This Chicken and Mushroom Crepe Recipe is a fantastic main dish to serve for lunch or a fancy brunch. The best part about it is most of it can be made the day ahead, leaving just the bechamel sauce, assembly, and baking to the day of your party.
This is probably not one of my most "traditional" French Recipes, but who can say no to a savory chicken crepe with bechamel sauce? This crepe recipe is really "Franglais Cooking" at best.
In Brittany, France where crepes originate from, you'll find sweet crepes made with white flour or savory crepes, or Galettes as they are called, made with buckwheat flour or "ble noir". But you don't really find a "mash-up" of savory crepes, in a white flour crepe, like this.
When I first served this dish to my French husband he was like "huh?"...but then, of course, he gobbled up every bite, because let's face it who can resist a creamy chicken and mushroom crepe recipe slathered in bechamel sauce and topped with bubbling gruyere cheese?!
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STEP #1: Roast the Chicken
For this recipe, I really like to use bone-in, skin-on chicken breasts. This will give you really moist, succulent chicken.
I like to roast the chicken on a rack for even cooking and if you line your pan with foil, you'll have easy cleanup!
Once the chicken is cooled you can shred the meat off the bone with two forks.
Make-Ahead Tip:
The chicken can be roasted and shredded the day before. Place the chicken in a bowl, covered, and refrigerate until ready to use. You can even roast double the chicken breast to have for other meals throughout the week, such as my BBQ Chicken Sliders or Enchiladas Suizas.
Vegetarian Option:
To make one or all crepes vegetarian, you can skip the chicken and add baby spinach instead. You don't even need to cook it since it will steam/wilt in the oven as the crepe bakes. Just add a handful on top of the mushroom mixture when assembling.
This is an easy substitute if you need just one crepe to be a vegetarian crepe.
Step #2: Make the Crepe Batter
The secret to making crepe batter is to make it as smooth as possible so that you don't create any lumps. You could use a blender, but who needs one more small appliance to drag out and clean? For this savory crepe recipe, I made a slight twist on my basic crepe recipe.
Instead, place your flour in a large bowl with the salt, whisk it together and then add the milk. This will assure a smooth, clump-free mixture from the start, a key attribute for any crepe recipe.
Then add beaten eggs to the flour mixture for continued "smoothness".
You'll also add melted butter and for a finishing touch, I like to throw in some freshly minced dill.
Step #3: Making the Crepes
I've been making crepes for over 10 years now, just about every Saturday morning for my kids, and I can tell you one thing with certainty! Skip those expensive crepe pans. I find them harder to use since they burn the crepe quickly, and who needs a pan you can only use for one thing?
Instead, invest in a 12" non-stick skillet you can use for crepe making as well as just about everything else!
Even though the pan is non-stick, you should also grease it well with some non-flavored oil. I like to use grapeseed oil or vegetable oil.
Then once it's really hot, add one full ladle's worth of batter into the crepe pan, swirling the pan around until gravity distributes it across the bottom of the pan.
Allow the crepe to cook on the burner until the edges become golden brown. Then loosen the edges with a thin spatula, grab hold of the edge with your fingertips and flip!
You can watch the video below in the recipe card to see the full flipping move "in action".
Then cook the crepe on the other side for about 30-40 seconds more. Then slide the crepe out of the pan, onto a sheet of foil, lined with a paper towel.
Just make sure all your crepes are stacked in the same direction or they will stick to each other.
Make-Ahead Tip:
Allow your crepes to cool completely, and then you can fold up the foil packet and place them in your refrigerator until ready to use.
Step #4: Make the Mushroom Filling
The filling is a combination of sautéed leeks and mushrooms.
I know there are serious "mushroom haters" out there! So if you find yourself in this camp, just swap the mushrooms for baby spinach.
You don't even need to cook the spinach since it will steam/wilt in the crepe once it's in the oven.
Make-Ahead Tip:
You can prep the filling a day before and keep covered in your refrigerator until you are ready to use it.
Step #5: Making the Bechamel Sauce
The sauce is really best made the day you plan to assemble and serve the crepes. Otherwise, it gets too thick sitting overnight in the fridge and you'll have to reheat it and thin it with milk to re-use it, which then dilutes the flavor. Once you master bechamel sauce you can use it for all kinds of things like my Easy Cheese Souffle or my Chicken Fettuccine Alfredo.
You can add a pinch of nutmeg to your sauce, but I prefer a minced garlic clove. I think it adds greater flavor to the sauce and mixes well with the chicken and mushrooms. If you have any bechamel sauce leftover you can use it for my Croque Madame and Croque Monsieur Sandwiches the next day since you don't need much!
Step #6: Assembling the Chicken and Mushroom Crepes!
I like to serve this crepe recipe in pretty white gratin dishes. Since the crepes are fragile and a bit messy when you cut into them, the individual gratin dishes provide your guests with their own little boat of messy goodness to enjoy.
Spread the crepe out across the gratin dish, then add the mushroom mixture and the roasted chicken.
Then drizzle the bechamel sauce inside the crepe. Then roll it up. I find the gratin dishes also help to keep the crepe and its filling intact when you roll it.
Drizzle a little more bechamel sauce on top and sprinkle with some gruyere cheese and paprika on top. Placing the gratin dishes on a sheet pan helps to transport them easily in and out of the oven.
Step #6: Bake and Broil Your Crepes
Bake the crepes at 350F (175C) for 10-12 minutes to assure they'll be hot inside, then place them under the broiler to assure the cheese is really melted and bubbly.
Step #7: Garnish and Serve!
Top each chicken crepe with freshly minced parsley and serve with a side salad. Since the gratin dishes will be very hot I like to serve them on a wooden charger. The chargers also allow room for a 5-inch salad bowl as well.
If you wanted to serve this lunch with a starter beforehand, I think my Roasted Tomato and Eggplant soup would be a great idea! The bold flavors and lightness of that soup would be a good match against the richness of the crepes.
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Chicken and Mushroom Crepe Recipe
A delicious savory Chicken and Mushroom crepe with a creamy bechamel sauce. Ideal party food for that special luncheon or brunch. See notes for how you can make most of it ahead of time!
Ingredients
For the crepes:
- 1 ¾ cup (210g) flour
- ½ tsp (5ml) salt
- 2 ½ cups (595ml) of milk
- 2 eggs, beaten
- 4 tbsp (60ml) melted butter
- 1 tbsp (15ml) fresh dill
For the filling
- 2 chicken breasts, skin on bone in
- 1 tbsp (15g) butter
- 4 leeks, white parts only sliced into ½ moons
- 2 ½ cups (300g) of mushrooms, sliced
- salt and pepper to taste
- 1 tsp (5 ml) Worcestershire sauce
- 1 tbsp (15ml) parsley, minced
For the Béchamel Sauce:
- 2 tbsp (30g) butter
- 2 tbsp (15g) flour
- 2 ⅓ cup (555ml) milk
- 1 garlic clove, minced
- salt and pepper to taste
Garnish:
- Garnish:
- ¾ cup Gruyere Cheese
- Paprika to taste
- 3 tbsp (45ml) Freshly Minced Parsley
Side Salad with Vinaigrette:
- 1 bag salad greens
- 1 tsp (5ml) Dijon Mustard
- 1 tsp (5ml) White Wine Vinegar
- 6 tbsp (90ml) grapeseed oil
- salt and pepper to taste
- 1 minced shallot
Instructions
- Preheat oven to 375F (190C). Place chicken on a rimmed baking sheet fitted with a rack and roast for 35-40 mins or until the chicken is cooked through. Set aside to cool. Then shred of meat with forks and transfer to a bowl. Set aside until ready to use. This can be done the day before.
- Whisk together the crepe batter. Combine flour and salt in a large bowl, whisk together and add the milk slowly, whisking until combined. Then add the beaten eggs, whisking until smooth.
- Then whisk in the melted butter and the dill.
- Heat a non-stick 12-inch (30cm) skillet on medium-high heat. Grease the pan with a paper towel soaked with either grape seed oil or canola or vegetable oil. Once hot pour 1 ladle full of batter into the pan and swirl the batter around until it covers the bottom of the pan. Allow to cook until set and edges start to turn golden brown.
- Slide a thin spatula under the crepe enough to grab hold of it and flip it quickly with your hands. Cook on the other side for :30 seconds more.
- Slide the crepe off the pan onto a cutting board and repeat the process making the crepes, and sliding them onto the cutting board.
- Allow the crepes to cool while you prepare the filling.
- In a large skillet melt the butter, add the leeks and cook until they are soft and fragrant. Then add the mushrooms, Worcestershire sauce, salt and pepper to taste and freshly chopped parsley. Transfer mixture to a bowl and set aside to cool.
- For the béchamel sauce, melt the butter in a deep skillet once foamy add the flour, whisk together until a paste form. Slowly add the milk, whisking until combined. Simmer mixture until thickened. Then add 1 minced garlic clove and season with salt and pepper to taste.
To assemble the crepes:
- Place crepe over a small gratin dish, fill with 2 tbsp (30ml) of the mushroom mixture, top with ¼ cup (30g) of shredded chicken. Ladle 2 tbsp (30ml) of béchamel on top. Roll crepe and drizzle more béchamel on top, and sprinkle with gruyere cheese and paprika.
- Bake at 350F (175C) 10-12 mins. Then place under the broiler 1-2 minutes. Garnish with fresh parsley and serve with a tossed salad.
Notes
- You can make the crepes ahead of time. Stack the crepes so that they are all going the same direction. Stack on Paper towel, lined with foil. Wrap tightly and place in the fridge.
- You can also make the mushroom and leek filling ahead of time. Allow to cool completely then cover and refrigerate.
- You can also roast your chicken, and shred it ahead of time too. Cover and refrigerate.
- Make the bechamel sauce the day you plan to serve the crepes otherwise it gets too thick sitting in the fridge and you'll have to reheat it and thin it with milk, which will water down the seasoning. So just best to make it when you need it.
- For a substitute to mushrooms you could add fresh baby spinach. In the assembly stage. Just place the cook leeks in the crepe, and hand a small hand full of baby spinach. It will steam/cook in the crepe.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 404Total Fat: 27gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 125mgSodium: 437mgCarbohydrates: 17gFiber: 2gSugar: 4gProtein: 20g
Carol Kapinski says
Beth, Oh my, oh my. I finally got to make these delicious crepes for a small ladies luncheon. (Covid had delayed the get-together for over a year). The crepes were superb and my friends all went home smacking their lips. I did have enough gratin dishes to use and the crepes display so well in them. I had one gal that is gluten free, so made hers with a bed of rice and the chicken/mushrooms/sauce spooned on top. The only thing I changed was replacing the salad with a favorite green bean dish of mine.
Thank you so much for this wonderful recipe and I will be making it again and again. BTW, I have 2 left over and froze them (without the sauce on top). Should I thaw before reheating them in oven or should I just them keep frozen and heat that way? It will just be my husband and I gobbling up the leftovers, so they don't have to LOOK perfect.
Again thank you and I look forward to your other recipes. (I have made the apple tarts in the past)
Beth Le Manach says
Oh wow that sounds so great! I love the idea of the bed of rice for the Gluten-Free friend, that's a wonderful idea! For the frozen leftovers, I think I would thaw them overnight in the refrigerator, overnight, then reheat them covered so they don't dry out, then if you have any sauce left over, uncover, add the sauce on top with the cheese and bake for another 10-12 minutes. I hope you enjoy them, the second time around! 🙂
Judy says
These were great, Beth. Using the individual dishes makes assembly a snap. Also, very elegant, I think.
Thanks for sharing your recipe. Easy and delicious!
Beth Le Manach says
My pleasure! I'm so glad they were such a hit! Definitely a favorite at our house too!
Jeff Purdie says
Hi Beth,
That is a fantastic recipe that I will be using to tomorrow. Love the tip about pre-beating the egg as I usually and with the mile before adding Flour. I use good old costco chicken to cut the time. Can't wait to try your version. I also add just a splash of vermouth to my béchamel.
Beth Le Manach says
Oh lovely! Love the idea of the vermouth I'll have to try that! And yes, of course, use the Costco chicken and this will be even easier! Hope you enjoy it! Happy New Year!
Cee says
Love that idea. When did you add the vermouth?
Tianna says
Used this recipe for the crêpes and the béchamel and both were perfect! Such a wonderful dinner tonight!!
Teresa says
Beth: I am new to your recipes and I am very excited to try many of them. This recipe calls for 4 leaks, that seems like a lot. So, I just wanted to ask before I got started to see if four is the magic number needed.
Thank you for sharing your life and recipes with us all. I'm excited every time I receive a post.
Beth Le Manach says
Good question! It really depends on the size of your leeks. If they are the size/thickness of a quarter then yes use 4, if they are larger, and here in CA I've seen leeks the size of my wrist! Ha!) I say you can use 2. They really cook down and just add a ton of flavor to this dish, so just be sure you have enough to fill the crepes and that you don't "short-change" anybody 🙂 This recipe is one of my favorites! It's SO good and everybody always loves it! So glad you are enjoying the recipes! Let me know how it goes? 🙂
Mackenzie says
We loved this recipe! First time making crepes could not have gone better. The addition of dill to the crepe batter was great. We also loved adding garlic to the classic bechamel- thanks for the recipe! Definitely will make again , might try salmon instead of chicken and see how that turns out.
Beth Le Manach says
I'm so glad it was a hit! :). Yes, I bet salmon would be lovely too! I hope you enjoy it! 🙂
Sanja says
I just made this for my husband for Iftar and he absolutely LOVED it!! I added kale to the mushrooms since I had no leeks.. Next I'll be making your Madeleines 🙂 Im in aww with all your recipes.
Beth Le Manach says
Aww so glad the recipes have been a hit! Love the idea of the kale! Bet that was great 🙂 I Hope you enjoy the madeleines!
David says
I made this recipe yesterday and it was excellent. I didn't have leeks on hand, so substituted with white portion of some green onions. Also had to sub out the gruyere with cheddar. Used a 9x13 baking dish instead of gratin dishes. I'd like to make it again with the listed ingredients!
Beth Le Manach says
YAY! I'm so glad it was a hit! 🙂
MJ says
Your reply gave me the courage to try this! Had leftover chicken, added it to mushrooms & sautéed onions. Used Parmesan cheese. It’s in the oven now!!
Barbara Souza says
Hi
If I don’t have the baking dishes you suggest how do I cook them? On a cookie sheet with aluminum or parchment under them?
Thank you
I’m worried about them running all over??♀️
Barbara
Beth Le Manach says
Ahh OK I would actually put them in something deeper to hold them together, like a casserole dish. 9 x 14 Pyrex dish or a lasagna pan or even a brownie tin :). Hope that helps!
Nichole says
Actually, you can make a little boat out of aluminum foil. Not the prettiest thing but it works. I do that whenever I make nachos in the oven or fish to keep the drippings. Make sure it's heavy duty foil or if need be, double up and use 2 layers.
David says
GR8 recipe! Tested it on the wife and kids about six weeks ago and they loved it. I looked up the ingredients to make it again today. Went and bought everything, and then, while assembling, I realized the gruyere cheese isn’t in the list. Substituted Monterey Jack. Still good, but not the real deal. Please update the ingredients list.
Beth Le Manach says
Oh no I just updated it! I'm so sorry about that! But glad to hear that this recipe has been a family favorite 🙂
Terri C. says
Thank you for the recipe. I made the crepe and sauce recipes but used my own filling. All was very simple to make.
https://i.imgur.com/6453bwl.jpg
Beth Le Manach says
Bravo!! I'm so glad they were a hit! 🙂 Looks delicious!
Cynthia says
Made this for a dinner party tonight, and didn't find the recipe til noon today. Easy! Very tasty! I mixed the bechamel and chicken into the leek/mushroom mixture and used that instead of layering. Everyone had seconds!
Beth Le Manach says
Oh yes mix it right in, even easier! love that idea! I'm so glad it was such a hit! One of my faves too 🙂
Shawna Raby says
I am following your recipe tonight but veganizing it as our family eats plant based. So excited to see how it turns out.
Beth Le Manach says
Hope you enjoyed it?:)
Carol Kapinski says
Hi Beth
I have made several of your recipes and my guests have made me feel like I am Julia Childs. I am looking forward to trying your chicken crepes for a women's luncheon I am having on Aug. 1. I have searched and cannot find the video you normally have for each recipe. I need to watch the "roll up" of the crepes. I will let you know how they were enjoyed after the 1st of next month. They look heavenly and I am sure it will be another of my "luscious" Beth's recipe. If there is a video where will I find it? Thank you
Beth Le Manach says
Oh sure so sorry about that, here's the video! https://www.youtube.com/watch?v=cAMmhALtd3E&list=PLA8NZSto-k4MQoVO97gM7TAUj05kA_22J&index=6 I hope everyone enjoys them! So yummy!! 🙂