Quick Recipe Version (TL;DR)
Quick Ingredients
- Crepes: all-purpose flour (1 cup / 125 g), eggs (2), whole milk (1 1/4 cups), melted unsalted butter (2 tbsp), kosher salt (1/4 tsp)
- Filling: olive oil (1 tbsp), boneless skinless chicken breast (1 lb), kosher salt (1/2 tsp), black pepper (1/4 tsp), basil pesto (1/2 cup), artichoke hearts (1 can / 14 oz, drained and chopped), shredded mozzarella (1 cup / 4 oz)
- Finish: lemon zest (1 tsp), lemon wedges (optional)
Do This
- 1. Whisk crepe batter; rest 20 minutes.
- 2. Cook 4 crepes in a 10-inch nonstick skillet (about 1 minute per side).
- 3. Sauté diced chicken in olive oil until 165°F, 6–8 minutes.
- 4. Toss chicken with pesto; stir in chopped artichokes.
- 5. Fill crepes with pesto chicken mixture and mozzarella; fold into quarters.
- 6. Warm folded crepes in a covered skillet until mozzarella melts, 2–3 minutes; finish with lemon zest.
Why You’ll Love This Recipe
- Comforting and melty, but brightened up with fresh lemon zest.
- Feels fancy, yet it’s made with simple ingredients (pesto, canned artichokes, mozzarella).
- Great “use-what-you-have” dinner: swap chicken for leftovers or rotisserie.
- Make-ahead friendly: crepes and filling can be prepped in advance.
Grocery List
- Produce: 1 lemon (zest + optional wedges)
- Dairy: whole milk, unsalted butter, shredded mozzarella
- Meat: boneless skinless chicken breast
- Pantry: all-purpose flour, basil pesto, canned artichoke hearts, olive oil, kosher salt, black pepper
Full Ingredients
Crepes (makes 4 large crepes)
- All-purpose flour: 1 cup (125 g)
- Kosher salt: 1/4 tsp
- Eggs: 2 large
- Whole milk: 1 1/4 cups (300 ml)
- Unsalted butter (melted and slightly cooled): 2 tbsp (28 g), plus 1 tsp for the pan as needed
Pesto Chicken & Artichoke Filling
- Boneless, skinless chicken breast: 1 lb (450 g), cut into 1/2-inch pieces
- Olive oil: 1 tbsp
- Kosher salt: 1/2 tsp
- Black pepper: 1/4 tsp
- Basil pesto: 1/2 cup (120 g)
- Artichoke hearts: 1 can (14 oz / 400 g), drained well and chopped (about 1 cup)
- Shredded mozzarella (low-moisture): 1 cup (4 oz / 115 g)
To Finish
- Lemon zest: 1 tsp (zest from about 1 lemon)
- Lemon wedges: optional, for serving
Step-by-Step Instructions
Step 1: Make and rest the crepe batter
In a medium bowl, whisk together 1 cup (125 g) flour and 1/4 tsp kosher salt. Add 2 eggs and whisk until a thick paste forms. Slowly whisk in 1 1/4 cups (300 ml) whole milk until smooth, then whisk in 2 tbsp (28 g) melted unsalted butter.
Let the batter rest at room temperature for 20 minutes. This helps the flour hydrate and gives you tender crepes that don’t tear as easily.
Step 2: Cook the crepes
Heat a 10-inch nonstick skillet over medium heat for 2 minutes. Lightly brush or melt a small amount of butter in the pan (use up to 1 tsp total as needed across batches).
Pour in 1/4 cup batter and immediately tilt the skillet to spread it into a thin, even round. Cook until the top looks set and the edges lift easily, about 60 seconds. Flip and cook the second side for 20–30 seconds.
Transfer to a plate. Repeat to make 4 crepes, stacking them as you go.
Step 3: Cook the chicken
Pat the chicken pieces dry with paper towels (this helps them brown instead of steam). Season with 1/2 tsp kosher salt and 1/4 tsp black pepper.
In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add the chicken in an even layer and cook, stirring occasionally, until cooked through and lightly golden, 6–8 minutes, or until the thickest pieces reach 165°F (74°C).
Step 4: Coat with pesto and add artichokes
Reduce the heat to low. Add 1/2 cup pesto to the skillet and stir until the chicken is evenly coated. Stir in the chopped, drained artichoke hearts and warm for 1 minute, just to take off the chill and marry the flavors.
Remove the skillet from the heat.
Step 5: Fill and fold the crepes
Lay one crepe on a cutting board or plate. Spoon about 1/2 cup of the pesto chicken-artichoke mixture onto one half of the crepe, then sprinkle with 1/4 cup shredded mozzarella. Fold the crepe in half, then fold again into a triangle (quarters). Repeat with the remaining crepes.
Step 6: Warm until melty
Wipe out the skillet if it looks oily, then return it to medium-low heat. Add the folded crepes (work in batches if your pan is small). Cover with a lid and warm until the mozzarella melts and the filling is hot, 2–3 minutes.
If you want a lightly crisp exterior, uncover for the last 30 seconds and let the bottoms toast slightly.
Step 7: Finish with lemon zest and serve
Transfer the warm crepes to plates. Immediately sprinkle each serving with a little lemon zest (use the full 1 tsp across all crepes). Serve right away, with lemon wedges on the side if you like a brighter, tangier bite.
Pro Tips
- Drain the artichokes very well. Excess liquid can make the filling watery and prevent the mozzarella from melting nicely.
- Rest the batter for exactly 20 minutes. It improves texture and makes the crepes easier to flip.
- Keep crepes flexible. If they seem stiff, cover the stack with a clean towel to trap a little steam.
- Use low heat for melting. Medium-low plus a lid melts mozzarella without over-browning the crepes.
- Zest last. Lemon zest is most fragrant right when it hits the warm crepe.
Variations
- Rotisserie shortcut: Replace the cooked chicken step with 3 cups shredded rotisserie chicken. Warm it with pesto and artichokes for 2–3 minutes before filling.
- Extra-green version: Add 2 packed cups baby spinach to the skillet after the pesto, stirring just until wilted, about 1 minute.
- Spicy-tangy finish: Add 1/4 tsp crushed red pepper to the filling and serve with a drizzle of 1 tsp balsamic glaze per crepe.
Storage & Make-Ahead
Make ahead: Cook the crepes up to 24 hours ahead. Stack with parchment between crepes, wrap tightly, and refrigerate. The filling can be cooked and refrigerated for up to 3 days.
Store leftovers: Refrigerate filled crepes in an airtight container for up to 3 days.
Reheat: Warm in a covered skillet over medium-low for 3–5 minutes (best texture), or bake on a sheet pan at 350°F (177°C) for 10–12 minutes until hot. Add lemon zest after reheating.
Nutrition (per serving)
Approximate, per 1 filled crepe: 520 calories, 33 g protein, 35 g carbohydrates, 28 g fat, 8 g saturated fat, 2 g fiber, 860 mg sodium.
