These golden, buttery crepes are filled with savory diced chicken and melty cheddar cheese, making them a warm, protein-rich option perfect for breakfast or brunch. Light, tender crepes envelop the hearty filling, striking a balance between indulgent and comforting.

Why You’ll Love This Recipe

This recipe brings together the elegance of French-style crepes with the comforting flavors of a classic chicken and cheese pairing. It’s easy to make ahead, customizable with other fillings, and ideal for both casual mornings and special occasions. The mild flavor of the chicken combined with sharp cheddar creates a well-rounded dish that appeals to both kids and adults.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the crepes:
1 cup all-purpose flour
2 eggs
1 1/4 cups milk
2 tablespoons melted butter
1/4 teaspoon salt
Butter or oil, for cooking

For the filling:
1 cup diced cooked chicken
1 cup shredded cheddar cheese
Fresh parsley, chopped, for garnish

Directions

1. In a bowl, whisk together the flour, eggs, milk, melted butter, and salt until the batter is smooth. Let it rest for 10–15 minutes.
2. Heat a nonstick skillet over medium heat and lightly grease with butter or oil.
3. Pour about 1/4 cup of batter into the pan, tilting it to spread the batter evenly. Cook for 1–2 minutes per side until golden. Repeat with the remaining batter.
4. Place a generous spoonful of diced chicken and shredded cheddar cheese in the center of each crepe. Roll tightly.
5. Optional: Place the filled crepes in a baking dish, sprinkle with extra cheese, and warm in the oven at 350°F (175°C) for 10 minutes, or until the cheese melts.
6. Garnish with chopped parsley and serve warm.

Servings and timing

This recipe makes approximately 8 crepes and serves 4 people.
Preparation time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

• Add vegetables: Try sautéed spinach, mushrooms, or bell peppers for a more colorful and nutritious filling.
• Use different cheese: Substitute cheddar with Swiss, mozzarella, or Gruyère for a different flavor profile.
• Make it spicy: Add a pinch of chili flakes or a few slices of jalapeño to the filling.
• Go gluten-free: Use a gluten-free all-purpose flour blend suitable for crepes.
• Add a sauce: Serve with a drizzle of béchamel or hollandaise sauce for added richness.

Storage/Reheating

Store leftover crepes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for 10 minutes, or microwave on medium power for 1–2 minutes until heated through. For longer storage, wrap the filled crepes in foil and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

What type of chicken is best for this recipe?

Cooked, shredded or diced chicken breast or thigh meat works well. Leftover rotisserie chicken is a great shortcut.

Can I make the crepe batter ahead of time?

Yes, the batter can be made the night before and stored in the refrigerator. Just stir well before using.

Are these crepes suitable for freezing?

Yes, both plain and filled crepes can be frozen. Wrap them tightly and store for up to 2 months.

How do I prevent my crepes from tearing?

Make sure your skillet is well-greased and fully heated before pouring the batter. Let the crepes cook thoroughly on one side before flipping.

Can I use a crepe maker instead of a pan?

Absolutely. A crepe maker works well for even, consistent crepes.

What can I use instead of chicken?

You can substitute with turkey, cooked bacon, or sautéed vegetables for a vegetarian version.

Can I make this recipe dairy-free?

Yes, use plant-based milk and dairy-free cheese alternatives. Ensure your butter substitute is also dairy-free.

What’s the best pan to use for crepes?

A nonstick skillet or a crepe pan works best to avoid sticking and ensure even cooking.

Can I add eggs to the filling?

Yes, scrambled or soft-cooked eggs pair nicely with chicken and cheese for a heartier option.

Is there a way to make this recipe healthier?

Use whole wheat flour, low-fat cheese, and lean chicken breast to reduce fat and increase fiber content.

Conclusion

Chicken and Cheese Breakfast Crepes offer a delightful combination of texture and flavor, perfect for starting your day on a comforting note. They’re quick enough for a weekday breakfast and versatile enough to serve at a weekend brunch. Whether enjoyed fresh off the skillet or reheated the next day, they’re sure to be a hit at your table.

Chicken and Cheese Breakfast Crepes

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• Author: Emma Delaney
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: French
• Diet: Halal

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Description

Golden, buttery crepes filled with savory diced ham and melted cheddar cheese, perfect for a warm, protein-rich breakfast or brunch.

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Ingredients

Units USM Scale 1x2x3x

• 1 cup all-purpose flour
• 2 eggs
• 1 1/4 cups milk
• 2 tablespoons melted butter
• 1/4 teaspoon salt
• Butter or oil, for cooking
• 1 cup diced cooked ham
• 1 cup shredded cheddar cheese
• Fresh parsley, chopped, for garnish

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Instructions

1. In a bowl, whisk together flour, eggs, milk, melted butter, and salt until smooth. Let the batter rest for 10–15 minutes.
2. Heat a nonstick skillet over medium heat and lightly grease with butter or oil.
3. Pour about 1/4 cup of batter into the pan, tilting to spread evenly. Cook 1–2 minutes per side until golden. Repeat with remaining batter.
4. Fill each crepe with a generous spoonful of diced ham and shredded cheese. Roll tightly.
5. Optional: Place filled crepes in a baking dish, sprinkle with extra cheese, and warm in the oven at 350°F (175°C) for 10 minutes to melt.
6. Garnish with chopped parsley and serve warm.

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Notes

• Letting the batter rest helps create a smoother texture.
• Use a nonstick skillet or crepe pan for best results.
• You can prepare the crepes ahead and fill them just before serving.

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Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 3g
• Sodium: 610mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 1g
• Protein: 16g
• Cholesterol: 105mg