Chicken Crepes
updated 12/23/2025
The basis for this recipe is from Martha Stewart. I modified the ingredients slightly, and cleaned up the instructions. The original instructions were too wordy.
Chicken Crepes
- Simple Crepes (recipe below)
- Gruyere Béchamel (recipe below)
- 2 Tbsp extra-virgin olive oil
- 4 cloves garlic, pressed
- 11 oz frozen spinach, thawed, drained
- 3 cups cooked chicken, shredded or sliced
- 1 cup Gruyere, shredded
- Chopped fresh parsley, for serving
Preheat oven to 400 F with rack in center.
Heat oil in a large skillet over medium-high. Add garlic and cook until golden, 1 to 2 minutes. Add spinach and stir until heated through and combined with garlic. Let cool. Transfer to a work surface, chop, and set aside.
Mix 1-1/2 cups béchamel with chicken. Working with one at a time, place crepe on a work surface. Arrange 1/4 cup chicken mixture and 1 heaping Tbsp spinach down center of crepe; roll into a cylinder. Transfer, seam-side down, to a 9×13″ baking dish; assemble and arrange more crepes, leaving 1/2″ in between each. Spoon more béchamel on top and sprinkle with cheese. Bake until bubbly, about 15 minutes. Switch oven to broiler setting and cook until browning in spots, about 5 minutes. Remove from oven and let cool slightly. Sprinkle with parsley.
This recipe makes enough filling for 12 crepes.
Simple Crepes
- 1 cup unbleached all-purpose flour
- 1 Tbsp granulated sugar
- 1/4 tsp kosher salt
- 1-1/2 cups whole milk, room temperature
- 4 large eggs, room temperature
- 3 Tbsp unsalted butter, melted, plus more for brushing
For the above chicken filling, make a triple batch of crepes shells.
In a stand mixer, blend flour, sugar, salt, milk, eggs, and butter until smooth, about 30 seconds. Refrigerate for at 30 minutes, or up to 1 day.
Stir for a few seconds before using. Heat an 8″ nonstick skillet over medium. Quickly pour 1/3 cup batter into center of skillet, tilting and swirling pan until batter evenly coats bottom.
Cook until crepe is golden in places on bottom and edges begin to lift from pan, 1 to 1-1/2 minutes. Use an offset spatula to lift one edge of crepe, then use your fingers to gently flip crepe.
Cook crepe on second side until just set and golden in places on bottom, about 30 to 60 seconds. Slide crepe onto a paper towel-lined plate.
Repeat with remaining batter, coating pan with more butter as needed, and stacking crepes directly on top of one another. Let cool to room temperature before using.
Gruyere Béchamel
- 3 Tbsp unsalted butter
- 4 Tbsp all-purpose flour
- 2 tsp Dijon mustard
- 4 cups whole milk
- Pinch grated nutmeg
- 1 cup shredded Gruyere cheese (about 4 oz)
- Coarse salt & ground black pepper
Melt butter in a medium saucepan over medium heat until foamy. Add flour and cook, stirring frequently, until mixture is pale golden and has a slightly nutty aroma, about 5 minutes. Stir in mustard.
Whisking constantly, pour in milk and whisk until smooth. Cook over medium-high, whisking often along the bottom of pan, until boiling, about 7 minutes.
Reduce heat to maintain a simmer. Add nutmeg and cook, stirring occasionally, until sauce thickens to the consistency of thin yogurt, about 10 minutes. Stir in Gruyere. Season with salt and pepper.