Savory chicken crêpes dish (Printable Format)
Delicate crepes filled with tender chicken, mushrooms, and creamy sauce baked until golden and bubbling.
# What You Need:
→ Crêpes
01 - 1 cup all-purpose flour
02 - 2 large eggs
03 - 1 1/4 cups whole milk
04 - 2 tablespoons unsalted butter, melted, plus extra for cooking
05 - 1/4 teaspoon salt
→ Filling
06 - 2 cups cooked chicken breast, shredded
07 - 1 cup cremini or button mushrooms, sliced
08 - 1 small yellow onion, finely diced
09 - 2 cloves garlic, minced
10 - 2 tablespoons unsalted butter
11 - 1/2 cup heavy cream
12 - 1/2 cup grated Gruyère or Swiss cheese
13 - 2 tablespoons chopped fresh parsley
14 - Salt and freshly ground black pepper, to taste
→ Topping
15 - 1/2 cup grated Gruyère or Swiss cheese
# How-To Steps:
01 - In a bowl, whisk together flour and salt. Add eggs and half the milk, whisk until smooth. Gradually whisk in the remaining milk and melted butter. Let the batter rest for 15 minutes.
02 - Heat an 8–10 inch nonstick skillet over medium heat and lightly butter it. Pour in 1/4 cup batter, swirl to coat evenly, and cook until edges lift and bottom is golden, about 1 minute. Flip and cook an additional 30 seconds. Repeat to make 8 crêpes, stacking them with parchment paper in between.
03 - Melt 2 tablespoons butter in a large skillet over medium heat. Add diced onions and cook until softened, about 3 minutes. Add mushrooms and sauté until golden, about 5 minutes. Stir in garlic and cook for 1 more minute.
04 - Add shredded chicken, heavy cream, Gruyère cheese, and parsley to the skillet. Stir until cheese is melted and mixture is creamy. Season with salt and freshly ground black pepper. Remove from heat.
05 - Preheat oven to 375°F. Place one crêpe on a work surface, spoon 2–3 tablespoons of filling along the center, and roll up. Place seam-side down in a lightly greased baking dish. Repeat with remaining crêpes and filling.
06 - Sprinkle the assembled crêpes with remaining Gruyère cheese. Bake for 15–20 minutes until cheese is melted and bubbly. Serve hot, garnished with extra parsley if desired.
# Expert Suggestions:
01 -
- The creamy filling wrapped in a delicate crêpe feels like a warm hug on a plate
- Once you master the crêpes, this dish feels both elegant and surprisingly easy
02 -
- Resting the crêpe batter is key to tender crêpes that won’t tear
- The filling tastes best fresh but can be made ahead and kept chilled for smoother assembly
03 -
- For easier rolling, slightly cool the filling before assembling so it holds together well
- Use a crepe pan if you have one for evenly thin crêpes