Wacka Flocka Flava’s Savory Dinner Crepes

May 27, 2022

Looking for something unique to add to your recipe list? Become a jack of all trades after creating these savory dinner crepes. These crepes are the perfect entree year round. Seasonal veggies can be used to create a twist and add unique flavors to these crepes. 

Similar to a pancake, crepes are able to be altered to fit the likings of picky eaters. This just makes them so much better! Crepes can be sweet or savory. A savory crepe is the perfect dinnertime entree and can be paired with rice, potatoes, or a magnitude of other sides. You definitely need to add these crepes to your weekly meal ideas. You won’t regret it!

Serves: 6-12

Prep time: 15 min

Cook Time: 30 min



1 cup of Bisquick (flour or pancake mix can be substituted for Bisquick)

1 cup of milk

2 tbsp of melted butter

2 large eggs 

Oil or Butter for pan


1 lb of chicken thighs


Spinach (or spring mix)

2 tbsp of Pesto

Chili Sauce

Olive Oil



Paprika, Salt, Garlic Powder, Pepper, and Onion Powder to taste



In a bowl, whisk eggs until combined.

Slowly add in Bisquick, melted butter, and milk into the eggs while whisking. Whisk until batter is smooth and thoroughly combined.

Heat the pan over low to medium heat and add a light coating of oil to allow the crepes to release from the pan.

Add a small amount of batter to the pan and rotate the pan with batter to the desired size of the crepe.

Flip once bubbled on top. 

Plate when done with crepe.


Preheat the oven to 400℉.

Wash asparagus and mushrooms. 

Place mushrooms on a baking sheet and season with salt, pepper, paprika, and chili sauce.

Snap (or cut) asparagus and place on a baking sheet with mushrooms and season with the same season used on mushrooms.

Place the baking sheet into the oven and cook for 15 minutes or until your desired taste is achieved.

Mince garlic.

Wash the chicken and season with salt, pepper, olive oil, minced garlic, paprika, and onion powder.

Add olive oil to the skillet and place the chicken in the skillet to cook. Flip and make sure the internal temperature is 165℉, then place to the side and cut up the chicken once cooled.

In the olive oil, add the pesto and cook down. 

Plate one crepe, add pesto, mozzarella, chicken, mushrooms, and spinach, then roll the crepe. 


Taste: 9

This dish had multiple flavors within it. The crunchy asparagus made the dish so much more appetizing. The cheese really was a good choice because it was stringy and really gave it flavor. The pesto and the seasonings/spices made the dish come together like a bow on a present. I feel like the chicken could’ve been chopped more but it was still really good. I really enjoyed this dish and I will be making 100%! 

Smell: 10

The smell of this dish was amazing. It truly gave a really yummy smell mostly because of the pesto.

Visual appearance: 7 ½

I think the appearance needed work mostly because this is our first time making this so we just need to practice (making the crêpe). 

Creativity: 9

We came up with the idea based on a restaurant menu from Richmond but created towards our own artistic abilities and we also used a different cheese, meat, and seasoning.