Rating: 5 stars
1 Ratings
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We have a lovely restaurant nearby and my first-ever order was their chicken crêpe riviera. This is my version. The restaurant version doesn't have portobellos but I find they're a lovely addition and I love how easy it is to customize the flavors!


Recipe Summary

20 mins
25 mins
20 mins
1 hr 5 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Basil Crepe Batter:


Instructions Checklist
  • Combine milk, flour, and eggs in a blender. Blend until smooth, about 1 minute.

  • Heat a nonstick pan over medium-high heat. Brush hot pan with a small amount of butter. Ladle about 3 tablespoons of batter into the center of the pan. Tilt pan from left to right to cover entire surface. Sprinkle top of the crepe with 1 or 2 teaspoons of basil.

  • Cook until edges begin to brown, 2 to 3 minutes. Flip crepe over and cook until set, about 2 minutes more. Remove to a plate. Cook remaining batter, re-brushing pan with butter and stacking crepes with parchment paper in between.

  • Mix chicken, grapeseed oil, balsamic vinegar, and salt together in a resealable zip-top bag; marinate for 20 to 30 minutes.

  • Drain and discard marinade. Heat a skillet over medium-high heat. Add chicken; cook and stir until juices run clear, about 5 minutes.

  • Place broccoli in a microwave-safe bowl with 2 tablespoons water. Microwave until crisp-tender, 3 to 4 minutes.

  • Combine butter and garlic in the same skillet over medium heat. Cook until fragrant, about 1 minute. Add the broccoli; stir to coat with the garlic butter. Stir in tomatoes and mushrooms and heat through.

  • Stir cream, cheese, and pesto together in a separate saucepan over medium heat. Cook and stir until sauce comes together, 3 to 5 minutes.

  • Lay a crepe on a plate, line chicken filling down the middle, and drizzle sauce on top. Fold crepe over burrito-style; spoon more chicken and sauce over top. Repeat with remaining crepes, filling, and sauce.

Editor's Note:

Nutrition data for this recipe includes the full amount of crepes and marinade. The actual amounts consumed will vary. You will have crêpes left over.

Nutrition Facts

478 calories; protein 31.9g; carbohydrates 17.4g; fat 31.6g; cholesterol 184.4mg; sodium 250.8mg. Full Nutrition