Savory Chicken Mushroom Crepes Recipe
This elegant yet comforting dish combines tender crepes filled with a creamy chicken and mushroom mixture. Perfect for brunch, lunch, or dinner, these crepes balance savory flavors with a rich, velvety sauce. Top with cheese or fresh herbs for a gourmet touch.
Ingredients:
For the Crepes:
1 cup all-purpose flour
2 large eggs
1 1/4 cups milk
2 tbsp olive oil
1/4 tsp salt
For the Filling:
2 cups cooked, shredded chicken (rotisserie works well)
2 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 1/2 cups sliced mushrooms (white or cremini)
2 tbsp all-purpose flour
1 cup chicken broth
1/2 cup heavy cream (or milk for a lighter option)
1 tsp dried thyme (or 2 tsp fresh)
Salt and pepper to taste
For Topping:
1/2 cup grated cheese (Gruyère, Parmesan, or mozzarella)
Chopped parsley or chives for garnish
Instructions:
Step 1: Prepare the Crepes
In a blender or mixing bowl, combine flour, eggs, milk, melted butter, and salt. Blend or whisk until smooth.
Let the batter rest for 15-30 minutes to reduce bubbles and ensure even cooking.
Heat a non-stick skillet over medium heat. Lightly grease with butter or oil.
Pour 1/4 cup batter into the pan, swirling to coat the bottom evenly. Cook for 1-2 minutes until edges lift, then flip and cook for 30 seconds. Repeat with remaining batter.
Step 2: Make the Filling
Melt butter in a large skillet over medium heat. Saute onions until translucent, about 3 minutes. Add garlic and cook for 1 minute.
Add mushrooms and cook until softened, about 5 minutes. Season with salt, pepper, and thyme.
Sprinkle flour over the mixture and stir to coat. Gradually add chicken broth while stirring to avoid lumps.
Stir in heavy cream and simmer until thickened. Fold in shredded chicken. Adjust seasoning to taste.
Step 3: Assemble the Crepes
Preheat the oven to 375°F (190°C).
Place a crepe on a flat surface. Spoon 2-3 tablespoons of filling onto one side, then roll or fold the crepe over the filling.
Arrange filled crepes in a greased baking dish. Sprinkle grated cheese over the top.
Bake for 10-15 minutes, or until the cheese is melted and bubbly.
Step 4: Serve
Garnish with chopped parsley or chives. Serve warm with a side salad or roasted vegetables.
NOTES:
Crepes:
Crepes can be made ahead of time and stored in the fridge (up to 3 days) or frozen.
Ensure the pan is hot enough to prevent sticking but not too hot to burn the crepes.
Filling Variations:
Add spinach, sun-dried tomatoes, or bell peppers for extra flavor.
Swap chicken for turkey, ham, or tofu for dietary preferences.
Cheese Options:
Gruyère offers a nutty richness, while mozzarella provides creaminess. Parmesan adds a sharp bite.
Meal Prep Tip:
Store crepes and filling separately if making ahead. Assemble and bake just before serving.
Tips
Use a ladle for consistent crepe sizing.
If the batter seems too thick, thin it with a tablespoon of milk at a time.
Avoid overstuffing the crepes to keep them easy to roll.
To reheat crepes, cover with foil and bake at 350°F (175°C) for 10 minutes.
Q&A
Q: Can I use store-bought crepes?
A: Yes, store-bought crepes save time and work well in this recipe.
Q: What mushrooms work best?
A: White button, cremini, or baby bella mushrooms are ideal. Portobellos can be used for a deeper flavor.
Q: Can I make this dish gluten-free?
A: Yes, substitute all-purpose flour with gluten-free flour in both the crepe batter and filling.
Q: How do I store leftovers?
A: Store assembled crepes in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave.
Q: Can I freeze this dish?
A: Yes, freeze unbaked filled crepes for up to 2 months. Thaw overnight and bake before serving.
Q: How do I avoid soggy crepes?
A: Ensure the filling is thick and not overly watery. Cool the filling slightly before adding to crepes.