This post has been sponsored by Happy Egg Co. All thoughts and opinions are my own.
Savory Herb and Chicken Crepes with a Creamy Rosemary Sauce are the perfect recipe to try for either brunch or dinner. Made with Happy Egg Co. Free-est of the Free Range™ eggs, these savory chicken crepes are velvety soft and rich in flavor with just a hint of woodsy herbs.
A few years ago, I met a wonderful friend who I would often have play dates with since both of our kids are the same age. One day, I went over to her house for a play date and she offered me some chicken and cheese crepes. She told me that they were a family tradition of hers that she wanted to pass on to her own family.
Up until that time, I had only ever had sweet crepes and had never tried savory. I dove right in and oh my word, were they delicious!
One of the key components to making these supple and savory crepes is in the eggs being used. The eggs make all the difference, and I will tell you why!
What’s In An Egg? How Happy Egg Free Range Eggs. Makes These Chicken Crepes The Bomb
When I first started developing this recipe, I had to test myself to see if I still had the skills to make crepes. It’s been a while since culinary school, ok.
So, when I made my first batch of crepes, I noticed that I had the knack and the technique still to accomplish the perfect French crepe, using eggs that I already had on hand.
Then, I used Happy Egg Co. Free-est of the Free Range™.
I can’t even.
I’m not one to just throw endorsements for just anything out there, so trust me when I say this. These eggs made a HUGE difference in the texture of the crepe batter.
The crepe batter was much thicker compared to the conventional eggs I had used during my trial run. A thicker batter makes it easier to flip the crepes over without tearing holes into the crepes, which sold me. Plus, the batter had a gorgeous pale orange hue. Hello.
Let’s compare these eggs.
Most conventional eggs are laid by hens in cramped cages. Even some of the “free-range” chickens have to fight for space outside with twenty-one other chickens per-square-foot.
Not on Happy Egg Free Range Egg farms, though. These chicken farms have population control, which means that there is only one chicken per 21 square-feet on an eight-acre farm. These chickens can literally run around and be fat, healthy chickens—laying beautiful eggs without having to fight for space.
These chickens are also fed a super healthy vegetarian, all-natural, and hormone-free feed diet, mostly containing corn and whole grains, which results in super nutrient-rich eggs. Who even knows what other conventional chicken farms feed theirs? I don’t want to even guess.
As the first free range egg producer to be certified by the American Humane® Association, Happy Egg knows that happy hens produce the best possible eggs. And you can see it in the quality of their eggs and any recipe that uses their eggs.
Feel free to check out Happy Egg Free Range Egg website to learn more about their gorgeous hens and their family-owned farms.
Shopping At Albertsons
Since Happy Egg Co. is comprised of small family-owned farms in Arkansas and Missouri, I went to Albertson’s to get my hands on them.
Shopping there was super easy to do, and I love that they carry everything that I needed for this recipe—which cuts down on trips for grocery shopping. These eggs could easily be found in the dairy section of the store, right next to the milk and cheese.
Albertson’s mobile app is super easy to use as well, and they even have exclusive coupons that can only be found on that app—which leads to even more savings.
Now, on to making savory crepes.
Are Crepes French or Italian
Definitely French. In fact, crepe is the French word for “pancake.” They can be either sweet or savory and the possibilities are endless when it comes to fillings.
What Is The Difference Between Blintzes and Crepes
There isn’t much of a difference when it comes to blintzes and crepes. From what I have seen, blintzes are more served as an appetizer and crepes are served as a full course.
Blintzes are also rolled to encase the filling and then sautéed in a pan and served with sour cream.
Crepes are filled and then served with a complementary sauce.
How to Make Creamy Chicken Crepes at Home
These crepes have 3 different components to them
Each component needs to be given care for the best savory chicken crepes!
How to Make Homemade Savory Herb Crepes
Making crepes takes precision and patience, but it’s well worth it in the end. Thankfully, these Happy Egg Free Range Eggs make your job a bit easier—but there is still a technique to making the best crepes on the planet.
I like to make my crepe batter in a blender to ensure that the eggs are well mixed and that there are no clumps of flour in the batter. There is nothing worse than a chunky crepe batter.
Once the batter is mixed, I then add my blend of herbs and whisk by hand. If I were to add them to the blender, my crepes would have a pale green tint to them—and nobody wants that.
I am usually a stainless steel girl but when it comes to eggs, I always go for non-stick (read this post for my deeper thoughts on this topic). And a super high-tech gadget that you’ll need to help flip these crepes over is a fork. A plastic fork, to be exact; don’t want to scratch up that nonstick pan.
It’s super important to remember to grease your pan well with a cooking spray so that the batter doesn’t stick. If it sticks, the crepe is ruined. It does make for a tasty snack though.
Crepe making is not something that can be rushed through; you need to take your time with it. I cook my crepes at about a medium-low heat. This allows the crepe batter to set up and cook without being browned. A classic French chef would have some choice words if he saw crepes with brown on them.
To keep my crepes fresh, I just place them on a plate and cover them with tin foil as I cook the next one. While the process takes a while, it is totally worth it.
What to Fill Savory Herb and Chicken Crepes With
When I tasted my first savory crepe from my friend, she kept it simple with shredded chicken and some grated Swiss cheese. I loved the simplicity of that.
I’m a dark meat girl and my husband is a white meat man, so I roasted both dark and white meat chicken. Feel free to roast the chicken in a stainless steel or cast iron pan. I also seasoned my chicken with my own poultry seasoning to mimic the herbs that were in the crepes and the creamy sauce.
As you can see, the chicken gave off a lot of juice while roasting. I knew exactly what to do with that juice.
How to Make Creamy Rosemary Pan Sauce
I consulted with my husband about what kind of sauce to serve these crepes with. Most savory crepes are served with a heavy, roux-based sauce. I wanted these crepes to feel light. He suggested a rosemary-infused cream sauce. Though, my homemade hollandaise sauce would be an excellent sauce for these as well.
When I saw how much juice my roasted chicken gave off, I knew I needed to make a pan sauce.
Normally, I would reduce a pan sauce to be thick so it could really coat the meat well. However, I also wanted this sauce to be infused with rosemary. I covered the pan so that the rosemary could just release its oils without losing any volume from the chicken drippings.
Add a splash of cream and voila! A super tasty sauce that you can toss the chicken into and drizzle on top of the crepes.
Filling crepes is no biggie! As long as your crepes are made and your filling is ready to go, it’s a matter of placing the filling in on the crepe and then rolling them up.
I hope that you enjoy this recipe! It was super fun to develop, and my husband was more than happy to eat crepes for a few days straight! I would love to hear about your experience with Happy Egg Free Range Eggs or this recipe down below with a comment.
Check out these other delicious recipes to round out brunch
- Cottage Cheese Pancakes
- Mixed Summer Berry Compote
- Fresh Cranberry Scones with White Chocolate Glaze
- Cinnamon Roll French Toast
- Peach Bellini Mocktail with Cinnamon
- Blueberry Sour Cream Muffins
More breakfast recipes here.
Savory Herb Crepes
- 5 ounces Happy Egg Free Range Eggs (about 2-3 whole eggs)
- 2 ounces Happy Egg Free Range Eggs (about 2-3 egg yolks)
- 6 ounces water
- 9 ounces milk
- 3 ounces sugar
- ½ teaspoon salt
- 7 ounces all-purpose flour
- 2.5 ounces melted butter
- 2 tablespoons fresh chives, chopped
- 1 tablespoon fresh rosemary, minced
- 1 tablespoon fresh thyme, minced
Roasted Chicken Filling
- 4 chicken breasts
- 8 chicken thighs
- ½ teaspoon poultry seasoning
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon fresh chives, chopped
- 8 ounces Swiss cheese, freshly grated
Rosemary Cream Pan Sauce
- Pan drippings from chicken (about 1 cup), add more chicken stock as you see fit
- 2 sprigs rosemary
- ½ cup heavy cream
- Preheat oven to 400 degrees. Preheat a heavy bottom stainless steel pan or cast iron over medium-high heat. Season chicken meat with poultry seasoning, salt, and pepper. Add 1 tablespoon olive oil to the pan and add chicken. Allow to sear and caramelize on one side for about 5 minutes. Flip chicken over and place the pan in preheated oven and allow to roast for about 15 minutes. Remove from oven and allow the chicken to rest for 5- to minutes.
- Place all ingredients in a blender and blend until smooth. Slowly add dry ingredients to the batter and continue to blend until batter is smooth. Pour into a measuring cup to help with pouring the batter. Whisk in herbs.
- Preheat a nonstick pan over medium-low heat and spray with cooking spray. Gently pour about 1 ½- 2 ounces of crepe batter into the preheated pan. Swirl pan to create a thin cake on the bottom of the pan. Allow the crepe to cook for about 1 minute, flip using a plastic fork or anything else that won’t scratch the pan. Allow crepe to cook for another 30 seconds and remove to a plate, cover with foil to keep warm. Continue the process until all of the batter has been used.
- Place rosemary sprigs in chicken drippings and bring to a boil over medium-high heat. Reduce heat and cover the pan with a lid and simmer for about 7 minutes. Turn off heat and allow rosemary to steep for ten minutes. Remove rosemary sprig and add heavy cream. Stir to combine. Toss chicken and chopped rosemary in ½ the sauce and reserve the other half for garnish.
If you are more of a white meat fan, feel free to swap out more breasts for the thigh meat. Vice versa if you are a dark meat lover.
Nutrition InformationYield 22 Serving Size 1
Amount Per ServingCalories 306 Total Fat 17g Saturated Fat 8g Trans Fat 0g Unsaturated Fat 9g Cholesterol 157mg Sodium 281mg Carbohydrates 12g Net Carbohydrates 0g Fiber 0g Sugar 4g Sugar Alcohols 0g Protein 25g