Chicken Crêpes with Mushrooms (Printable)
Tender crêpes filled with chicken, mushrooms, and creamy sauce for a rich, savory meal.
# What You Need:
→ For the Crêpes
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
→ For the 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, or to taste
17 - 2 tablespoons fresh parsley, chopped
→ For Topping (optional)
18 - 1/2 cup grated Gruyère or Swiss cheese
# How To Cook:
01 - Whisk together flour, eggs, milk, melted butter, and salt until smooth. Cover and let the batter rest for 15 minutes.
02 - Heat a nonstick skillet over medium heat and lightly grease with butter or oil. Pour 1/4 cup of batter into the pan, swirling to coat the bottom. Cook for 1–2 minutes until edges lift, flip, and cook an additional 30 seconds. Repeat to make 8 crêpes. Stack and keep covered.
03 - Melt butter in a large skillet over medium heat. Sauté onions until translucent, about 2–3 minutes, then add mushrooms and cook until softened, about 4–5 minutes. Stir in flour and cook for 1 minute.
04 - Gradually whisk in milk and chicken broth. Cook, stirring, until mixture thickens, approximately 3–4 minutes. Add chicken, thyme, salt, pepper, and parsley. Heat through and adjust seasoning as needed.
05 - Place a crêpe on a plate, spoon 2 to 3 tablespoons of filling along the center, then roll or fold. Repeat with remaining crêpes and filling.
06 - Arrange filled crêpes in a baking dish, sprinkle with cheese, and broil for 2–3 minutes until cheese is melted and golden.
07 - Serve the crêpes warm, optionally garnished with extra parsley.
# Expert Tips:
01 -
- They look restaurant-quality but come together faster than you'd think, turning ordinary chicken into something people linger over.
- The crepes are actually forgiving once you get the rhythm down, and the filling is pure comfort without feeling heavy.
- One batch feeds four people generously, and honestly, they reheat beautifully if you need them to.
02 -
- The rest time for the crepe batter isn't optional—it's the difference between crepes that tear and crepes that fold like silk.
- When you're making the sauce, add the milk slowly and whisk constantly, or you'll end up with lumps that no amount of stirring will fix later.
- Cook your crepes on medium or even medium-low heat; if the pan is too hot, they'll brown unevenly and become brittle instead of tender.
03 -
- Let your batter and filling both come to room temperature before cooking if you made them ahead; cold ingredients cook unevenly and the texture suffers.
- If a crepe tears while cooking, don't throw it away—use it as your testing crepe and keep the better ones for serving or simply embrace the rustic look.