Chicken and Cheese Crepes

3 Mar

Adapted from a Food Network Magazine recipe, this is a lovely dish. Impressive but fairly quick & easy to put together. Easily adjustable to your tastes or what ingredients you have available.

Time: 20 min prep, 15 min cook             Serves: 4


  • 2 1/2 cups shredded chicken*
  • 1 1/2 cups ricotta cheese
  • 3/4 cup grated Parmesan cheese, plus a bit for garnish
  • 1/2 cup chopped fresh herbs (I used parsley and thyme) – divided
  • salt & pepper to taste
  • 8 crepes (I used this recipe)
  • 3 tbsp butter
  • 2 shallots, sliced
  • 2 medium zucchini, diced
  • 8 oz. button mushrooms, diced
  • 1 cup chicken stock
  • 1/4 cup dry white wine
  • 2 tsp lemon zest, plus more for garnish
  • *I cook b/s chicken breasts in the crock pot with some chicken stock and Old Bay Seasoning for 4 hours on high. Then shred chicken & strain stock for later use.

How to make it

  • Preheat oven to 400F.
  • Combine chicken, ricotta, and 1/2 cup Parmesan, 1/4 cup herbs, salt (I used 1 tsp) and pepper (I used 3/4 tsp) in a bowl.
  • Spoon about 1/4 cup chicken mixture into the middle of each crepe, roll up to enclose filling.
  • Place crepes seam side down into a baking dish. Cover with foil an bake until filling is heated through, about 15 minutes.
  • Meanwhile, melt butter in a skillet over medium heat. Add shallot and cook until softened, about 1 minute. Add zucchini and mushrooms and cook, stirring occasionally, until tender – about 3 minutes. Add chicken stock and wine, simmer for 2-3 minutes. Reduce heat and add lemon zest, remaining herbs, and 1/4 cup Parmesan. Season with salt & pepper.
  • Remove from heat and spoon over top of crepes. Garnish with a bit of herbs, Parmesan and lemon zest.

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