Savory Chicken Crepes Recipe

Name: Savory Chicken Crepes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: non-stick cooking spray; 1 (14 ounce) package boneless, skinless chicken breast cutlets; salt and ground black pepper to taste; 1 tablespoon olive oil; 2 green bell peppers, chopped; 1 yellow bell pepper, chopped; 1 red bell pepper, chopped; 1 cup diced portobello mushroom caps; 1 small red onion, chopped; 1/2 cup shredded Monterey Jack cheese; 1/2 cup shredded mild Cheddar cheese; 1/2 cup shredded sharp Cheddar cheese; 2 tablespoons ground cumin; 1 tablespoon ground paprika; 1 tablespoon chili powder; 1 tablespoon minced garlic; 1 cup all-purpose flour; 2 eggs; 1/2 cup milk; 1/2 cup water; 2 tablespoons butter; 1/4 teaspoon salt

Servings: persons

non-stick cooking spray
1 (14 ounce) package boneless, skinless chicken breast cutlets
salt and ground black pepper to taste
1 tablespoon olive oil
2 green bell peppers, chopped
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1 cup diced portobello mushroom caps
1 small red onion, chopped
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded mild Cheddar cheese
1/2 cup shredded sharp Cheddar cheese
2 tablespoons ground cumin
1 tablespoon ground paprika
1 tablespoon chili powder
1 tablespoon minced garlic
1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
2 tablespoons butter
1/4 teaspoon salt

1
Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet lightly with cooking spray.
2
Season chicken cutlets with salt and pepper.
3
Spray a large skillet lightly with cooking spray. Heat over medium-high heat. Saute chicken cutlets until lightly browned and the juices run clear, 8 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a deep container; pull chicken apart with 2 forks.
4
Heat olive oil in the hot skillet. Saute green bell peppers, yellow bell pepper, red bell pepper, portobello mushroom, and red onion until tender, about 7 minutes. Transfer vegetables to the container with the chicken. Add Monterey Jack cheese, mild Cheddar cheese, sharp Cheddar cheese, cumin, paprika, chili powder, and garlic. Mix well; season filling with salt and pepper.
5
Whisk flour and eggs together in a bowl. Add milk and water, stirring to combine. Add butter and 1/4 teaspoon salt; beat until batter is smooth.
6
Heat a lightly oiled griddle over medium high heat. Pour about 1/4 cup batter onto the griddle for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook crepe until bottom is light brown, about 2 minutes. Loosen with a spatula; turn and cook the other side until lightly browned, about 30 seconds more. Place crepe on a plate. Repeat with the remaining batter.
7
Spoon chicken filling into a crepe, wrap, and place on the prepared baking sheet. Repeat with remaining crepes and filling
8
Bake in the preheated oven until cheeses melt, 5 to 10 minutes.

589

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-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 22 ingredients. The key ingredients include: non-stick cooking spray, 1 (14 ounce) package boneless, skinless chicken breast cutlets, salt and ground black pepper to taste, 1 tablespoon olive oil, and more.

Yes, Savory Chicken 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!

Savory Chicken Crepes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions