Chicken Crepe Parcels
Soft golden crepes filled with creamy chicken, spinach, and red pepper, gathered into neat parcels and baked under white sauce and melted cheese. Elegant yet easy.
Equipment
- 1 | Mixing bowl | for batter and filling
- 1 | Nonstick skillet | for cooking crepes
- 1 | Ladle |
- 1 | Baking dish |
- 1 | Spatula |
Ingredients
- 1 | cup | flour |
- 2 | | eggs |
- 1.25 | cups | milk |
- 2 | cups | cooked chicken | shredded
- 1 | cup | cream cheese | softened
- 1/2 | cup | spinach | chopped
- 1/4 | cup | red pepper | diced
- 1.5 | cups | white sauce | or béchamel
- 1 | cup | shredded cheese | mozzarella or similar
- 2 | tbsp | butter | for cooking crepes
- 1 | | salt and pepper | to taste
- 2 | tbsp | fresh chives | for garnish
Instructions
- Whisk flour, eggs, milk, and salt into a smooth batter; rest 10 minutes.
- Cook thin crepes in a lightly buttered nonstick pan until lightly golden.
- Mix shredded chicken, cream cheese, spinach, red pepper, salt, and pepper.
- Place a spoonful of filling in the center of each crepe.
- Gather the edges upward and pinch firmly to form a sealed parcel.
- Arrange parcels snugly in a parchment-lined baking dish.
- Spoon white sauce over the parcels and top with shredded cheese.
- Bake at 375°F for 20 minutes until bubbly and heated through.
- Garnish with chives and serve hot.
- Tip: Do not overfill the crepes so the edges can gather and seal cleanly.
Notes
Crepes can be made 1–2 days ahead and refrigerated with parchment between layers.
Leftovers reheat well covered in a 350°F oven for 10–12 minutes.
Use rotisserie chicken for the quickest filling.
Freeze unbaked parcels (without sauce) up to 1 month; thaw before topping and baking.
Leftovers reheat well covered in a 350°F oven for 10–12 minutes.
Use rotisserie chicken for the quickest filling.
Freeze unbaked parcels (without sauce) up to 1 month; thaw before topping and baking.