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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.

Italian Crespelle - Chicken Alfredo Crepes

5 from 3 votes
Course: Meals
Cuisine: Italian
Keyword: chicken
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 9
Calories: 550kcal
Author: Bella Bucchiotti
Italian crespelle are Italian crepes with alfredo sauce. Chicken alfredo crepes are a great leftover chicken recipe that you will love. These savoury chicken crepes are easy to make, unique, and packed with flavour.
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  • 1 Pound chicken tenderloins or leftover chicken
  • 1 Clove garlic crushed
  • 1 Teaspoon peppercorns
  • 2 Teaspoon oregano


  • 1 Cup all purpose flour
  • 1 1/2 Cup whole milk
  • 3 eggs
  • 2 Cloves garlic crushed into paste
  • 1 Teaspoon salt
  • 1 Teaspoon extra virgin olive oil 
  • 1/2 Teaspoon black pepper
  • 1 Teaspoon basil


  • 2 Cup chicken shredded
  • 1 Teaspoon Italian seasoning
  • 1 Teaspoon garlic powder
  • 1 Teaspoon red chili pepper
  • 2 Cups ricotta cheese  whole milk
  • 1/2 Cup parmesan cheese  grated
  • 1/2 Cup tomatoes diced


  • 2 Ounces cream cheese softened
  • 1 Tablespoon roasted tomatoes
  • 1 Cup heavy cream
  • 1/4 Cup unsalted butter
  • 3 Cloves garlic minced
  • 1 Cup parmesan cheese grated
  • 4 Oz mozzarella cheese
  • 2 Tablespoon basil
  • 1 Teaspoon black pepper coarse
  • basil chopped, optional garnish
  • mozzarella cheese shredded, optional garnish


  • Add chicken broth, 1 crushed 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. Garnish with chopped basil and fire roasted tomatoes.


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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The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.