Chicken Crêpes with Mushrooms (Printable)
Delicate crêpes with a savory chicken and mushroom filling, enhanced by creamy sauce and fresh herbs.
# What You'll Need:
→ Crêpe Batter
01 - 1 cup all-purpose flour
02 - 2 large eggs
03 - 1 1/4 cups whole milk
04 - 2 tablespoons unsalted butter, melted
05 - 1/4 teaspoon salt
06 - Butter or oil for cooking
→ Filling
07 - 2 cups cooked chicken breast, shredded or diced
08 - 1 cup cremini or white mushrooms, thinly sliced
09 - 1 small onion, finely chopped
10 - 2 tablespoons unsalted butter
11 - 2 tablespoons all-purpose flour
12 - 1 cup whole milk
13 - 1/2 cup chicken broth
14 - 1/2 teaspoon dried thyme
15 - 1/4 teaspoon ground black pepper
16 - 1/2 teaspoon salt, adjusted to taste
17 - 2 tablespoons fresh parsley, chopped
→ Topping (optional)
18 - 1/2 cup grated Gruyère or Swiss cheese
# How To Make:
01 - Whisk together flour, eggs, milk, melted butter, and salt in a bowl until smooth. Cover and let rest for 15 minutes.
02 - Heat a nonstick skillet over medium heat and lightly grease with butter or oil. Pour 1/4 cup batter into the pan, swirl to coat the bottom. Cook for 1 to 2 minutes until edges lift, flip and cook another 30 seconds. Repeat to make 8 crêpes. Stack and keep covered.
03 - Melt butter in a large skillet over medium heat. Add onions and cook until translucent, about 2 to 3 minutes. Add mushrooms and sauté until softened, 4 to 5 minutes. Stir in flour and cook for 1 minute.
04 - Gradually whisk in milk and chicken broth. Cook, stirring frequently, until the sauce thickens, about 3 to 4 minutes. Stir in chicken, thyme, salt, pepper, and parsley. Heat through and adjust seasoning to taste.
05 - Place a crêpe on a plate and spoon 2 to 3 tablespoons of filling along the center. Roll or fold the crêpe around the filling. Repeat with remaining crêpes and filling.
06 - Arrange filled crêpes in a baking dish, sprinkle with grated cheese, and broil for 2 to 3 minutes until cheese is melted and golden.
07 - Serve warm, garnished with extra parsley if desired.
# Expert Tips:
01 -
- Crêpes look fancy but feel completely manageable once you nail the swirl.
- That moment when the filling coats your tongue with herbs and cream is pure comfort.
- It's the kind of dish that makes weeknight dinner feel special without keeping you in the kitchen for hours.
02 -
- The crêpe batter rests for 15 minutes because the flour needs time to fully hydrate—skip this and your crêpes will tear.
- When cooking the sauce, add the milk slowly while whisking to avoid lumps; if lumps do form, strain the filling through fine-mesh sieve and start fresh with the chicken.
- Don't overstuff the crêpes—too much filling makes them impossible to roll without splitting, and less is genuinely more here.
03 -
- Stack your finished crêpes between parchment paper so they don't stick together—this small move saves frustration every single time.
- If your first crêpe tears, don't despair; those broken pieces are your chef's reward, and the next one will be perfect.
- Make the sauce slightly thinner than you think you need it; it will thicken slightly as it cools and the crêpes will absorb some moisture as they sit.