Description
These Chicken and Pesto Crepes are a delightful combination of tender shredded chicken, aromatic basil pesto, and melted cheese wrapped in thin, delicate crepes. Perfect for a comforting yet elegant meal, they are baked until bubbly and crisp, then garnished with flavorful red pepper coulis or balsamic glaze and fresh herbs.
Ingredients
Scale
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
Instructions
- Prepare the Crepe Batter: Whisk together the all-purpose flour, milk, eggs, melted butter, and a pinch of salt until smooth. Let the batter rest for at least 20 minutes or chill it overnight to allow the flour to hydrate and improve texture.
- Cook the Crepes: Heat a lightly greased 8-inch nonstick skillet over medium-low heat. Pour about 1/4 cup of batter into the skillet, tilting the pan to spread evenly. Cook each crepe for about 1 to 2 minutes per side until lightly golden. Repeat the process to make 10–12 crepes, stacking them on a plate.
- Make the Filling: In a skillet, heat olive oil and sauté the finely chopped onion and minced garlic until softened and fragrant. Stir in the shredded cooked chicken and basil pesto. Remove the skillet from heat and season the filling mixture with salt and pepper to taste.
- Assemble the Crepes: Lay one crepe flat, spoon approximately 1/12 of the chicken filling down the center, and sprinkle with shredded cheese. Roll the crepe up tightly, seam-side down, and place it into a baking dish. Repeat with the remaining crepes and filling.
- Bake the Crepes: Preheat the oven to 350°F (175°C). Place the baking dish with rolled crepes into the oven and bake for 15–20 minutes until the filling is bubbling and the crepe edges turn crisp. Remove from oven and let rest briefly to set.
- Serve: Serve the baked crepes topped with red pepper coulis or a drizzle of balsamic glaze. Garnish with chopped fresh basil or scallions for added flavor and freshness.
Notes
- Allowing the crepe batter to rest improves texture and reduces tearing during cooking.
- You can substitute the chicken with cooked turkey or a vegetarian protein if desired.
- Choose your favorite melting cheese like Fontina, mozzarella, or Gruyère for best results.
- If you prefer, prepare the crepes and filling a day ahead to save time on serving day.
- Serve with a side salad for a complete meal.
