These delectable savory crepes are filled with a smooth chicken and garlic filling. They are simple to prepare ahead of time and freeze well. Below are two additional filler variations—one savory and one sweet.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 45 mins |
| Servings: | 14 |
| Yield: | 14 filled crepes |
Ingredients
- 1 cup all-purpose flour
- ¼ teaspoon salt
- 1 ¼ cups milk, 1% or 2%
- 3 large eggs
- 2 tablespoons butter, melted
- 5 tablespoons butter, divided
- 4 cloves garlic, minced
- 2 teaspoons chopped fresh thyme
- 2 ½ cups shredded rotisserie chicken
- ⅓ cup herb and garlic cream cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Make the crêpes: Combine flour and salt in a large bowl. Whisk milk, eggs, and melted butter together in a separate large bowl. Whisk egg mixture into flour mixture until smooth; cover and refrigerate for 1 hour. Strain the mixture into a clean bowl.
- Heat a small nonstick skillet or crêpe pan over medium heat; brush the pan with butter. Pour 2 tablespoons of batter into the skillet and immediately rotate the skillet to spread batter out in a thin layer. Cook until the top of the crêpe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crêpe; flip crêpe and cook until the other side has turned light brown, about 1 minute more.
- Preheat the oven to 350 degrees F (175 degrees C).
- Make the filling: Melt 3 tablespoons of butter in a skillet over medium-high heat; stir in garlic and thyme. Add chicken; cook and stir until heated through, about 5 minutes. Stir in cream cheese until melted and smooth. Remove skillet from the heat; spoon chicken mixture evenly into the center of each crêpe and fold over. Place in a shallow casserole dish, overlapping slightly. Melt the remaining 2 tablespoons of butter and drizzle over crêpes.
- Cook in the preheated oven until warmed through, about 10 minutes. Sprinkle with parsley before serving.
- You can substitute 3/4 teaspoon dried thyme leaves for 2 teaspoons fresh thyme. If you’d like to make the crêpes ahead, follow Steps 1 and 2, then stack crêpes between waxed paper, wrap, and refrigerate (up to 3 days) or freeze (up to 1 month).
- Combine 5 tablespoons butter, 4 cloves garlic (minced), and 2 teaspoons chopped fresh thyme in a skillet over medium-high heat. When butter melts, add 1 pound small shrimp (thawed); cook and stir until heated through, about 5 minutes. Remove from the heat and divide the shrimp mixture into center of each crêpe and fold over. Place in a shallow casserole dish, overlapping slightly. Bake at 350 degrees F (180 degrees C) until warmed through, about 10 minutes. Sprinkle with chopped fresh parsley before serving.
- Chop or grate 4 ounces of milk or semisweet chocolate; sprinkle chocolate along center of each crêpe. Top with 2 cups of quartered fresh strawberries and fold over. Place in a shallow casserole dish, overlapping slightly. Bake at 350 degrees F (180 degrees C) until warmed through and chocolate is melted, about 10 minutes. Dust with powdered sugar and cinnamon, and dollop with whipped cream before serving, if desired.
Nutrition Facts
| Calories | 151 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 70 mg |
| Dietary Fiber | 0 g |
| Protein | 7 g |
| Saturated Fat | 5 g |
| Sodium | 136 mg |
| Sugars | 0 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
I thoroughly enjoyed this recipe. I added fried onion, shallots, baby spinach and sour cream.. Next time I’m going to add some bacon pieces as well!
The filling was tasty but I could tell WAY too dry. I whipped up a béchamel and poured on top. I also used shallot in place of garlic and added asparagus. Delicious! I garnished with chives because that’s what I had in my garden.
I had to cook chicken. I threw some breasts in the instant pot. Based on the reviews that said it was dry I added some of the broth from cooking the chicken to the shredded chicken mixture. It was great!
Great recipe! Husband loved it. I also used the crepe recipe for a sweet filling, I just followed the recipe as is and added 3 tablespoons of granulated sugar and 1 and half tsp of vanilla. Honestly they were the best tasting crepes I’ve ever made.
Amazing!
I made these for Mother’s Day and they were a big hit. I used almond flour, almond milk and almond milk cream cheese to keep with our Paleo diet. No one could tell the difference and everyone loved them. They were good leftover the next day too. These were super easy to make so I will definitely make them again.
Great crepe recipe. The crepes were quick to make and very thin and light. I adjusted the recipe for 5 servings (1 egg) and had a perfect amount of batter for 4 crepes, which is what I wanted. Each crepe took about 3 TBS. of batter in my crepe pan. Once the pan was hot each one cooked in less than 2 minutes. Chose savory chicken filling today. Will make these crepes again and again. Thanks for the recipe. Probably do them again tonight to fill with the rest of my strawberries and whipped cream.
Used pre made crepes and entire rotisserie chicken with entire tub of lofat kraft garlic chive cream cheese. made 10 crepes. sprinkled with parmesean. a little dry but tasty flavor
This had a great taste, but it was very, very dry. Came out like a crepe burrito. I made a basic chicken gravy with garlic and thyme and served it on top. Then, it was given a thumbs up!
Excellent! Made as written. Definitely a keeper
Delicious, I think I won’t add the extra butter at the end next time….I think it would be just as good without. My daughter is a picky eater and she loved these!
This recipe is very tasty, I loved it! I didn’t have the thyme so I added a bit of shallot with my garlic and it turned out great. Also I used herb cream cheese.
I had to use chive onion cream cheese and it turned out great.
I can’t vouch for the crepes, I used a different recipe for those, but the filling is absolutely amazing. Feeding three picky girls while still trying to make the Manhub feel like a king is tough. This one had everyone raving. I added a little extra cream cheese than the recipe called for, but other than that, no changes! This gets ten stars from the Summerhill family!!
Despite the crepes being time consuming, this recipe was really simple and delicious. I made it for our annual Christmas Eve Brunch and these were a HUGE hit. I did not use rotisserie chicken, but boiled and shredded some chicken tenderloins I had in the freezer. My cream cheese was a different flavor from what the recipe calls for (still an herb blend) and I didn’t have fresh parsley but the thyme had great flavor. I popped one batch in the refrigerator to bake later (approximately 20+ minutes to heat through). Excellent recipe that I will definitely make again.
I made these last night for my boyfriend, 3 year old daughter, and I. I used the garlic cream cheese filling. I did not have garlic and herb, just plain garlic, so I used some Herbes de Provence to season the chicken, and lowered the minced garlic to 1 clove, as my child might have turned her nose up at too much garlic. These crepes were creamy and smooth, very tasty. I may try adding some precooked spinach to the filling to make it more interesting but, as they are, these were delicious. Oh, I did not sprinkle the parsley, I just saw that 🙂 I served them with a Mediterranean salad (lettuce, tomato, a little red pepper, and cucumber) and a balsamic vinaigrette. Good combination.