Description

Pesto Chicken Crepes deliver a burst of flavor wrapped in delicate, homemade crepes. This dish features tender chicken mixed with fresh basil pesto and spinach, creating a colorful and nutritious filling. Perfect for impressing guests or enjoying a cozy family meal, these crepes are quick to make and sure to become a favorite at any dining table.

Ingredients

Scale

3–4 boneless, skinless chicken breasts
1 cup fresh basil pesto
1 cup all-purpose flour
2 large eggs
1 cup milk
Pinch of salt
2 cups fresh spinach
1/4 cup grated Parmesan cheese
2 tsp olive oil (for cooking chicken)

Instructions

Prepare the crepe batter by whisking together flour, eggs, milk, and salt in a bowl until smooth. Let rest for 30 minutes.
In a skillet over medium heat, add olive oil. Season chicken with salt and pepper; cook for about 6 minutes per side until fully cooked. Let cool before shredding.
Heat a non-stick skillet over medium heat and lightly grease it. Pour in approximately 1/2 cup of batter; cook until golden brown on both sides. Repeat with remaining batter.
In a bowl, combine shredded chicken with pesto and spinach until well mixed.
Place filling in the center of each crepe, fold or roll them up, then place seam-side down in a greased baking dish.
Preheat oven to 350°F (175°C). Bake filled crepes for about 10 minutes until warmed through. Drizzle with extra pesto or sprinkle with Parmesan before serving.

Prep Time: 30 minutes
Cook Time: 25 minutes
Category: Main
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 crepe (approximately 150g)
Calories: 320
Sugar: 2g
Sodium: 480mg
Fat: 15g
Saturated Fat: 4g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 20g
Cholesterol: 70mg

Keywords: - For added flavor, use homemade pesto. - Substitute turkey or sautéed vegetables for a different twist. - Store leftovers in an airtight container in the fridge for up to three days.