For the Crepes:
- 1¾ cup (210 g) All-purpose flour
- ½ tsp (5 ml) Salt
- 2½ cups (595 ml) Milk
- 2 Eggsbeaten
- 4 tbsp (60 ml) Buttermelted
- 1 tbsp (15 ml) Fresh dill
For the Filling:
- 2 Chicken Breastskin on, bone in
- 1 tbsp (15 g) Butter
- 4 Leekwhite parts only sliced into ½ moons
- 2½ cups (300 g) Mushroomssliced
- Saltto taste
- Black pepperto taste
- 1 tsp (5 ml) Worcestershire sauce
- 1 tbsp (15 ml) Parsleyminced
For the Béchamel Sauce:
- 2 tbsp (30 g) Butter
- 2 tbsp (15 g) All-purpose flour
- 2⅓ cup (555 ml) milk Milk
- 1 garlic clove Garlicminced
- Saltto taste
- Black pepperto taste
For the Garnish:
- ¾ cup Gruyère cheese
- Ground paprikato taste
- 3 tbsp (45 ml) Parsleyfreshly minced
For Side Salad with Vinaigrette:
- 1 bag Spring mix salad greens
- 1 tsp (5 ml) Dijon mustard
- 1 tsp (5 ml) White wine vinegar
- 6 tbsp (90 ml) Grapeseed oil
- Saltto taste
- Black pepperto taste
- 1 Shallotsminced
Chicken and Mushroom Crepes
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:
Steps to make Chicken and Mushroom Crepes
1 | Preheat oven | 5 |
Preheat the oven to 375 °F. | ||
2 | Roast chicken | 35 |
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. | ||
3 | Shred chicken | 2 |
In a mixing bowl, use 2 forks to shred the cooked chicken. Set aside. | ||
4 | Combine dry ingredients for crepe batter | 1 |
In a mixing bowl, combine 1¾ cups of flour with ½ teaspoon of salt. | ||
5 | Add milk | 1 |
Gradually pour in 2½ cups of milk, continuously whisking until completely combined. | ||
6 | Add eggs | 1 |
Add 2 beaten eggs and mix through to combine until a smooth batter forms. | ||
7 | Add butter and dill | 1 |
Stir in 4 tablespoons of melted butter and 1 tablespoon of fresh dill and mix through. | ||
8 | Cook crepes | 20 |
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. | ||
9 | Cook leeks | 5 |
In a large skillet melt 1 tablespoon of butter and add 4 sliced leeks. Cook until soft and fragrant. | ||
10 | Add filling ingredients | 3 |
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. | ||
11 | Melt butter for bechamel sauce | 1 |
In a deep skillet, melt 2 tablespoons of butter and cook until foamy. | ||
12 | Add flour | 2 |
Add 2 tablespoons of flour and whisk until a smooth paste forms. | ||
13 | Add milk | 3 |
Gradually pour in 2⅓ cups of milk and continuously whisk until combined. Simmer for a few minutes to reduce and thicken slightly. | ||
14 | Add garlic and season | 1 |
Stir in 1 minced garlic and season with some salt and pepper to taste. | ||
15 | Assemble crepes | 3 |
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. | ||
16 | Bake | 10 |
Bake in the preheated oven for about 10-12 minutes. | ||
17 | Broil | 2 |
Change the oven setting to broil and cook for another 1-2 minutes. | ||
18 | Serve | |
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! | ||
Recipe Reviews
Loved every bite of this can't wait to share it with the family.
My husband and I tried this today and loved it great lunch or dinner for any day of the week :)
Where do you guys get these amazing ideas or do you just come up with them yourselves? all your recipes are just spot on in flavor.
Replaced chicken for some pork and also cut down on the milk.
Is there some way I can replace the milk with like,almond or soy?
No need for the parsley unless you want a weird after taste in your mouth.
Where do you guys get these amazing ideas or do you just come up with them yourselves? all your recipes are just spot on in flavor.
Lukewarm and takes forever to make.
Delicious!!! Mine was freaking perfection served on a plate almost like eating at a 5 star resturant.
Man I wish I would've came up with this myself...
Good dinner I had mine with some cheesy garlic bread and red wine loved the combos.
Nicely put together i'm noramlly not a huge mushroom fan but this changed me.
Delicious!!! Mine was freaking perfection served on a plate almost like eating at a 5 star resturant.
If you want a bit of zest or a kick squeeze some fresh lime and drop a bit of hot sauce in this, it will turn out great.
No need for the parsley unless you want a weird after taste in your mouth.
Sadly my kids weren't a huge fan but more for me!
Lukewarm and takes forever to make.
Good dinner I had mine with some cheesy garlic bread and red wine loved the combos.
Chicken was kinda dry and didn't go to good with the milk.
If you want a bit of zest or a kick squeeze some fresh lime and drop a bit of hot sauce in this, it will turn out great.
Replaced chicken for some pork and also cut down on the milk.
Sadly my kids weren't a huge fan but more for me!
Wouldn't recommend it if you are in a hurry to eat cause this takes a while to prepare and cook.
Why not try to turn this into a full on vegan recipe? It looks fantastic but I feel like you can make it vegan.
Man I wish I would've came up with this myself...
Loved every bite of this can't wait to share it with the family.
Is there some way I can replace the milk with like,almond or soy?
Why not try to turn this into a full on vegan recipe? It looks fantastic but I feel like you can make it vegan.
Crepes are normally sweet where I'm from so this was a pleasant surprise for me to make.
Recommended!! Don't hesistate to make this if you love a soft taco because this is basically it but with mushrooms.
Crepes are normally sweet where I'm from so this was a pleasant surprise for me to make.
I really hate the way it looks it's just too messy and bland compared to the actual flavors..should've tried harder to make it look atleast like a type of lasgna. - 4 stars
Nicely put together i'm noramlly not a huge mushroom fan but this changed me.
Tasted great with some parmesan cheese spread on the top.