Creamed Chicken Crepes- My family’s FAVORITE

OH BOY! Here it is! This is my most requested recipe!!! These Creamed Chicken Crepes have been in my family for years. My grandma made this “copy cat” recipe which was inspired from one of her favorite restaurants…she passed it to my mother and she on to me. I make these most often for company because they are just so beautiful served in individual “au gratin” dishes…it truly is a special dinner for our family. I may be in trouble for sharing…but it will be worth it, I know you will enjoy this one…..

(my mom and I are cooking together in this photo-it was my birthday dinner!)

Shredding a block of Swiss cheese-it melts better and is creamier than pre-shredded 
Well worth the extra effort….trust me?
Mom made the crepe batter before I came over- she should have known better! haha. I have the recipe at the is so simple.
Place butter in a med-high heat pan and add chicken tenders- season with salt, pepper, and onion powder.
Cook until lightly browned
Place to the side and cut with a fork and knife into bite sized pieces
In a well buttered pan, on med-high heat place about 1/2 cup of crepe batter into a small pan (this is an omelette pan)
Cook until lightly browned and flip over
Flip in half
Place each crepe into each au gratin dish and place 1/2 cup of cut chicken on top of each
Start making your basic white sauce: In a saucepan on med heat melt butter, then add flour to make a “rouge” -it will look like a paste
Add milk, salt and pepper. Whisk all together…then continue to stir until it will take about 20 mins. 
Pour approximately 1/4 cup of white sauce over top of chicken and crepe
Add shredded cheese to cover- place under pre-heated broiler until lightly browned
Serve this on top of a plate (the dish will be hot!) accompany with french bread and salad. 
Save your extra crepes for the next morning! 
Creamed Chicken Crepe Recipe
(serves 8)
¾ cup of milk
½ cup water
2 eggs
1 cup flour
1 tsp vanilla
1 tsp sugar
Mix all ingredients well with mixer and toss in refrigerator for at least an hour
Shred 2 lbs of Swiss Cheese
Appx 20 boneless chicken tenders (you may also use chicken breasts and cut up)
Sauté in butter over medium heat in batches.
Sprinkle salt, pepper and onion powder to your liking.
*set aside and cut into bite sized pieces
White Sauce (6 cups)
¾ cup flour
¾ cup butter
6 cups milk
salt & pepper
Stir flour and butter into a pasty consistency, then whisk in milk. Add salt and pepper. This mixture may take about 20 mins to thicken, but it will..I promise. Keep the heat on med-low to avoid scalding.
Making the crepe-
Butter omelet pan and add approx 1/2 cup crepe batter to pan and roll the pan around to spread evenly. Wait until crepe begins to bubble and flip over. Each crepe will be made individually- this is not hard, but takes a little of your time. The first crepe never turns out as good for me like the not be discouraged. Stack them up on a plate together; they will not stick to one another.
You will need 6 large 9 ½ “ “Au Gratin” dishes. (I bought mine at Marcs for 50 cents a piece).
1.     Place one folded crepe on bottom of dish
2.     Place cut/cooked chicken on top of crepe
3.     Pour appx 1 cup of white sauce on top of chicken
4.     Sprinkle with freshly shredded Swiss cheese
Broil individual dishes until lightly browned on top. Serve on top of dinner plate with napkin in between the two dishes to avoid slipping. Serve with fresh, crusty French bread and salad.
My children prefer just the crepe part of this meal with syrup
 I like to make 2 x the crepe batter and we have dessert crepes for after dinner. (I warm up the crepe in the microwave, put a scoop of ice cream on top, ladle hot fudge, strawberries and whipped cream)You may also use the crepe batter for breakfast the next morning. I would keep batter up to 3 days before pitching.If there are extra ingredients, make more crepe dishes and stop right before you broil and put them straight into the freezer covered with plastic wrap then foil….when you want to eat them put them from the freezer into the oven removing plastic wrap, and replacing foil. Bake for appx 35 mins or until bubbling, then turn broiler on to brown top of cheese.



  1. I am so happy to have found this blog, all those recipe’s. I love to cook but sometimes I do not understand recipe maybe because I am Dutch, living in usa since 2003. We do things different. But these photo’s make it so easy. Thanks for sharing.

  2. I’m going to try this Wednesday night for dinner. I’m married to a Shuttle worker and rancher, so the dishes that I can make, freeze and toss into the oven work great for this family. I try so very hard to make sure the dinner is hot when my husband and he boys come in at night,

    I have to admit, I love this web site too. The kids wanted Dump Cake AGAIN this weekend! LOL!!

  3. Ok, this one makes me nervous! Yes, I have butterflies in my stomach just looking at it. Maybe a vlog is in order!?! (I know how much you love doing those!) Just Kidding!

    I made the dump cake this weekend and I noticed you said something about the pineapple/cherry version. Are there other versions of this cake? It was delicious! My hubby went to the store to get some milk and I called him and said, “where are you? I made a cake while you were gone?” LOL Yes, it was THAT EASY AND DELICIOUS!

    • Amber ~ We did the Dump this past weekend again with Blueberries and Pineapple. It was pretty darn good. Try that next. Yummy!

    • Oh Amber..once you try it, you will know- it is worth EVERY step. lol. Yes..there are other versions ..I have tried a chocolate dump cake other than this one. A fellow blogging friend posted a peach version on my Feasting in Fellowship link up- it looked delish! Check it out!

      • Ok, so how would I make the chocolate version of this? (maybe I’m a little slow) Ha! Would I use chocolate pie filling instead of the cherry? What about the pineapple? I guess my question is do you need 2 cans of something or can you use one can with the cake mix and nuts? So many questions…sorry

  4. Yum, this looks and sounds really good! I will have to try it!

  5. OK, we did this tonight and the kids LOVED it!!! I was a bit confused on how much white sauce to add. Under the picture it says add 1/4 cup, but then in the directions at the bottom it says 1 cup. Which one is correct?

    I added almost a cup of white sauce to each because I knew what was going to happen. We love white sauce around here. I am eventually going to add pictures over on my blog of the kids reactions.

    Thanks again Janelle, but I’m still waiting on the Lasagna recipe! 🙂

  6. You posted this!!! Yes! I was just thinking about this recipe again and wishing I could find it somewhere, and here it is! Thank you and I can’t wait to try it!

  7. This looks delicious! On a side note, though: when you mix the flour and the fat you’re making a ROUX, not a “rouge.” Rouge is what you put on your face, roux is what you use for sauces.

  8. Hi Janelle! Love your recipes and your blog! Quick question. Is there a way to make these gluten free? Have you ever tried substituting the flour for brown or white rice flour? I’d love to try these but can’t have gluten. Thanks for your thoughts!

  9. This recipe sounds wonderful, Janelle! I’ve never had anything like this in my life…a savory crepe recipe with chicken and a delicious cream sauce! Thanks for sharing this family favorite, and it sounds like you come from a long line of wonderful home cooks!!


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