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Crepes with Chicken and Potato

Erica
Crepes with Chicken and Potato are classic French crepes with lemon-poached chicken, tender potato, caramelized onion, and Gruyère cheese. Finished with lemon bechamel sauce and fresh tomato, this bistro-inspired crepe will become a favorite for lunch or a light dinner.
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Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Dinner, Lunch, Main Course
Cuisine French-inspired
Servings 6 people
Calories 340 kcal

Ingredients
  

For the chicken and potato filling

  • 2 Tbsp unsalted butter
  • 2 white onion quartered and sliced thin
  • 1 tsp granulated sugar
  • 1 lb chicken tenderloins or chicken breast cut into strips
  • 3 lemons quartered
  • 1 Russet potato peeled and ½-inch dice
  • 6 oz Gruyère cheese shredded
  • 2 pinches kosher salt
  • 1 pinch fresh cracked pepper

For the lemon bechamel sauce

  • 2 Tbsp unsalted butter
  • 2 Tbsp all-purpose flour
  • 1 ½ cups milk
  • ½ tsp kosher salt
  • 1 Tbsp fresh lemon juice
  • zest of half a lemon

Garnish

  • ¼ cup chopped chives
  • 1 large tomato diced

Instructions
 

Caramelize the onions

  • Melt the butter in a large frypan over medium-low heat. Add the onions and sugar, and reduce heat if necessary to prevent the onions from browning. Cook, stirring regularly, 40-45 minutes until onions are soft, sweet, and caramel in color. Remove from the heat and set aside.

Make the chicken-potato filling

  • Fill a large pot ~⅓-½ full with water. Add the lemons, squeezing each piece to express the juice into the water. Bring to a simmer, add the chicken, and cook 10 minutes or until internal temperature reaches 160°F. Remove chicken from the water, and set aside. once cool enough to handle, chop into ½-inch pieces.
  • Put the potatoes in a pot and just cover with cold water. Put pot on burner, bring to a simmer, and cook until potatoes are fork tender. (~8 minutes, starting with cold water). Drain and set aside.
  • In a bowl, combine the chicken, potato, caramelized onion, Gruyere cheese, salt, and pepper.

Assemble crepes and bake

  • Heat oven to 350°F
  • Lay out a crepe and top with 1/12th of the filling (*see Notes). Roll up crepe around the filling and lay in bake dish. Repeat with remaining crepes, using an additional bake dish if necessary (which will be likely).
  • Bake at 350°F for 15-20 minutes or until heated through, cheese is melty, and crepe edges are crispy. Remove from the oven.

Make the lemon bechamel sauce

  • While crepes are cooking, make the bechamel: heat butter in a medium saucepan. Add the flour, whisk until smooth, and cook at on medium heat for 1-2 minutes to cook the flour.
  • Whisking constantly, add the milk. With a whisk or wooden spoon stirring constantly, heat milk mixture until thickened enough to coat spoon.
  • Add the lemon juice and zest, remove from heat, and set aside.

Garnish and serve

  • Top crepes with lemon bechamel sauce, chives, and tomato and serve immediately.

Notes

For getting "1/12th filling", just eyeball it. Roughly divide the filling into quarters, then take about a third of one of the quarters.
Cook time and calorie estimation does not include the crepes. Those details are available here.
Serving size is set at 2 crepes for a lunch or light dinner. Serving could be increased to 3 crepes for a more substantial dinner.

Nutrition

Serving: 2crepes | Calories: 340kcal (17%) | Carbohydrates: 22g (7%) | Protein: 33g (66%) | Fat: 15g (23%) | Saturated Fat: 8g (50%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 78mg (26%) | Sodium: 228mg (10%) | Potassium: 722mg (21%) | Fiber: 7g (29%) | Sugar: 8g (9%)

Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.

Keyword classic French crepes recipe, crepes with chicken, lemon bechamel sauce
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