I bet you thought crepes were only for sweet foods but these Crêpes Stuffed with chicken & cream cheese are the best savory twist. I don’t have the sweetest tooth and that’s how I discovered this idea because who says crepes can only be enjoyed with a sweet filling.
Like a wrap, I stuff my homemade crepes with shredded chicken, cream cheese, corn, cherry tomatoes and chopped parsley. Covered in melted cheese, these crepes are better than ever!
To make Crêpes Stuffed with chicken & cream cheese, you will need the following ingredients:
In a mixing bowl, whisk 3 eggs, 1½ cups flour, 12 ounces warmed milk, ¼ cup melted butter and ¼ teaspoon salt until combined.
In a hot, greased pan, fry about a ladle-sized crepe until golden yellow on both sides. Continue with remaining batter until you have about 9 crepes.
In another pan over high heat, heat some oil and cook 3 chicken breasts until golden brown on both sides. Allow to cool before shredded with your fingers.
Add ⅔ cup of cream cheese, 1 cup of corn, 10 cherry tomatoes that have been cut into quarters and ¾ cup of chopped parsley and mix to combine well. Season with salt and pepper to taste.
Place 2 large tablespoons of the stuffing in the center of each crepe and fold the edges over to make rectangle-shapes. Place stuffed crêpes in a large baking pan.
Finally, spread 1 tablespoon of cream cheese over each rectangle and place a slice of cheese on top.
Preheat the oven to 360 °F.
Bake in the preheated oven for about 20 minutes.
Serve straight from the oven, hot and tasty! Enjoy!
These Crepes Stuffed with Chicken and Cream Cheese are so good and I’m not just saying that because I wrote the recipe. They really, really are! Let us know when you try some of our recipes and which ones you like the best! Tag us online using our hashtag #cookmerecipes for us to see what you’re up to!
Tasty and simple to make too, it took a bit of time for me to actually cook it through but it turned out wonderful in the end so it's worth it for sure.
