Chicken and Mushroom Crepes

Chicken Mushroom Crepes with Salad and Vinaigrette
Chicken Mushroom Crepes with Salad and Vinaigrette
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Ingredients

For the Crepes:
1¾ cup (210 g) All-purpose flour
½ tsp (5 ml) Salt
2½ cups (595 ml) Milk
2 Eggs beaten
4 tbsp (60 ml) Butter melted
1 tbsp (15 ml) Fresh dill
For the Filling:
2 Chicken Breast skin on, bone in
1 tbsp (15 g) Butter
4 Leek white parts only sliced into ½ moons
2½ cups (300 g) Mushrooms sliced
Salt to taste
Black pepper to taste
1 tsp (5 ml) Worcestershire sauce
1 tbsp (15 ml) Parsley minced
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 Garlic minced
Salt to taste
Black pepper to taste
For the Garnish:
¾ cup Gruyère cheese
Ground paprika to taste
3 tbsp (45 ml) Parsley freshly 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
Salt to taste
Black pepper to taste
1 Shallots minced

Nutritional information

273
calories
11,9g
fat
27,1g
carbohydrates
15,2g
protein
83mg
cholesterol
269mg
sodium
Ingredients
  • For the Crepes:

  • For the Filling:

  • For the Béchamel Sauce:

  • For the Garnish:

  • For Side Salad with Vinaigrette:

Chicken and Mushroom Crepes

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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:

Ingridiens for Chicken and Mushroom Crepes

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.
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.

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!

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.

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

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Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

Well done! Thanks for sharing!

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