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“If you like pesto and chicken you will definitely like these. These are good for a quick lunch or dinner because you can make the crepes the day ahead and refrigerate them. You can also freeze the crepes by placing them between layers of waxed paper, and use them on a later date. They take a little bit of time, but they are well worth the effort. Enjoy”
1hr 1min
12 12

Ingredients Nutrition


  1. Crepes:
  2. Combine first 7 ingredients in a blender. Blend until smooth, about one minute. Cover batter and chill for 1 hours (I never do this).
  3. Heat an 8" crepe pan or non stick frying pan over medium heat. Remove from heat, and pour 1/4 Cup batter into hot pan. Lift and tilt the pan to cover bottem with thin layer of batter. Return pan to heat. Cook until bottem is slightly browned and top is dry, about 2 minute Turn crepe over and brown other side. Remove from pan, and repeat with remaining batter.
  4. Filling:(remaining ingredients).
  5. Melt butter in small saucepan. Add flour and salt, stirring until smooth. Gradually add milk. Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens, about 4 minute Remove from heat, and stir in pesto and chicken.
  6. Assembly:
  7. Spoon about 1/3 Cup filing onto half of crepe. Sprinkle with cheese. Fold crepe in half over filling then in half again to make a quarter circle.
  8. Pan fry crepes in a little butter once assembled to heat through. Serve warm.

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