Crepes are delicious as a sweet breakfast, but savory crepes might be even better. Our creamy lemon chicken crepes are SO good! The creamy lemon sauce tastes so fresh and the crepes with lemon zest in the batter just tie it all together!
What are crepes made of?
A crepe is very similar to a pancake, but is much thinner. Pancake batter consists of baking powder which helps the pancakes to rise and get fluffy. Crepes do no have baking powder or soda, so stay flat and thin. The batter is spread in a thin layer and only cooked 1 to 2 minutes per side. The ingredients can vary in crepes depending on how you plan to eat them. Some recipes contain sugar, and others contain herbs or seasonings. Crepes can be stuffed with fruit, yogurt or even chocolate and be eaten as a dessert or sweet breakfast. In this recipe we stuff them with meat and vegetables to eat them as part of a savory meal.
The basic ingredients included in crepes are: flour, melted butter, milk or cream, and eggs. The ingredients are simple! Filling the crepes is what makes them extra delicious!
Ingredients Needed for Creamy Lemon Chicken Crepes
Chicken breasts- the chicken breasts are sliced in half horizontally to help them cook more evenly when searing them. The chicken is then shredded added back to the sauce. The “crust” that is created on the chicken from being well seasoned and searing at a high heat gives the chicken great flavor!
Lemons- fresh squeezed lemon juice is always better than store bough lemon juice.
Asparagus- we love cooking with asparagus in spring and summer. If you don’t like asparagus then you can substitute them with green beans or a even spinach! The asparagus is roasted in the oven while you are prepping the sauce and crepes. I love these precut parchment sheets for roasting my veggies on!
Butter- butter is used in both the crepes and lemon sauce. This is not a low fat meal! This is an indulgent, comforting meal!
Parmesan cheese- used for garnish
Chicken broth
Whole milk – used in the crepes
Heavy Cream- used in the lemon sauce
Eggs
Fresh garlic
Creamy Lemon Chicken Crepes
Ingredients
Crepes
- 1 1/2 cup all purpose flour
- 3 T butter melted
- 3 eggs
- 1 cup plus 2 T whole milk
- 1/2 tsp kosher salt
- 1 lemon, zested
Seared Chicken Breasts
- 3 chicken breasts sliced in half horizontally, so they are thin
- salt and pepper to taste
- 2 tsp garlic powder
- 1 tsp paprika
- 1 tsp italian seasoning blend
- 2 T olive oil
Creamy Lemon Sauce
- 3 T salted butter
- 5-6 cloves garlic minced
- 3/4 cup chicken broth low sodium
- 1 1/2 lemons zested
- 2 lemons juiced
- 3/4 cup heavy cream
- 3 egg yolks
- sea salt, to taste
- chopped fresh parsley for garnish
- parmesan cheese for garnish
Asparagus
- 1 lb asparagus washed, hard ends chopped off
- 2 T olive oil
- salt and pepper to taste
Instructions
- Preheat the oven to 425. Wash and chop ends off asparagus. Spread on parchment or foil lined rimmed baking sheet. Toss with olive oil and salt and pepper. Roast the asparagus until tender crisp, about 15 minutes.
- Combine all crepe ingredients in a blender and blender until smooth.
- Pour into a large liquid measuring cup. Heat 10 inch non stick skillet over medium heat and spray with cooking spray. Add 1/4 cup batter and tilt the pan to evenly spread. The batter should lightly coat the skillet. Cook 1 to 2 minutes until the crepe is slightly browned. Flip and cook the other side for 1 minute. Set aside while you cook the sauce and chicken.
- Season chicken on both sides with listed seasonings. Heat a large skillet over medium high heat. Add the olive oil. Once the oil is hot and shimmering, add the chicken breasts being careful not to overcrowd the pan. You may need to cook the chicken in two batches. Sear the chicken for 3 to 4 minutes on each side. Or until browned and cooked through. Set aside on a plate and shred once it is cool enough to handle. Wipe out pan.
- Place the pan back over medium heat. Melt the butter and saute the garlic for about 30 seconds. Pour in the chicken broth, lemon zest, lemon juice, heavy cream and egg yolks, Whisk ***very*** quickly to avoid scrambling the eggs.
- Whisk constantly until the sauce is well combine and creamy. This will take about 2 minutes. Heat sauce until it is slightly bubbling, Do not let it boil. Salt the sauce to taste.
- Add the shredded chicken to the sauce and stir to coat. Top with fresh parsley.
- To assemble: Lay a crepe on your plate. Spoon the chicken and sauce over the middle of the crepe. Top with 3-4 asparagus pieces. Roll up crepe, and top with more lemon sauce. Garnish with parmesan cheese. Enjoy!
