These Chicken Caesar Salad Crepes offer an elegant twist on a classic. Tender crepes cradle a creamy, garlicky chicken Caesar filling for a handheld meal that’s both light and indulgent. Perfect for brunch or a special lunch, these crepes deliver a satisfying texture and flavor combination.
Craving a delicious Chicken Caesar Salad Crepes? You've come to the right spot! From Savory Crepes favorites to amazing Appetizer Recipes recipes, there's something here for everyone.
Why You’ll Love This Chicken Caesar Salad Crepes
- Elegant twist: Classic Caesar flavors presented in a sophisticated, fun way.
- Perfect textures: Soft crepes contrast with crisp lettuce and tender chicken.
- Surprisingly versatile: Serve warm, room temp, or chilled for any occasion.
- Make-ahead friendly: Prep components ahead for easy assembly.
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
- 1/4 tsp salt
For the Filling:
- 2 cooked and shredded chicken breasts (about 300g)
- 1 large head of romaine lettuce, chopped
- 120 g freshly grated Parmesan cheese
- 4 tbsp store-bought or homemade Caesar dressing
For Garnish:
- Extra Parmesan shavings
- Freshly cracked black pepper
- 1 tbsp chopped fresh chives
Tools: A good non-stick skillet (8 or 9-inch is ideal), a blender or whisk, a mixing bowl, a spatula.
Notes: Using high-quality, freshly grated Parmesan is a game-changer. Rotisserie chicken makes a great time-saving shortcut.
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
- Crepe batter consistency is key. You’re aiming for something that resembles heavy cream. If it’s too thick, the crepes will be stodgy; too thin, and they’ll tear easily. Don’t be afraid to add a splash more milk or water to get it just right.
- Don’t overdress the salad. You want the filling to be creamy, not soggy. Start with the recommended amount of dressing and toss gently. You can always add a little more after you’ve done a taste test.
- Let your crepe batter rest. I know it’s tempting to start cooking right away, but letting the batter sit for at least 15-20 minutes allows the flour to fully hydrate and the gluten to relax. This results in much more tender and pliable crepes.
- Embrace the “ugly” first crepe. It’s a universal truth—the first crepe is almost always a sacrificial one. It helps you gauge the heat of your pan and the right amount of batter. Consider it the cook’s treat and don’t let it discourage you!
How to Make Chicken Caesar Salad Crepes
Step 1: First, let’s make the crepe batter. In a blender, combine the flour, eggs, milk, water, melted butter, and salt. Blend on high speed for about 30 seconds, until the batter is completely smooth and free of lumps. You can also do this by hand with a whisk in a large bowl, but a blender makes it incredibly easy. Once blended, let the batter rest on the counter for at least 15 minutes. This waiting period is crucial for tender crepes.
Step 2: While the batter rests, prepare your filling. In a large mixing bowl, combine the shredded chicken, chopped romaine lettuce, and about three-quarters of the grated Parmesan cheese. Drizzle the Caesar dressing over the top. Now, using a gentle hand, toss everything together until it’s evenly coated. You’ll notice the cheese starts to cling to the chicken and lettuce beautifully. Set this aside while you cook the crepes.
Step 3: Time to cook the crepes! Heat your non-stick skillet over medium heat. A little test to see if it’s ready—flick a few drops of water onto the surface; they should sizzle and evaporate quickly. Lightly brush the pan with a tiny bit of butter or oil. Pour about 1/4 cup of batter into the center of the pan, then immediately lift and swirl the pan to spread the batter into a thin, even circle.
Step 4: Cook the crepe for about 1-2 minutes. You’ll know it’s ready to flip when the edges look set and lightly golden, and the surface appears matte and dry. Slide your spatula underneath and flip it over. Cook for another 30-60 seconds on the second side until it has a few light golden spots. Transfer the cooked crepe to a plate and repeat with the remaining batter. You should get about 8 crepes.
Step 5: Now for the fun part: assembly! Lay a crepe flat on your work surface. Spoon a generous amount of the chicken Caesar filling onto the lower third of the crepe. You don’t want to overfill it, or it will be difficult to roll. Aim for a good, hearty line of filling that you can easily wrap up.
Step 6: To fold, carefully lift the bottom edge of the crepe up and over the filling. Tuck it in snugly, then fold in the left and right sides towards the center, like you’re making an envelope. Finally, roll the crepe upwards away from you to create a neat, sealed package. The crepe should be pliable enough to do this without cracking.
Step 7: Place your finished crepes seam-side down on a serving platter. Give them a final drizzle of extra Caesar dressing if you like, and then garnish lavishly with the remaining Parmesan shavings, a good crack of black pepper, and a sprinkle of fresh chives. They are now ready to be devoured!
Storage & Freshness Guide
- Fridge: Store assembled crepes in an airtight container for up to 1 day (lettuce will soften).
- Freezer: Freeze unfilled crepes layered with parchment for up to 3 months.
- Reviving: Reheat crepes in a dry skillet over low heat to restore texture.
Serving Suggestions
Complementary Dishes
- A simple tomato bisque — The rich, creamy tomato flavor is a classic partner to Caesar salad and makes for a wonderfully cozy and complete meal.
- Garlic sautéed green beans — They add a vibrant green color and a crisp-tender texture that contrasts nicely with the soft crepes.
- Herb-roasted baby potatoes — These provide a hearty, savory element that rounds out the plate, especially if you’re serving this for dinner.
Drinks
- A crisp Chardonnay — Its buttery notes complement the richness of the Parmesan and the crepe itself, while the acidity cuts through the creaminess perfectly.
- A classic Gin & Tonic — The botanical notes and refreshing fizz are a fantastic palate cleanser between bites of the savory, garlicky filling.
- Sparkling water with lemon — Sometimes you just need something clean and bubbly to balance out a rich dish, and this non-alcoholic option does the job beautifully.
Something Sweet
- Lemon sorbet — It’s the ultimate palate-cleansing dessert. The bright, sharp citrus is a perfect, refreshing finish after the savory crepes.
- Dark chocolate espresso beans — Just a few of these provide a little bitter, crunchy, and caffeinated bite that feels sophisticated and satisfying.
- Shortbread cookies — Their simple, buttery sweetness is a gentle and classic way to end the meal without being too heavy.
Top Mistakes to Avoid
- Mistake: Using a pan that’s too hot. If your pan is scorching, the crepe will cook too quickly on the outside before the inside sets, leading to a torn, brittle mess. Medium heat is your friend here, giving the batter time to set properly.
- Mistake: Adding the dressing to the salad too early. If you dress the romaine lettuce long before assembly, it will wilt and become limp and watery. Always toss the filling just before you’re ready to assemble the crepes for the best texture.
- Mistake: Overfilling the crepes. It’s tempting to pack in as much filling as possible, but this almost guarantees a burst seam. A moderate, manageable amount of filling ensures a neat roll and a perfect bite every time.
- Mistake: Flipping the crepe too early. If you try to flip it before the top surface is fully set and dry, it will stick and tear. Be patient and wait for those visual cues—set edges and a matte surface.
Expert Tips
- Tip: Use a ladle for consistent crepes. Using the same ladle or 1/4-cup measure for every crepe ensures they are all the same size and thickness, which makes for even cooking and a more professional presentation.
- Tip: Keep cooked crepes warm. As you cook, you can stack the finished crepes on a plate covered with a clean kitchen towel. The towel will absorb any steam and prevent them from getting soggy, while keeping them warm and pliable for assembly.
- Tip: Add an anchovy punch. If you’re a true Caesar purist, finely mince one or two anchovy fillets and whisk them into your Caesar dressing. It adds an incredible depth of savory, umami flavor that is just unforgettable.
- Tip: Make a double batch of crepes. Crepes freeze amazingly well! Layer them between sheets of parchment paper in a zip-top bag and freeze. You’ll have a fantastic base for sweet or savory meals ready to go at a moment’s notice.
FAQs
Can I make these crepes gluten-free?
Absolutely! You can substitute the all-purpose flour with your favorite 1:1 gluten-free flour blend. The result is usually just as good. Just make sure your blend contains a binder like xanthan gum, which helps mimic the structure that gluten provides. The cooking method remains exactly the same.
How far in advance can I assemble these?
I’d recommend assembling them no more than an hour before serving if you want the lettuce to stay crisp. However, you can prep all the components separately a day ahead. Store the crepes, chicken, and dressing in separate containers in the fridge, and then assemble everything right before you sit down to eat.
My crepes keep tearing. What am I doing wrong?
This usually comes down to one of two things: the batter or the pan. Your batter might be too thick, making the crepes brittle. Try thinning it with a tablespoon or two more milk. Alternatively, your pan might not be non-stick enough. A well-seasoned crepe pan or a quality non-stick skillet is essential. A little more butter between crepes can also help.
Can I use a different protein?
Of course! Shrimp would be fantastic here—just sauté them quickly with a little garlic. For a vegetarian option, crispy chickpeas or even grilled halloumi cheese would be a delicious substitute for the chicken, adding great texture and flavor.
What’s the best way to reheat leftover crepes?
The best method is to gently reheat them in a dry non-stick skillet over low heat for a minute or two on each side. This will re-crisp the exterior without making them tough. Avoid the microwave, as it will make the crepes rubbery and the salad filling soggy.
Chicken Caesar Salad Crepes
Make elegant Chicken Caesar Salad Crepes with this easy recipe. Perfect for brunch or a special lunch. Get the step-by-step guide and impress your guests today!
Ingredients
For the Crepes
-
120 g all-purpose flour
-
2 large eggs
-
240 ml whole milk
-
60 ml water
-
2 tbsp melted unsalted butter
-
1/4 tsp salt
For the Filling
-
2 cooked and shredded chicken breasts (about 300g)
-
1 large head of romaine lettuce (chopped)
-
120 g freshly grated Parmesan cheese
-
4 tbsp store-bought or homemade Caesar dressing
For Garnish
-
Extra Parmesan shavings
-
Freshly cracked black pepper
-
1 tbsp chopped fresh chives
Instructions
-
First, let's make the crepe batter. In a blender, combine the flour, eggs, milk, water, melted butter, and salt. Blend on high speed for about 30 seconds, until the batter is completely smooth and free of lumps. You can also do this by hand with a whisk in a large bowl, but a blender makes it incredibly easy. Once blended, let the batter rest on the counter for at least 15 minutes. This waiting period is crucial for tender crepes.01
-
While the batter rests, prepare your filling. In a large mixing bowl, combine the shredded chicken, chopped romaine lettuce, and about three-quarters of the grated Parmesan cheese. Drizzle the Caesar dressing over the top. Now, using a gentle hand, toss everything together until it’s evenly coated. You’ll notice the cheese starts to cling to the chicken and lettuce beautifully. Set this aside while you cook the crepes.02
-
Time to cook the crepes! Heat your non-stick skillet over medium heat. A little test to see if it's ready—flick a few drops of water onto the surface; they should sizzle and evaporate quickly. Lightly brush the pan with a tiny bit of butter or oil. Pour about 1/4 cup of batter into the center of the pan, then immediately lift and swirl the pan to spread the batter into a thin, even circle.03
-
Cook the crepe for about 1-2 minutes. You’ll know it’s ready to flip when the edges look set and lightly golden, and the surface appears matte and dry. Slide your spatula underneath and flip it over. Cook for another 30-60 seconds on the second side until it has a few light golden spots. Transfer the cooked crepe to a plate and repeat with the remaining batter. You should get about 8 crepes.04
-
Now for the fun part: assembly! Lay a crepe flat on your work surface. Spoon a generous amount of the chicken Caesar filling onto the lower third of the crepe. You don’t want to overfill it, or it will be difficult to roll. Aim for a good, hearty line of filling that you can easily wrap up.05
-
To fold, carefully lift the bottom edge of the crepe up and over the filling. Tuck it in snugly, then fold in the left and right sides towards the center, like you’re making an envelope. Finally, roll the crepe upwards away from you to create a neat, sealed package. The crepe should be pliable enough to do this without cracking.06
-
Place your finished crepes seam-side down on a serving platter. Give them a final drizzle of extra Caesar dressing if you like, and then garnish lavishly with the remaining Parmesan shavings, a good crack of black pepper, and a sprinkle of fresh chives. They are now ready to be devoured!07
Not what you're looking for?
