Elegant Pesto Chicken Crepes with Roasted Red Pepper Sauce: Your Ultimate Make-Ahead Meal
Indulge in the exquisite flavor of Pesto Chicken Crepes, a dish that combines succulent chicken, aromatic basil pesto, and creamy Fontina cheese, all gently folded into delicate savory crepes. Each bite is elevated by a vibrant roasted red pepper sauce and a sprinkle of fresh basil, creating a culinary experience that is both elegant and incredibly satisfying. Perfect for a sophisticated lunch or a heartwarming dinner, these crepes are designed for convenience, as every component can be prepared in advance, making your meal prep effortless. With their rich hues of green basil and crimson red pepper coulis, these crepes also present a beautifully festive option for holiday gatherings and special occasions.
This delightful recipe features two of my absolute favorite foundational elements: my reliable Savory Crepes and my intensely flavorful Red Pepper Coulis. Both are incredibly easy to prepare and, best of all, can be made ahead of time, ensuring a stress-free cooking experience when it’s time to assemble your crepes.
Why These Pesto Chicken Crepes Will Become a Staple
As a passionate cook who adores both the fresh, herbaceous kick of pesto and the versatile charm of crepes (seriously, check out my extensive collection of crepe recipes!), this particular creation was born out of a happy accident. My refrigerator, much like many busy households, once found itself with an abundance of open pesto jars – a testament to my family’s enthusiasm for a new jar, even when one is already in use. It was then that the inspiration struck: pesto, chicken, and crepes – a match made in culinary heaven!
This recipe truly shines for several compelling reasons. Firstly, its inherent simplicity and flexibility make it incredibly accessible, even for novice cooks. Secondly, it offers a brilliant solution for repurposing leftover cooked chicken and that last bit of cheese in your fridge, transforming them into a gourmet meal. The flavors within these crepes are delicately balanced, harmonizing the bright, aromatic basil with the savory depth of chicken and cheese. But what truly elevates this dish to an extraordinary level is the accompanying Red Pepper Coulis. This vibrant sauce isn’t just a garnish; it’s a flavor powerhouse, adding a smoky sweetness and a subtle tang that perfectly complements and cuts through the richness of the filling. It’s, as I like to say, “the bomb.”
Many traditional savory crepe recipes often rely on rich, creamy béchamel-based sauces or robust Dijon-infused concoctions. For this pesto chicken variation, I consciously opted for a completely different approach to achieve a unique and refreshing profile. The roasted red pepper coulis, with its delicate tang from balsamic vinegar, provides a gorgeous counterpoint to the earthy pesto and the heartier chicken and cheese. It brightens the entire dish, preventing it from feeling too heavy and adding an unexpected layer of sophisticated flavor that will leave your taste buds delighted.
Key Ingredients for Unforgettable Pesto Chicken Crepes
Crafting these exquisite crepes begins with selecting high-quality ingredients that sing together in harmony. Here’s a closer look at what you’ll need and why each component is crucial:
- Savory Crepes: These are the foundation of our dish, and frankly, one of my all-time favorite recipes. Making your own crepes at home is surprisingly simple – a small skillet and a whisk are all you truly need. They offer a fresh, tender canvas that perfectly envelops the rich filling. While store-bought crepes can work in a pinch for convenience, I highly recommend trying your hand at homemade for an unparalleled texture and flavor.
- Chicken: For the most tender and flavorful filling, I personally prefer using boneless, skinless chicken thigh meat. Its higher fat content keeps it juicy even after baking. However, feel free to substitute with chicken breast if you prefer a leaner option, or make it incredibly easy by using store-bought rotisserie chicken. Whichever you choose, ensure it’s cooked and chopped into small, manageable pieces.
- Extra Virgin Olive Oil: A staple in Mediterranean cooking, good quality extra virgin olive oil is essential for sautéing our aromatics and adding a layer of rich, fruity flavor to the filling.
- Onion: A finely diced onion, sautéed until soft and translucent, forms the sweet aromatic base of our filling, adding depth and complexity.
- Garlic: Fresh garlic, minced and lightly cooked, provides a pungent, savory kick that pairs beautifully with basil pesto and chicken.
- Prepared Basil Pesto: The star flavor of our filling! This recipe thrives on the bright, beautiful notes of fresh basil pesto. While homemade pesto offers an unparalleled vibrant taste, don’t hesitate to use a good quality store-bought version for convenience, especially if you have it on hand. If you’re inspired to make your own, this fresh basil pesto recipe by Suzy is fantastic, particularly for her brilliant technique of blanching the basil leaves to preserve their stunning green color.
- Fontina Cheese: Seek out Fontina cheese in the specialty cheese section of your grocery store. Its semi-soft texture and mild, nutty, slightly buttery flavor make it an excellent melting cheese that perfectly complements the pesto and chicken. If Fontina isn’t readily available, shredded mozzarella cheese is a perfectly acceptable substitute. For an extra layer of savory depth, consider adding a sprinkle of freshly grated Parmesan cheese to the mix.
- Kosher Salt: Used to season the filling, enhancing all the individual flavors. Always season to taste.
- Red Pepper Coulis: This roasted red pepper sauce is an absolute game-changer. Its smoky, sweet, and tangy profile adds an incredible layer of sophistication and freshness to the crepes. Seriously, once you try it, you’ll want to put it on everything!
- Fresh Basil: A final garnish of freshly chopped basil not only adds a pop of vibrant green color but also intensifies the aromatic basil flavor, bringing a fresh finish to the dish.
Step-by-Step: Crafting Your Delicious Pesto Chicken Crepes
Creating these delightful pesto chicken crepes is a straightforward process, especially since many components can be prepared in advance. Let’s walk through the steps to achieve perfection:
1. Prepare Your Chicken Base
My recipe calls for chicken that is already cooked. This offers incredible flexibility! You can cook fresh chicken specifically for this dish – I highly recommend boneless, skinless chicken thighs roasted in the oven for their unparalleled tenderness and juiciness. Alternatively, embrace the beauty of leftovers by using any cooked chicken you have on hand, or opt for the ultimate convenience of a store-bought rotisserie chicken, shredded and chopped. The key is to have about one pound of finely chopped cooked chicken ready to go.
2. Sauté the Aromatics
In a skillet, heat a tablespoon of extra virgin olive oil over medium heat. Add your finely diced onion and minced garlic. Sauté gently until the onion is soft and translucent, and the garlic is fragrant – typically 3-5 minutes. Be careful not to brown the garlic, as it can turn bitter. This step builds a foundational layer of sweet and savory flavor for your filling.
3. Assemble the Pesto Chicken Filling
Once your onion and garlic are perfectly sautéed, transfer them to a large mixing bowl. Add the chopped cooked chicken, prepared basil pesto, and shredded Fontina (or mozzarella) cheese. Stir all the ingredients together thoroughly until everything is well combined and the pesto evenly coats the chicken and cheese. This mixture is bursting with flavor and ready to be nestled into your crepes.
4. Fill and Roll the Crepes
Lay a savory crepe flat on a clean work surface. Spoon approximately one-twelfth of the chicken mixture down the center of the crepe. Be mindful not to overfill, as this can make rolling difficult. Carefully roll up the crepe, starting from one end and tucking in the sides as you go, creating a neat cylinder. Place the rolled crepe, seam-side down, into a large 13×9 inch baking dish.
5. Arrange and Bake
Repeat the filling and rolling process with the remaining chicken mixture and crepes. You’ll find that twelve crepes can be a snug fit in a single 13×9 inch baking dish. While you can gently “squish” them in, I often prefer to grab a second baking dish to give them a bit more space, ensuring they cook evenly and get those deliciously crispy ends. Once all your crepes are assembled in the baking dish(es), transfer them to a preheated oven at 350°F (175°C). Bake for 15-20 minutes, or until the filling is bubbly and hot throughout, and the edges of the crepes are lightly golden and slightly crispy.
6. Serve with Flair
Once baked to perfection, remove your lovely pesto chicken crepes from the oven. Arrange them on individual plates, then generously top each one with a dollop (or a drizzle, depending on your preference!) of the luscious red pepper coulis. Finish with a fresh sprinkling of chopped basil. This final touch not only adds a burst of fresh flavor but also creates a visually stunning presentation, making every forkful a delight.
Frequently Asked Questions About Pesto Chicken Crepes
Absolutely! This is one of the greatest advantages of these Pesto Chicken Crepes. All individual components – the red pepper coulis, the savory crepes, and the chicken-pesto filling – can be prepared days ahead and stored separately in the refrigerator. You can even assemble the crepes in the baking dish, cover them, and refrigerate them for up to 24 hours before baking. For longer storage, you can bake them in advance, let them cool completely, then reheat them in the oven. I do, however, strongly recommend waiting until just before serving to spoon the red pepper coulis over the crepes. Applying it too early can cause the coulis to dry out and lose its fresh vibrancy.
Yes, you certainly can! While homemade crepes offer the best texture and freshness, store-bought savory crepes are a fantastic time-saver, especially on busy weeknights. Just ensure they are plain or savory crepes, not sweet ones, to maintain the flavor profile of the dish.
The beauty of this recipe lies in its versatility. Feel free to experiment! You could add a handful of fresh spinach or sun-dried tomatoes (finely chopped) to the chicken filling for extra nutrition and flavor. Roasted mushrooms or finely diced bell peppers would also be delicious. For cheese, consider a mix of Fontina and Parmesan, or try provolone for a sharper tang.
While the Red Pepper Coulis truly elevates this dish to gourmet status by adding a unique balance of sweet, smoky, and tangy notes, you can certainly serve the crepes without it if you prefer. However, I highly encourage you to try it at least once, as it genuinely transforms the meal and provides that crucial bright contrast to the rich filling. If you’re short on time, a light drizzle of good quality balsamic glaze could offer a similar, albeit less complex, tang.
Expert Tips for Perfect Pesto Chicken Crepes
To ensure your Pesto Chicken Crepes are nothing short of spectacular, keep these handy tips in mind:
- Crepe Perfection: If making your own crepes, allow the batter to rest for at least 30 minutes (or even overnight in the fridge). This allows the flour to fully hydrate, resulting in more tender and less prone-to-tear crepes. Don’t worry if the first crepe or two don’t turn out perfect; consider them practice runs!
- Chicken Choices: While roasted chicken thighs are my top choice for juiciness, any cooked chicken will work. If you’re cooking fresh chicken, season it well with salt and pepper before cooking to build flavor from the start.
- Don’t Skimp on Pesto: Good quality basil pesto makes all the difference. If using store-bought, choose a brand with a vibrant color and fresh ingredient list. If making homemade, blanching your basil before blending can help maintain its bright green hue.
- Cheese Matters: Fontina melts beautifully and adds a subtle nutty note. If using mozzarella, opt for fresh, low-moisture mozzarella or a good quality pre-shredded variety that doesn’t clump when melted.
- Make-Ahead Mastery: Leverage the make-ahead potential! Make the crepes and coulis days in advance. Cook and chop your chicken. Sauté the aromatics. Combine the filling. On the day of serving, simply assemble, bake, and enjoy. This strategy makes entertaining a breeze.
- Freezing Instructions: These crepes freeze remarkably well! Once baked and cooled, wrap individual crepes or the entire baking dish tightly in plastic wrap and then aluminum foil. Freeze for up to 2-3 months. To reheat, thaw overnight in the refrigerator, then bake at 350°F (175°C) until heated through and bubbly, or directly from frozen at a lower temperature (around 300°F/150°C) for a longer period.
- Serving Suggestions: Pair these elegant crepes with a simple, crisp green salad dressed with a light vinaigrette to balance the richness. A side of crusty bread is perfect for soaking up any extra coulis. For a beverage pairing, a dry white wine like Sauvignon Blanc or Pinot Grigio complements the flavors beautifully.
Whether you’re planning a sophisticated dinner party or simply seeking a comforting yet impressive weeknight meal, these Pesto Chicken Crepes are sure to become a cherished addition to your recipe repertoire. Their harmonious blend of flavors, ease of preparation, and make-ahead convenience make them an absolute winner. Enjoy the process of creating this delicious dish, and savor every exquisite bite!
Pesto Chicken Crepes
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Ingredients
- 12 Savory Crepes
- 1 lb cooked chicken chopped
- 1 Tbsp extra virgin olive oil
- ½ large white onion diced
- 1 large clove garlic minced
- 3 Tbsp prepared basil pesto
- 6 oz Fontina cheese shredded (or mozzarella)
- 1 pinch kosher salt or to taste
- Red Pepper Coulis for serving
- ¼ cup chopped fresh basil for garnish
Instructions
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Preheat your oven to 350°F (175°C).
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In a medium skillet, heat the extra virgin olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion is soft and translucent, and the garlic is fragrant (about 3-5 minutes). Transfer this mixture to a large mixing bowl. Add the chopped cooked chicken, prepared basil pesto, shredded Fontina cheese, and a pinch of kosher salt. Stir well to combine all ingredients thoroughly.
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Lay out one savory crepe on a flat surface. Spoon approximately 1/12th of the chicken mixture down the center of the crepe. Carefully roll up the crepe into a cylinder. Place the rolled crepe, seam-side down, into a 13×9 inch baking dish (*see Notes below for dish size). Repeat this process with the remaining filling and crepes, arranging them snugly in the baking dish(es).
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Bake the assembled crepes in the preheated oven at 350°F (175°C) for 15-20 minutes, or until the filling is bubbly and hot, and the ends of the crepes are lightly crispy. Serve immediately, topped generously with the Red Pepper Coulis and a sprinkling of fresh chopped basil to enhance the vibrant flavors.
Notes
This recipe typically uses roughly half of a standard batch of Red Pepper Coulis. Plan to enjoy the leftover coulis with another meal – it’s fantastic on grilled chicken, fish, or even as a dip!