Chicken and Cheese Crepes Recipe

Name: Chicken and Cheese Crepes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2- 1/2 cups Shredded, Cooked Chicken; 1- 1/2 cup Ricotta Cheese; 3/4 cups Grated Parmesan Cheese, Divided, Plus A Bit More For Garnish; 1/2 cups Chopped Fresh Herbs (I Used Parsley And Thyme), Divided; Salt And Pepper, to taste; 8 whole Crepes; 3 Tablespoons Butter; 2 bulbs Shallots, Sliced; 2 whole Medium Zucchini, Diced; 8 ounces, weight Button Mushrooms, Diced; 1 cup Chicken Stock; 1/4 cups Dry White Wine; 2 teaspoons Lemon Zest, Plus A Bit For Garnish

Servings: persons

2- 1/2 cups Shredded, Cooked Chicken
1- 1/2 cup Ricotta Cheese
3/4 cups Grated Parmesan Cheese, Divided, Plus A Bit More For Garnish
1/2 cups Chopped Fresh Herbs (I Used Parsley And Thyme), Divided
Salt And Pepper, to taste
8 whole Crepes
3 Tablespoons Butter
2 bulbs Shallots, Sliced
2 whole Medium Zucchini, Diced
8 ounces, weight Button Mushrooms, Diced
1 cup Chicken Stock
1/4 cups Dry White Wine
2 teaspoons Lemon Zest, Plus A Bit For Garnish

1
Preheat oven to 400 degrees F.
2
Combine chicken, ricotta, 1/2 cup Parmesan, 1/4 cup herbs, salt (I used 1 teaspoon) and pepper (I used 3/4 teaspoon) in a bowl.
3
Spoon about 1/4 cup chicken mixture into the middle of each crepe; roll up to enclose filling.
4
Place crepes seam side down into a baking dish.
5
Cover with foil and bake until filling is heated through, about 15 minutes.
6
Meanwhile, melt butter in a skillet over medium heat.
7
Add shallot and cook until softened, about 1 minute.
8
Add zucchini and mushrooms and cook, stirring occasionally, until tender, about 3 minutes.
9
Add chicken stock and wine, simmer for 2-3 minutes.
10
Reduce heat and add lemon zest, remaining herbs, and 1/4 cup Parmesan.
11
Season with salt and pepper.
12
Remove from heat and spoon over top of crepes.
13
Garnish with a bit of herbs, Parmesan and lemon zest.

403

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2- 1/2 cups Shredded, Cooked Chicken, 1- 1/2 cup Ricotta Cheese, 3/4 cups Grated Parmesan Cheese, Divided, Plus A Bit More For Garnish, 1/2 cups Chopped Fresh Herbs (I Used Parsley And Thyme), Divided, and more.

Yes, Chicken and Cheese Crepes falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken and Cheese Crepes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions