Savory Italian Crepes

  • Savory Italian Crepes

A delicious savory dinner made with crepes

Savory Italian Crepes


2 cups chicken ( grilled and cubed )
1 cup parmesan cheese
1 1/2 cups frozen yellow corn
1 zucchini squash ( medium, cubed )
1 tablespoon Olive oil
2 teaspoons garlic salt
1 tablespoon parsley
1 teaspoon dried basil
1/2 teaspoon sage ( ground )
10 pancakes ( crepes )
4 cups vegetable broth
4 tablespoons butter
4 tablespoons cornstarch
to taste salt
to taste pepper


Mix butter and cornstarch in a large saucepan over medium high heat. Add vegetable broth slowly while whisking. Add salt and pepper to taste and let simmer over medium heat for 20 minutes or until thickened into a nice sauce. Preheat oven to 350 degrees Fahrenheit. Toss zucchini, olive oil, and garlic salt together and bake for 10 minutes. Mix together, chicken, parmesan, corn, zucchini, parsley, basil, sage, and 1 cup of vegetable broth sauce. Put a little bit of chicken mixture into a crepe, roll tightly, and place in the bottom of a 9x13" pan. Repeat until all the crepes or filling is gone. Pour remaining sauce over the top and sprinkle with more parmesan cheese. Bake for 20-25 minutes. Serve hot.

Note; You can also make this a casserole by layering the crepes and chicken mixture instead of rolling each individual crepe.

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