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Chicken and Swiss Crepes with Caramelized Apples


  • Filling:
  • 2 c. cooked and shredded chicken
  • 1/2 c. grated Swiss cheese
  • 2 apples thinly sliced with skin on (we love Granny Smith and Honey Crisp, but any apples will do!)
  • 1 large onion sliced thin into half circles
  • 1 Tb butter
  • Sauce:
  • 1 c. chicken broth
  • 1 c. full fat milk or cream
  • 3 tb. butter
  • 1 Tb arrow root powder or 3 Tb flour
  • salt and pepper


  1. Starting with the onions, saute them with the butter in a pan over low-medium heat.
  2. Once the onions are soft, add in the apples and turn the heat up to medium/high. Saute until the apples start to brown and then remove them from the heat. (optional: toss the apples in melted butter and place them on a cookie sheet in the oven while you saute your onions. Broil just until they start to brown on top and then flip them over and repeat on the other side. )
  3. For the Sauce: heat the butter and flour in a shallow sauce pan over low heat until combined. Slowly whisk in chicken broth and cream and stir over low-medium heat until it comes to a simmer and starts to thicken.
  4. Add salt and pepper to taste.
  5. Use 1/2 of the mixture to fill the crepes, and reserve other half to drizzle over the top.
  6. To assemble the crepes, fill each one with equal parts chicken, cheese and the caramelized apple mixture.
  7. Spread a thin layer of sauce and then roll them up, leaving the ends open.
  8. Lay them side by side in a lightly greased baking dish and drizzle with the remaining sauce.
  9. Bake at 350' F for about 20 minutes, or just until the cheese is melting and the edges of the crepes are getting brown.