This post may contain affiliate links, please see the privacy policy for details.
These Italian crespelle – chicken alfredo crepes are the ultimate way to transform humble ingredients into something truly special. Light and tender crespelle are filled with a rich blend of creamy ricotta, seasoned chicken, and bold herbs, then smothered in a silky Alfredo-style sauce with roasted tomato and garlic. This Italian-inspired bake is just right for when you want comfort food with a twist. Whether for a casual dinner or an impressive weekend meal, this dish delivers elegance and ease.
Italian crespelle – chicken alfredo crepes are thin savory crepes filled with seasoned chicken and cheese, baked in creamy tomato alfredo sauce until golden.
If you enjoy crespelle pancakes you might also like to try chocolate pancake spaghetti, pancake nachos or any of these pancake recipes.
Why You’ll Love It
Elegant comfort food: Combines rustic charm with restaurant-worthy flavor.
Full of flavor: Creamy ricotta, garlic, roasted tomato, and basil all shine in every crespella.
Make-ahead friendly: Prepare the components in advance, then bake before serving.
Customizable: Swap proteins, cheeses, or add veggies to suit your taste.
Crowd-pleaser: Ideal for family dinners, special occasions, or potlucks.
Italian Crespelle Crepe Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Chicken tenderloins: Lean and tender, perfect for shredding after poaching.
Garlic: Used throughout the recipe to add warmth and depth.
Peppercorns and oregano: Infuse the poaching liquid for the chicken with subtle spice and herbal notes.
All-purpose flour: Forms the base of the crespelle batter.
Whole milk: Adds richness and helps the batter stay smooth.
Eggs: Bind the crespelle batter and give it structure.
Olive oil: Helps create a supple texture in the crepes.
Basil: Adds a sweet herbal flavor, found in both the crespelle and sauce.
Shredded chicken: Savory and protein-packed for the filling.
Seasonings: Italian seasoning, garlic powder and red chili pepper boost the flavor in the filling.
Ricotta cheese: Creamy and mild, perfect for balancing stronger flavors.
Parmesan cheese: Adds a salty, nutty finish to the filling and sauce.
Tomatoes: Brighten the filling with a fresh, juicy touch.
Cream cheese: Helps thicken the sauce and add creaminess.
Roasted tomatoes: Provide a hint of smokiness in the sauce.
Heavy cream: Creates a luxurious base for the alfredo sauce.
Butter: Adds richness and smooth texture to the sauce.
Mozzarella cheese: Melts into the sauce and finishes the dish with a golden top.
Fresh herbs: Basil is used in the sauce and as an optional garnish to boost aroma and color.
How to Make Italian Crepes with Alfredo Sauce
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Poach the chicken: Simmer tenderloins with garlic, peppercorns, and oregano, then shred and set aside.
Make the sauce: Combine all sauce ingredients in a pan and cook until creamy and well blended.
Prepare the crespelle batter: Blend all crespelle ingredients into a smooth mixture.
Cook the crespelle: Swirl batter in a hot skillet to make thin crepes, then set aside under cover.
Mix the filling: Combine shredded chicken, cheeses, spices, and diced tomatoes in a bowl.
Fill the crespelles: Add filling to each crepe and fold in half.
Assemble the bake: Layer sauce, filled crespelles and more sauce in a baking dish.
Bake and finish: Bake until hot, then broil with extra mozzarella until golden. Serve right away, garnished with basil and roasted tomatoes.
Substitutions and Variations
Use leftover rotisserie chicken: Saves time and adds extra flavor.
Protein swap: You could use beef or pork instead of chicken.
Vegetarian version: Add more veggies instead of the chicken.
Try different cheeses: Try fontina, asiago, or gouda in place of mozzarella or parmesan.
Add vegetables: Spinach, mushrooms, or caramelized onions work well in the filling.
Spice them up: You can add extra red chili pepper or a splash of hot sauce to increase the heat.
Gluten-free option: Use your preferred gluten-free flour.
Serving Suggestions
With a salad: Pair these Italian crepes with a lemon and parmesan salad or perhaps a tomato burrata salad.
With more veggies: Anything goes, from roasted Brussels sprouts to rainbow carrots.
With bread: You can’t go wrong with marsala mushroom focaccia.
How to Store Chicken Alfredo Crepes
Store: Cover any leftovers with foil or plastic wrap and keep refrigerated. Eat within 3 days.
Freeze: Wrap in plastic wrap, pop into a freezer-safe bag and freeze for up to 2 months.
Thaw: Defrost overnight in the fridge and then let the crespelle sit on the countertop for an hour before warming since they can break easily if chilled.
Reheat: Either cover with a damp paper towel and microwave or cover with foil and bake in the oven at 275°F for 10 minutes or until warmed through.
Top Tips
Make chicken alfredo crepes ahead: Cook and stack them between parchment sheets to save time later.
Don’t overfill: Keep the filling centered to avoid tearing the crepes when folding.
Broil with care: Watch closely to prevent burning when melting the mozzarella on top.
Italian Crespelle FAQs
An Italian crespelle is a thin Italian crepe or pancake. They can be sweet like French crepes or savory like French galettes. The sweet kind often feature ingredients like fruit, cream, Nutella, or even a splash of alcohol. And then you have savory chicken crepes (Italian crespelle pollo) and other non-dessert versions. Crespelle is the plural of crespella.
Crespelle used to be considered “poor people food” a century ago, until a chef at Montecarlo’s Café de Paris spoiled a batch of pancakes for Edward VIII, the Prince of Wales. He came up with the orange and Grand Marnier delight we know today as crepes Suzette. Crepes, or pancakes, are found in many countries and differ slightly.
Yes, store-bought savory crepes work well if you’re short on time.
Italian Crespelle Recipe
Italian Crespelle – Chicken Alfredo Crepes
Equipment
- Saucepan Large
- Saucepan Medium
- Food Processor or Blender
Ingredients
- 1 Pound chicken tenderloins, or leftover chicken
- 1 Clove garlic, minced
- 1 Teaspoon peppercorns
- 2 Teaspoons oregano, dried
- nonstick cooking spray, as needed
For the Crespelle
- 1 Cup all purpose flour
- 1 1/2 Cups whole milk
- 3 eggs
- 2 Cloves garlic, crushed into paste
- 1 Teaspoon salt
- 1 Teaspoon olive oil
- 1/2 Teaspoon black pepper
- 1 Teaspoon basil, dried
For the Filling
- 2 Cups chicken, shredded
- 1 Teaspoon Italian seasoning
- 1 Teaspoon garlic powder
- 1 Teaspoon red chili pepper
- 2 Cups ricotta cheese , full-fat
- 1/2 Cup parmesan cheese , freshly grated
- 1/2 Cup tomatoes, diced
For the Sauce
- 2 Ounces cream cheese, at room temperature
- 1 Tablespoon roasted tomatoes
- 1 Cup heavy cream
- 1/4 Cup butter, unsalted
- 3 Cloves garlic, minced
- 1 Cup parmesan cheese, grated
- 4 Ounces mozzarella cheese, shredded
- 2 Tablespoons basil, dried
- 1 Teaspoon black pepper, coarse
Optional Garnishes
- basil, fresh, chopped
- mozzarella cheese, freshly shredded
Instructions
- Add chicken broth, the minced garlic clove, peppercorns, and oregano to a saucepan over high heat.
- Once simmering, add the chicken tenderloins and cover. Cook for 10 minutes. Remove from heat and shred the chicken. Set aside.
- Meanwhile, in a separate saucepan, combine all ingredients for the sauce. Cover and cook on low for 15 minutes, stopping often to stir.
- Heat a skillet over medium heat. Add all ingredients for the crespelles into a food processor or blender and puree for 20 seconds, or until smooth. Lightly spray the skillet with non-stick cooking spray.
- Add 2 tablespoons of crespelle batter to the skillet and swirl to coat the bottom of the skillet. Cook for 30 seconds, then carefully flip. Cook for 15 more seconds and place onto a plate. Cover with a large bowl. Repeat with remaining batter.
- Preheat the oven to 375 degrees F.
- In a large mixing bowl, combine shredded chicken, italian seasoning, garlic powder, red chili pepper, ricotta, parmesan, and diced tomatoes. Stir to incorporate.
- Add 3 tablespoons of mixture to the center of the crespelles and fold in half over the filling. Repeat with remaining crespelles.
- Add a ladle full of the sauce to the bottom of an oven safe casserole dish. Line the crespelles atop the sauce. Pour remaining sauce over the crespelles and place into the oven.
- Bake for 30 minutes and remove from the oven. Add ½ cup shredded mozzarella cheese and place under the broiler for 4 minutes.
- Serve hot, garnished with chopped basil and fire roasted tomatoes if liked.
Notes
Don’t overfill: Keep the filling centered to avoid tearing the crepes when folding.
Broil with care: Watch closely to prevent burning when melting the mozzarella on top.
Nutrition
Italian crespelle – chicken alfredo crepes bring together tender homemade crepes, creamy cheese, and seasoned chicken in a luxurious sauce that feels comforting yet elegant. It’s a satisfying meal you can prep ahead, customize to suit your pantry, and serve for a cozy night in or a more formal gathering. Whether you’re a fan of Italian cooking or just love a cheesy, saucy bake, every crespella is a delight.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
It was my first time trying this recipe. I can’t believe how good it was! Totally exceeded my expectations.
You can’t go wrong with crepes. These were really good
Yum! I love the idea of having chicken Alfredo in a crepe!
I am drooling. These look so amazing. I have always loved crepes.
This sounds amazing and my family would love these! Definitely saving this recipe for later.
I have never heard of these but they sound delicious!