Elegant Chicken & Mushroom Crêpes filled with roasted chicken, sautéed mushrooms, and leeks, topped with creamy béchamel and melted Gruyère.

Why You’ll Love This Recipe

Elegant & Delicious – A sophisticated dish that impresses guests.
Make-Ahead Friendly – Many components can be prepared in advance.
Rich & Creamy – The béchamel sauce and Gruyère add incredible flavor.
Customizable – Easily swap fillings or make vegetarian.

Ingredients

For the Crêpes:

1¾ cups (210g) all-purpose flour
½ teaspoon salt
2½ cups (595ml) milk
2 large eggs, beaten
4 tablespoons (60ml) melted butter
1 tablespoon (15ml) fresh dill, chopped

For the Filling:

2 bone-in, skin-on chicken breasts
1 tablespoon (15g) butter
4 leeks, white parts only, sliced into ½-inch moons
2½ cups (300g) mushrooms, sliced
Salt and freshly ground black pepper to taste
1 teaspoon (5ml) Worcestershire sauce
1 tablespoon (15ml) fresh parsley, minced

For the Béchamel Sauce:

2 tablespoons (30g) butter
2 tablespoons (15g) all-purpose flour
2⅓ cups (555ml) milk
1 garlic clove, minced
Salt and freshly ground black pepper to taste

For Assembly:

¾ cup (90g) Gruyère cheese, grated
Paprika for sprinkling
3 tablespoons (45ml) fresh parsley, minced

Directions

1. Roast the Chicken

Preheat the oven to 375°F (190°C).
Place chicken breasts on a roasting rack set over a foil-lined baking sheet.
Roast for 35–40 minutes, or until the internal temperature reaches 165°F (74°C).
Let the chicken cool, then remove the skin and bones, and shred the meat.

2. Prepare the Crêpe Batter

In a large bowl, whisk together the flour and salt.
In a separate bowl, combine milk, beaten eggs, melted butter, and fresh dill.
Gradually add the wet ingredients to the dry ingredients, whisking until smooth.
Let the batter rest for 30 minutes.

3. Cook the Crêpes

Heat a non-stick skillet over medium heat and lightly grease with butter or oil.
Pour about ¼ cup of batter into the skillet, swirling to evenly coat the bottom.
Cook for 1–2 minutes until the edges lift slightly and the underside is golden.
Flip and cook for an additional 30 seconds.
Transfer to a plate and repeat with the remaining batter.

4. Prepare the Filling

In a large skillet, melt 1 tablespoon of butter over medium heat.
Add sliced leeks and sauté until softened, about 4–5 minutes.
Add mushrooms and cook until they release their moisture and become golden, approximately 5–7 minutes.
Season with salt, pepper, Worcestershire sauce, and stir in minced parsley.
Remove from heat and mix in the shredded chicken.

5. Prepare the Béchamel Sauce

In a saucepan, melt 2 tablespoons of butter over medium heat.
Add minced garlic and sauté for about 1 minute until fragrant.
Stir in the flour and cook for 1–2 minutes to eliminate the raw flour taste.
Gradually whisk in the milk, continuing to whisk until the sauce thickens, about 5–7 minutes.
Season with salt and pepper to taste.

6. Assemble the Crêpes

Preheat the oven to 350°F (175°C).
Place a crêpe in a greased individual gratin dish or a baking dish.
Spoon the chicken and mushroom filling onto one side of the crêpe.
Drizzle a small amount of béchamel sauce over the filling.
Fold the crêpe over the filling and drizzle additional béchamel sauce on top.
Sprinkle with grated Gruyère cheese and a dash of paprika.

7. Bake the Crêpes

Place the filled crêpes in the oven and bake for 10–12 minutes until heated through.
Switch the oven to broil and broil for 1–2 minutes until the cheese is bubbly and golden.

8. Serve

Garnish with freshly minced parsley and serve hot, accompanied by a side salad if desired.

Servings and Timing

Servings: 4–6
Prep Time: 1 hour 30 minutes
Cooking Time: 30 minutes
Total Time: 2 hours

Variations

Vegetarian Option: Swap chicken for sautéed spinach or roasted vegetables.
Cheese Substitute: Use Swiss or Parmesan instead of Gruyère.
Gluten-Free Alternative: Use a gluten-free flour blend for the crêpes.
Dairy-Free Option: Use plant-based milk and cheese alternatives.
Spicy Version: Add red pepper flakes or a dash of hot sauce to the béchamel.

Storage/Reheating

Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Warm in the oven at 325°F for 10 minutes or microwave for 1–2 minutes.
Freezing: Freeze crêpes and filling separately for up to 2 months. Thaw before assembling.

FAQs

Can I make the crêpe batter ahead of time?

Yes, store the batter in the fridge for up to 24 hours.

What can I serve with these crêpes?

A simple green salad or roasted vegetables pair well.

Can I use store-bought crêpes?

Absolutely! Store-bought crêpes work as a time-saver.

How do I get a smooth béchamel sauce?

Whisk constantly while adding the milk to prevent lumps.

Can I use chicken thighs instead of breasts?

Yes, boneless skinless thighs work well and add more flavor.

How do I prevent crêpes from sticking?

Use a well-greased non-stick pan and let the batter rest.

Can I add wine to the béchamel sauce?

Yes, a splash of white wine adds depth of flavor.

Can I make this dish spicy?

Yes, add cayenne pepper or crushed red pepper to taste.

How do I store leftover béchamel sauce?

Keep in the fridge for up to 3 days in an airtight container.

Can I make mini crêpes for appetizers?

Yes! Make smaller crêpes and serve as bite-sized portions.

Conclusion

Chicken and Mushroom Crêpes are an elegant, satisfying dish perfect for brunch, lunch, or a special occasion. With rich flavors and creamy textures, this dish is sure to impress!

Chicken and Mushroom Crêpes

Author: Chef Clara
Total Time: 2 hours
Yield: 6 servings 1x

Print Recipe

Description

These elegant Chicken and Mushroom Crêpes are filled with tender roasted chicken, sautéed mushrooms, and leeks, topped with a creamy béchamel sauce and melted Gruyère.

Ingredients

Scale

For the Crêpes:

1¾ cups (210g) all-purpose flour
½ tsp salt
2½ cups (595ml) milk
2 large eggs, beaten
4 tbsp (60ml) melted butter
1 tbsp (15ml) fresh dill, chopped

For the Filling:

2 bone-in, skin-on chicken breasts
1 tbsp (15g) butter
4 leeks, white parts only, sliced into ½-inch moons
2½ cups (300g) mushrooms, sliced
Salt & black pepper to taste
1 tsp (5ml) Worcestershire sauce
1 tbsp (15ml) fresh parsley, minced

For the Béchamel Sauce:

2 tbsp (30g) butter
2 tbsp (15g) all-purpose flour
2⅓ cups (555ml) milk
1 garlic clove, minced
Salt & black pepper to taste

For Assembly:

¾ cup (90g) Gruyère cheese, grated
Paprika for sprinkling
3 tbsp (45ml) fresh parsley, minced

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Instructions

Roast the Chicken:
- Preheat oven to 375°F (190°C).
- Place chicken on a roasting rack over a foil-lined baking sheet.
- Roast for 35–40 minutes until internal temp reaches 165°F (74°C).
- Let cool, then remove skin and bones, shredding the meat.
Prepare the Crêpe Batter:
- Whisk together flour and salt.
- In a separate bowl, mix milk, eggs, butter, and dill.
- Gradually whisk wet ingredients into the dry until smooth. Rest for 30 minutes.
Cook the Crêpes:
- Heat a non-stick skillet over medium heat and lightly grease.
- Pour ¼ cup batter, swirling to coat the pan.
- Cook 1–2 minutes until edges lift, then flip for 30 seconds.
- Repeat with remaining batter.
Prepare the Filling:
- Melt butter in a skillet over medium heat.
- Sauté leeks for 4–5 minutes until softened.
- Add mushrooms, cooking until golden (5–7 minutes).
- Season with salt, pepper, Worcestershire sauce, and parsley.
- Remove from heat and stir in shredded chicken.
Make the Béchamel Sauce:
- Melt butter in a saucepan over medium heat.
- Add garlic and cook for 1 minute.
- Stir in flour and cook for 1–2 minutes.
- Gradually whisk in milk, cooking until thickened (5–7 minutes).
- Season with salt and pepper.
Assemble & Bake:
- Preheat oven to 350°F (175°C).
- Place filling inside crêpes, drizzle with béchamel, and fold over.
- Top with more sauce, Gruyère, and paprika.
- Bake for 10–12 minutes, then broil 1–2 minutes until bubbly.
Serve:
- Garnish with parsley and serve hot.

Notes

Substitute turkey for chicken or add spinach for extra greens.
Serve with a side salad for a balanced meal.

Prep Time: 1 hour 30 minutes
Cook Time: 30 minutes
Category: Brunch
Method: Baking
Cuisine: French