Who says crepes have to be sweet? These Chicken Caesar Crepes wrap the classic flavors of a Caesar salad—savory chicken, crisp romaine, sharp Parmesan, and garlicky dressing—in a tender, golden crepe. It’s an elegant handheld meal perfect for brunch, picnics, or a simple weeknight dinner.
Craving a delicious Chicken Caesar 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 Chicken Caesar Crepes
- Elegant twist: A portable, sophisticated take on a classic salad.
- Perfect texture: Warm, soft crepe meets cool, crisp filling.
- Simple assembly: Easy blender batter and quick filling prep.
- Versatile occasion: Fits brunch, lunch, or dinner effortlessly.
Ingredients & Tools
For the Crepes:
- 120 g all-purpose flour
- 2 large eggs
- 240 ml whole milk
- 60 ml water
- 2 tbsp melted unsalted butter, plus more for the pan
- 1/4 tsp fine sea salt
For the Filling:
- 300 g cooked chicken breast, shredded or diced
- 1 large head of romaine lettuce, chopped
- 75 g Parmesan cheese, freshly grated
- 120 ml high-quality Caesar dressing
- 1 tbsp fresh lemon juice
- Freshly cracked black pepper, to taste
- Optional for garnish: extra Parmesan shavings and chopped fresh parsley
Tools: A good non-stick skillet or crepe pan (around 8-9 inches), a blender, a flexible spatula, and a large mixing bowl.
Notes: Use a high-quality Caesar dressing for best flavor. Rotisserie chicken is a great time-saver.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 28 g |
| Fat: | 22 g |
| Carbs: | 25 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 25 minutes | Cook Time: 20 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skip the resting time for the crepe batter. Letting the batter sit 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.
- Your pan temperature is everything. The first crepe is often a “test” crepe. You’re looking for a medium heat where a drop of water sizzles gently. If the pan is too hot, the batter will set immediately and be difficult to swirl into a thin circle.
- Resist the urge to over-mix the batter. A few small lumps in your crepe batter are perfectly fine! Over-mixing can develop the gluten and lead to tougher crepes. A quick pulse in the blender is all you need.
- Dress the salad at the last possible moment. To keep your filling crisp and vibrant, only toss the romaine, chicken, and Parmesan with the Caesar dressing right before you’re ready to assemble the crepes. This prevents the lettuce from getting soggy.
How to Make Chicken Caesar Crepes
Step 1: Make the Crepe Batter. In your blender, combine the flour, eggs, milk, water, the 2 tablespoons of melted butter, and salt. Blend on high speed for about 20-30 seconds, until the batter is completely smooth and has the consistency of heavy cream. You might see a few tiny bubbles on the surface—that’s a good sign! Pour the batter into a jug or a bowl with a pour spout, cover it, and let it rest at room temperature for at least 15 minutes. This waiting period is non-negotiable for the best texture.
Step 2: Cook the Crepes. Place your non-stick skillet over medium heat. Add a tiny dot of butter and swirl it to coat the pan lightly. Once the butter is sizzling but not smoking, lift the pan off the heat. Pour about 1/4 cup (60 ml) of batter into the center of the pan, and immediately tilt and swirl the pan in a circular motion to spread the batter into a thin, even layer. Return the pan to the heat and cook for about 60-90 seconds, until the edges of the crepe look lacy and golden and the top surface is set and appears dry.
Step 3: Flip and Finish. Slide your flexible spatula under the edge of the crepe to loosen it. You’ll notice the bottom should be lightly spotted with golden brown. Confidently flip the crepe—you can use the spatula or even your fingers if you’re feeling brave! Cook for another 30-45 seconds on the second side until it’s just set. Slide the finished crepe onto a plate. You can stack them as you go; they won’t stick together. Repeat with the remaining batter, adding a tiny bit more butter to the pan only if the crepes start to stick.
Step 4: Prepare the Chicken Caesar Filling. While the crepes are cooking (or after, if you’re working solo), prepare your filling. In your large mixing bowl, combine the chopped romaine lettuce, shredded chicken, and most of the grated Parmesan (save a little for garnish). In a small bowl, whisk the Caesar dressing with the fresh lemon juice—this little bit of acid brightens everything up. Just before you’re ready to assemble, pour the dressing over the chicken and romaine mixture and toss everything gently but thoroughly to coat. Season generously with freshly cracked black pepper.
Step 5: Assemble the Crepes. Lay a crepe flat on a serving plate, with the prettier, first-cooked side facing down. Spoon a generous amount of the Chicken Caesar filling onto the lower third of the crepe, shaping it into a loose horizontal line. You don’t want to overfill it, or it will be difficult to roll. Carefully fold the bottom edge of the crepe up and over the filling, then fold in the two sides, and roll it up tightly away from you, like a burrito. Place it seam-side down on the plate.
Step 6: Garnish and Serve. Repeat the assembly process with the remaining crepes and filling. Give each finished crepe a final flourish with a drizzle of extra dressing, a few shavings of the reserved Parmesan cheese, and a sprinkle of fresh parsley or another crack of black pepper. Serve immediately while the crepes are still slightly warm and the filling is crisp and cool.
Storage & Freshness Guide
- Fridge: Store assembled crepes up to 1 day; best eaten immediately.
- Freezer: Freeze plain cooked crepes layered with parchment for up to 3 months.
- Reviving: Reheat plain crepes in a dry skillet over low heat for 20–30 seconds per side.
Serving Suggestions
Complementary Dishes
- A simple tomato soup — The creamy, acidic notes of a classic tomato soup are a wonderful companion to the savory, garlicky flavors in the crepe, creating a perfectly balanced and comforting meal.
- Garlic roasted asparagus — The earthy, slightly charred flavor of roasted asparagus adds a beautiful vegetable component that echoes the garlic in the Caesar dressing without overpowering it.
- Herbed potato salad — A light, vinegar-based potato salad with plenty of fresh dill and chives provides a lovely, creamy-textured side that doesn’t compete with the main event.
Drinks
- A crisp Sauvignon Blanc — The herbaceous and citrusy notes in this white wine cut through the richness of the dressing and Parmesan beautifully, cleansing the palate between bites.
- Sparkling water with lemon — Sometimes simplicity is best. The effervescence and citrus are incredibly refreshing and highlight the fresh elements inside the crepe.
- An ice-cold lager — The clean, crisp finish of a good lager is a fantastic counterpoint to the umami and garlic, making for a very satisfying combination.
Something Sweet
- Lemon sorbet — After a savory, rich meal, a few scoops of tangy, palate-cleansing lemon sorbet feel light, refreshing, and provide the perfect, bright ending.
- Dark chocolate-dipped strawberries — The bittersweet chocolate and sweet, juicy berry offer a simple, elegant, and not-too-heavy finish that everyone will love.
- Almond biscotti — A crunchy, not-too-sweet biscotti you can nibble on with a cup of coffee provides a lovely textural contrast to the soft crepes you just enjoyed.
Top Mistakes to Avoid
- Mistake: Using a batter that’s too thick. If your batter doesn’t easily coat the back of a spoon, it’s too thick and will make heavy, pancake-like crepes. The fix is simple: just whisk in a tablespoon more water or milk at a time until it flows easily.
- Mistake: Filling the crepes too far in advance. I’ve made this error myself, and you end up with a sad, soggy crepe. The structure just can’t hold up to the dressing for long. Always assemble just before serving for the best texture.
- Mistake: Cranking the heat too high. Impatience with the pan leads to burnt spots and crepes that cook too fast on the outside while staying raw and gummy in the middle. Medium, steady heat is your friend here.
- Mistake: Overfilling the crepes. It’s tempting to pack in as much delicious filling as possible, but this almost guarantees a blowout when you try to roll it. A moderate, well-distributed line of filling is the key to a neat, handheld package.
Expert Tips
- Tip: Make a double batch of crepes and freeze them. Cooked, cooled crepes freeze beautifully. Just layer them between sheets of parchment paper, pop them in a freezer bag, and they’ll be ready for a quick meal anytime. Thaw at room temperature for 30 minutes.
- Tip: Add a secret ingredient to the batter. For an even more tender crepe with a subtle richness, replace 2 tablespoons of the milk with 2 tablespoons of sour cream or plain yogurt. It adds a lovely tang and softness.
- Tip: Get creative with your fillings. This method is a fantastic template! Try substituting the chicken with flaked salmon, or swap the romaine for baby spinach or kale massaged with a bit of the dressing to soften it.
- Tip: Keep cooked crepes warm. If you’re serving a crowd, you can keep your stack of finished crepes warm in a low oven (about 120°C/250°F) on a heatproof plate, loosely covered with foil, for up to 20 minutes.
FAQs
Can I make the crepe batter ahead of time?
Absolutely, and it’s actually encouraged! You can make the batter up to 24 hours in advance and store it covered in the refrigerator. The resting time only improves the texture. Just give it a good stir or a quick re-blend before you cook, as the flour may have settled. If it has thickened up too much in the fridge, you can thin it out with a splash of milk or water to bring it back to the right consistency.
My first crepe was a disaster! What did I do wrong?
Don’t worry, this is incredibly common! The first crepe almost always acts as a test for the pan’s temperature and the amount of butter. It often soaks up excess butter and helps you calibrate your technique. It’s so common that in France, the first crepe is sometimes called “la crêpe du chien” or “the dog’s crepe.” Just adjust your heat or batter amount slightly and carry on—the next one will be perfect.
Can I make these gluten-free or dairy-free?
You sure can. For gluten-free, use a 1:1 gluten-free all-purpose flour blend. For dairy-free, use a plant-based milk (unsweetened almond or oat milk work well) and replace the butter with a neutral oil like avocado or light olive oil for the batter and for greasing the pan. Just be sure to also use a dairy-free Caesar dressing and skip the Parmesan or use a vegan alternative.
What’s the best way to reheat leftover crepes?
Leftover assembled crepes don’t reheat well due to the salad, but you can absolutely reheat plain, leftover crepes. The best method is to warm them gently in a dry non-stick skillet over low heat for 20-30 seconds per side. You can also microwave them for 10-15 seconds, but they can become a bit rubbery. I prefer the skillet method to restore their delicate texture.
Can I use pre-made crepes from the store?
Of course! This is a fantastic shortcut if you’re short on time. Look for the large, soft crepes usually found in the refrigerated or freezer section of larger supermarkets. Just let them come to room temperature before filling so they are pliable and don’t crack when you roll them. The final dish will still be absolutely delicious.
Chicken Caesar Crepes
Learn how to make delicious Chicken Caesar Crepes, a savory twist on a classic. Perfect for brunch, lunch, or dinner. Get the easy recipe now!
Ingredients
For the Crepes:
-
120 g all-purpose flour
-
2 large eggs
-
240 ml whole milk
-
60 ml water
-
2 tbsp melted unsalted butter (plus more for the pan)
-
1/4 tsp fine sea salt
For the Filling:
-
300 g cooked chicken breast (shredded or diced)
-
1 large head of romaine lettuce (chopped)
-
75 g Parmesan cheese (freshly grated)
-
120 ml high-quality Caesar dressing
-
1 tbsp fresh lemon juice
-
Freshly cracked black pepper (to taste)
-
Optional for garnish (extra Parmesan shavings and chopped fresh parsley)
Instructions
-
In your blender, combine the flour, eggs, milk, water, the 2 tablespoons of melted butter, and salt. Blend on high speed for about 20-30 seconds, until the batter is completely smooth and has the consistency of heavy cream. Pour the batter into a jug or a bowl with a pour spout, cover it, and let it rest at room temperature for at least 15 minutes.01
-
Place your non-stick skillet over medium heat. Add a tiny dot of butter and swirl it to coat the pan lightly. Once the butter is sizzling but not smoking, lift the pan off the heat. Pour about 1/4 cup (60 ml) of batter into the center of the pan, and immediately tilt and swirl the pan in a circular motion to spread the batter into a thin, even layer. Return the pan to the heat and cook for about 60-90 seconds, until the edges of the crepe look lacy and golden and the top surface is set and appears dry.02
-
Slide your flexible spatula under the edge of the crepe to loosen it. Confidently flip the crepe—you can use the spatula or even your fingers if you're feeling brave! Cook for another 30-45 seconds on the second side until it’s just set. Slide the finished crepe onto a plate. Repeat with the remaining batter, adding a tiny bit more butter to the pan only if the crepes start to stick.03
-
In your large mixing bowl, combine the chopped romaine lettuce, shredded chicken, and most of the grated Parmesan (save a little for garnish). In a small bowl, whisk the Caesar dressing with the fresh lemon juice. Just before you're ready to assemble, pour the dressing over the chicken and romaine mixture and toss everything gently but thoroughly to coat. Season generously with freshly cracked black pepper.04
-
Lay a crepe flat on a serving plate, with the prettier, first-cooked side facing down. Spoon a generous amount of the Chicken Caesar filling onto the lower third of the crepe, shaping it into a loose horizontal line. Carefully fold the bottom edge of the crepe up and over the filling, then fold in the two sides, and roll it up tightly away from you, like a burrito. Place it seam-side down on the plate.05
-
Repeat the assembly process with the remaining crepes and filling. Give each finished crepe a final flourish with a drizzle of extra dressing, a few shavings of the reserved Parmesan cheese, and a sprinkle of fresh parsley or another crack of black pepper. Serve immediately while the crepes are still slightly warm and the filling is crisp and cool.06
Not what you're looking for?
