1 batch savory crepes (prepared)

3 cups rotisserie chicken, shredded

1 teaspoon kosher salt

1 teaspoon seasoned salt

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon black pepper

16 ounces pepper jack cheese, shredded

2 1/2 cups cream or half-and-half

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Prepare the savory crepes according to your preferred recipe and set aside.
Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
In a bowl, combine the shredded chicken, kosher salt, seasoned salt, garlic powder, onion powder, and black pepper. Mix well.
Lay one crepe flat and add a portion of seasoned chicken, about 1 tablespoon of shredded cheese, and 1 teaspoon of cream.
Roll the crepe up and place seam-side down in the prepared baking dish.
Repeat with the remaining crepes, arranging them snugly in the dish.
Sprinkle the remaining cheese evenly over the crepes.
Pour the remaining cream evenly over the top.
Cover the dish and bake for 15 minutes.
Uncover and bake for another 15 minutes, until hot and bubbly.
For a golden top, broil briefly at the end, watching closely.

Covering the dish initially keeps the crepes moist.

Half-and-half can be used for a lighter version.

Add green onions or cooked vegetables to the filling if desired.

Finish under the broiler for a crispier cheese topping.

Great for make-ahead meals and reheats well.