Quick Recipe Version (TL;DR)
Quick Ingredients
- Crepes: 1 cup (120 g) all-purpose flour, 2 large eggs, 1 1/2 cups (360 ml) milk, 2 tbsp unsalted butter (melted), 1 tbsp water, 1/4 tsp kosher salt
- For cooking crepes: 2 tsp butter (or neutral oil)
- Chicken: 1 lb (450 g) boneless, skinless chicken breasts, 1 tbsp olive oil, 3/4 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp Italian seasoning
- Filling: 1/3 cup (80 g) basil pesto, 1/2 cup (75 g) chopped oil-packed sun-dried tomatoes (drained), 2 cups (8 oz / 225 g) shredded low-moisture mozzarella
- Finish: 2 cups (60 g) baby spinach, 1 tsp lemon juice, pinch of salt
Do This
- 1) Heat oven to 425°F (220°C). Season chicken and roast 18–22 min to 165°F (74°C); rest, then slice.
- 2) Whisk crepe batter; rest 15 min.
- 3) Cook 4 crepes in a buttered nonstick skillet (about 1 minute per side).
- 4) Toss chicken with pesto and sun-dried tomatoes.
- 5) Fill each crepe with pesto chicken mixture + mozzarella; fold into quarters.
- 6) Warm folded crepes in a covered skillet on medium-low 2–3 min per side until mozzarella melts.
- 7) Toss spinach with lemon and salt; tuck on top or alongside and serve warm.
Why You’ll Love This Recipe
- Feels special (melty mozzarella and pesto) but is totally doable on a weeknight.
- A smart way to stretch one batch of crepes into a full meal.
- Roasted chicken stays juicy and flavorful when tossed with pesto.
- Baby spinach added at the end keeps everything fresh and bright.
Grocery List
- Produce: baby spinach (2 cups), lemon (1)
- Dairy: milk, unsalted butter, mozzarella (low-moisture), (optional) Parmesan
- Meat: boneless, skinless chicken breasts
- Pantry: all-purpose flour, eggs, olive oil, basil pesto, oil-packed sun-dried tomatoes, kosher salt, black pepper, garlic powder, Italian seasoning
Full Ingredients
Crepes (makes 4 large crepes)
- 1 cup (120 g) all-purpose flour
- 2 large eggs
- 1 1/2 cups (360 ml) whole milk (or 2%)
- 2 tbsp (28 g) unsalted butter, melted (plus more for the pan)
- 1 tbsp water
- 1/4 tsp kosher salt
Roasted Chicken
- 1 lb (450 g) boneless, skinless chicken breasts (about 2 medium)
- 1 tbsp olive oil
- 3/4 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp garlic powder
- 1/2 tsp Italian seasoning
Pesto–Sun-Dried Tomato Filling
- 1/3 cup (80 g) basil pesto
- 1/2 cup (75 g) oil-packed sun-dried tomatoes, drained and chopped
- 2 cups (8 oz / 225 g) shredded low-moisture mozzarella
- Optional: 2 tbsp (10 g) finely grated Parmesan
- Optional: pinch of red pepper flakes
Fresh Finish
- 2 cups (60 g) baby spinach
- 1 tsp lemon juice
- Pinch of kosher salt
- Optional for serving: extra pesto for drizzling (1–2 tbsp)
Step-by-Step Instructions
Step 1: Roast the chicken
Heat the oven to 425°F (220°C). Line a rimmed baking sheet with foil (optional, for easy cleanup).
Pat the chicken dry. Rub with 1 tbsp olive oil, then season evenly with 3/4 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp Italian seasoning.
Roast for 18–22 minutes, or until the thickest part reaches 165°F (74°C). Transfer to a plate and rest for 5 minutes, then slice or chop into bite-size pieces.
Step 2: Mix the crepe batter and rest it
While the chicken roasts, make the crepe batter. In a medium bowl, whisk together 1 cup flour and 1/4 tsp kosher salt. Add 2 eggs and whisk until thick and smooth.
Slowly whisk in 1 1/2 cups milk until the batter is smooth (a few tiny lumps are okay). Whisk in 2 tbsp melted butter and 1 tbsp water.
Let the batter rest for 15 minutes at room temperature. This helps the flour fully hydrate so the crepes cook up tender and less likely to tear.
Step 3: Cook the crepes
Heat a 10-inch nonstick skillet over medium heat for 1–2 minutes. Lightly butter the pan (use a little of the 2 tsp butter, or swirl a tiny amount of neutral oil).
Pour in 1/2 cup batter, immediately lift and tilt the pan to spread the batter into a thin, even layer. Cook for 45–60 seconds, or until the edges look set and the bottom is lightly golden.
Flip and cook the second side for 20–30 seconds. Slide onto a plate. Repeat with remaining batter, buttering the pan as needed, until you have 4 crepes.
Step 4: Make the pesto chicken filling
In a bowl, toss the warm sliced chicken with 1/3 cup pesto and the chopped sun-dried tomatoes. If using, stir in 2 tbsp Parmesan and a pinch of red pepper flakes.
Taste and adjust if needed. (Pesto and sun-dried tomatoes are salty, so you may not need extra salt.)
Step 5: Fill and fold the crepes
Lay one crepe on a cutting board or plate. Spoon about 1/4 of the pesto chicken mixture onto one half of the crepe, then sprinkle over 1/2 cup shredded mozzarella.
Fold the crepe in half, then fold again into quarters (a neat triangle). Repeat with the remaining crepes and filling.
Step 6: Warm until melty
Wipe out the skillet if needed, then set it over medium-low heat. Add a small smear of butter if the pan looks dry.
Add the folded crepes (work in batches if needed). Cover with a lid and warm for 2–3 minutes per side, flipping carefully, until the mozzarella is fully melted and the filling is hot.
Optional oven method: Place folded crepes on a baking sheet and warm at 375°F (190°C) for 6–8 minutes, until melty.
Step 7: Finish with fresh spinach and serve
In a bowl, toss 2 cups baby spinach with 1 tsp lemon juice and a pinch of salt.
Serve each warm, melty crepe with a small handful of spinach tucked alongside (or gently piled on top so it just barely wilts). If you like, drizzle with 1–2 tbsp extra pesto.
Pro Tips
- Use a thermometer for the chicken: Pull it right at 165°F (74°C) so it stays juicy.
- Resting the batter matters: A 15-minute rest makes crepes more flexible and less prone to tearing.
- Keep crepes tender: Stack cooked crepes on a plate; the steam keeps them pliable while you finish the batch.
- Drain sun-dried tomatoes well: Too much oil can make the filling greasy and can prevent the mozzarella from melting into the chicken.
- Low-and-slow melting: Warm the filled crepes on medium-low with a lid so the cheese melts before the crepes over-brown.
Variations
- Rotisserie shortcut: Replace roasted chicken with 3 cups (about 12 oz / 340 g) shredded rotisserie chicken; warm it in a skillet for 2–3 minutes before tossing with pesto.
- Extra veggies: Add 1/2 cup sautéed mushrooms or roasted red peppers to the filling.
- Different cheese: Swap mozzarella for 6 oz (170 g) sliced provolone or 1 1/2 cups (150 g) shredded fontina for a richer melt.
Storage & Make-Ahead
Crepes: Cool completely, then stack with parchment between and refrigerate up to 3 days (or freeze up to 2 months). Thaw overnight in the fridge.
Chicken filling: Store pesto chicken (without spinach) in an airtight container in the refrigerator up to 3 days.
Assembled crepes: For best texture, assemble and melt just before serving. If you do assemble ahead, refrigerate (covered) up to 24 hours, then warm at 375°F (190°C) for 10–12 minutes until hot and melty.
Nutrition (per serving)
Approximate, per 1 filled crepe (1/4 of recipe): 650 calories, 40 g protein, 38 g fat, 38 g carbohydrates, 2 g fiber, 980 mg sodium.
