These Chicken Marsala Crepes wrap the rich, savory magic of classic Chicken Marsala—tender chicken, earthy mushrooms, and a glorious wine-kissed sauce—in delicate, buttery crepes. It’s an elegant, hand-held masterpiece that’s surprisingly approachable to make at home. The contrast between the soft crepe and the umami-packed filling is a textural dream.
Love Chicken Marsala Crepes? So do we! If you're into Savory Crepes or curious about Chicken, you'll find plenty of inspiration below.
Why You’ll Love This Chicken Marsala Crepes
- Elegant twist: Classic flavors get a French finesse upgrade.
- Make-ahead magic: Prep components separately for stress-free assembly.
- Texture adventure: Tender chicken, silky sauce, and soft crepes in every bite.
- Simple to master: Foolproof batter and easy swirling technique.
Ingredients & Tools
For the Crepes:
- 120 g all-purpose flour
- 2 large eggs
- 240 ml whole milk
- 60 ml water
- 2 tbsp unsalted butter, melted, plus more for cooking
- 1/4 tsp salt
For the Chicken Marsala Filling:
- 450 g chicken breast, thinly pounded
- 225 g cremini mushrooms, sliced
- 1 small shallot, finely minced
- 2 cloves garlic, minced
- 120 ml dry Marsala wine
- 120 ml chicken broth
- 60 ml heavy cream
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 1 tbsp fresh parsley, chopped
- to taste salt and black pepper
Tools: 8-inch non-stick skillet or crepe pan, blender, two medium bowls, whisk, second skillet for the filling, tongs.
Notes: Use dry Marsala wine (not sweet) for authentic flavor. Whole milk and real butter are key for tender, rich crepes.
Nutrition (per serving)
| Calories: | 480 kcal |
| Protein: | 32 g |
| Fat: | 22 g |
| Carbs: | 28 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 25 minutes | Cook Time: 35 minutes | Total Time: 1 hour
Before You Start: Tips & Ingredient Notes
- Why dry Marsala wine? Sweet Marsala will make your sauce cloying and one-dimensional. A dry Marsala provides a complex, nutty, and slightly oxidative flavor that forms the backbone of an authentic sauce. If you can’t find it, a dry sherry makes a decent substitute.
- Pound that chicken thin. This isn’t just for even cooking; it’s for texture. Place the chicken between two pieces of plastic wrap and use a rolling pin or heavy pan to pound it to an even 1/2-inch thickness. This ensures it stays tender and absorbs the sauce beautifully.
- Get your crepe batter smooth. Lumps are the enemy of a delicate crepe. The easiest way to avoid them? Use a blender. Just pulse all the crepe ingredients together for about 30 seconds until perfectly smooth. Letting the batter rest for at least 15 minutes allows the gluten to relax, resulting in more tender crepes.
- Don’t rush the mushrooms. Mushrooms release a lot of water before they start to brown. Give them time in the hot pan without crowding them. You want them to achieve a deep, golden-brown color, which adds a massive amount of savory, umami flavor to the final dish.
How to Make Chicken Marsala Crepes
Step 1: Create the Perfect Crepe Batter. In a blender, combine the flour, eggs, milk, water, the 2 tablespoons of melted butter, and salt. Blend on high speed for about 30 seconds, until the mixture is completely smooth and free of any flour lumps. You’ll notice it has the consistency of heavy cream. Pour the batter into a bowl, cover it, and let it rest at room temperature for at least 15-30 minutes. This resting period is a secret weapon—it allows the flour particles to fully hydrate and the gluten to relax, which gives you those wonderfully tender, non-rubbery crepes.
Step 2: Cook the Crepes. Heat your 8-inch non-stick skillet or crepe pan over medium heat. Add a tiny dot of butter and swirl to coat the pan lightly. Once the butter sizzles, lift the pan off the heat and pour in a scant 1/4 cup of batter. Immediately tilt and swirl the pan in a circular motion so the batter coats the entire bottom in a thin, even layer. Return the pan to the heat and cook for about 60-90 seconds, until the edges look lacy and dry and the bottom is lightly golden. You’ll know it’s ready to flip when you can shake the pan and the crepe slides freely. Use a thin spatula to flip it and cook for another 30-45 seconds on the second side. Stack the finished crepes on a plate—they won’t stick, I promise!
Step 3: Prepare the Chicken. While the crepe batter is resting, prepare your chicken. Season both sides of the pounded chicken breasts generously with salt and black pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken. Cook for 4-5 minutes per side, until golden brown and cooked through. The internal temperature should read 165°F (74°C). Transfer the chicken to a clean cutting board and let it rest for a few minutes before slicing it into thin strips or small bite-sized pieces.
Step 4: Build the Flavor Base with Mushrooms & Aromatics. In the same skillet you used for the chicken, melt the 1 tablespoon of butter with the remaining tablespoon of olive oil over medium heat. Add the sliced mushrooms and cook, without stirring too much, for 5-7 minutes until they’ve released their liquid and are beautifully browned. Add the minced shallot and cook for another 2 minutes until softened and fragrant. Stir in the garlic and cook for just 30 seconds more—you’ll smell its amazing aroma, but be careful not to let it burn.
Step 5: Deglaze and Create the Marsala Sauce. This is where the magic happens. Pour the dry Marsala wine into the hot skillet. It will sizzle and steam dramatically—use a wooden spoon to scrape up all the delicious browned bits from the bottom of the pan. Let the wine reduce by about half, which will take 2-3 minutes. Now, pour in the chicken broth and let it simmer for another 3-4 minutes until the liquid has reduced slightly and the sauce begins to thicken.
Step 6: Finish the Filling. Reduce the heat to low and stir in the heavy cream. Return the sliced chicken (and any accumulated juices) back to the skillet. Stir everything together to coat the chicken in the luxurious sauce. Let it simmer gently for a final 2 minutes to heat the chicken through and allow the flavors to meld. The sauce should be a rich, creamy tan color and coat the back of a spoon nicely. Turn off the heat and stir in the fresh parsley.
Step 7: Assemble and Serve. Lay a crepe flat on a plate. Spoon a generous portion of the chicken Marsala filling down the center of the crepe. You can fold the crepe in half like a crescent or fold both sides over the filling to create a neat parcel. Spoon a little extra sauce over the top for a gorgeous, glossy finish. Serve immediately while everything is warm and the textures are at their absolute best.
Storage & Freshness Guide
- Fridge: Store assembled crepes in an airtight container for up to 2 days.
- Freezer: Freeze filling and crepes separately for up to 2 months.
- Reviving: Reheat gently in a skillet or microwave until warm.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of fresh arugula dressed with just a squeeze of lemon juice and a drizzle of olive oil provides a crisp, refreshing counterpoint to the rich, savory crepes.
- Garlic sautéed green beans — Tender-crisp green beans with a hint of garlic offer a vibrant green vegetable side that doesn’t compete with the main event but complements it perfectly.
- Roasted asparagus with parmesan — The earthy, slightly charred flavor of roasted asparagus and the salty punch of Parmesan cheese create a sophisticated side dish that feels right at home.
Drinks
- A glass of the same dry Marsala — It’s the ultimate pairing! Drinking the same wine you cooked with creates a beautiful harmony of flavors that echoes and enhances the dish.
- A light-bodied Chardonnay — Look for an unoaked or lightly oaked Chardonnay. Its crisp acidity and notes of apple and citrus will cut through the creaminess of the sauce beautifully.
- Sparkling water with lemon — For a non-alcoholic option, the effervescence and citrus cleanse the palate between each decadent bite, making you ready for the next one.
Something Sweet
- Lemon sorbet — After a rich meal, a scoop of bright, tart, and cleansing lemon sorbet is the perfect palate-cleanser and a light, refreshing way to end the evening.
- Dark chocolate truffles — Just one or two rich, intense dark chocolate truffles provide a sophisticated, not-too-sweet finish that feels indulgent without being heavy.
- Panna Cotta with a berry coulis — The silky, delicate texture of panna cotta with a tangy berry sauce continues the theme of elegant, smooth textures from the crepes into dessert.
Top Mistakes to Avoid
- Mistake: Using a pan that’s too hot for crepes. If your pan is scorching, the batter will set immediately upon contact, preventing you from swirling it into a thin, even layer. You’ll end up with thick, rubbery pancakes instead of delicate crepes. Medium heat is your friend here.
- Mistake: Crowding the pan with mushrooms. When you add too many mushrooms at once, they steam instead of sauté. They’ll release all their water and become soggy and grey, never achieving the beautiful, flavorful browning that is essential to the dish.
- Mistake: Adding the cream while the sauce is at a rolling boil. If the sauce is too hot when you stir in the heavy cream, it can sometimes cause the cream to separate or curdle, giving your sauce a grainy appearance. Always reduce the heat to low before incorporating the cream.
- Mistake: Skipping the deglazing step. Those browned bits stuck to the bottom of the pan after cooking the chicken and mushrooms are pure flavor gold. If you don’t deglaze the pan properly with the Marsala wine, you’re literally pouring flavor down the drain.
Expert Tips
- Tip: Use a ladle for consistent crepes. Using the same 1/4-cup ladle or measuring cup for every crepe ensures they all come out the same size and thickness, which makes for a much more professional-looking final presentation.
- Tip: Keep cooked crepes warm. If you’re making a full batch to serve all at once, place a clean kitchen towel over the stack of finished crepes on a plate. You can also keep them in a 200°F (95°C) oven to stay perfectly warm and pliable.
- Tip: Thicken your sauce effortlessly. If your Marsala sauce seems a bit too thin after adding the cream, simply mix a teaspoon of cornstarch with a tablespoon of cold water to create a slurry. Whisk this into the simmering sauce, and it will thicken up in under a minute.
- Tip: Infuse the crepe batter. For an extra layer of flavor, gently melt the butter for the batter until it’s lightly browned and has a nutty aroma. Let it cool slightly before adding it to the blender. These “beurre noisette” crepes add a wonderful depth.
FAQs
Can I make the crepes ahead of time?
Absolutely, and I highly recommend it! Once the cooked crepes are completely cool, stack them with a small piece of parchment paper between each one to prevent sticking. Place the whole stack in a large zip-top bag and refrigerate for up to 3 days. You can also freeze them for up to 2 months. Let them thaw in the refrigerator overnight before using. They reheat beautifully in a warm skillet or the microwave for a few seconds.
What can I use instead of Marsala wine?
If you don’t have dry Marsala, a dry sherry is your best bet, as it has a similar flavor profile. In a real pinch, you could use a dry white wine like Sauvignon Blanc, but you might want to add a tiny pinch of sugar (just 1/4 teaspoon) to mimic Marsala’s very subtle inherent sweetness. Avoid sweet wines, as they will throw the entire flavor balance of the sauce out of whack.
My crepes keep tearing. What am I doing wrong?
This usually comes down to one of two things: the batter or the flip. If your batter is too thick, it will make a sturdy, pancake-like crepe that’s more prone to cracking. Add a tablespoon more milk to thin it out. If the batter is right, you might be flipping too early. Wait until the top surface looks completely set and the edges are dry and lacy before you attempt to flip. A little patience goes a long way!
Can I use a different type of mushroom?
Of course! Cremini mushrooms are a great all-purpose choice, but feel free to experiment. A mix of wild mushrooms like shiitake, oyster, and porcini would add an incredible, deep, woodsy flavor. Just make sure to adjust cooking times slightly, as different mushrooms have different textures and moisture contents.
Is there a way to make this dish lighter?
You can make a few simple swaps for a lighter version. For the crepes, you can use low-fat milk, though the texture will be slightly less rich. For the filling, you can substitute the heavy cream with half-and-half or even full-fat coconut milk for a dairy-free option. The sauce will be a bit thinner, but the flavor will still be fantastic. You can also use a light cooking spray instead of butter for cooking the crepes.
Chicken Marsala Crepes
Learn how to make elegant Chicken Marsala Crepes with tender chicken, earthy mushrooms, and a rich wine sauce. This impressive dish is easier than it looks. Get the recipe now!
Ingredients
For the Crepes:
-
120 g all-purpose flour
-
2 large eggs
-
240 ml whole milk
-
60 ml water
-
2 tbsp unsalted butter (melted, plus more for cooking)
-
1/4 tsp salt
For the Chicken Marsala Filling:
-
450 g chicken breast (thinly pounded)
-
225 g cremini mushrooms (sliced)
-
1 small shallot (finely minced)
-
2 cloves garlic (minced)
-
120 ml dry Marsala wine
-
120 ml chicken broth
-
60 ml heavy cream
-
2 tbsp olive oil
-
1 tbsp unsalted butter
-
1 tbsp fresh parsley (chopped)
-
salt and black pepper (to taste)
Instructions
-
In a blender, combine the flour, eggs, milk, water, the 2 tablespoons of melted butter, and salt. Blend on high speed for about 30 seconds, until the mixture is completely smooth and free of any flour lumps. Pour the batter into a bowl, cover it, and let it rest at room temperature for at least 15-30 minutes.01
-
Heat your 8-inch non-stick skillet or crepe pan over medium heat. Add a tiny dot of butter and swirl to coat the pan lightly. Once the butter sizzles, lift the pan off the heat and pour in a scant 1/4 cup of batter. Immediately tilt and swirl the pan in a circular motion so the batter coats the entire bottom in a thin, even layer. Return the pan to the heat and cook for about 60-90 seconds, until the edges look lacy and dry and the bottom is lightly golden. Use a thin spatula to flip it and cook for another 30-45 seconds on the second side. Stack the finished crepes on a plate.02
-
While the crepe batter is resting, prepare your chicken. Season both sides of the pounded chicken breasts generously with salt and black pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken. Cook for 4-5 minutes per side, until golden brown and cooked through. Transfer the chicken to a clean cutting board and let it rest for a few minutes before slicing it into thin strips or small bite-sized pieces.03
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In the same skillet you used for the chicken, melt the 1 tablespoon of butter with the remaining tablespoon of olive oil over medium heat. Add the sliced mushrooms and cook, without stirring too much, for 5-7 minutes until they’ve released their liquid and are beautifully browned. Add the minced shallot and cook for another 2 minutes until softened and fragrant. Stir in the garlic and cook for just 30 seconds more.04
-
Pour the dry Marsala wine into the hot skillet. Use a wooden spoon to scrape up all the delicious browned bits from the bottom of the pan. Let the wine reduce by about half, which will take 2-3 minutes. Now, pour in the chicken broth and let it simmer for another 3-4 minutes until the liquid has reduced slightly and the sauce begins to thicken.05
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Reduce the heat to low and stir in the heavy cream. Return the sliced chicken (and any accumulated juices) back to the skillet. Stir everything together to coat the chicken in the luxurious sauce. Let it simmer gently for a final 2 minutes to heat the chicken through and allow the flavors to meld. Turn off the heat and stir in the fresh parsley.06
-
Lay a crepe flat on a plate. Spoon a generous portion of the chicken Marsala filling down the center of the crepe. You can fold the crepe in half like a crescent or fold both sides over the filling to create a neat parcel. Spoon a little extra sauce over the top for a gorgeous, glossy finish. Serve immediately.07
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