Chicken Crêpes with Mushrooms

My mom pulled a crepe pan from the back of her cabinet one rainy afternoon, and I watched her make these chicken crepes with such ease that I thought I'd imagined the whole thing. The way she folded them, the steam rising off the filling, the smell of butter and thyme filling the kitchen—I knew I had to learn her method. Years later, I make them for people I want to impress, and they always disappear from the plate faster than I expect.

I remember making these for my neighbor when she came home from the hospital, and watching her face light up as she took the first bite was worth every minute in the kitchen. She said it tasted like someone actually cared, which I suppose is what good food really is.

Ingredients

• All-purpose flour (1 cup): Use this as your base—it creates crepes that are delicate but sturdy enough to hold the filling without tearing.
• Eggs (2 large): These bind everything and create that tender crumb; room temperature eggs blend smoother if you have time.
• Milk (1 1/4 cups for batter, 1 cup for sauce): Whole milk gives the richest flavor, though you can lighten it if you prefer.
• Unsalted butter (2 tbsp melted, plus 2 tbsp for filling): Keep it unsalted so you control the salt level—it makes a real difference in the final taste.
• Cooked chicken breast (2 cups, shredded): Poach it gently or use rotisserie chicken; the key is tender, juicy pieces that don't dry out.
• Cremini or white mushrooms (1 cup): Slice them thin so they cook evenly and release their umami into the sauce.
• Onion (1 small, finely chopped): This becomes almost invisible as it caramelizes slightly, sweetening the whole filling.
• Chicken broth (1/2 cup): A good broth adds depth that milk alone can't give; taste yours first.
• Dried thyme (1/2 tsp): This herb is the secret—it whispers through every bite and makes people ask what the mystery flavor is.
• Fresh parsley (2 tbsp): Chop it just before using so it stays bright and doesn't darken the filling.
• Gruyère or Swiss cheese (1/2 cup, optional): If you broil them, this melts into golden pools on top; skip it if you're keeping things light.

Instructions

Mix the crepe batter:

Whisk flour, eggs, milk, melted butter, and salt in a bowl until the batter is completely smooth—no lumps hiding anywhere. Cover it and let it rest for 15 minutes; this relaxes the gluten and makes the crepes tender and easier to flip.

Cook the crepes:

Heat a nonstick skillet over medium heat and wipe it lightly with butter. Pour 1/4 cup batter in and immediately swirl the pan so it coats the bottom evenly—the motion is quick and confident. After about 1 to 2 minutes, when the edges start to lift slightly, slide a spatula underneath and flip with one smooth motion, cooking the other side for just 30 seconds.

Build the filling base:

Melt butter in a large skillet and cook your chopped onion until it turns translucent and soft, about 2 to 3 minutes. Add your sliced mushrooms and let them cook down until they're golden and have released their liquid, roughly 4 to 5 minutes—this is when the filling starts smelling irresistible.

Make the sauce:

Sprinkle the flour over the mushrooms and onions, stirring constantly for a minute so it cooks out the raw taste. Slowly pour in the milk and broth while whisking, watching the sauce come together and thicken into something silky and rich, about 3 to 4 minutes of gentle stirring.

Finish the filling:

Fold in your shredded chicken, dried thyme, salt, pepper, and fresh parsley, stirring just enough to warm the chicken through and let the herbs distribute. Taste it and adjust the seasoning—this is your moment to make it yours.

Assemble and serve:

Lay a crepe flat, spoon 2 to 3 tablespoons of filling down the center, and roll it gently or fold it in thirds. If you're broiling them, arrange them in a baking dish, scatter cheese on top, and broil for 2 to 3 minutes until the cheese is melted and just beginning to brown.

Save

There was an evening when I made these for someone going through a difficult time, and they told me that the meal was the first moment they'd felt cared for in weeks. That's when I understood that crepes are never just crepes—they're a quiet way of saying you matter.

The Secret to Perfect Crepes

The magic happens in the swirling motion; you have to trust your wrist and move decisively, or the batter will set unevenly and you'll end up with thick spots and thin spots. I learned this by making exactly seven terrible crepes before someone showed me that confidence actually changes the outcome. Now when I pour the batter, I think about how a real crêperie chef would move—with intention but not force.

Making the Filling Rich Without Heaviness

The balance between cream and broth is what keeps these from feeling indulgent in a way that leaves you sluggish. Using equal parts milk and broth (rather than all cream) keeps the sauce light while still being deeply satisfying. I've found that people often come back for seconds because they don't feel weighed down, which is the opposite of what you'd expect from something this luxurious.

Timing and Make-Ahead Tips

You can make the crepes up to a day ahead and stack them between parchment paper in the fridge, then fill them fresh when you're ready to eat. The filling also holds well for a couple of hours, so you could assemble everything in the morning and broil them just before dinner. This is why they're my go-to for entertaining—most of the work is done before anyone arrives.

• Stack cooled crepes with parchment between each one so they don't stick together.
• Rewarm filling gently over low heat, stirring occasionally and adding a splash of milk if it's gotten too thick.
• If you're not broiling the cheese on top, the crepes still taste wonderful served warm on a plate with a side salad.

Save

These chicken crepes have become my answer to the question of what to cook when I want to feel like I'm giving someone something special. They're not as difficult as they seem, and they taste like you spent all afternoon in the kitchen.

Your Questions Answered

→ How do I make tender crêpes?

Whisk flour, eggs, milk, melted butter, and salt until smooth. Let the batter rest for 15 minutes before cooking on a lightly greased skillet for thin, tender crêpes.

→ What mushrooms work best in the filling?

Cremini or white mushrooms are ideal as they provide a mild, earthy flavor and a pleasant texture when sautéed.

→ Can I prepare the filling ahead of time?

Yes, the chicken and mushroom filling can be cooked in advance and reheated gently before assembling the crêpes.

→ What enhances the creamy sauce's flavor?

A mixture of milk and chicken broth thickened with butter and flour, seasoned with thyme, salt, and pepper, creates a savory and aromatic sauce.

→ Is it necessary to broil with cheese on top?

No, adding Gruyère cheese and broiling is optional; it adds a golden, melted topping that enriches the dish but can be skipped for a lighter option.