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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.