Chicken & Cheese Crepes

If you are entertaining guests for brunch and thinking about some make-ahead options, or you are looking for lunch ideas that your children would happily devour, or you want a dish that is not only delicious but looks impressive too, look no futher!

You have your solution here! In this gorgeous savoury crepe cake !!!

With layers and layers of light and thin crepes beautifully meshed with distinct flavours of shredded chicken and creamy cheese, this rich, soul-satisfying, absolutely stunning masterpiece is always the star of every meal.

The recipe requires a bit of multi-tasking due to the different components involved but I promise, it is not as much work as it sounds. You need to make the crepes, the white sauce and the chicken filling. Obviously, you can easily split the work by preparing the sauce and fillings earlier and then making the crepes. Or just follow the recipe as written and it´ll help you get done systematically.

This make-ahead cake can be prepared and stacked in advance for parties. Bake last minute to serve warm or cut the cold cake in slices and serve. The multiple layers of crepes and the creamy filling makes it quite filling and ideal for brunch parties or family meals!

You can also watch a step-by-step tutorial on my Insta page. Print the recipe, watch the video, make the crepe cake and enjoy with friends and family!

Chicken Cheese Crepes

Fatima Sadal
Servings 6 people


For the Crepes

  • 1 1/2 cup milk
  • 4 eggs
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 cup All purpose flour

For the Filling

  • 2 cups chicken boiled and shredded
  • 1/2 tsp white pepper
  • 1/2 tsp salt
  • 6 Tbsp coriander chopped
  • 1 cup grated cheese chedder, gouda, emmental or any pizza/gratin cheese

For the Sauce

  • 1 chopped onion medium
  • 2 Tbsp oil
  • 2 Tbsp butter
  • 3 Tbsp plain flour
  • 1 1/2 cup milk
  • 1 cup cream for lighter version, you may take chicken stock
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 1/2 cup grated cheese


Prepare the batter for Crepes

  • Pour milk in a blender and add eggs, salt, pepper and flour into it. Blend all the ingredients until smooth. Set aside.

Prepare the Filling

  • Mix half cup cheese with shredded chicken. Season with salt, pepper. Add chopped parsley and place aside.

Prepare the sauce

  • Heat oil and butter in a sauce pan.
  • Add chopped onions and fry until translucent.
  • Add flour and whisk until bubbly.
  • Take off from heat and add milk and cream. Stir continuously to avoid any lumps.
  • Put the sauce pan back on to the heat, keep stirring. Add salt and pepper and cook until slightly thickened.
  • Allow to cool.
  • Add half cup cheese.

Make the crepes

  • Heat and grease a non-stick skillet / frying pan.
  • Pour some batter in the hot pan and swirl it so that the mixture can spread evenly.
  • Once it starts to set, immediately slip it over with the help of a spatula, fork or your finger tips and cook further for a few seconds on the other side.
  • Once it is set, take out from the pan.
  • Make crepes until all the batter is finished.


  • Line a baking tray with aluminum foil and then a sheet of butter paper.
  • Place a crepe on the butter paper, spread a generous amount of sauce on it.
  • Place some chicken filling on it.
  • Cover with the second crepe.
  • Continue stacking until all the filling, sauce and crepes are finished.
  • Finish the stacking process with a final layer of crepe on the top.
  • Cover with aluminum foil and seal the sides. Bake in the preheated oven (200C) for 15 min.

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