Chicken and Artichoke Recipe for Crepes

Chicken Crepes with Artichokes and Sun Dried Tomatoes


Seeking delicious and easy main dish recipes for chicken? Try this chicken and artichoke recipe for crepes which includes zesty sun dried tomatoes and our easy bechamel sauce recipe. 

The combination of chicken, artichoke and sun dried tomato flavors in this easy chicken crepe recipe will make a truly unforgettable meal for your family or guests.

Melted swiss cheese on top, along with the garnish of tomatoes and parsley, make this chicken and artichoke recipe as eye-appealing as it is delicious. 


  • 1 tbsp of canola oil
  • 6 tbsp of butter
  • ½ cup of diced sweet onion
  • ½ cup of sun-dried tomatoes, julienned, extra for garnish
  • 1 14-oz jar of marinated artichokes, drained and diced
  • 1 clove of garlic, minced
  • ¼ cup of all-purpose flour
  • 1¼ cups of whole milk
  • 1¼ cups of chicken broth
  • 2 cups of diced or shredded cooked chicken
  • ½ cup of vermouth or white wine, divided
  • ½ tsp of salt
  • ¼ tsp of white pepper
  • ½ cup of swiss cheese (gruyere is excellent), grated
  • ¼ cup of parsley (optional)
  • basic crepes

Preheat oven to 350 degrees. Sauté onions in oil in a medium skillet over medium heat until onions are softened and slightly caramelized (about 5 minutes). Add garlic and cook for an additional minute. Add artichokes and tomatoes and sauté for 2 minutes longer. Deglaze pan with ¼ cup of vermouth (or wine). Stir until wine is absorbed into the vegetables. Set aside.

Next, make your bechamel sauce. Heat butter in 2-3 quart pan over moderate heat. When the foam subsides, whisk in flour. Cook for several minutes (5 to 10) until mixture has a nice golden appearance. Gradually add milk, remaining ¼ cup of wine and chicken broth and simmer for 5 to 8 minutes. Reserve ½ cup of sauce and set aside.Add chicken and vegetable mixture to sauce in the pan. Heat mixture another minute and add salt and white pepper. If mixture becomes too thick add a little more milk slowly. 

Assemble crepes. Add one-eighth of the mixture inside the first crepe. For an impressive presentation, roll up each side vertically and then horizontally or burrito-style. Repeat with remaining crepes. Arrange crepes side by side in an oiled 9" x 13" baking dish. Drizzle each crepe with 1 tbsp of reserved sauce and 1 tbsp of cheese. Bake for 20 minutes or until cheese melts. Before serving, garnish with slivers of tomato and parsley.

Yield: 8 servings (1 crepe each)

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