These Chicken Alfredo Crepes wrap the creamy comfort of chicken alfredo in delicate, tender crepes. It’s a cross-cultural dish that feels fancy but is achievable for a weeknight. This Chicken Alfredo Crepes recipe is a guaranteed crowd-pleaser for brunch or a cozy dinner.
Craving a delicious Chicken Alfredo Crepes? You've come to the right spot! From Savory Crepes favorites to amazing Dessert Recipes recipes, there's something here for everyone.
Why You’ll Love This Chicken Alfredo Crepes
- Elegant & approachable: Foolproof crepes look restaurant-worthy with minimal effort.
- Comfort food upgrade: Beloved alfredo flavors in a delightful new package.
- Versatile template: Easily swap chicken for mushrooms or add spinach.
- Make-ahead friendly: Prep components a day ahead for quick assembly.
Ingredients & Tools
For the Crepes:
- 120 g all-purpose flour
- 2 large eggs
- 300 ml whole milk
- 30 g unsalted butter, melted, plus more for the pan
- 1/4 tsp fine sea salt
For the Filling:
- 450 g cooked chicken breast, shredded or diced
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 120 ml heavy cream (double cream)
- 75 g freshly grated Parmesan cheese
- 1/4 tsp freshly grated nutmeg
- Salt and black pepper to taste
For the Topping:
- 50 g Gruyère or Mozzarella cheese, grated
- Fresh parsley, chopped, for garnish
Tools: A good non-stick skillet or crepe pan (around 20-23 cm / 8-9 inches is perfect), a blender or whisk, two mixing bowls, a saucepan, and a baking dish.
Notes: Using freshly grated Parmesan is non-negotiable for the silkiest sauce. A pinch of nutmeg is the secret weapon that makes the alfredo flavor sing.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 35 g |
| Fat: | 28 g |
| Carbs: | 28 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 25 minutes | Cook Time: 35 minutes | Total Time: 60 minutes
Before You Start: Tips & Ingredient Notes
- Get your mise en place. Have all your ingredients measured and ready to go before you heat the pan. Crepes cook quickly, and the sauce comes together in minutes, so being prepared is key to a smooth process.
- Why whole milk and heavy cream? For the crepes, whole milk gives a richer, more tender result. For the sauce, heavy cream is essential for that luxurious, non-breaking texture. Lower-fat alternatives just won’t provide the same decadent result.
- Don’t skip the resting time for the crepe batter. Letting the batter rest for at least 15-20 minutes (or even overnight in the fridge) allows the flour to fully hydrate and the gluten to relax. This is the secret to incredibly tender, non-rubbery crepes.
- How to cook your chicken? For the most flavor, I like to season chicken breasts with salt, pepper, and a little Italian seasoning, then pan-sear or bake them until just cooked through. Using a rotisserie chicken is a fantastic and time-saving shortcut, too!
How to Make Chicken Alfredo Crepes
Step 1: Make the Crepe Batter. In a blender, combine the flour, eggs, milk, melted butter, and salt. Blend on high for about 30 seconds until the batter is completely smooth and bubble-free. You can also whisk vigorously by hand in a large bowl. Let the batter rest at room temperature for at least 15-20 minutes. This waiting period is crucial for soft crepes.
Step 2: Cook the Crepes. Heat your non-stick skillet over medium heat. Lightly brush with melted butter. Pour about 1/4 cup (60 ml) of batter into the center of the hot pan, immediately tilting and swirling the pan to coat the bottom in a thin, even layer. Cook for about 60-90 seconds, until the edges look lacy and the top is set. You’ll notice little bubbles forming. Carefully flip with a thin spatula and cook for another 30-45 seconds on the other side until lightly golden. Stack the cooked crepes on a plate. You should get 8-10 crepes.
Step 3: Prepare the Alfredo Filling. In a saucepan, heat the olive oil over medium heat. Add the minced garlic and cook for just 30-60 seconds until fragrant—be careful not to burn it! Pour in the heavy cream and bring it to a gentle simmer. Reduce the heat to low and gradually whisk in the grated Parmesan until the sauce is smooth and has thickened slightly. Stir in the nutmeg, and season generously with salt and pepper. Fold in the cooked chicken until it’s well-coated in the sauce. Your kitchen should smell amazing right now.
Step 4: Assemble the Crepes. Preheat your oven to 190°C (375°F). Take one crepe and place it on a clean surface. Spoon a generous 2-3 tablespoons of the chicken alfredo mixture along the center. Fold the two sides over the filling, then roll it up from the bottom to create a neat parcel. Place it seam-side down in a lightly greased baking dish. Repeat with the remaining crepes and filling.
Step 5: Bake and Serve. Sprinkle the grated Gruyère or Mozzarella cheese evenly over the top of all the assembled crepes. Bake for 15-20 minutes, or until the cheese is melted, bubbly, and starting to get golden spots. For a more dramatic finish, you can pop it under the grill for the last minute or two. Remove from the oven, let them rest for a couple of minutes, then garnish with fresh parsley before serving.
Storage & Freshness Guide
- Fridge: Store assembled, unbaked crepes covered for up to 24 hours.
- Freezer: Freeze assembled crepes tightly wrapped for up to 2 months.
- Reviving: Reheat in a 350°F oven until warm to maintain texture.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of arugula dressed with a sharp lemon vinaigrette cuts through the richness of the crepes beautifully, creating a perfect balance on the plate.
- Garlic sautéed green beans — Tender-crisp beans with a hint of garlic add a lovely green vegetable component and a satisfying textural contrast to the soft crepes.
- Roasted cherry tomatoes — Their sweet, concentrated, and slightly acidic burst of flavor is a fantastic little palate cleanser between bites of the creamy filling.
Drinks
- A crisp, unoaked Chardonnay — The wine’s bright acidity and citrus notes act as a brilliant counterpoint to the creamy, cheesy sauce, cleansing the palate with every sip.
- A light Italian lager — The effervescence and mild bitterness of a beer like Peroni are surprisingly refreshing and help balance the dish’s decadent nature.
- Sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus are all you need to refresh your taste buds and make each bite of crepe feel brand new.
Something Sweet
- Lemon sorbet — After a rich meal, a scoop of intensely tart and refreshing sorbet is the ultimate palate-cleansing dessert that feels light and uplifting.
- Dark chocolate truffles — Just one or two rich, dark chocolate truffles provide a sophisticated, not-too-sweet ending that complements the meal’s elegant vibe.
- Berry compote
Chicken Alfredo Crepes
Learn how to make delicious Chicken Alfredo Crepes with this easy recipe. Perfect for a fancy brunch or cozy weeknight dinner. Try this crowd-pleasing dish today!
Ingredients
For the Crepes:
-
120 g all-purpose flour
-
2 large eggs
-
300 ml whole milk
-
30 g unsalted butter (melted, plus more for the pan)
-
1/4 tsp fine sea salt
For the Filling:
-
450 g cooked chicken breast (shredded or diced)
-
1 tbsp olive oil
-
2 cloves garlic (minced)
-
120 ml heavy cream (double cream)
-
75 g freshly grated Parmesan cheese
-
1/4 tsp freshly grated nutmeg
-
Salt and black pepper (to taste)
For the Topping:
-
50 g Gruyère or Mozzarella cheese (grated)
-
Fresh parsley (chopped, for garnish)
Instructions
-
In a blender, combine the flour, eggs, milk, melted butter, and salt. Blend on high for about 30 seconds until the batter is completely smooth and bubble-free. You can also whisk vigorously by hand in a large bowl. Let the batter rest at room temperature for at least 15-20 minutes. This waiting period is crucial for soft crepes.01
-
Heat your non-stick skillet over medium heat. Lightly brush with melted butter. Pour about 1/4 cup (60 ml) of batter into the center of the hot pan, immediately tilting and swirling the pan to coat the bottom in a thin, even layer. Cook for about 60-90 seconds, until the edges look lacy and the top is set. You’ll notice little bubbles forming. Carefully flip with a thin spatula and cook for another 30-45 seconds on the other side until lightly golden. Stack the cooked crepes on a plate. You should get 8-10 crepes.02
-
In a saucepan, heat the olive oil over medium heat. Add the minced garlic and cook for just 30-60 seconds until fragrant—be careful not to burn it! Pour in the heavy cream and bring it to a gentle simmer. Reduce the heat to low and gradually whisk in the grated Parmesan until the sauce is smooth and has thickened slightly. Stir in the nutmeg, and season generously with salt and pepper. Fold in the cooked chicken until it’s well-coated in the sauce. Your kitchen should smell amazing right now.03
-
Preheat your oven to 190°C (375°F). Take one crepe and place it on a clean surface. Spoon a generous 2-3 tablespoons of the chicken alfredo mixture along the center. Fold the two sides over the filling, then roll it up from the bottom to create a neat parcel. Place it seam-side down in a lightly greased baking dish. Repeat with the remaining crepes and filling.04
-
Sprinkle the grated Gruyère or Mozzarella cheese evenly over the top of all the assembled crepes. Bake for 15-20 minutes, or until the cheese is melted, bubbly, and starting to get golden spots. For a more dramatic finish, you can pop it under the grill for the last minute or two. Remove from the oven, let them rest for a couple of minutes, then garnish with fresh parsley before serving.05
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