Chicken, vegetables, and cheddar cheese are stuffed into this savory crepe recipe. In this savory crepe recipe I show you not only how to make crepes the easiest way, but also give you a delicious recipe for cheesy chicken crepes, one of our family’s favorite recipes. Make perfect crepes in the blender and eat them up in this tasty dinner recipe idea.
I first made this recipe as part of a cooking course I took in college. It has changed over the years, but is nostalgic to me. I’ve included a video demonstration so you can see how to make the crepes. If you’ve never done this before, the video will be helpful in seeing what exactly you need to do.
Can I switch up the filling options?
Absolutely! Savory crepes are a delicious dinner and it’s fun to play around with the flavors and mix and match them to suit your own personal taste preferences. We like this filling because it is simple and light so it goes really well with the delicacy of the crepes. But feel free to experiment with your own filling options.
- Use a nonstick skillet to make your crepes.
- Pour just enough batter into the bottom of the pan so that you can tilt the pan and cover the bottom.
- You want your crepes to be nice and thin, using the minimum amount of batter as possible per crepe.
- Let the crepe cook until it looks dry around the edges before trying to flip it.
- Plan on making a test crepe. It’s super easy to make more batter if you mess up a few.
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Outstanding meal, will have to try it. Thank you
I have been making my own crepes for as long as I can remember, but have only ever served them as a breakfast or brunch option. I cannot wait to try these savory crepes for dinner tonight!
Great recipe. substituted 1/2 cream cheese and 1/2 sour cream for the sour cream, and broccoli and red pepper for the celery.
The Crepes looked wonderful. The filling looked tasty. I would very much like a little more saucy-look to my filling. Could a reduced salt, Cream of Chicken soup be added in the recipe? Or would this change the filling to be more than the crepes can handle?
I’ve made manicotti with crepes (instead of pasta) and traditional red sauce so I think it’d be ok, but to use as a sauce on top of the crepes rather than just cheese instead of in the filling.