbsp fresh lemon juice, divided
1 tsp grated lemon rind
1 Tbsp chopped green onions
dash(es) salt
1/8 tsp pepper
2 Tbsp olive oil
1/2 c red bell pepper, chopped
1 c mushrooms, chopped
1 clove garlic, minced
6 c spinach, fresh, roughly chopped
1/4 c light sour cream
1/4 c light mayonaisse

Steps:

  • 1. First, combine 2 tbsp lemon juice, green onions, cornstarch, lemon rind and salt in a medium bowl; stir with a wire whisk until blended. Add chicken; toss to coat. Cover and refrigerate for 1 hour.
  • 2. Meanwhile, make the crêpes - Combine all ingredients in electric blender, cover and process until smooth. Coat an 8-inch nonstick skillet with cooking spray, place over medium heat. Pour about ¼ cup of batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 ½ minutes on each side. (Crêpe should easily be lifted to flip and remove when done cooking). Place crêpe on wax paper and let cool. Repeat process until all batter is used.
  • 3. Next, heat 1 tbsp oil in a large nonstick skillet over medium-high heat. Add the chicken mixture; sauté 4 minutes or until chicken is done. Spoon mixture into bowl, sprinkle with remaining lemon juice and pepper and set aside.
  • 4. Heat remaining oil in skillet over medium-high heat. Add bell pepper and mushrooms and sauté 2 minutes. Add spinach and garlic, continue to cook 2 more minutes, or until spinach begins to wilt; add chicken to mixture.
  • 5. Stir in sour cream and mayonnaise. Spoon chicken mixture into center of each crêpe; gently roll closed. Serve.

CREAMY CHICKEN, SPINACH & MUSHROOM CREPES



Creamy chicken, spinach & mushroom Crepes image

Crêpes can be sweet or savory. They can be served as appetizers, main courses, side dishes or desserts. Crêpe fillings can honestly be whatever your heart desires. For main courses, crêpes are typically filled with a combination of ingredients ranging from different meats, vegetables, cheeses and eggs. Dessert crêpes include...

Provided by Darci Juris

Categories     Chicken

Time 1h

Number Of Ingredients 22

CREPE
3/4 c milk
2/3 c flour (can use gluten-free)
1/4 tsp xanthan gum (only if using gluten-free flour)
dash(es) salt
1 egg
1 Tbsp green onions, chopped
cooking spray oil
FILLING
1/2 c plain yogurt
3 Tbsp honey
1 lb boneless chicken breast, cut into chunks
1 tsp cornstarch (or arrowroot)
3 Tbsp fresh lemon juice
1 tsp lemon rind, grated
2 Tbsp green onions, chopped
dash(es) salt n pepper
2 Tbsp olive oil
1/2 c red bell pepper, chopped
1 c mushrooms, chopped
1 clove garlic, minced
6 c fresh spinach

Steps:

  • 1. First, in a bowl, combine 2 tbsp lemon juice, green onions, cornstarch, lemon rind and salt in a medium bowl; stir with a wire whisk until blended.
  • 2. Add chicken; toss to coat. Cover and refrigerate for 1 hour.
  • 3. For crêpes - Combine all ingredients in electric blender, cover and process until smooth.
  • 4. Heat an 8-inch nonstick skillet over medium heat, and coat with cooking spray.
  • 5. Pour about ¼ cup of batter into heated pan; quickly tilt pan in all directions so batter covers pan with a thin circular film.
  • 6. Cook about 1 ½ minutes on each side. (Crêpe should easily be lifted with a spatula to flip and remove when done cooking).
  • 7. Place crêpe on wax paper and let cool.
  • 8. Repeat process until all batter is used.
  • 9. Filling - Combine honey and yogurt together, and set aside.
  • 10. Next, heat 1 tbsp oil in a large nonstick skillet over medium-high heat. Add the chicken mixture; sauté 4 minutes or until chicken is done.
  • 11. Spoon mixture into a bowl, sprinkle with remaining lemon juice, salt and pepper, and set aside.
  • 12. Heat remaining oil in skillet over medium-high heat. Add bell pepper and mushrooms and sauté 2 minutes. Add spinach and garlic, continue to cook 2 more minutes, or until spinach begins to wilt.
  • 13. Add chicken to mixture.
  • 14. Stir in yogurt mixture, combine well.
  • 15. Remove from heat. Spoon chicken mixture into center of each crêpe; gently roll closed. Serve and enjoy!

CREAMY CHICKEN-FILLED CREPES



Creamy Chicken-Filled Crepes image

Make and share this Creamy Chicken-Filled Crepes recipe from Food.com.

Provided by Natures Cuisine

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/4 cups skim milk
3/4 cup all-purpose flour
2 large eggs
1 tablespoon canola oil
2 boneless skinless chicken breast halves (4 oz ea.)
1 cup sliced mushrooms
1 (18 1/2 ounce) can cream of mushroom soup
1/2 cup sour cream
1/4 cup chopped green onion

Steps:

  • In a medium bowl, whisk together milk, flour, eggs and oil. Mix well. Cover wih plastic wrap and chill for 30 minutes.
  • Spray an 8" nonstick skillet with vegetable spray. Place skillet over medium heat until hot. Pour 1/4 cup of batter into pan, quickly tilting pan so batter covers bottom. Cook until crepe bottom is golden, about 1 minute. Turn crepe; cook for 1 minute longer.
  • Transfer crepe to a large plate. Repeat with more cooking spray and remaining batter, placing waxed paper between each crepe. Set aside.
  • Spray a large skillet with vegetable cooking spra. Add chicken; cook over medium heat, stirring, for about 5 minutes. Add mushrooms; cook for 2 minutes. Add soup, sour cream and green onions. Cook, stirring, until thickened slightly, about 2 minutes.
  • Place crepes on serving plates. Spoon chicken filling onto half of each crepe. Fold crepes over filling to cover. Serve immediately.

Tips:

  • Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid scrambling.
  • Use Fresh Ingredients: The fresher your ingredients, the better your crepes will taste. If possible, use organic or locally-sourced ingredients.
  • Don't Overmix the Batter: Overmixing the batter will make your crepes tough. Mix just until the ingredients are combined.
  • Use a Nonstick Pan: A nonstick pan is essential for making crepes. It will help prevent the crepes from sticking and tearing.
  • Cook the Crepes Over Medium Heat: Medium heat will help the crepes cook evenly without burning.
  • Flip the Crepes Carefully: Use a thin spatula to flip the crepes. Be careful not to tear them.
  • Fill the Crepes Immediately: Once the crepes are cooked, fill them with your favorite fillings immediately. This will help prevent them from drying out.

Conclusion:

Crepes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With a little practice, you can learn to make perfect crepes at home. So next time you're looking for a special meal, give this recipe a try. You won't regret it!

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