These Chicken Pesto Mozzarella Crepes combine delicate French crepes with a vibrant Italian-inspired filling. They look impressive but are surprisingly simple to make, perfect for a special brunch or easy dinner. The process is wonderfully therapeutic, resulting in a gorgeous, cheesy pull with every bite.
Craving a delicious Chicken Pesto Mozzarella Crepes? You've come to the right spot! From Savory Crepes favorites to amazing Burgers recipes, there's something here for everyone.
Why You’ll Love This Chicken Pesto Mozzarella Crepes
- Impressive showstopper: Looks fancy but is deceptively simple to make.
- Perfect texture symphony: Delicate crepe, juicy chicken, and molten mozzarella.
- Wonderfully versatile: Great for using leftovers and any meal occasion.
- Fun cooking project: Enjoyable, rhythmic process that’s incredibly satisfying.
Ingredients & Tools
For the Crepes:
- 125 g all-purpose flour
- 2 large eggs
- 250 ml whole milk
- 60 ml water
- 2 tbsp melted unsalted butter, plus extra for cooking
- 1/4 tsp fine sea salt
For the Filling:
- 300 g cooked chicken breast, shredded
- 120 g fresh mozzarella, torn or diced
- 100 g basil pesto (homemade or a good-quality store-bought jar)
- 50 g grated Parmesan cheese
- 1 small garlic clove, minced (optional, for extra zing)
- Salt and black pepper to taste
Tools: A good non-stick skillet or crepe pan (around 20-25 cm / 8-10 inches), a blender or whisk, a spatula, and a small ladle or measuring cup.
Notes: The quality of your pesto really makes a difference here, so if you can, splurge on a good one or make a quick batch yourself. And using whole milk in the batter gives the crepes a richer flavor and a more supple texture that won’t tear when you fold them.
Nutrition (per serving)
| Calories: | 485 kcal |
| Protein: | 32 g |
| Fat: | 25 g |
| Carbs: | 28 g |
| Fiber: | 1.5 g |
Serves: 4 (2 crepes per person) | Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skip the resting time. After you mix your crepe batter, let it rest for at least 15-20 minutes, or even up to an hour in the fridge. This allows the flour to fully hydrate and the gluten to relax, which results in much more tender and less rubbery crepes.
- Embrace the non-stick pan. A good quality non-stick skillet is your best friend for crepe-making. It ensures an easy release and a beautiful, even color without any frustrating sticking. If you have a dedicated crepe pan, even better!
- Get your chicken right. The key to the filling is using cooked, shredded chicken that isn’t dry. Leftover roast chicken or the meat from a rotisserie chicken works perfectly. If cooking from raw, poach or bake a breast with a little seasoning until just cooked through to keep it juicy.
- Pesto power. Taste your pesto before mixing it with the chicken. Some store-bought versions can be quite salty, so you’ll want to adjust your final seasoning accordingly. A vibrant green pesto will give you the best flavor and color.
How to Make Chicken Pesto Mozzarella Crepes
Step 1: 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 whisk vigorously by hand in a large bowl. The batter should be the consistency of thin cream. Let the batter rest at room temperature for at least 15-20 minutes while you prepare the filling. This waiting period is a game-changer for texture.
Step 2: Prepare the Filling. In a medium bowl, combine the shredded chicken, most of the torn mozzarella (reserve a little for topping), pesto, grated Parmesan, and the optional minced garlic. Mix everything together until the chicken is evenly coated in the pesto. Season with a pinch of salt and a good grind of black pepper to your taste. The mixture should be cohesive and fragrant.
Step 3: Cook the Crepes. Heat your non-stick skillet over medium heat. Lightly brush the pan with a little melted butter. Give your rested batter a quick stir. Using a small ladle or a 1/4-cup measure, pour a portion of batter into the center of the hot pan. Immediately lift and tilt the pan in a circular motion to swirl the batter into a thin, even layer that covers the bottom.
Step 4: The First Side. Cook the crepe for about 60-90 seconds. You’ll know it’s ready to flip when the edges begin to look lacy and lift away from the pan, and the surface appears matte and set. The bottom should be lightly golden. Slide your spatula underneath and confidently flip it over. Don’t worry if the first one isn’t perfect—it’s the cook’s treat!
Step 5: Cook the Second Side. Cook the second side for a shorter time, just 30-45 seconds, until it has a few light golden spots. This side (the one you cook second) will be the inside of your finished crepe, so it doesn’t need to be as perfectly colored. Slide the cooked crepe onto a plate and repeat with the remaining batter, stacking them up as you go.
Step 6: Fill and Fold. Lay a crepe flat on your work surface with the prettier, first-cooked side facing down. Spoon a generous line of the chicken pesto filling just off-center. Sprinkle a bit of the reserved mozzarella over the filling. Fold the two sides over the filling, then roll it up from the bottom to form a neat parcel. Place it seam-side down in a baking dish. Repeat with all the crepes.
Step 7: Melt the Cheese. If you want the cheese on top beautifully melted, you have two options. You can pop the entire baking dish under a preheated grill for 2-3 minutes until the cheese is bubbly. Alternatively, you can simply place the filled crepes back into the warm pan for a minute with a lid on to melt the cheese gently. Both methods work wonderfully.
Storage & Freshness Guide
- Fridge: Store assembled crepes in an airtight container for up to 2 days.
- Freezer: Freeze crepes and filling separately for up to 3 months.
- Reviving: Reheat in a skillet or oven until warm and cheese is melted.
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 perfectly.
- Roasted cherry tomatoes — Their sweet, concentrated burst of flavor and slight acidity provides a lovely contrast to the creamy, savory filling.
- A bowl of soup — A light tomato basil soup or a creamy vegetable soup makes this a heartier meal, perfect for a cozy dinner.
Drinks
- A crisp Sauvignon Blanc — The wine’s bright acidity and citrus notes cleanse the palate and complement the herbal pesto beautifully.
- Sparkling water with lemon — For a non-alcoholic option, the effervescence is wonderfully refreshing and helps balance the meal.
- A light Italian lager — A cold, crisp beer is a classic pairing that never fails, especially with these Italian-inspired flavors.
Something Sweet
- Fresh berries with a dollop of cream — After a savory main, something simple, fresh, and slightly sweet is the ideal way to finish the meal.
- Lemon sorbet — Its sharp, clean flavor is a fantastic palate cleanser and feels incredibly light and satisfying.
- Dark chocolate squares — Just a few pieces of high-quality dark chocolate with a coffee is a sophisticated and easy end to the feast.
Top Mistakes to Avoid
- Mistake: Using a batter that’s too thick. If your batter is more like pancake batter, your crepes will be thick and stodgy instead of thin and delicate. The trick is to aim for a consistency that easily coats the back of a spoon but drips off readily.
- Mistake: Cooking on too high heat. Impatience here is the enemy. If the pan is too hot, the batter will set almost immediately, preventing you from swirling it thin, and the outside will burn before the inside is cooked. A steady medium heat is key.
- Mistake: Overfilling the crepes. It’s tempting to pack in as much filling as possible, but this will make them difficult to fold neatly and they’re likely to burst open. A modest, well-placed line of filling is all you need.
- Mistake: Flipping too early. If you try to flip the crepe before the top surface is fully set and the edges are lifting, it will likely tear. Wait for those visual cues—it requires a little patience but pays off hugely.
Expert Tips
- Tip: Keep your pan properly seasoned. Between each crepe, give the pan a very light brush with melted butter. You don’t need a pool of fat, just a thin film to ensure easy release and a beautiful golden color.
- Tip: Make-ahead magic. You can absolutely make the crepes a day ahead! Simply stack them with a piece of baking parchment between each one, wrap the stack tightly in cling film, and refrigerate. The filling can also be made a day ahead. Assemble and heat when ready to serve.
- Tip: The “first crepe” rule. Don’t be discouraged if your first crepe is a bit of a mess. It almost always is! The pan is still finding its perfect temperature, and you’re getting a feel for the amount of batter. Consider it a test run and enjoy it as a snack.
- Tip: Get the swirl right. Pour the batter into the center of the hot pan and then immediately lift the pan off the heat to swirl. This gives you more control and time to create that perfect, thin, round layer before the batter sets.
FAQs
Can I make these crepes gluten-free?
Absolutely! You can substitute the all-purpose flour with a good 1:1 gluten-free flour blend. The result might be a tad more fragile, so handle them with a little extra care when flipping and folding. Letting the gluten-free batter rest is even more crucial to allow the flours to hydrate properly for a better texture.
My crepes keep tearing. What am I doing wrong?
Tearing is usually a sign of one of two things: the batter is too thick, or you’re flipping too early. Double-check your batter consistency—it should be quite liquid. Also, make sure the top surface is completely matte and no longer looks wet, and the edges are pulling away before you attempt to flip. A little more patience makes all the difference.
Can I freeze the assembled crepes?
You can, but for best results, I recommend freezing the crepes and filling separately. Place parchment between each cooked, cooled crepe and freeze in a zip-top bag. Freeze the filling in another container. Thaw both in the fridge overnight before assembling and heating. This prevents the crepes from becoming soggy.
What’s a good substitute for the chicken to make it vegetarian?
For a delicious vegetarian version, try using sautéed mushrooms (cremini or portobello work great), roasted and chopped cauliflower, or even a mixture of sautéed spinach and ricotta cheese. You’ll still get that wonderful texture and flavor contrast with the pesto and mozzarella.
Do I have to use a blender for the batter?
Not at all! A blender is just the easiest way to get a perfectly smooth batter with no lumps. If you’re whisking by hand, simply sift your flour into the bowl first to prevent lumps, and then whisk very, very vigorously until the batter is completely smooth. It might take a bit more elbow grease, but the result is the same.
Chicken Pesto Mozzarella Crepes
Make impressive Chicken Pesto Mozzarella Crepes with this easy recipe. Perfect for brunch or dinner with a cheesy, savory filling. Get the step-by-step guide now!
Ingredients
For the Crepes
-
125 g all-purpose flour
-
2 large eggs
-
250 ml whole milk
-
60 ml water
-
2 tbsp melted unsalted butter (plus extra for cooking)
-
0.25 tsp fine sea salt
For the Filling
-
300 g cooked chicken breast (shredded)
-
120 g fresh mozzarella (torn or diced)
-
100 g basil pesto (homemade or a good-quality store-bought jar)
-
50 g grated Parmesan cheese
-
1 small garlic clove (minced (optional, for extra zing))
-
Salt and black pepper (to taste)
Instructions
-
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 whisk vigorously by hand in a large bowl. The batter should be the consistency of thin cream. Let the batter rest at room temperature for at least 15-20 minutes while you prepare the filling. This waiting period is a game-changer for texture.01
-
In a medium bowl, combine the shredded chicken, most of the torn mozzarella (reserve a little for topping), pesto, grated Parmesan, and the optional minced garlic. Mix everything together until the chicken is evenly coated in the pesto. Season with a pinch of salt and a good grind of black pepper to your taste. The mixture should be cohesive and fragrant.02
-
Heat your non-stick skillet over medium heat. Lightly brush the pan with a little melted butter. Give your rested batter a quick stir. Using a small ladle or a 1/4-cup measure, pour a portion of batter into the center of the hot pan. Immediately lift and tilt the pan in a circular motion to swirl the batter into a thin, even layer that covers the bottom.03
-
Cook the crepe for about 60-90 seconds. You'll know it's ready to flip when the edges begin to look lacy and lift away from the pan, and the surface appears matte and set. The bottom should be lightly golden. Slide your spatula underneath and confidently flip it over. Don't worry if the first one isn't perfect—it's the cook's treat!04
-
Cook the second side for a shorter time, just 30-45 seconds, until it has a few light golden spots. This side (the one you cook second) will be the inside of your finished crepe, so it doesn't need to be as perfectly colored. Slide the cooked crepe onto a plate and repeat with the remaining batter, stacking them up as you go.05
-
Lay a crepe flat on your work surface with the prettier, first-cooked side facing down. Spoon a generous line of the chicken pesto filling just off-center. Sprinkle a bit of the reserved mozzarella over the filling. Fold the two sides over the filling, then roll it up from the bottom to form a neat parcel. Place it seam-side down in a baking dish. Repeat with all the crepes.06
-
If you want the cheese on top beautifully melted, you have two options. You can pop the entire baking dish under a preheated grill for 2-3 minutes until the cheese is bubbly. Alternatively, you can simply place the filled crepes back into the warm pan for a minute with a lid on to melt the cheese gently. Both methods work wonderfully.07
Not what you're looking for?
