If you’re looking for a delicious and savoury twist on classic crepes, these crepes with shredded chicken are the perfect choice! With soft, thin crepes wrapped around flavourful, spiced chicken and a rich, cheesy sauce, this dish is comforting and satisfying. It’s a great way to use up leftover roasted chicken, making it both convenient and packed with flavour. Whether you’re preparing them for a cosy family meal or celebrating Shrove Tuesday, these crepes are guaranteed to impress!
When most people think of crepes, they imagine sweet versions filled with chocolate, jam, or fruit. But in many cultures, savoury crepes are just as popular, offering endless possibilities for fillings. Growing up, I always loved the combination of tender chicken wrapped in delicate crepes, especially when paired with a creamy, cheesy sauce. It’s the kind of dish that feels indulgent yet light, making it ideal for both lunch and dinner.
To make things easier, I like to roast my chicken a couple of days before. Slow-roasting it at 150°C for 1–2 hours makes the meat extra juicy and flavourful, and I always make extra so I can use the leftovers for burritos, chicken pies, or salads throughout the week. With the chicken ready to go, assembling these crepes is quick and effortless!
Another reason I love these crepes with shredded chicken is that it’s so customizable. The cheese sauce I use is a simple mix of cheddar and parmesan, but you can easily switch things up with your favourite cheese blend. Whether you keep it mild or go for something bolder like blue cheese, the result is always delicious.
Why this recipe is perfect for Shrove Tuesday
Shrove Tuesday – also known as Pancake Day – is all about indulging before Lent begins, and crepes are the star of the show. While sweet crepes are a popular choice, savoury crepes like these offer a hearty and satisfying alternative. The combination of delicate crepes, tender chicken, and a creamy cheese sauce makes for the ultimate comfort meal.
This recipe also fits perfectly with the tradition of using up ingredients before Lent. Many households have flour, milk, and eggs on hand, making crepes an easy and budget-friendly meal. Plus, if you’ve got leftover roast chicken, this dish is a great way to give it a second life!
Another reason why I love serving these for Shrove Tuesday is that they feel special yet require minimal effort. You can make the crepes ahead of time, store them in the fridge, and assemble everything when you’re ready to eat. It’s a stress-free way to celebrate Pancake Day with something a little different!
Recipe Tips for Delicious Crepes with Shredded Chicken
A great crepe is light, delicate, and perfectly thin. Follow these simple tips to ensure your crepes turn out just right:
- Let the batter rest. Allowing the batter to rest for at least 30 minutes helps the flour absorb the liquid, resulting in smoother crepes.
- Use the right pan. A non-stick pan or a well-seasoned crepe pan makes flipping much easier.
- Cook over medium heat. Too high heat can cause the crepes to burn before they’re cooked through, so keep the heat moderate.
- Tilt the pan quickly. When adding the batter, swirl the pan in a circular motion to ensure a thin, even layer.
- Don’t overcook. Crepes cook fast! Flip them once the edges lift slightly, usually after 1–2 minutes.
Creative Ways to Customize Your Crepes Filling
One of the best things about crepes with shredded chicken filling is that you can experiment and completely change it with different fillings to suit your taste. Here are some fun variations to try:
- Add mushrooms. Sautéed mushrooms add an earthy depth to the creamy cheese sauce.
- Spice it up. Mix a little chili powder or hot sauce into the shredded chicken for an extra kick.
- Use different cheeses. Swap out cheddar for gruyere, gouda, or blue cheese for a new flavour profile.
- Go green. Stir in some spinach or kale for a boost of colour and nutrients.
- Try a different protein. Swap chicken for turkey, ham, or even smoked salmon for a fresh twist.
If crepes are not your ‘style’, give a go to these delicious and easy recipes:
Spiced Chickpeas with Parsley Dressing
Chicken and Halloumi Skewers
Baked Feta Cheese with Tomatoes
Crispy Halloumi Bites with Roasted Beans
Chicken Thighs with Chimichurri Sauce
Recipe
These crepes with shredded chicken are a delicious, hearty take on traditional crepes—perfect for Shrove Tuesday or any time you’re in the mood for something savoury. With their soft texture, flavourful filling, and creamy cheese sauce, they’re guaranteed to become a new favourite in your kitchen.
Ingredients
Shredded Chicken:
2 chicken breasts
1 teaspoon sweet paprika
½ teaspoon smoked paprika
½ teaspoon cayenne pepper
1 teaspoon garlic powder
Salt and pepper
Crepes:
200g plain flour
500ml milk
2 eggs
Pinch of salt
Butter for cooking
Crepes Filling:
200g mushrooms
50g butter
1 tablespoon plain flour
250ml milk
100g cheese (I used a mix of cheddar and parmesan cheese)
Fresh parsley
Method
Roast the chicken:
- Preheat the oven to 150 degrees.
- Season the chicken breasts with sweet paprika, smoked paprika, cayenne pepper, garlic powder, salt, and pepper.
- Place them in an ovenproof dish (this is my favourite dish), cover, and roast for 1–2 hours until tender.
- Once done, shred the chicken using two forks and set aside.
Make the crepes:
- In a large bowl, whisk together the flour, eggs, and salt. Gradually add the milk while whisking until you have a smooth, thin batter.
- Let it rest for 30 minutes.
- Heat a non-stick pan over medium heat and brush with a little butter.
- Pour a small amount of batter into the pan, tilting it to spread evenly.
- Cook for 1–2 minutes until the edges lift, then flip and cook for another 30 seconds.
- Repeat with the remaining batter.
Prepare the cheese sauce:
- In a saucepan, melt the butter over medium heat and sauté your mushrooms.
- Stir in the flour and cook for 1 minute, then gradually whisk in the milk.
- Cook until thickened, then add the grated cheese together with parsley and stir until smooth.
Finish the crepes:
- Fold the crepe in half, place shredded chicken in the centre of each crepe, spoon over some cheese sauce, and fold the crepes to form a triangle.
- Preheat the butter in the same pan and fry the crepes for a couple of minutes for a crispy finish.
- Serve the crepes with shredded chicken with fresh parsley and extra cheese if desired.
