Chicken Crepe Rolls Recipe – Cheesy Baked Crepes

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If you’re looking for a dish that’s comforting, cheesy, and just a little different from your everyday dinner routine, these Chicken Crepe Rolls are exactly what you need. Thin, delicate crepes are wrapped around a rich, spiced chicken and vegetable filling, then smothered in creamy béchamel sauce and melted cheese before being baked to golden perfection. It’s the kind of recipe that looks impressive on the table but is surprisingly simple to put together at home.

Whether you’re planning a family dinner, a weekend brunch, or a dish to impress guests, this recipe checks every box: hearty, flavorful, and endlessly satisfying.

Baked chicken crepe rolls topped with béchamel sauce and melted cheese

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Why You’ll Love This Recipe

  • Three layers of flavor in one bite — savory chicken filling, soft homemade crepes, and a velvety béchamel topping.
  • Great for meal prep — make the crepes and filling ahead of time, then assemble just before baking.
  • Customizable — swap in your favorite cheese, adjust the spice level, or add extra vegetables to the filling.
  • Crowd-pleasing — works beautifully as a main course for family dinners, potlucks, or special occasions.
  • Simple ingredients, restaurant-quality results — pantry staples transformed into something special.

Tools

  • A large skillet or frying pan (for the chicken filling)
  • A non-stick crepe pan or a flat, wide frying pan
  • A mixing bowl and whisk (for the crepe batter)
  • A small saucepan (for the béchamel sauce)
  • A ladle or measuring cup (for pouring crepe batter evenly)
  • A baking tray or oven-safe dish
  • A spatula for flipping crepes and folding rolls

Ingredients & Prep

For the Chicken Filling 500 g chicken breast (cubed), 1 onion, 2 cloves garlic, 1 red bell pepper, 1 green pepper, 2 tomatoes, 1 tbsp paprika, 1 tbsp chopped chili pepper, 1 tbsp black pepper, thyme, salt, ~1 cup hot water.

For the Crepe Batter 1 cup milk, 1 cup water, 2 eggs, 2–3 tbsp liquid oil, 1½ cups flour, salt.

For the Béchamel Sauce 1 tbsp butter, 3–4 tbsp liquid oil, 2 tbsp flour, 2 cups milk, salt, black pepper.

For the Topping Grated mozzarella or kaşar cheese.

Prep tip: chop your vegetables and cube the chicken before you start — this recipe moves fast once the pan is hot.

How to Make Chicken Crepe Rolls

  1. Cook the chicken — Fry cubed chicken in a hot pan 5–6 minutes until browned. Add oil, then stir in chopped onion, garlic, and peppers; cook until softened.
  2. Season and simmer — Add paprika, chili pepper, black pepper, thyme, and salt. Stir in tomatoes and cook until they release their juices. Add hot water, cover, and let simmer while you make the batter.
Spiced chicken and vegetable filling cooking in a pan
  1. Make the batter — Whisk milk, water, eggs, oil, flour, and salt until smooth — thinner than pancake batter.
  2. Cook the crepes — Heat a crepe pan, wipe with an oiled paper towel, pour in batter, swirl thin, and cook both sides. Makes about 6 crepes.
Thin homemade crepes cooking on a non-stick pan
Chicken filling being rolled inside a crepe
  1. Make the béchamel — Combine paprika and oil, whisk in flour, cook briefly, then gradually add milk, stirring until thickened. Season with salt and pepper.
  2. Assemble — Spoon filling onto each crepe and roll tightly. Arrange on a baking tray.
hicken crepe rolls arranged in a baking tray topped with béchamel and cheese
  1. Top and bake — Pour béchamel over the rolls, top with grated cheese, and bake at 180°C until golden brown, about 15–20 minutes.

Let rest a few minutes before serving.

A serving of chicken crepe rolls plated and ready to eat

Storage

  • Fridge: Airtight container, up to 3 days.
  • Freezer: Freeze assembled, unbaked rolls (before sauce/cheese) up to 1 month; thaw overnight before topping and baking.
  • Reheat: Oven at 160°C, covered with foil, 10–15 minutes.
  • Make-ahead: Filling and crepes can be made 2 days ahead and stored separately.

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Frequently Asked Questions

Can I use chicken thighs instead of breast? Yes — they add extra juiciness; just cube them evenly.

What can replace mozzarella or kaşar? Cheddar or gouda work well.

Can I skip the eggs in the batter? Eggs give the crepes structure, so texture may vary without them.

Why keep the batter thin? A thin, crepe-style batter cooks fast and rolls easily without tearing.

Can I prep this ahead for guests? Yes — assemble and refrigerate a day ahead, then add béchamel and cheese right before baking.

Is this recipe spicy? It has a mild kick from the chili and black pepper; adjust to taste.

Recipe

Chicken Crepe Rolls

Soft homemade crepes rolled with a spiced chicken and vegetable filling, topped with creamy béchamel sauce and melted cheese, then baked until golden.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Lunch, Dinner
Cuisine Mediterranean
Servings 6 rolls
Calories 625 kcal

Ingredients
  

For the Chicken Filling

  • 500 g chicken breast cubed
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 red bell pepper chopped
  • 1 green pepper chopped
  • 2 tomatoes diced
  • 1 tbsp paprika
  • 1 tbsp chopped chili pepper
  • 1 tbsp black pepper
  • Thyme to taste
  • Salt to taste
  • 1 cup hot water

For the Crepe Batter

  • 1 cup milk
  • 1 cup water
  • 2 eggs
  • 2 –3 tbsp liquid oil
  • 1 ½ cups flour
  • Salt to taste

For the Béchamel Sauce

  • 1 tbsp butter
  • 3 –4 tbsp liquid oil
  • 2 tbsp flour
  • 2 cups milk
  • Salt to taste
  • Black pepper to taste

For the Topping

  • Grated mozzarella or kaşar cheese

Instructions
 

Chicken Filling

  • Fry the cubed chicken in a hot pan for 5–6 minutes until browned.
  • Add oil, then the onion, garlic, and peppers. Cook until softened.
  • Stir in the spices and tomatoes; cook until the tomatoes release their juices.
  • Add hot water, cover, and simmer while preparing the crepe batter.

Crepes

  • Whisk together milk, water, eggs, oil, flour, and salt until smooth and thinner than pancake batter.
  • Heat a crepe pan, wipe with oiled paper towel, pour in batter, swirl thin, and cook both sides. Makes about 6 crepes.

Béchamel Sauce

  • Combine paprika and oil, whisk in flour, and cook briefly.
  • Gradually add milk, stirring until thickened. Season with salt and pepper.

Assembly

  • Fill each crepe with the chicken mixture and roll tightly.
  • Arrange rolls on a baking tray, pour béchamel over the top, and sprinkle with cheese.
  • Bake at 180°C (350°F) for 15–20 minutes until golden brown.

Notes

  • The crepe batter should be noticeably thinner than pancake batter for easy rolling.
  • Rolls can be assembled a day ahead and refrigerated before adding béchamel and cheese.
  • Store leftovers in the fridge up to 3 days, or freeze unbaked rolls up to 1 month.
Keyword chicken crepe rolls