Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 cup (120 g) all-purpose flour
- 2 large eggs
- 1 1/4 cups (300 ml) whole milk
- 2 tbsp (28 g) unsalted butter, melted (plus 1–2 tbsp for the pan)
- 1 tsp sugar
- 1/2 tsp kosher salt
- 2 cups (about 300 g) cooked shredded chicken
- 1/2 cup (120 ml) BBQ sauce (plus 2 tbsp for drizzling)
- 1 cup (4 oz / 113 g) sharp cheddar cheese, shredded
- 1/2 cup thinly sliced red onion
- 1/4 cup chopped fresh cilantro
Do This
- 1. Whisk flour, sugar, and salt; whisk in eggs, then milk; whisk in melted butter. Rest batter 20 minutes.
- 2. Preheat oven to 350°F (175°C). Toss chicken with 1/2 cup BBQ sauce.
- 3. Cook 4 crepes in a buttered 10-inch nonstick skillet over medium heat, about 60–90 seconds per side.
- 4. Fill each crepe with BBQ chicken, cheddar, and a few onion slices; fold into quarters.
- 5. Warm filled crepes on a sheet pan 6–8 minutes until the cheese is gooey.
- 6. Top with cilantro and a light drizzle of BBQ sauce.
Why You’ll Love This Recipe
- All the best parts of BBQ chicken nachos, wrapped in a tender, buttery crepe.
- Fast, flexible dinner that works with rotisserie chicken or leftovers.
- Gooey cheddar + sweet-smoky BBQ sauce + crisp red onion is an easy win.
- Great for casual entertaining: you can prep the parts ahead and assemble fast.
Grocery List
- Produce: 1 small red onion, 1 small bunch cilantro
- Dairy: whole milk, unsalted butter, sharp cheddar cheese
- Pantry: all-purpose flour, sugar, kosher salt, BBQ sauce
- Meat: cooked chicken (rotisserie chicken works perfectly)
Full Ingredients
Crepes (makes 4 large crepes)
- 1 cup (120 g) all-purpose flour
- 1 tsp sugar
- 1/2 tsp kosher salt
- 2 large eggs
- 1 1/4 cups (300 ml) whole milk
- 2 tbsp (28 g) unsalted butter, melted and slightly cooled
- 1–2 tbsp unsalted butter, for greasing the pan (as needed)
BBQ Chicken Filling
- 2 cups (about 300 g) cooked shredded chicken (warm or room temperature)
- 1/2 cup (120 ml) BBQ sauce
- 1 cup (4 oz / 113 g) sharp cheddar cheese, shredded
- 1/2 cup thinly sliced red onion (from about 1/2 small onion)
To Finish
- 2 tbsp BBQ sauce, for drizzling
- 1/4 cup chopped fresh cilantro
Step-by-Step Instructions
Step 1: Make the crepe batter
In a medium bowl, whisk together the flour, sugar, and kosher salt.
Add the eggs and whisk until a thick, smooth paste forms (this helps prevent lumps). Slowly whisk in the milk until the batter is smooth and pourable. Whisk in the melted butter until fully incorporated.
Step 2: Rest the batter for tender crepes
Let the batter rest at room temperature for 20 minutes. This gives the flour time to hydrate and helps the crepes cook up more tender and less prone to tearing.
Step 3: Preheat the oven and mix the BBQ chicken
Preheat your oven to 350°F (175°C). Line a sheet pan with parchment paper (or lightly butter it).
In a bowl, toss the shredded chicken with 1/2 cup BBQ sauce until evenly coated. (If your chicken is cold from the fridge, microwave it for 30–45 seconds first so it’s easier to warm through later.)
Step 4: Cook the crepes
Set a 10-inch nonstick skillet over medium heat for 2 minutes. Add about 1/2 tsp butter and swirl to coat.
Pour in 1/3 cup (about 80 ml) batter, immediately tilting and swirling the pan so the batter forms a thin, even layer.
Cook until the top looks set and the edges lift easily, about 60–90 seconds. Flip and cook the second side for 20–30 seconds. Transfer to a plate. Repeat with remaining batter, lightly buttering the pan as needed, to make 4 crepes.
Step 5: Fill and fold
Lay a crepe flat on a cutting board or plate. On one half of the crepe, layer:
1/2 cup BBQ chicken, then 1/4 cup cheddar, then a small handful of thin red onion slices (use about 2 tbsp per crepe, or to taste).
Fold the crepe in half, then fold again into quarters (a triangle). Repeat with the remaining crepes.
Step 6: Warm until gooey
Place the folded crepes on the prepared sheet pan, leaving a little space between them so heat can circulate.
Bake at 350°F (175°C) for 6–8 minutes, or until the cheddar is clearly melted and the filling is hot. If you want extra browning, switch to the broiler for 30–60 seconds at the end, watching closely.
Step 7: Top and serve
Move the crepes to plates. Drizzle each with a little extra BBQ sauce (use up to 2 tbsp total across all crepes) and sprinkle with chopped cilantro.
Serve right away while the cheese is stretchy and gooey.
Pro Tips
- Smooth batter, no lumps: Whisk eggs into the dry ingredients first, then slowly add milk.
- Pan heat matters: Medium heat is your friend. If crepes brown too fast, lower to medium-low; if they take too long to set, bump it up slightly.
- Shred your own cheddar if possible: Pre-shredded cheese has anti-caking agents that can melt a bit less smoothly.
- Keep crepes tender: Stack cooked crepes on a plate as you go; the steam keeps them flexible for folding.
- Onion control: Slice red onion very thin so it softens slightly during warming and doesn’t overpower each bite.
Variations
- Spicy BBQ: Add 1–2 tsp hot sauce to the BBQ chicken mixture, or use a spicy BBQ sauce.
- Ranch-style finish: Drizzle with 1–2 tbsp ranch dressing in addition to (or instead of) extra BBQ sauce.
- Smoky-sweet swap: Use smoked gouda for half the cheddar (use 1/2 cup cheddar + 1/2 cup gouda).
Storage & Make-Ahead
Make-ahead: Crepe batter can be made up to 24 hours ahead and stored covered in the refrigerator. Stir well before cooking (add 1–2 tbsp milk if it thickens). Cooked crepes can be stacked with parchment between them, wrapped, and refrigerated up to 2 days.
Storage: Assembled crepes are best fresh, but leftovers keep in an airtight container in the refrigerator for up to 3 days.
Reheat: Warm on a sheet pan at 350°F (175°C) for 8–10 minutes until heated through, or in a covered skillet over medium-low heat for 3–5 minutes.
Nutrition (per serving)
Approximate, per 1 filled crepe (1/4 of recipe): 520 calories, 30 g protein, 36 g carbohydrates, 28 g fat, 12 g saturated fat, 950 mg sodium, 2 g fiber, 9 g sugar.
