Last Updated on 24 September, 2026 by Elby | The Tasteful Pantry
Creamy chicken and bacon crepes are soft homemade crepes wrapped around tender chicken, smoky bacon and a thick, velvety sauce. This is comfort food at its best: rich and cosy enough for a family dinner, yet tidy and elegant enough to serve to guests. Most importantly, the filling stays inside the crepe instead of escaping across the plate.
These savoury chicken crepes with cream of chicken soup began with a recipe my mum used to make. I added bacon for a deeper, smoky flavour and made the filling creamier, because I apparently looked at an already comforting dinner and decided it needed to be even more comforting. No one can argue with that! The soup gives the sauce body and savoury flavour, while stock and cream loosen it into a smooth filling that is rich without becoming stodgy.
They are also an excellent home for leftover roast chicken. The chicken is already cooked, so the chicken crepe filling comes together quickly and only needs a gentle simmer to heat through. If you enjoy dinners that turn leftovers into something people actively look forward to, try my family-size chicken pot pie next. It works the same small miracle with puff pastry.
The crepes recipe is straightforward too. You whisk the batter, cook each crepe in a lightly oiled pan and stack them until the filling is ready. The first one may be a little oddly shaped because the first crepe is traditionally sacrificed to the pan gods. Eat it standing at the stove and continue with the rest.
Why You’ll Love These Creamy Chicken Crepes
The filling has proper flavour. Bacon, onion and garlic build a savoury base before the chicken, soup and cream arrive. Nothing pale and apologetic is happening here.
They make leftovers feel completely new. Cooked chicken stops being “the roast again” and becomes a rich crepe filling worthy of its own dinner.
The sauce is thick enough to behave. It sits neatly inside the crepes rather than running straight out of both ends and staging a cream-based escape.
The components can be made ahead. Cook the crepes and filling separately, refrigerate them, then reheat and assemble when needed.
They work for family dinner or entertaining. Serve them casually at the table or fold and plate them individually with a crisp salad.
The recipe is flexible. A handful of mushrooms, peas, spinach or leftover vegetables can join the filling without causing a household inquiry.
From Mum’s Table To Mine
The idea for these easy savoury crepes came from my mum’s recipe, but I have nudged the filling firmly towards the creamy chicken-and-bacon camp. Adding bacon was the first change. Chicken is mild and lovely, but bacon brings salt and smoke.
I also made the sauce creamier. The balance matters here: a thin sauce turns the crepes soggy and runs onto the plate, while an overly thick one feels heavy and pasty. The flour, stock and cream of chicken soup create the structure; the cream smooths it out and gives the sauce that soft, velvety finish. It should fall slowly from the spoon, not pour like soup and not sit there like wet cement.
The recipe uses cooked chicken because that keeps it practical. Sunday’s roast chicken, poached chicken or the remains of a supermarket roast chicken all work. Add it near the end and simmer only until hot.
Ingredients For Chicken And Bacon Crepes
For the crepes recipe: Eggs, milk, plain flour, salt and melted unsalted butter. The batter should be smooth and runny enough to spread quickly when the pan is tilted. There is no need to rest this batter.
For the chicken crepe filling: Cooked chicken, lean bacon, onion, garlic, unsalted butter, plain flour, salt-reduced chicken or vegetable stock, canned cream of chicken soup, thickened cream, black pepper and fresh chives.
Use salt-reduced stock if possible because the bacon and canned soup already bring salt. Taste the finished chicken crepe filling before adding any more.
Fresh chives lift the rich filling without taking over. If you do not have them, finely sliced shallots or a little parsley will work, although the flavour will be different.
Chicken Crepes With Cream Of Chicken Soup
Cream of chicken soup adds concentrated chicken flavour, creaminess and enough body to help the filling hold together. It is also the ingredient that gives this recipe its nostalgic family-dinner character. This is not the moment for pretending every shortcut is a moral failure. Sometimes the tin is exactly what makes dinner achievable.
Brands vary in thickness and saltiness, so judge the filling after everything has been added. If it is very thick, stir in a small splash of stock or milk. If it is too loose, simmer it uncovered over low heat for a few minutes, stirring regularly.
How to Make Creamy Chicken and Bacon Crepes
Step one: Make the crepe batter. Whisk the eggs in a medium bowl. Add half the milk, then whisk in the flour and salt until smooth. Adding the flour at this stage is much easier than trying to persuade lumps out of a bowl full of liquid. Gradually whisk in the remaining milk, followed by the melted butter. The batter should be smooth, runny and ready to use straight away.
Step two: Heat the pan. Place a non-stick crepe pan or medium frying pan over medium heat and give it time to heat evenly. Spray or brush it very lightly with oil. Too much oil makes the batter skate around the pan; you need only a thin film.
Step three: Cook the crepes. Pour approximately half a cup of batter into the centre of the pan and immediately lift, tilt and rotate the pan so the batter spreads into a thin circle. Move quickly. If needed, use the back of a metal spoon to spread it gently.
Cook for about one minute, until the surface has changed colour and no wet batter remains. If the crepe is thin, there is no need to flip it. For a little colour on both sides, flip and cook the second side for only 10-20 seconds. Longer than that and it loses the soft, foldable crepe texture.
Step four: Stack and cover. Transfer each crepe to a plate and cover the stack with foil or a clean tea towel. The trapped warmth keeps them soft and flexible. Spray the pan again only if the batter begins to stick; greasing between every crepe can leave them oily.
Step five: Start the filling. Melt the butter in a medium saucepan over medium heat. Add the onion and cook for about three minutes, until softened and beginning to colour. Add the diced bacon and garlic, then cook until the bacon starts to brown and the garlic smells wonderful, about two to four minutes. If the garlic is colouring quickly, lower the heat.
Step six: Build the sauce. Stir in the flour so it coats the onion and bacon, then cook it for about one minute. This brief cooking time removes the raw flour taste. Take the pan off the heat and add the stock gradually while stirring. Starting away from direct heat makes it far easier to create a smooth base rather than one full of little lumps.
Step seven: Finish the filling. Return the pan to low heat. Stir in the cream of chicken soup, cooked chicken, cream, pepper and chives. Let the mixture simmer gently until it is hot and has thickened enough to sit inside a crepe. Keep the heat modest and stir regularly; the chicken is already cooked and only needs warming.
Step eight: Taste before seasoning. Taste the filling, then add salt only if it needs it. The bacon, stock and soup may have done the job already.
Step nine: Fill and fold. Place a warm crepe on a plate and spoon one-eighth of the filling in a line through the centre. Fold both sides over the filling to make a neat parcel or loose log. Repeat with the remaining crepes and serve immediately.
Tips For Easy Savoury Crepes
Use a properly heated pan. A lukewarm pan encourages sticking and gives the batter too much time to settle into a thick puddle. Heat the pan over medium heat before adding the first portion.
Swirl immediately. The batter starts setting as soon as it hits the pan. Pour, lift and rotate in one confident movement.
Adjust the batter only if needed. If the batter will not travel easily around the hot pan, whisk in milk one tablespoon at a time. Stop as soon as it spreads thinly.
Expect the first crepe to be imperfect. It helps you judge the pan temperature, batter quantity and swirling speed. A misshapen first crepe is quality control, especially if the cook eats it.
Keep the sauce thicker than pasta sauce. It should mound softly on a spoon and stay where you put it. A loose filling soaks into the crepes and escapes onto the plate.
Use gentle heat once the cream is added. A hard boil can make a creamy sauce split and will overcook the chicken. A light simmer is plenty.
Taste before reaching for salt. Bacon and cream of chicken soup differ greatly between brands. Season the chicken crepe filling at the end, once their full flavour is in the pan.
Variations And Substitutions
Add vegetables: Cook sliced mushrooms with the bacon, or stir in peas, baby spinach, asparagus pieces or finely diced cooked carrots near the end. Watery vegetables should be cooked first so they do not loosen the filling.
Add cheese: Stir through a modest handful of grated cheddar or parmesan after taking the filling off the heat. Do I understand the urge to add an enormous amount? Deeply. But too much can make the filling oily and overwhelm the chicken.
Use turkey: Cooked turkey is an easy substitute and makes this especially useful after a celebration or roast dinner.
Make it without bacon: Leave out the bacon and add a little extra seasoning after tasting. Cooked mushrooms are useful here because they bring back some savoury depth.
Make it lighter: Use light cooking cream or evaporated milk in place of thickened cream. Add it gradually because thinner products can loosen the filling more quickly.
What To Serve With Savoury Chicken Crepes
The chicken crepe filling is rich, so fresh, crisp sides work best. A green salad with a sharp vinaigrette, steamed green beans, broccolini or simply dressed rocket all cut through the creaminess. My pumpkin and blue cheese salad with walnuts is a more substantial option, although I would use a restrained amount of blue cheese beside such a creamy main.
For another French-inspired bacon dinner, my quiche Lorraine has crisp pastry and a creamy filling. If it is the chicken-and-cream combination calling your name, try creamy sundried tomato chicken or chicken and sundried tomato pasta.
FAQs
Why are my savoury crepes sticking?
Most likely the pan isn’t non-stick, wasn’t hot enough or you didn’t oil it. Make sure you lightly oil the pan and preheat it properly.
My batter is lumpy – what now?
If you don’t mind crepes with a few lumps, leave as is. But if you want it smooth and lump free, just pass it through a sieve or give it a quick blitz with a stick blender. Problem solved.
Can I make the crepes ahead of time?
Absolutely. Refrigerate for up to 2 days and reheat when ready to use.
How do I reheat the creamy chicken and bacon filling?
Gently on the stove over low heat, adding a splash of stock or milk if it’s too thick – noting the filling is better thick than runny so you’re not left with crepes and soup!
How do I reheat the savoury crepes?
In the oven on low heat or in the microwave.
Can I add cheese to the creamy chicken and bacon filling?
Yes! A handful of grated cheddar or parmesan stirred in at the end is heavenly.
Feedback and More: Have you given the chicken and bacon crepes recipe a go? I’d love to know how it was. Select a star rating ⭐⭐⭐⭐⭐ or leave a comment below to share your thoughts. Cheers, Elby!
If you enjoyed this recipe, you might like some of my other homemade dinner ideas or one pot meals. Also, check out my other French inspired recipes .
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Creamy Chicken and Bacon Crepes
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
Crepes
- 2 eggs - large
- 280 ml milk
- 200 grams flour - plain
- ¼ tsp salt
- 30 grams unsalted butter - melted
- oil spray - for the pan
Creamy Chicken and Bacon Filling
- 60 grams unsalted butter
- 1 onion - finely chopped
- 120 grams lean bacon - diced
- 2 garlic cloves - minced or finely chopped
- 60 grams flour - plain
- 120 ml salt-reduced chicken stock - or salt-reduced vegetable stock
- 400 gram can cream of chicken soup
- 450 grams cooked chicken - diced or shredded
- 200 ml cream - thickened
- ¼ tsp black pepper
- 1 tbsp fresh chives - finely chopped
- salt - to taste
Instructions
Crepes
- Whisk the eggs in a medium bowl. Add half the milk, then add the flour and salt. Whisk until smooth and free of lumps.
- Gradually whisk in the remaining milk, followed by the melted butter. The batter should be smooth and runny.
- Heat a non-stick crepe pan or medium frying pan over medium heat. Spray or brush it very lightly with oil.
- Pour approximately ½ cup of batter into the centre. Immediately lift and tilt the pan in a circular motion so the batter spreads into a thin crepe. If needed, use the back of a metal spoon to spread it gently.
- Cook for approximately 1 minute, until the surface has changed colour and no wet batter remains. There is no need to flip a thin crepe. For colour on both sides, flip and cook for a further 10-20 seconds.
- Transfer to a plate and cover with foil or a clean tea towel. Repeat with the remaining batter, lightly oiling the pan again only if the crepes begin to stick. The mixture makes 8 crepes.
Creamy chicken and bacon filling
- Melt the butter in a medium saucepan over medium heat. Add the onion and cook for approximately 3 minutes, until softened and just beginning to brown.
- Add the bacon and garlic. Cook for a further 2-4 minutes, until the bacon begins to colour. Reduce the heat if the garlic starts browning too quickly.
- Stir in the flour and cook for 1 minute, stirring. Remove the pan from the heat and gradually stir in the stock until smooth.
- Return the pan to low heat. Stir in the cream of chicken soup, cooked chicken, cream, pepper and chives. Simmer gently, stirring regularly, until hot throughout and thick enough to hold inside a crepe.
- Taste the filling and add salt only if needed.
Assemble
- Place a warm crepe on a plate. Spoon ⅛ of the filling in a line through the centre, then fold the sides over the filling. Repeat with the remaining crepes and serve immediately.
Notes
Nutrition
*Nutrition and calorie figures are estimates only.
A family favourite. I’ll be making again
Thanks Steve. This is a family fave for us too!