Leftover Chicken Crepes

Why You’ll Love This Recipe

This recipe is a creative and delicious way to give new life to leftover chicken. The crepes are light and delicate, while the filling is rich and flavorful. It’s a versatile dish you can customize with vegetables, cheese, or different sauces. Great for entertaining or making ahead, these crepes look impressive but are easy to put together.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crepes:

• All-purpose flour
• Eggs
• Milk
• Water
• Salt
• Butter (for cooking)

For the filling:

• Cooked chicken, shredded or chopped
• Cream cheese or sour cream
• Shredded cheese (cheddar, mozzarella, or Swiss)
• Garlic, minced
• Onion, diced
• Olive oil or butter
• Salt and pepper
• Optional: chopped spinach, mushrooms, or herbs
• Optional sauce: béchamel, Alfredo, or a cheese sauce for topping

Directions

1. Make the crepe batter: In a blender or mixing bowl, whisk together flour, eggs, milk, water, and salt until smooth. Let rest for 15–30 minutes.
2. Cook the crepes: Heat a non-stick skillet over medium heat and lightly grease with butter. Pour in about 1/4 cup of batter, swirl to coat the pan, and cook for 1–2 minutes per side until lightly golden. Repeat with remaining batter.
3. Prepare the filling: In a skillet, heat oil or butter over medium heat. Sauté onion and garlic until soft. Add the chicken, cream cheese or sour cream, shredded cheese, salt, pepper, and any optional vegetables or herbs. Stir until creamy and well combined.
4. Assemble the crepes: Spoon the filling into each crepe, roll up, and place seam-side down in a greased baking dish.
5. Optional topping: Pour sauce over the crepes and sprinkle with extra cheese.
6. Bake: Preheat oven to 375°F (190°C). Cover and bake for 20–25 minutes, then uncover and bake for an additional 5–10 minutes until golden and bubbly.
7. Serve warm, garnished with fresh herbs if desired.

Servings and timing

Makes 6–8 filled crepes.
Prep time: 30 minutes
Cook time: 30 minutes
Total time: About 1 hour

Variations

• Spinach and chicken crepes: Add chopped fresh or frozen spinach to the filling.
• Mushroom chicken crepes: Sauté mushrooms with the onions for added depth.
• Mexican-style: Add cumin, chili powder, and salsa to the filling, and top with queso or enchilada sauce.
• Buffalo chicken crepes: Use buffalo sauce and blue cheese in the filling for a spicy twist.
• Make it sweet: Omit savory ingredients and fill with chicken, cream cheese, and cranberry sauce for a sweet-savory version.

Storage/Reheating

Store leftover crepes in an airtight container in the refrigerator for up to 3 days.
To reheat, bake at 350°F (175°C) for 15–20 minutes or microwave individual portions for 1–2 minutes.
To freeze, wrap individual crepes in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight before reheating.

FAQs

Can I use store-bought crepes?

Yes, pre-made crepes work great and save time.

Can I make the crepes ahead of time?

Yes, crepes can be made a day ahead and stored in the fridge, separated by parchment paper.

What type of chicken works best?

Any cooked chicken—grilled, baked, or rotisserie—can be used.

Can I use Greek yogurt instead of cream cheese?

Yes, Greek yogurt makes a lighter, tangier alternative to cream cheese.

Do I need to bake the crepes?

Baking helps meld the flavors and melt the cheese, but you can skip it and serve the filled crepes warm from the skillet.

Can I use whole wheat flour for the crepes?

Yes, just expect a slightly denser texture and earthier flavor.

How do I keep crepes from tearing?

Use a non-stick pan, let the batter rest, and avoid overcooking. Thin batter spreads better and tears less.

Can I freeze filled crepes?

Yes, assemble and freeze unbaked. Thaw and bake when ready to serve.

What sauce works best on top?

Béchamel, Alfredo, or even a creamy herb sauce complements these crepes beautifully.

Can I serve these cold?

They’re best warm, but can be served at room temperature for lunch or on a buffet.

Conclusion

Leftover Chicken Crepes are a simple yet elegant way to reinvent cooked chicken into something comforting and flavorful. Whether served as a savory brunch, light dinner, or an impressive meal for guests, these creamy, customizable crepes are sure to become a staple in your kitchen. With endless variations and make-ahead flexibility, they’re as practical as they are delicious.

Leftover Chicken Crepes

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Leftover Chicken Crepes are a savory, elegant way to repurpose cooked chicken into a creamy, comforting dish. Filled with a rich chicken mixture, rolled in delicate crepes, and baked until golden, they make a versatile meal for brunch, lunch, or dinner.

• Author: Laura
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Yield: 6–8 filled crepes
• Category: Main Dish
• Method: Baking
• Cuisine: French
• Diet: Low Salt

Ingredients

1. 1 cup all-purpose flour
2. 2 large eggs
3. 1/2 cup milk
4. 1/2 cup water
5. 1/4 tsp salt
6. 2 tbsp butter (for cooking crepes)
7. 2 cups cooked chicken, shredded or chopped
8. 4 oz cream cheese or 1/2 cup sour cream
9. 1 cup shredded cheese (cheddar, mozzarella, or Swiss)
10. 2 cloves garlic, minced
11. 1/2 medium onion, diced
12. 1 tbsp olive oil or butter
13. Salt and pepper, to taste
14. Optional: 1 cup chopped spinach or mushrooms
15. Optional topping: béchamel, Alfredo, or cheese sauce

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Instructions

In a blender or mixing bowl, whisk together flour, eggs, milk, water, and salt until smooth. Let rest for 15–30 minutes.

1. Heat a non-stick skillet over medium heat and lightly grease with butter. Pour in about 1/4 cup batter, swirl to coat, and cook 1–2 minutes per side until lightly golden. Repeat with remaining batter.
2. In a skillet, heat olive oil or butter over medium heat. Sauté onion and garlic until soft.
3. Add chicken, cream cheese or sour cream, shredded cheese, salt, pepper, and optional vegetables. Stir until creamy and well combined.
4. Spoon filling into each crepe, roll, and place seam-side down in a greased baking dish.
5. Top with sauce and extra cheese if desired.
6. Bake at 375°F (190°C) for 20–25 minutes covered, then uncover and bake an additional 5–10 minutes until bubbly and golden.
7. Serve warm, garnished with fresh herbs if desired.

Notes

1. Crepes can be made ahead and stored in the fridge, separated by parchment.
2. Rotisserie chicken makes prep quicker and adds flavor.
3. Use Greek yogurt instead of cream cheese for a lighter filling.
4. Baking helps meld flavors, but crepes can be served without baking if preferred.
5. These can be frozen before or after baking for meal prep.

Nutrition

• Serving Size: 1 crepe
• Calories: 280
• Sugar: 2g
• Sodium: 320mg
• Fat: 16g
• Saturated Fat: 8g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 1g
• Protein: 18g
• Cholesterol: 95mg