These savory chicken crepes with asparagus are fun and easy to make, and make an amazing lunch or brunch dish. You will love the easy chicken filling!
I love savory versions of classic sweet foods – my Savory French Toast, Cheesy Savory Pancakes, and Savory Cheddar Sage Corn Bread are some of the most popular recipes on this blog! So it only made sense that I am sharing a savory crepe recipe with you.
Instead of serving these crepes with syrup, sweet sauce, or fruit, I fill these crepes up with a super tasty chicken filling and roll them up, taquito-style. Then I serve them with freshly sautéed asparagus (because it’s asparagus season!) and a drizzle of fresh lemon juice. It's perfect for a savory breakfast or for a holiday brunch.
I'm a big fan of how simple and easy this recipe is to prep. My simple shortcut is to use an already cooked rotisserie chicken because it just makes dinnertime that much more simple! If you really want to cut down on the time, use store-bought cooked crepes.
If you're looking for a great way to get everyone excited about a new recipe, this is the one for you. Not only are you getting the chance to show off your homemade crepe skills (it's not that hard! I promise!) but you'll also be getting some veggies and protein into everyone's diet, too.
Related recipe: Pulled Pork Pizza with Asparagus
Here's what you need to make this Chicken Asparagus Crepe recipe at home:
Ingredients
For the crepes:
- 1 cup all-purpose flour
- 1½ cup milk
- 2 large eggs
- 1 tablespoon unsalted butter (melted)
- ¼ teaspoon salt
You can also use this buttermilk crepes recipe if you want softer, fluffier crepes to use for these chicken crepes.
For the filling and topping:
- 1 tablespoon unsalted butter
- 2 large cooked chicken breasts/cubed or shredded (or use 2-2.5 cups rotisserie chicken or sous vide shredded chicken for the most tender crepes that are easy to chew)
- 1½ cup ricotta cheese (can use small curd cottage cheese instead, well-drained)
- 1 cup grated parmesan cheese, plus extra for topping each serving
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh chives (or finely diced green onions)
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 green onions, diced
- 1 lb asparagus (ends discarded, chopped into 1-1.5 inch pieces)
- ¾ cup chicken broth
- 1 tablespoon lemon zest
Related recipe: Lemony Asparagus with Bacon Side Dish
Instructions
Piecing together the meal is actually a lot of fun. (I legit love being able to make the crepes from scratch - it makes me feel like a kitchen superhero!)
Before you start: Preheat the oven to 425° Fahrenheit.
Make the crepes
Step 1: In a bowl or blender, combine the flour, milk, eggs, butter, and salt. Mix or blend until well-blended and lump-free.
Step 2: Heat an 8-inch non-stick skillet until medium-hot. Spray with a non-stick cooking spray or brush with oil. Lift the pan from the burner and pour in ¼ cup of the batter, immediately tilting and swirling the pan until the batter is spread out. Return to burner and cook until the top is looking dry and the bottom is lightly browned (about 30 – 1 minute seconds). You might need to adjust the heat to make sure the bottom does not burn and the top is mostly cooked (you'll be baking the crepes so it's OK that they're not golden brown on both sides - save yourself the trouble of flipping). Carefully remove onto a large plate, and continue making the rest of the crepes.
Tips: Try using this awesome crepe maker! Or feel free to flip the crepes if you prefer.
Related recipe: Creamy Chicken Wild Rice Casserole
Make the chicken filling
In a large bowl, combine the cooked chopped chicken, ricotta cheese, ½ cup parmesan cheese, 1½ tablespoons each of the chives, and parsley. Mix well, and season with salt and pepper, to taste.
Make the asparagus + sauce topping
Step 1: Melt 2 tablespoons butter in a skillet. Add the diced green onion and asparagus pieces and sauté until the asparagus pieces are bright green and crisp-tender (about 5-10 minutes) stirring frequently. Cover with a lid to cook the asparagus faster.
Step 2: Add the chicken broth, lemon zest, and the remainder of the chives and parsley. Simmer for about 3-5 minutes, or until the asparagus is cooked to your liking. Add the remainder of the parmesan cheese, and stir.
Bake and assemble
Step 1: Spread ¼ to ⅓ cup of the chicken filling onto the lower half of each crepe.
Step 2: Roll each crepe.
Step 3: Place in a 9 x 13-inch baking dish, seam side down. Cover with foil and bake for approximately 15 minutes at 425 F.
To serve, top with asparagus and sauce, extra Parmesan cheese, lemon slices, and fresh herbs for garnish.
Related recipe: Roasted Asparagus with Crispy Bacon Topping
Cooking tips
No need to flip the crepe while cooking
For this recipe you don't need to flip the crepes while cooking them, which makes this the perfect beginner crepe recipe. This is because you cook the crepe a little longer on one site and it doesn't need to be 100% cooked at that point because you will bake the crepes once they are filled with chicken.
Definitely don't completely undercook the crepe - you don't want it to be soggy on top - but just turn the heat down low enough to cook the crepe almost completely until cooked without burning on the bottom.
You can use this awesome crepe maker for the crepes! And of course, if you want to go the traditional route and flip the crepe while cooking it, be my guest! (And good luck 🙂 )
Related recipe: Savory Oatmeal
How do you zest a lemon?
You can either use a lemon zester or a cheese grater to zest your lemon. I personally LOVE these microplane zesters, they make the job so much easier.
Make certain that you wash off and dry that outer lemon rind before starting to zest. Once clean, just use your zester and shave off some of the yellow, but try not to get any of the white skin from underneath.
You can keep zesting in the same spot over and over again. However, if you start to see white, you've zested that area too far and you need to rotate and zest in a different area.
If you make these chicken crepes, please take a picture and tag me on INSTAGRAM or FACEBOOK. You can find me at @babaganoshblog on both. I love seeing your creations!
Other fun chicken-filled recipes to try:
If you enjoyed this recipe, let me know with a comment and a star rating below. And don't forget to share it on Facebook and save it on Pinterest for later!
Chicken Asparagus Crepes
Ingredients
- 1 cup all-purpose flour
- 1½ cups milk
- 2 large eggs
- 1 tablespoon unsalted butter - (melted)
- ¼ teaspoon salt
- 1 tablespoon unsalted butter
- 2.5 cups cooked chicken breasts - cubed or shredded (from 2 large chicken breasts, or use a rotisserie chicken)
- 1½ cups ricotta cheese - (can use small curd cottage cheese, well-drained)
- 1 cup grated parmesan cheese - plus extra for topping each serving
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh chives - (or finely diced green onion)
- ½ teaspoon salt - or to taste
- ¼ teaspoon pepper - or to taste
- 2 green onions - diced
- 1 lb asparagus - ends discarded, chopped into 1-1.5 inch pieces
- ¾ cup chicken broth
- 1 tablespoon lemon zest - (or as much as you get from 1 lemon - don't go crazy zesting a million lemons)
Special equipment
- Crepe maker or crepe pan
- 9x11 inch baking dish
Instructions
- Preheat oven to 425° Fahrenheit.
- In a bowl or blender, combine the flour, milk, eggs, butter, and salt. Mix or blend until well-blended and lump-free.
- Heat an 8-inch non-stick skillet until medium-hot. Spray with a non-stick cooking spray or brush with oil. Lift the pan from the burner and pour in ¼ cup of the batter, immediately tilting and swirling the pan until the batter is spread out. Return to burner and cook until the top is looking dry and the bottom is lightly browned (about 30 – 1 minute seconds). You might need to adjust the heat to make sure the bottom does not burn and the top is mostly cooked. Carefully remove onto a large plate, and continue making the rest of the crepes.Or use a crepe maker and follow the directions on the package.
- In a large bowl, combine the chopped chicken, ricotta cheese, ½ cup parmesan cheese, 1½ tablespoons each of the chives and parsley. Mix well, and season with salt and pepper, to taste.
- Melt 1 tablespoon butter in a skillet. Add the diced green onion and asparagus pieces and sauté until bright green and crisp-tender, about 5 minutes, stirring frequently.
- Add the chicken broth, lemon zest, and the remainder of the chives and parsley. Simmer for about 5 minutes, or until the asparagus is cooked to your liking. Add the remainder of the parmesan cheese, and stir.
- Spread ¼ to ⅓ cup of the chicken filling onto the lower half of each crepe. Roll each crepe. Place in a 9x11 inch baking dish, seam side down - it's OK if a few crepes overlap. Cover with foil and bake at 425F for approximately 15 minutes.
- To serve, top with asparagus and sauce, extra Parmesan cheese, lemon slices, and fresh herbs for garnish.
Notes
Nutrition
The nutritional information displayed is an estimate and not to be used as dietary or nutritional advice. Consult a nutritionist or dietician for nutritional info based on the exact ingredients you use.