Christmas Crêpes with Chicken and Chestnuts

Christmas Crêpes with Chicken and Chestnuts

Christmas Crêpes with Chicken and Chestnuts are a festive main dish that you can serve during your holiday celebration. Crêpes are filled with a delicious sauce made of chicken, mushrooms, pancetta, chestnuts, cranberries, and brandy then baked until nice and crisp. Sprinkle them with some pomegranate arils just before serving, and you will have an utterly elegant dish!

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Christmas Crêpes with Chicken and Chestnuts

Hello folks – how are you doing? I hope this week has been treating you well!

But before we talk about this recipe, I have one question to my fellow food bloggers. Is isn’t it sometimes annoying that Google does not like too long titles for your recipe posts? While simplicity is great in most situations, sometimes it is simply impossible to describe the recipe profile in 4-5 words.

Christmas Crêpes with Chicken and Chestnuts

Let’s say these Christmas Crêpes with Chicken and Chestnuts. Sounds quite good. But not descriptive enough, though. Christmas Crêpes with Chicken, Mushrooms, Pancetta, Chestnuts, Cranberries, Rosemary, and Nutmeg would be a different story, screaming “Christmas!” However, Google algorithms would not have been too happy about it.

Anyway, last year I shared another savoury crepe idea for holiday season – Christmas Buckwheat Crêpes.

This is a similar idea but with a different, equally tasty filling. It is a hearty combination of sautéed onions, chicken, mushrooms, pancetta, chestnuts, and fresh and dried cranberries. The aromatic elements include brandy, thyme, rosemary, and nutmeg – so festive and flavourful. And I also some flour and milk to make a thick, creamy, rich, and smooth sauce.

This is a relatively easy recipe yet time-consuming. If you are making it for holiday, you can certainly spread the entire process between two or even three days. The filing will be fine for up to three days when refrigerated, and you can make crepes one day ahead, too (keep them also refrigerated.) In this case, when ready to serve, you will need around 30 minutes to assemble everything and bake!

More Savoury Recipes with Chestnuts

I also feel that chestnuts are no longer an ultimate festive ingredient as they used to be in the past. That’s a shame! If you like chestnuts, please be sure to check some other recipes from Havoc in the Kitchen.

Chestnut Sausage Pasta

Christmas Venison Stew

Chestnut Onion Soup

Mini Pistachio Nut Roasts

Brussels Sprouts with Pancetta and Chestnuts

I hope you like these crêpes, and you will give them a try soon. If you make it, let me know in this post or send me an Instagram message or share you photos adding the hashtag #havocinthekitchen.


Christmas Crêpes with Chicken and Chestnuts

Christmas Crêpes with Chicken and Chestnuts

Recipe by Ben | HavocinthekitchenCourse: Main, Brunch


Prep time


Cooking time





Christmas Crêpes with a tasty and rich sauce made of chicken, chestnuts, mushrooms, pancetta, brandy, cranberries, rosemary, and nutmeg – an ultimate festive savoury dish.


  • Crêpes:
  • 1 cup (120 gr.) all-purpose flour

  • 2/3 cup (160 ml.) lukewarm water

  • 1 cup (240 ml.) whole milk

  • 2 large eggs

  • 2 tbsp. butter (30 gr.), melted plus more for greasing

  • a good pinch (~1/8 tsp.) of salt

  • 1/2 tsp. granulated sugar

  • Filling:
  • 150 gr. brown button mushroom, sliced

  • 1 large sweet onion, sliced

  • 100 gr. pancetta, cubed

  • 2 medium chicken breasts (~350 gr.), cubed

  • 200 gr. cooked and crumbled chestnuts (I used vacuum-packed)

  • 1/4 cup (35 gr.) dried cranberries

  • 1/2 cup (60 gr.) fresh cranberries

  • 1 tbsp. minced rosemary

  • 1 tbsp. fresh thyme

  • 1 tbsp. (14 ml.) olive oil

  • 1 tbsp. (14 gr.) butter

  • 3 tbsp. (22 gr.) all-purpose flour

  • 1 cup (240 ml.) hot water or broth

  • 1/2 cup (118 ml.) milk

  • 1/4 cup (60 ml.) brandy

  • 1 tsp. salt

  • 1/2 tsp. black pepper

  • 1/2 tbsp. smoked paprika

  • 1/2 whole nutmeg, grated

  • Serving:
  • pomegranate arils and orange zest, optional


  • Crêpes:
  • To make the batter, sift the flour and add the sugar and salt. Gradually add the milk and lukewarm water, constantly whisking with a whisk, until homogeneous. Stir in the eggs and melted butter, whisk well.
  • Let the batter stand at least 1 hour (preferably longer) in the fridge. Once chilled, the batter will thicken up a bit so you might need to adjust by adding a splash of water or milk.
  • The skillet should be hot enough. The first crepe is a test one; you can adjust the batter consistency (by adding more water or flour) as well as the heat.
  • Slightly grease the skillet and add enough batter to thinly coat the base and tilt the pan to create an even thickness. When the temperature is high enough, it should take a minute to get the edges crisp, lacy, and browned. Flip and cook for another minute or so.
  • Remove from the skillet. Gently fold into quarters and place on a tray or plate. Repeat with the remaining batter. This batter yields about 10-12 crepes.
  • Filling:
  • Heat a dry pan (no oil required) over high-medium heat. Add the mushrooms and for about 7-10 minutes, until they release the excess of water and then start browning.
  • Reduce heat to medium-low. Add 1 tbsp. of oil and onion, cook, occasionally stirring for about 10 minutes, until soft and fragrant.
  • Stir in the pancetta, rosemary, and thyme and cook for 4-5 minutes.
  • Stir in the floor along with 1 tbsp. of butter, cook 1-2 minutes.
  • Add 1 cup of hot water or broth, milk, and brandy, whisking vigorously for 1 minute to dissolve any lumps. Add the salt, pepper, smoked paprika, and nutmeg.
  • Add the chicken pieces submerging them in the sauce. Cover and let it simmer for 10-12 minutes, mixing it for a couple of times.
  • Stir in the chestnuts and fresh and dried cranberries. Simmer for about 5 minutes. Optionally, add another splash or two of brandy. Off heat and let the mixture cool slightly until easy to handle.
  • Assembling, Baking, and Serving:
  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with foil and then parchment (for easy cleaning!)
  • Spoon ~ 2-3 tbsp. of the filling on each crepe. The filling should be enough for -10 crepes. Arrange a slice or two of brie (or camembert) on top of each crepe.
  • Transfer the stuffed crepe onto a baking tray folding and slightly pressing the edges. The edges will not perfectly keep their shape – that’s why I suggest arranging crepes on a baking tray the way when at least one or two sides of each crepe touch another crepe(s) This support will ensure they will keep their crisp edges up once baked! Even more, you can sprinkle the top with some shredded cheese.
  • Bake for about 15 minutes or until the edges are crisp and lightly browned and the cheese has soften and melted a bit. If desired, place under a broiler for a minute or so.
  • Serve sprinkled with pomegranate arils and orange zest, if desired. Keep any leftovers refrigerated, in an air-tight container for up to 3-4 days. To preheat, simply pop in a microwave for 1-2 minutes. Alternatively, place a few crepes at a time in a large pan (without adding any oil), over low-medium heat, covered, for 3-5 minutes (this method will, however, crisp and dry them up a little.)
  • Tip: if you have any leftover filling, simply preheat and serve as a dip or bruschetta topping!

6 thoughts on “Christmas Crêpes with Chicken and Chestnuts

  1. Raymund says:

    I hear you loud and clear on the recipe title struggle! Like what Tandy said, I am also not bothered by it, I am happy just to cook, shoot, eat, write, share the food as well as the post.

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