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5 from 2 votes

Easy Crepes with Leftover Chicken and Cheese Filling

These savory chicken crepes are a great way to use up left-over chicken, ham or other meat in the fridge. Perfect recipe for a snack, appetizer or meal!
Prep Time5 mins
Cook Time15 mins
Course: Appetizer, Main Course, Snack
Cuisine: French
Keyword: chicken, crepes, make ahead
Servings: 4
Calories: 318kcal
Author: Jane and Sonja


  • 4 crepes
  • 1/2 cup onions finely chopped
  • 2 tbsp fresh parsley finely chopped
  • salt and pepper to taste
  • 1 tbsp butter
  • 2 cups cooked chicken breast chopped
  • 1/2 cup Mozzarella cheese shredded
  • 1 tbsp flour
  • 1/2 cup water
  • 1 egg
  • 1/2 cup breadcrumbs


To Make the Filling

  • Combine all ingredients in a medium pot. On medium temperature sautee onions, parsley, salt and pepper over butter until onions are cooked (about 7-10 minutes).
  • Add in shredded cheese.
  • Disolve flour in cold water. Pour the mixture over the filling. Stir and cook for 2 minutes until thickens.
  • Remove from heat and let cool for about 5 minutes.

To Fill the Crepes

  • Spread one quarter of the filling evenly over a crepe, leaving the outer edge uncovered.
  • Slightly fold in the bottom and top edges of the crepe.
  • Roll the crepe from one side to the other.

To Fry the Crepes

  • Fill a frying pan with enough oil to fry the crepes rolls and bring to medium high heat.
  • Scramble the egg in a shallow bowl.
  • Place the breadcrumbs in a second shallow bowl.
  • Dip the rolled crepe in the egg until lightly coated all around.
  • Roll in the breadcrumbs.
  • Fry the crepe until golden brown on the outside (1-2 minutes per side).


Calories: 318kcal | Carbohydrates: 23g | Protein: 30g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 125mg | Sodium: 361mg | Potassium: 272mg | Fiber: 1g | Sugar: 6g | Vitamin A: 425IU | Vitamin C: 4mg | Calcium: 129mg | Iron: 2mg