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.
1lbchicken tenderloinsor chicken breast cut into strips
1Russet potatopeeled and ½-inch dice
1pinchfresh cracked pepper
For the lemon bechamel sauce
1Tbspfresh lemon juice
zest of half a lemon
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.
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.
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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