These appetizing pancakes or crêpes are filled with a cheesy chicken filling and garnished with asparagus tips and lemon slices. The resulting dish is rich and elegant, savory and thoroughly delicious.
Crêpes are the pancake of choice in Ireland and usually filled with lemon juice and a sprinkle of sugar for Pancake or Shrove Tuesday.
Delicate French pancakes can be spread with fun fillings like hazelnut chocolate spread, or stuffed and rolled with savory concoctions, that transform these humble pancakes from light lunch or brunch to fulfilling dinner.
This recipe uses pre-cooked rotisserie chicken which adds wonderful flavor. It’s also an excellent recipe for using up leftover Thanksgiving or Christmas turkey, and a wonderful comfort casserole for the colder months.
It’s a great dish for a Mother’s Day brunch, and definitely worth the effort of making crêpes. It’s also perfect for a light lunch or a fun family dinner or for entertaining a few of your best friends.
You can make the crêpes in advance if you wish. You’ll be warming them up in the oven after filling them with cheesy chicken.
Many people fear making crêpes, but I’ve been flipping them since I was a child in Ireland. Rest assured, they’re actually pretty simple to make. The key is to use a good silicone spatula for flipping them. Lightly grease a non-stick pan and let them cook well on one side before even attempting to check or move them.
It does take practice to make good crêpes, but as the old saying goes, practice makes perfect. You’ll find detailed instructions for making these French pancakes in my recipe for Irish pancakes.
And so let’s get to making these deliciously creamy rolled pancakes.
Ingredients for Chicken Stuffed Pancakes:
Here you’ll find a quick list of what you’ll need for this recipe. Check out the printable recipe at the bottom of this post for US and Metric equivalent versions of the recipe. There you can choose the measurement system that works best for you.
First let’s look at the ingredients for making the crêpes.
Ingredients for Crêpes:
- all-purpose flour
- butter (melted)
And here’s what you’ll need to make the cheesy chicken filling.
- cooked chicken (I use a store- bought rotisserie chicken or left over turkey works great)
- ricotta cheese (you can substitute small curd cottage cheese that’s well-drained)
- grated parmesan cheese plus extra for topping each serving
- chopped parsley
- chopped chives
- green onions (diced)
- asparagus (cut into approx. 1-inch pieces)
- chicken broth
- lemon zest
Directions for Asparagus and Chicken Crêpes:
Here you’ll find step-by-step photographic instructions to help you recreate this recipe successfully. There are plenty of tips included along the way.
First make the crêpes by whisking the ingredients together.
In a bowl, combine flour, milk, eggs, butter and salt. Mix thoroughly until well-blended and lump-free.
Place an 8-inch skillet on the burner and heat on medium.
Spray the skillet with a non-stick cooking spray or a little oil.
Lift the skillet from the burner and pour in about a ¼ cup of the batter. Tilt and swirl the pan until the batter is spread out evenly.
Return the skillet to the burner and cook until the top is looking dry and the bottom is lightly browned. Do not poke or move the pancake too soon. Flip the pancake and cook the second side for about a minute. Don’t over cook the pancakes since they will be reheated in the oven after being filled with savory chicken.
Turn the cooked crêpe out onto a plate, and continue cooking the crêpes individually until all of the batter has been used.
Set the crêpes aside while you make the filling. You can make the crêpes a day in advance if you wish.
When you’re ready to fill and bake the crêpes, remember to preheat oven to 425° Fahrenheit or 220° Celsius.
Prepare the filling in a large mixing bowl.
You can choose to chop the chicken into cubes or shred it, depending on the texture you prefer.
Combine the chopped or shredded chicken, ricotta cheese, with half of the parmesan cheese. Mix together.
Next added the herbs and seasoning. Add half of the chopped chives and parsley. Then season with salt and pepper. Reserve the extra Parmesan and herbs for the asparagus topping.
Spoon about one quarter cup of the chicken filling onto the lower half of each crêpe.
Roll up each pancake to completely envelope the filling.
Place the rolled crêpe in a 9×13 casserole or baking dish.
Make sure to keep the seam side facing down to help minimize leakage of the filling.
Repeat by filling each crêpe, and lining them up in the casserole.
Cover with foil and bake for about 15 to 20 minutes, to heat the filling through.
While the pancakes are heating in the oven you can make the asparagus topping.
Heat a large skilled and melt the butter.
First add the chopped green onions and sauté them until they’re tender.
Next, add the asparagus pieces and cook them until tender.
Add the chicken broth to the skillet, together with lemon zest and the remainder of the chives and parsley. Simmer for about 5 min.
Add remainder of the parmesan cheese and stir to add a creaminess to this veggie topping.
When the stuffed crêpes are heated, top them with the asparagus sauce. You can garnish with additional grated parmesan cheese if you wish, and sliced lemons add a lovely touch at the end.
Serve warm, with each portion consisting of 1 to 2 crêpes per plate.
Here you’ll find links for a free printable recipe. You can choose to print this recipe either with or without images and you can toggle between US and Metric measurements.
Asparagus and Cheesy Chicken Crêpes
For the Crêpes:
- 1 cup all-purpose flour
- 1½ cups milk whole milk
- 2 large eggs
- ½ ounce butter melted
- ⅛ teaspoon salt
For the Filling:
- 2 ounces butter
- 8 ounces cooked chicken rotisserie chicken
- 1½ cups ricotta cheese
- 1 cup Parmesan cheese grated
- ¼ cup parsley chopped
- ¼ cup chives chopped
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 green onions diced
- 1 pound asparagus trimmed and cut 1 inch pieces
- ¾ cup chicken broth
- 3 teaspoons lemon zest
To Make The Crêpes:
- In a bowl, combine the flour, milk, eggs, butter and salt. Whisk until well-blended and lump-free.
- Heat an 8-inch skillet on a medium burner. Spray with non-stick cooking spray or oil. Lift from the burner and pour ¼ cup of batter on the skillet. Tilt the pan until the batter is spread out evenly. Return to the burner and cook until top is dry and bottom is lightly browned. Flip the pancake and cook for a further minute. Turnout onto a platter and continue cooking all the batter. Set the pancakes aside.
Make the Filling:
- Preheat the oven to 425° F or 220° C. Combine the cubed chicken ,ricotta cheese, ½ cup of the parmesan cheese in a bowl. Add half of the chives and parsley, salt and pepper and mix to combine.
- Spoon ¼ to ⅓ cup of the chicken filling onto the lower half of each crêpe.
- Roll up each crêpe. Place in a 9×13 baking dish, seam side down.
- Repeat with all of the crêpes. Cover with foil and bake for approx. 15 min.
Make the Asparagus Topping:
- Melt butter in a skillet. Sauté the chopped green onions until tender. Add the asparagus pieces and sauté until tender. Add chicken broth, lemon zest and the remainder of the chives and parsley. Simmer for about 5 minutes. Add the remainder of the parmesan cheese and stir.
- Place 1-2 crepes on each serving plate. Top with asparagus sauce. Garnish with lemon slices and additional parmesan cheese, if desired.
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Happy pancake flipping on Pancake Tuesday.
Thanks for following my recipes and ramblings.
Slán agus beannacht,
(Goodbye and Blessings)
Irish American Mom
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