These Chicken Piccata Crepes blend delicate French crepes with zesty Italian chicken piccata for a sophisticated yet comforting meal. Tender crepes cradle a creamy lemon-kissed chicken filling draped in a briny, buttery caper sauce. It’s a stunning dish that’s achievable in any home kitchen.
Love Chicken Piccata Crepes? So do we! If you're into Savory Crepes or curious about Chicken Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Chicken Piccata Crepes
- Unforgettable fusion: French crepes meet bold Italian piccata in one satisfying dish.
- Elegant yet approachable: Impressive presentation with simple, manageable steps.
- Perfect for making ahead: Prepare crepes and filling separately for easy assembly.
- Endlessly adaptable: Swap chicken for turkey or mushrooms if preferred.
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 more for cooking
- 1/4 tsp salt
For the Filling & Sauce:
- 450 g boneless, skinless chicken breasts, thinly sliced
- Salt and black pepper to taste
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 120 ml dry white wine (like Sauvignon Blanc)
- 240 ml chicken broth
- Juice of 2 large lemons (about 80 ml)
- 3 tbsp capers, drained
- 60 g cold unsalted butter, cubed
- 2 tbsp fresh parsley, chopped
For the Garnish:
- Extra lemon slices, parsley, and capers
Tools: A good 8 or 9-inch non-stick skillet or crepe pan, a blender or whisk, and a second skillet for the chicken and sauce.
Notes: Fresh lemon juice makes a world of difference. Don’t be shy with the capers—their briny punch is essential.
Nutrition (per serving)
| Calories: | 480 kcal |
| Protein: | 32 g |
| Fat: | 24 g |
| Carbs: | 28 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 25 minutes | Cook Time: 35 minutes | Total Time: 1 hour
Before You Start: Tips & Ingredient Notes
- Get your chicken thin and even. To ensure quick, even cooking, place your chicken breasts between two pieces of plastic wrap and gently pound them with a rolling pin or meat mallet until they are about 1/2-inch thick. This step is a game-changer for texture.
- Don’t skip resting the crepe batter. Letting your blended crepe batter rest for at least 20-30 minutes (or even overnight in the fridge) allows the gluten to relax, resulting in much more tender and pliable crepes that won’t tear easily.
- Embrace the “swirl”. The key to a perfectly thin, round crepe is a quick, confident wrist action. Pour the batter into the center of the hot pan and immediately lift and tilt the pan in a circular motion to spread the batter thinly and evenly across the surface.
- Your pan is your best friend. A proper non-stick skillet or a well-seasoned crepe pan is essential. You should only need a tiny amount of butter for the first crepe; if the pan is good, the rest should slide right out with little to no added fat.
How to Make Chicken Piccata Crepes
Step 1: Make the 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 batter is completely smooth and free of lumps. You can also whisk vigorously by hand in a large bowl. Let the batter rest at room temperature for at least 20-30 minutes. This waiting period is crucial for tender crepes, as it gives the flour particles time to fully hydrate and the gluten a chance to relax.
Step 2: Cook the Crepes. Heat your non-stick skillet or crepe pan over medium heat. Lightly brush the pan with a little melted butter. Pour about 1/4 cup of batter into the center of the hot pan, immediately lifting and swirling the pan to coat the bottom evenly. Cook for about 1-2 minutes, until the edges look lacy and begin to pull away from the pan and the bottom is lightly golden. You’ll notice little bubbles forming on the surface. Flip carefully with a thin spatula and cook for another 30-60 seconds on the other side. Transfer the cooked crepe to a plate and repeat with the remaining batter, stacking the crepes as you go. You should get about 8-10 crepes.
Step 3: Prepare the Chicken. While the crepe batter is resting, you can start on the filling. Season the thinly sliced chicken breasts generously with salt and pepper on both sides. Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken in a single layer, working in batches if necessary to avoid overcrowding. Cook for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate.
Step 4: Create the Piccata Sauce. In the same skillet, reduce the heat to medium. Add the minced garlic and sauté for just 30 seconds until fragrant—be careful not to burn it. Pour in the white wine to deglaze the pan, using a wooden spoon to scrape up all the delicious browned bits from the chicken from the bottom of the pan. Let the wine simmer and reduce by about half, which will take 2-3 minutes. This step concentrates the flavor and cooks off the alcohol.
Step 5: Finish the Sauce and Filling. Stir in the chicken broth and fresh lemon juice. Bring the liquid to a simmer and let it cook for another 4-5 minutes, allowing it to reduce and thicken slightly. Stir in the capers. Reduce the heat to low and whisk in the cold, cubed butter, one piece at a time, until the sauce becomes glossy and slightly emulsified. This technique, called mounting with butter (monter au beurre), gives the sauce a lovely richness and body. Turn off the heat, stir in the chopped parsley, and return the cooked chicken to the skillet, tossing to coat it in the sauce.
Step 6: Assemble the Crepes. Lay a crepe flat on a serving plate. Spoon a generous portion of the chicken piccata filling onto one half of the crepe. Be sure to include plenty of that glorious sauce. Gently fold the other half of the crepe over the filling, and then fold it once more into a neat quarter-circle shape. Repeat with the remaining crepes and filling.
Step 7: Serve Immediately. Drizzle any remaining sauce from the skillet over the top of the assembled crepes. Garnish with extra fresh parsley, a few more capers, and perhaps a thin slice of lemon for a beautiful presentation. The dish is best served right away while the crepes are soft and the sauce is warm and luxurious.
Storage & Freshness Guide
- Fridge: Store assembled crepes and filling separately in airtight containers for up to 2 days.
- Freezer: Freeze crepes alone with parchment between layers in a sealed bag for up to 3 months.
- Reviving: Reheat filling gently with a splash of broth; warm crepes in a dry pan or microwave briefly.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of arugula dressed with just a squeeze of lemon and a drizzle of olive oil provides a crisp, refreshing contrast to the rich, creamy crepes.
- Garlic sautéed green beans or asparagus — A side of tender-crisp green vegetables adds color to the plate and their earthy flavor complements the lemony sauce beautifully without overpowering it.
- Buttery parsley potatoes — For a more substantial meal, small, buttery new potatoes tossed with fresh parsley soak up the extra piccata sauce wonderfully and round out the plate.
Drinks
- A crisp Sauvignon Blanc — The high acidity and citrus notes in this white wine mirror the lemon in the dish and cut through the richness of the butter sauce perfectly.
- A sparkling lemonade spritzer — For a non-alcoholic option, mix sparkling water with a splash of fresh lemonade and a sprig of mint. It’s bubbly, refreshing, and continues the citrus theme.
- A dry Prosecco — The bubbles and slight sweetness of a good Prosecco act as a palate cleanser between bites, making each mouthful of the savory crepes taste fresh and new.
Something Sweet
- Lemon sorbet — Continuing the lemon theme into dessert provides a wonderfully clean and refreshing finish to the meal, acting as a perfect palate-cleanser.
- Berry panna cotta — The creamy, delicate texture of a vanilla panna cotta topped with a vibrant berry compote offers a sweet contrast that doesn’t feel too heavy after the main course.
- Dark chocolate espresso truffles — Just one or two rich, dark chocolate truffles with a hint of coffee provide a sophisticated, bitter-sweet end that contrasts nicely with the tangy main dish.
Top Mistakes to Avoid
- Mistake: Overmixing the crepe batter. Once you add the flour, mix just until the ingredients are combined. Overmixing develops the gluten, leading to tough, rubbery crepes instead of the delicate, tender ones you’re after. A few small lumps are okay—they’ll hydrate during the resting period.
- Mistake: Crowding the pan with chicken. If you add too much chicken to the skillet at once, the temperature drops and the chicken steams instead of sears. You’ll end up with pale, boiled-tasting chicken rather than pieces with a beautiful golden-brown crust and juicy interior. Cook in batches for the best result.
- Mistake: Adding the butter to the sauce while it’s boiling. If the sauce is at a rolling boil when you add the cold butter, it will likely separate, creating a greasy, broken sauce instead of a smooth, emulsified one. Always reduce the heat to low before whisking in the butter.
- Mistake: Assembling the crepes too far in advance. If you fill and fold the crepes and then let them sit for a long time, the moisture from the filling can make them soggy and difficult to handle. Aim to assemble them just before serving for the best texture.
Expert Tips
- Tip: Use a ladle for consistent crepes. Using the same ladle or a 1/4-cup measuring cup for every crepe ensures they are all the same size and thickness, which leads to even cooking and a more professional presentation.
- Tip: Keep cooked crepes warm. As you cook your crepes, you can stack them on a plate and keep them in a warm oven (around 95°C / 200°F). Cover the plate loosely with foil to prevent them from drying out while you finish the batch and prepare the filling.
- Tip: Brown your butter for a nutty twist. For a deeper, more complex flavor, try browning your butter before adding it to the crepe batter and using brown butter in the final sauce. It adds a wonderful, nutty aroma that pairs incredibly well with the lemon and capers.
- Tip: Thicken your sauce effortlessly. If you prefer a slightly thicker sauce that clings to the chicken better, you can make a quick slurry by mixing a teaspoon of cornstarch with a tablespoon of cold water and whisking it into the sauce after you’ve added the broth and lemon juice.
FAQs
Can I make the crepes gluten-free?
Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just make sure the blend contains a binder like xanthan gum, which helps mimic the structure that gluten provides. The batter might be a touch more delicate, so be gentle when flipping. The flavor will be just as delicious, and you’ll still get those lovely, thin crepes.
What can I use instead of white wine?
No worries if you don’t cook with wine. You can replace it with an equal amount of additional chicken broth. To mimic the acidity that the wine provides, add an extra tablespoon of fresh lemon juice to the sauce. The result will still be wonderfully flavorful, and you won’t feel like you’re missing out on anything.
How should I store and reheat leftovers?
Store any leftover assembled crepes and extra filling separately in airtight containers in the refrigerator for up to 2 days. To reheat, warm the filling gently in a skillet over low heat with a splash of broth or water to loosen the sauce. Reheat the crepes briefly in a dry non-stick pan or microwave them for a few seconds until pliable, then fill and serve.
My sauce broke! Can I fix it?
It happens to the best of us! A broken sauce is usually caused by too much heat. Remove the pan from the heat immediately. Try whisking in a tablespoon of cold water or broth. If that doesn’t work, you can pour the sauce into a blender, add an ice cube, and blend for a few seconds. The ice cube will chill it quickly and can help it re-emulsify.
Can I freeze the crepes?
Yes, crepes freeze beautifully! Let them cool completely to room temperature after cooking. Place sheets of parchment or wax paper between each crepe to prevent them from sticking together, then stack them and seal tightly in a freezer bag. They will keep for up to 3 months. Thaw in the refrigerator overnight before using.
Chicken Piccata Crepes
Make stunning Chicken Piccata Crepes at home! This fusion recipe combines tender crepes with zesty lemon-caper chicken. Perfect for a special dinner. Get the recipe!
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 more for cooking)
-
1/4 tsp salt
For the Filling & Sauce:
-
450 g boneless, skinless chicken breasts (thinly sliced)
-
Salt and black pepper (to taste)
-
2 tbsp olive oil
-
3 cloves garlic (minced)
-
120 ml dry white wine (like Sauvignon Blanc)
-
240 ml chicken broth
-
Juice of 2 large lemons (about 80 ml)
-
3 tbsp capers (drained)
-
60 g cold unsalted butter (cubed)
-
2 tbsp fresh parsley (chopped)
For the Garnish:
-
Extra lemon slices, parsley, and capers
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 batter is completely smooth and free of lumps. You can also whisk vigorously by hand in a large bowl. Let the batter rest at room temperature for at least 20-30 minutes. This waiting period is crucial for tender crepes, as it gives the flour particles time to fully hydrate and the gluten a chance to relax.01
-
Heat your non-stick skillet or crepe pan over medium heat. Lightly brush the pan with a little melted butter. Pour about 1/4 cup of batter into the center of the hot pan, immediately lifting and swirling the pan to coat the bottom evenly. Cook for about 1-2 minutes, until the edges look lacy and begin to pull away from the pan and the bottom is lightly golden. You’ll notice little bubbles forming on the surface. Flip carefully with a thin spatula and cook for another 30-60 seconds on the other side. Transfer the cooked crepe to a plate and repeat with the remaining batter, stacking the crepes as you go. You should get about 8-10 crepes.02
-
While the crepe batter is resting, you can start on the filling. Season the thinly sliced chicken breasts generously with salt and pepper on both sides. Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken in a single layer, working in batches if necessary to avoid overcrowding. Cook for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate.03
-
In the same skillet, reduce the heat to medium. Add the minced garlic and sauté for just 30 seconds until fragrant—be careful not to burn it. Pour in the white wine to deglaze the pan, using a wooden spoon to scrape up all the delicious browned bits from the chicken from the bottom of the pan. Let the wine simmer and reduce by about half, which will take 2-3 minutes. This step concentrates the flavor and cooks off the alcohol.04
-
Stir in the chicken broth and fresh lemon juice. Bring the liquid to a simmer and let it cook for another 4-5 minutes, allowing it to reduce and thicken slightly. Stir in the capers. Reduce the heat to low and whisk in the cold, cubed butter, one piece at a time, until the sauce becomes glossy and slightly emulsified. This technique, called mounting with butter (monter au beurre), gives the sauce a lovely richness and body. Turn off the heat, stir in the chopped parsley, and return the cooked chicken to the skillet, tossing to coat it in the sauce.05
-
Lay a crepe flat on a serving plate. Spoon a generous portion of the chicken piccata filling onto one half of the crepe. Be sure to include plenty of that glorious sauce. Gently fold the other half of the crepe over the filling, and then fold it once more into a neat quarter-circle shape. Repeat with the remaining crepes and filling.06
-
Drizzle any remaining sauce from the skillet over the top of the assembled crepes. Garnish with extra fresh parsley, a few more capers, and perhaps a thin slice of lemon for a beautiful presentation. The dish is best served right away while the crepes are soft and the sauce is warm and luxurious.07
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