Quick Recipe Version (TL;DR)
Quick Ingredients
- Crepe batter: 1 cup (240 ml) milk, 2 large eggs, 3/4 cup (90 g) all-purpose flour, 2 tbsp (28 g) melted butter, 1/4 tsp kosher salt, 1 tsp sugar (optional)
- Filling: 2 cups (280 g) shredded cooked chicken, 1/3 cup (80 ml) Buffalo sauce, 1 cup (100 g) shredded mozzarella
- To finish: 1/4 cup (60 ml) ranch (or blue cheese dressing) + extra to drizzle, 2 scallions, 1/2 cup diced celery
- For the pan: 1–2 tsp butter, as needed
Do This
- 1. Whisk crepe batter until smooth; rest 10 minutes.
- 2. Cook 4 thin crepes in a buttered 10-inch nonstick skillet over medium heat (about 45–75 seconds per side).
- 3. Toss shredded chicken with Buffalo sauce; warm briefly so it’s steamy.
- 4. Fill each crepe with Buffalo chicken, mozzarella, and a small drizzle of ranch (or blue cheese).
- 5. Fold crepes (half, then half again) and warm in a covered skillet on low until the cheese melts (2–4 minutes).
- 6. Top with scallions and crunchy celery; drizzle extra dressing and serve hot.
Why You’ll Love This Recipe
- Weeknight-fast comfort: Rotisserie chicken + quick crepes = dinner in about 40 minutes.
- Perfect hot-and-cool combo: Spicy Buffalo chicken, melty mozzarella, and creamy ranch (or blue cheese).
- Great texture: Soft crepe, gooey cheese, and fresh celery crunch on top.
- Easy to customize: Make it milder, spicier, or extra cheesy depending on your crew.
Grocery List
- Produce: 2 scallions, 1–2 celery stalks
- Dairy: milk (whole or 2%), unsalted butter, shredded mozzarella, ranch dressing (or blue cheese dressing)
- Pantry: all-purpose flour, kosher salt, granulated sugar (optional), Buffalo sauce
- Protein: cooked chicken (rotisserie or leftover)
Full Ingredients
Crepes (makes 4 large, 10-inch crepes)
- 1 cup (240 ml) milk (whole milk gives the most tender crepes)
- 2 large eggs
- 3/4 cup (90 g) all-purpose flour
- 2 tbsp (28 g) unsalted butter, melted (plus more for the pan)
- 1/4 tsp kosher salt
- 1 tsp granulated sugar (optional, but helps browning)
Buffalo Chicken Filling
- 2 cups (280 g) shredded cooked chicken (rotisserie chicken works great)
- 1/3 cup (80 ml) Buffalo sauce (use more for spicier crepes)
- 1 cup (100 g) shredded mozzarella
- 1/4 cup (60 ml) ranch dressing (or blue cheese dressing), plus 2–4 tbsp extra for drizzling
- 1–2 tsp unsalted butter (for warming/frying the filled crepes, as needed)
Crunchy Topping
- 2 scallions, thinly sliced
- 1/2 cup (50–60 g) celery, finely diced
Step-by-Step Instructions
Step 1: Make the crepe batter
In a medium bowl, whisk together the milk and eggs until smooth. Add the flour, melted butter, salt, and sugar (if using). Whisk until you have a smooth batter with no visible dry flour.
Tip: If a few small lumps remain, let the batter sit and then whisk again; they often hydrate and disappear.
Step 2: Rest the batter for better crepes
Let the batter rest at room temperature for 10 minutes. This short rest helps the flour fully hydrate so your crepes cook up tender and less likely to tear.
Step 3: Cook the crepes
Heat a 10-inch nonstick skillet over medium heat for 2 minutes. Add about 1/2 tsp butter and swirl to coat.
Pour in about 1/2 cup batter and immediately tilt and swirl the pan to spread it into a thin, even layer.
Cook until the edges look set and lightly golden, 45–75 seconds. Use a thin spatula to loosen, then flip and cook the second side for 20–40 seconds. Slide onto a plate. Repeat with the remaining batter, buttering the pan as needed, to make 4 crepes.
Step 4: Toss and warm the Buffalo chicken
In a bowl, toss the shredded chicken with the 1/3 cup (80 ml) Buffalo sauce until evenly coated.
Warm the mixture in a skillet over medium-low heat for 2–3 minutes, just until the chicken is steamy (this helps the cheese melt faster once filled). Remove from the heat.
Step 5: Fill the crepes
Lay one crepe flat. Place 1/2 cup Buffalo chicken on one half of the crepe (leave a small border). Sprinkle with 1/4 cup (25 g) shredded mozzarella. Drizzle with 1 tbsp ranch (or blue cheese dressing).
Fold the crepe in half, then fold in half again to form a triangle (or fold burrito-style if you prefer a fully enclosed pocket). Repeat with the remaining crepes.
Step 6: Warm until melty
Wipe out the skillet if it looks saucy, then set it over low heat. Add 1 tsp butter and let it melt.
Add 1–2 filled crepes (don’t crowd). Cover with a lid and warm for 2–4 minutes, flipping once halfway through, until the mozzarella is melted and the filling is hot.
Oven option (if you want to warm all at once): Place filled crepes on a sheet pan and warm at 350°F (177°C) for 6–8 minutes, until melty.
Step 7: Finish with scallions and celery crunch
Plate the crepes and immediately top with the sliced scallions and diced celery. Drizzle with an additional 1–2 tbsp ranch (or blue cheese dressing) per crepe, if desired. Serve hot while the cheese is stretchy and the topping is crisp.
Pro Tips
- Use warm chicken: Starting with hot/steamy chicken means the cheese melts quickly without over-browning the crepe.
- Control the heat: Warm filled crepes over low heat with a lid so the inside melts before the outside gets too crisp.
- Don’t overfill: About 1/2 cup chicken + 1/4 cup cheese per crepe keeps them easy to fold and warm evenly.
- Adjust the spice: For milder, use 1/4 cup (60 ml) Buffalo sauce and add 1–2 tbsp ranch into the chicken mixture; for hotter, add 1–2 tbsp extra Buffalo sauce on top.
- Keep celery crisp: Add celery only at the end so it stays crunchy and fresh.
Variations
- Blue cheese classic: Swap ranch for blue cheese dressing and add 2 tbsp crumbled blue cheese per crepe.
- Extra veggie crunch: Add 1/2 cup (40 g) shredded romaine on top after warming (keep it out of the crepe so it doesn’t wilt).
- Sweet-and-spicy: Stir 1 tsp honey into the Buffalo sauce before tossing the chicken.
Storage & Make-Ahead
Make-ahead: Crepes can be made up to 2 days ahead. Stack with parchment between them, wrap tightly, and refrigerate. The Buffalo chicken can be tossed and refrigerated up to 3 days ahead.
Store leftovers: Store filled crepes in an airtight container in the refrigerator for up to 2 days. For best texture, store the celery and scallions separately and add right before serving.
Reheat: Warm in a covered skillet over low heat for 4–6 minutes, flipping once, until hot and melty. (Microwaving works in a pinch, but the crepe softens more.)
Nutrition (per serving)
Approximate per 1 filled crepe: 520 calories, 35 g protein, 40 g carbohydrates, 24 g fat, 2 g fiber, 6 g sugar, 1250 mg sodium. Values vary based on specific Buffalo sauce and dressing used.
