These Pesto Chicken Crepes offer an elegant yet easy meal, perfect for brunch or dinner. Tender shredded chicken, creamy ricotta, and vibrant pesto are wrapped in delicate homemade crepes. This pesto chicken crepes recipe delivers impressive flavor with minimal effort.
Craving a delicious Pesto Chicken Crepes? You've come to the right spot! From Savory Crepes favorites to amazing Chicken Breast Recipes recipes, there's something here for everyone.
Why You’ll Love This Pesto Chicken Crepes
- Elegant & approachable: Simple method with beautiful results.
- Winner flavor combo: Bright pesto balances creamy ricotta and savory chicken.
- Wonderfully versatile: Great for leftovers and any mealtime.
- Make-ahead friendly: Prep crepes and filling a day ahead.
Ingredients & Tools
For the Crepes:
- 120 g all-purpose flour
- 2 large eggs
- 300 ml whole milk
- 1 tbsp melted butter, plus more for cooking
- Pinch of salt
For the Filling:
- 300 g cooked chicken breast, shredded
- 150 g ricotta cheese
- 100 g basil pesto (homemade or a good-quality jarred variety)
- 50 g grated Parmesan cheese
- 1 small lemon, zest only
- Salt and black pepper to taste
For Topping (Optional):
- Extra pesto for drizzling
- Fresh basil leaves
- Additional grated Parmesan
Tools: A good non-stick skillet or crepe pan (around 20-24 cm is ideal), a blender or whisk, and a spatula.
Notes: Don’t skip whole milk—it gives tender texture. Fresh pesto is best, but quality store-bought works too.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 28 g |
| Fat: | 22 g |
| Carbs: | 25 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 25 minutes | Cook Time: 20 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Get your pan to the right temperature. This is the secret to perfect, non-stick crepes. The pan should be properly hot before you add your first ladle of batter. A drop of water should sizzle and evaporate instantly on the surface.
- Don’t overmix the batter. A few small lumps in your crepe batter are totally fine—in fact, they’re preferable. Overmixing develops the gluten in the flour and can make the crepes a little tough instead of delicately thin.
- Let the batter rest. I know it’s tempting to start cooking right away, but letting the batter sit for at least 15-20 minutes (or even up to an hour in the fridge) allows the flour to fully hydrate and any bubbles to settle. This results in much more tender and pliable crepes.
- Shred your chicken finely. For the best texture in the filling, take a moment to shred the cooked chicken into small, bite-sized pieces. This ensures every bite of the crepe has a perfect balance of chicken, pesto, and cheese.
How to Make Pesto Chicken Crepes
Step 1: Make the Crepe Batter. In a blender, combine the flour, eggs, milk, melted butter, and salt. Blend on high for about 20-30 seconds until the mixture is completely smooth and the consistency of single cream. You can also whisk vigorously by hand in a large bowl. Let the batter rest at room temperature for at least 15 minutes while you prepare the filling. You’ll notice it might thicken slightly—that’s normal.
Step 2: Prepare the Filling. In a medium mixing bowl, place the shredded chicken, ricotta, pesto, grated Parmesan, and lemon zest. Season generously with a good pinch of salt and a few cracks of black pepper. Use a fork to mix everything together until it’s well-combined and creamy. Give it a taste—it should be punchy and savory. Adjust seasoning if needed, then set aside.
Step 3: Cook the Crepes. Heat your non-stick skillet or crepe pan over medium heat. Add a tiny knob of butter and swirl it around to coat the surface. Once hot, lift the pan off the heat and pour in a small ladleful of batter (about 1/4 cup). Immediately tilt and swirl the pan so the batter forms a thin, even layer covering the entire base. Return to the heat.
Step 4: Flip and Finish. Cook for about 60-90 seconds until the edges of the crepe start to lift and the bottom is lightly golden. You can peek by lifting an edge with your spatula. Then, slide the spatula underneath and confidently flip it over. Cook for another 30-45 seconds on the second side until set, then transfer to a plate. Repeat with the remaining batter, stacking the cooked crepes on top of each other. They won’t stick, I promise!
Step 5: Assemble the Crepes. Lay one crepe flat on a clean work surface, with the prettier, first-cooked side facing down. Spoon a generous 2-3 tablespoons of the pesto chicken filling in a line down the center of the crepe. You don’t want to overfill it, or it might burst when you roll it.
Step 6: Fold and Warm. Fold the two sides of the crepe over the filling, then roll it up from the bottom to form a neat parcel. Place the filled crepes seam-side down in a baking dish. If you’re serving them immediately, you can pop the whole dish into a warm oven (about 160°C / 325°F) for 5-10 minutes to heat through. Otherwise, they are ready to serve.
Step 7: Garnish and Serve. Arrange two crepes per plate. Drizzle with a little extra pesto, sprinkle with some additional Parmesan cheese, and garnish with a few fresh basil leaves for a pop of color and freshness. Serve immediately while they’re warm and delightful.
Storage & Freshness Guide
- Fridge: Store assembled crepes in an airtight container for up to 2 days.
- Freezer: Freeze assembled crepes on a baking sheet, then transfer to a bag for up to 2 months.
- Reviving: Reheat in a skillet over low heat or bake from frozen at 350°F until warm.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of arugula dressed with just a squeeze of lemon juice and a drizzle of olive oil cuts through the richness of the crepes beautifully.
- Roasted cherry tomatoes — Toss a punnet of cherry tomatoes with olive oil, salt, and herbs, then roast until they burst. Their sweet, acidic juiciness is a fantastic counterpart.
- Garlic sautéed green beans — Tender-crisp green beans with a hint of garlic add a lovely green vegetable element and a nice textural contrast.
Drinks
- A crisp Sauvignon Blanc — The herbaceous and citrusy notes in this white wine mirror the flavors in the basil pesto, creating a really harmonious pairing.
- Sparkling water with lemon — For a non-alcoholic option, the effervescence and citrus cleanse the palate perfectly between bites of the creamy filling.
- A light Italian lager — The crisp, clean finish of a lager helps balance the creaminess and doesn’t overpower the delicate flavors of the dish.
Something Sweet
- Lemon sorbet — After a savory, herby meal, a scoop of sharp, refreshing lemon sorbet is the perfect palate-cleansing dessert that feels light and elegant.
- Almond biscotti — These crunchy, not-too-sweet cookies are wonderful for dipping into a cup of espresso, rounding off the meal with a nice Italian flair.
- Dark chocolate-dipped strawberries — They’re simple, sophisticated, and the bittersweet chocolate with the fresh fruit is a classic, crowd-pleasing way to end.
Top Mistakes to Avoid
- Mistake: Using a pan that’s not hot enough. If the pan is too cool, the batter won’t set quickly enough and will stick, resulting in a torn, messy crepe. Wait for that water droplet to sizzle!
- Mistake: Adding too much batter to the pan. The goal is a thin, lacy crepe, not a thick pancake. Too much batter makes them stodgy and difficult to roll. A little goes a long way—swirl quickly!
- Mistake: Overfilling the crepes. It’s tempting to pack in as much of that delicious filling as possible, but an overstuffed crepe is very difficult to roll neatly and will likely split open. Show a little restraint for a prettier result.
- Mistake: Flipping the crepe too early. If you try to flip it before the surface is set and the edges are dry, you’ll have a disaster. Be patient and wait for those visual cues.
Expert Tips
- Tip: Use a ladle with a pour spout. This gives you so much more control over the amount of batter you’re adding to the pan, leading to consistently sized and perfectly thin crepes every single time.
- Tip: Add a splash of water to thin the batter if needed. After resting, if your batter seems a bit too thick (it should coat the back of a spoon but drip off easily), just add a tablespoon of water at a time until it’s the right consistency.
- Tip: Keep cooked crepes warm. Place them on a plate covered with a clean tea towel in a low oven. The towel traps steam and keeps them soft and pliable while you finish cooking the rest of the batch.
- Tip: Get creative with the filling. This recipe is a fantastic template. Try adding some sautéed spinach or sun-dried tomatoes to the chicken mixture, or swap the ricotta for goat cheese for a tangier twist.
FAQs
Can I make the crepes gluten-free?
Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just make sure the blend contains a binder like xanthan gum. The cooking method remains exactly the same. The texture might be a tiny bit more delicate, so handle them with a little extra care when flipping and filling.
How far in advance can I prepare these?
You can cook the crepes and make the filling up to two days ahead of time. Store them separately in airtight containers in the refrigerator. The crepes might stick together a bit when cold, so let them come to room temperature before gently peeling them apart for assembly. You can also assemble the crepes a few hours before serving and keep them covered in the fridge.
Can I freeze the assembled crepes?
Yes, they freeze surprisingly well! Assemble the crepes and place them in a single layer on a baking sheet to freeze solid. Once frozen, transfer them to a freezer bag. They’ll keep for up to 2 months. To reheat, you don’t even need to thaw them—just bake from frozen in a 180°C / 350°F oven for 20-25 minutes, until hot all the way through.
My first crepe was a disaster. Is that normal?
Oh, completely! I think it’s a universal cooking law that the first crepe is always a “test” crepe. The pan might not be at the perfect temperature yet, and you’re still getting a feel for the swirling motion. Don’t be discouraged—just eat the evidence and carry on. The next one will be perfect.
What’s the best way to reheat leftover crepes?
The best method is to gently warm them in a dry non-stick skillet over low heat for a minute or two on each side. You can also microwave them for 20-30 seconds, but they might become a little soft. The skillet method helps them regain a bit of their original texture.
Pesto Chicken Crepes
Make elegant Pesto Chicken Crepes with this easy recipe. Perfect for brunch or dinner, they're filled with creamy pesto chicken. Get the step-by-step guide now!
Ingredients
For the Crepes:
-
120 g all-purpose flour
-
2 large eggs
-
300 ml whole milk
-
1 tbsp melted butter (plus more for cooking)
-
salt (pinch)
For the Filling:
-
300 g cooked chicken breast (shredded)
-
150 g ricotta cheese
-
100 g basil pesto (homemade or a good-quality jarred variety)
-
50 g grated Parmesan cheese
-
1 small lemon (zest only)
-
salt and black pepper (to taste)
For Topping (Optional):
-
Extra pesto (for drizzling)
-
Fresh basil leaves
-
Additional grated Parmesan
Instructions
-
In a blender, combine the flour, eggs, milk, melted butter, and salt. Blend on high for about 20-30 seconds until the mixture is completely smooth and the consistency of single cream. You can also whisk vigorously by hand in a large bowl. Let the batter rest at room temperature for at least 15 minutes while you prepare the filling. You’ll notice it might thicken slightly—that’s normal.01
-
In a medium mixing bowl, place the shredded chicken, ricotta, pesto, grated Parmesan, and lemon zest. Season generously with a good pinch of salt and a few cracks of black pepper. Use a fork to mix everything together until it’s well-combined and creamy. Give it a taste—it should be punchy and savory. Adjust seasoning if needed, then set aside.02
-
Heat your non-stick skillet or crepe pan over medium heat. Add a tiny knob of butter and swirl it around to coat the surface. Once hot, lift the pan off the heat and pour in a small ladleful of batter (about 1/4 cup). Immediately tilt and swirl the pan so the batter forms a thin, even layer covering the entire base. Return to the heat.03
-
Cook for about 60-90 seconds until the edges of the crepe start to lift and the bottom is lightly golden. You can peek by lifting an edge with your spatula. Then, slide the spatula underneath and confidently flip it over. Cook for another 30-45 seconds on the second side until set, then transfer to a plate. Repeat with the remaining batter, stacking the cooked crepes on top of each other. They won’t stick, I promise!04
-
Lay one crepe flat on a clean work surface, with the prettier, first-cooked side facing down. Spoon a generous 2-3 tablespoons of the pesto chicken filling in a line down the center of the crepe. You don't want to overfill it, or it might burst when you roll it.05
-
Fold the two sides of the crepe over the filling, then roll it up from the bottom to form a neat parcel. Place the filled crepes seam-side down in a baking dish. If you're serving them immediately, you can pop the whole dish into a warm oven (about 160°C / 325°F) for 5-10 minutes to heat through. Otherwise, they are ready to serve.06
-
Arrange two crepes per plate. Drizzle with a little extra pesto, sprinkle with some additional Parmesan cheese, and garnish with a few fresh basil leaves for a pop of color and freshness. Serve immediately while they're warm and delightful.07
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