Baked Chicken Stuffed Crepes with Creamy White Sauce
Thin, soft crepes loaded with seasoned shredded chicken and tomato, then smothered in a rich cream sauce and baked with melted mozzarella and parmesan. This comforting baked dish comes together easily and serves a crowd beautifully.
🛒 Ingredients
7 servings
- 1 egg
- 1 cup all-purpose flour
- 1 cup milk
- Salt to taste
- 2 cooked chicken breasts, shredded
- 1/2 onion, finely diced (for filling)
- 4 tbsp tomato paste
- 1/2 cup heavy cream
- 1/2 cup milk
- 2 tbsp all-purpose flour
- Salt to taste
- 200 g shredded mozzarella
- 4 tbsp grated parmesan
- 1½ cups heavy cream
- 1/2 onion, finely diced (for sauce)
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Directions
- 1
Blend the egg, flour, 1 cup milk and salt until completely smooth with no lumps.
- 2
Heat a non-stick pan with a touch of oil. Pour a small ladle of batter and swirl to form a thin crepe. Cook until golden on the bottom, flip, then set aside. Repeat for all crepes.
- 3
In a skillet, sauté the shredded chicken with half the onion and salt until lightly browned. Stir in the tomato paste and heavy cream.
- 4
Whisk the 2 tbsp flour into the ½ cup milk until smooth. Pour into the chicken pan and stir over medium heat until the filling thickens.
- 5
Place a spoonful of chicken filling on each crepe and roll tightly. Arrange side by side in a greased baking dish.
- 6
For the white sauce, sauté the remaining onion in a drizzle of oil, pour in the 1½ cups cream, season with salt and stir over low heat until it just begins to simmer.
- 7
Pour the white sauce evenly over the rolled crepes. Top with mozzarella and parmesan.
- 8
Bake at 180 °C (350 °F) for 15–20 minutes until the cheese is melted and golden. Serve immediately.
💡 Chef's Tip
Leftover rotisserie chicken works perfectly here and cuts prep time in half. You can also assemble the dish the night before and refrigerate — just add 5 extra minutes to the bake time.
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Same category — Pasta
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