Description

Pesto Chicken Crepes are a delightful blend of savory chicken, fresh basil, and creamy pesto all wrapped in a delicate, light crepe. Perfect for brunch or dinner, these crepes promise an explosion of flavor with each bite. Not only are they visually stunning, but they’re also quick to prepare, making them ideal for busy weeknights or gatherings with friends. Get ready to impress your guests with this easy yet elegant dish that will transport you straight to culinary bliss.

Ingredients

Scale

3–4 boneless, skinless chicken breasts
1 cup fresh basil pesto
1 cup all-purpose flour
3 large eggs
1 cup whole milk
1/4 tsp salt
2 tsp olive oil or butter (for greasing pan)
1/2 cup freshly grated Parmesan cheese
1/4 cup sun-dried tomatoes (optional)

Instructions

Whisk together flour, eggs, milk, and salt until smooth. Let the batter rest for 30 minutes.
In a skillet over medium heat, add olive oil and cook seasoned chicken breasts for about 6-7 minutes per side until golden brown and juices run clear. Shred the cooked chicken.
Combine shredded chicken and basil pesto in a bowl until well coated.
Heat a non-stick skillet over medium heat and pour in half a cup of batter, swirling to coat evenly. Cook each crepe for about 2 minutes until golden brown before flipping.
Spread the pesto chicken mixture onto each crepe and sprinkle with Parmesan cheese if desired. Roll or fold the crepes as preferred.
Serve warm with extra pesto or sun-dried tomatoes on top.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Main
Method: Pan-frying
Cuisine: Italian

Nutrition

Serving Size: 1 crepe (approximately 135g)
Calories: 290
Sugar: 2g
Sodium: 420mg
Fat: 14g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 18g
Cholesterol: 120mg

Keywords: For a vegetarian option, swap chicken for sautéed mushrooms or shrimp. Enhance flavor by adding herbs or spices to the batter. Store leftovers in an airtight container in the fridge for up to three days; reheat gently to avoid rubbery textures.