Savory Chicken Crêpes Mushroom (Printable)
Tender crêpes with chicken filling topped by a rich mushroom sauce, perfect for a refined meal.
# What You'll Need:
→ Crêpes
01 - 1 cup all-purpose flour
02 - 2 large eggs
03 - 1 1/4 cups milk
04 - 2 tablespoons unsalted butter, melted, plus more for cooking
05 - 1/4 teaspoon salt
→ Chicken Filling
06 - 2 cups cooked chicken breast, shredded or diced
07 - 1 tablespoon olive oil
08 - 1 small onion, finely chopped
09 - 1 garlic clove, minced
10 - 1/2 cup chicken broth
11 - 1/2 cup heavy cream
12 - 1/4 teaspoon ground black pepper
13 - 1/4 teaspoon dried thyme
14 - Salt, to taste
→ Mushroom Sauce
15 - 2 tablespoons unsalted butter
16 - 8 ounces cremini or white mushrooms, sliced
17 - 2 tablespoons all-purpose flour
18 - 1 cup milk
19 - 1/4 cup heavy cream
20 - 1/4 teaspoon nutmeg (optional)
21 - Salt and pepper, to taste
22 - 2 tablespoons chopped fresh parsley for garnish
# How to Make It:
01 - Whisk flour and salt in a bowl. Add eggs and half the milk, mixing to a smooth batter. Gradually incorporate remaining milk and melted butter. Cover and allow to rest for 15 minutes.
02 - Heat a nonstick skillet over medium heat and brush with butter. Pour 1/4 cup batter, swirling to form a thin layer. Cook until set, about 1-2 minutes. Flip and cook 30 seconds. Repeat to make 8 crêpes. Set aside.
03 - Warm olive oil in a skillet over medium heat. Sauté onion until translucent, 3 minutes. Add garlic and cook 1 minute. Stir in chicken, broth, cream, thyme, pepper, and salt. Simmer 5 minutes until slightly thickened. Remove from heat.
04 - Melt butter in a saucepan over medium heat. Cook mushrooms until browned and tender, about 5 minutes. Stir in flour and cook 1 minute. Gradually whisk in milk and cream. Cook, stirring, until thickened, 3-4 minutes. Season with nutmeg, salt, and pepper.
05 - Lay out crêpes and divide chicken filling evenly. Roll each crêpe and place seam-side down in a buttered baking dish.
06 - Pour mushroom sauce over filled crêpes. Optionally, bake at 350°F for 10-15 minutes to heat through. Garnish with chopped parsley and serve immediately.
# Expert Advice:
01 -
- These crêpes are deceptively easy once you get over the initial nervousness about swirling the pan just right.
- The mushroom sauce is rich enough to feel restaurant-quality but comes together in less time than you'd expect.
- It's one of those dishes that looks like you spent all day in the kitchen when really it's just good timing and technique.
02 -
- The crêpe batter must rest for 15 minutes or the crêpes will be tough and prone to tearing; I learned this the hard way after my first impatient attempt.
- When making crêpes, the first one rarely turns out because the pan needs to reach the right temperature, so don't get discouraged and just set that one aside.
- Brown your mushrooms properly instead of just cooking them through; caramelization is what gives the sauce its deep, savory flavor.
03 -
- Make extra crêpes and freeze them between parchment paper for up to a month; they're handy for quick meals and sweet applications too.
- Let your batter rest at room temperature instead of chilling it, because cold batter is harder to spread thin and creates thicker crêpes.