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Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for Italian crespelle chicken alfredo crepes. You will love these savoury chicken crepes which are a great leftover chicken recipe.
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5 from 5 votes

Italian Crespelle - Chicken Alfredo Crepes

These Italian crespelle - chicken alfredo crepes - are rich, comforting, and loaded with bold Italian flavors. They’re perfect for when you want something cozy yet sophisticated. With tender crepes, creamy filling and a golden-baked topping, every bite is a savory treat.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Meals
Cuisine: Italian
Keyword: chicken
Servings: 9
Author: Bella Bucchiotti

Equipment

Ingredients

For the Crespelle 

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

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.

Nutrition

Calories: 550kcal | Carbohydrates: 18g | Protein: 34g | Fat: 38g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 206mg | Sodium: 791mg | Potassium: 465mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1387IU | Vitamin C: 4mg | Calcium: 480mg | Iron: 2mg

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