These Chicken and Mushroom Crepes with Bechamel Sauce are just another one of my favorite savory filling crepes and the homemade bechamel sauce just makes the dish, elevating the flavors to that of a Master Chef!
Savory crepes with fresh dill in the batter, filled with a buttery chicken, leek and mushroom, Worcestershire sauce and parsley filling, folded and wrapped then drizzled with a garlic bechamel sauce over the top. Garnish with cheese, paprika and fresh parsley and serve with a side salad and vinaigrette.
To make Chicken and Mushroom Crepes with Bechamel Sauce, you will need the following ingredients:
Preheat the oven to 375 °F.
Place 2 chicken breasts on a rimmed baking sheet fitted with a roasting rack and roast in the preheated oven for about 35-40 minutes until the chicken is cooked through. Remove from the oven and set aside to cool slightly.
In a mixing bowl, use 2 forks to shred the cooked chicken. Set aside.
In a mixing bowl, combine 1¾ cups of flour with ½ teaspoon of salt.
Gradually pour in 2½ cups of milk, continuously whisking until completely combined.
Add 2 beaten eggs and mix through to combine until a smooth batter forms.
Stir in 4 tablespoons of melted butter and 1 tablespoon of fresh dill and mix through.
Heat a large, non-stick, 12-inch skillet to medium-high heat and grease with some oil. Once hot, pour about a ladle portion size of batter into the pan and swirl to cover the base of the pan. Cook for a few minutes until set and the edges golden brown.
Use a spatula to flip the crepe and cook for another 30 seconds more. Transfer to a cutting board and cool crepes until ready to fill. Repeat with remaining batter, preparing about 10 crepes.
In a large skillet melt 1 tablespoon of butter and add 4 sliced leeks. Cook until soft and fragrant.
Add 2½ cups of sliced mushrooms, 1 teaspoon of Worcestershire sauce, salt and pepper to taste and some freshly chopped parsley. Cook for a few minutes then transfer the mixture to a bowl and set aside to cool.
In a deep skillet, melt 2 tablespoons of butter and cook until foamy.
Add 2 tablespoons of flour and whisk until a smooth paste forms.
Gradually pour in 2⅓ cups of milk and continuously whisk until combined. Simmer for a few minutes to reduce and thicken slightly.
Stir in 1 minced garlic and season with some salt and pepper to taste.
Transfer crepe to a small gratin dish to prepare. Fill with 2 tablespoons of the prepared mushrooms, then ¼ cup of roasted and shredded chicken and top with 2 tablespoons of prepared bechamel sauce. Roll the crepe to close and drizzle some more bechamel sauce over. Sprinkle some Gruyere cheese and paprika spice on top. Continue with remaining crepes and filling ingredients.
Bake in the preheated oven for about 10-12 minutes.
Change the oven setting to broil and cook for another 1-2 minutes.
Garnish with some sprinkles of fresh parsley and serve with a side salad and the suggested above vinaigrette. Combine all ingredients and drizzle over salad ingredients. Enjoy!
By no means should lunch be boring and these Chicken and Mushroom Crepes with Bechamel Sauce are everything but boring. Have you tried our other crepe recipes? Which one did you enjoy the most? Let us know and contact us online using our hashtag #cookmerecipes in your own posts.
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