Roast & Bake

Chicken And Mushroom Crepes

Name: Chicken And Mushroom Crepes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 servings
Ingredients: 1 lb (450g) chicken breasts, boneless and skinless; 2 cups (120g) mixed mushrooms, sliced; 2 tbsp (30g) unsalted butter; 1 cup (120g) all-purpose flour; 2 eggs; 1 cup (240ml) whole milk; 1/2 tsp (2g) salt; 1/4 tsp (1g) black pepper; 2 tbsp (30g) grated Gruyère cheese; 1 tsp (5g) dried thyme; 1/4 cup (60g) chopped fresh parsley

By Xenia Larkin · June 19, 2026 · Roast & Bake

Prep20 min

Cook20 min

Total40 min

Serves8

I still remember the first time I made chicken and mushroom crepes for my family. It was a Sunday afternoon, and we were all looking for a comforting, satisfying meal that would bring us together. As I rolled out the crepe batter and filled it with tender chicken and sautéed mushrooms, the aroma wafting from the kitchen was incredible.

My kids loved helping me assemble the crepes, and my husband was impressed by the flavors and textures. It was one of those moments where everyone was happy and content, and it's a memory that I treasure to this day.

That's what I love about this recipe - it's not just a meal, it's an experience. It's a chance to connect with your loved ones, to share in the joy of cooking and the pleasure of eating together. And the best part is, it's surprisingly easy to make, even for a beginner.

In this recipe, we'll walk through the steps to create tender, flavorful chicken and mushroom crepes that are sure to become a family favorite. We'll cover the basics of making crepe batter, cooking the chicken and mushrooms, and assembling the crepes. And don't worry if you're new to cooking - I'll be with you every step of the way, sharing tips and tricks to ensure your success.

So let's get started on this culinary journey, and create some unforgettable memories with our loved ones. Whether you're a seasoned cook or just starting out, this recipe is sure to delight and inspire you.

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal ingredients.
It's a family-friendly meal that's perfect for special occasions or everyday dinners.
The crepes are tender and flavorful, with a beautiful texture and flavor contrast.
You can make the crepe batter and filling ahead of time, making it a great option for busy weeknights.
The recipe is highly customizable, so you can add your favorite ingredients or spices to make it your own.
It's a great way to use up leftover chicken and mushrooms, reducing food waste and saving you money.

Why This Recipe Works

The key to making great chicken and mushroom crepes is to cook the chicken and mushrooms separately, then combine them in a way that enhances their natural flavors. By sautéing the mushrooms in butter until they're tender and fragrant, we bring out their earthy sweetness. And by cooking the chicken in a flavorful broth, we ensure it stays moist and juicy.

Another important aspect of this recipe is the use of layers. We start with a thin layer of crepe batter, then add a layer of chicken and mushrooms, and finally top it with a creamy sauce. This layering creates a beautiful texture and flavor contrast that will leave your taste buds wanting more.

Resting the crepes is also crucial, as it allows the flavors to meld together and the crepes to firm up. This makes them easier to roll and serve, and ensures they stay tender and delicious.

Ingredients You’ll Need

When it comes to making chicken and mushroom crepes, the ingredients are just as important as the technique. You'll want to choose fresh, high-quality ingredients that will add flavor and texture to your dish. Look for tender chicken breasts, fragrant mushrooms, and rich, creamy butter. And don't forget to use a good quality crepe batter mix, or make your own from scratch.

In this recipe, we'll be using a combination of pantry staples and fresh ingredients to create a delicious and satisfying meal. From the chicken and mushrooms to the crepe batter and sauce, every ingredient plays a crucial role in bringing this dish together.

1 lb (450g) chicken breasts, boneless and skinlessLook for fresh, high-quality chicken breasts that are free of added hormones and antibiotics. You can also use leftover cooked chicken if you prefer.
2 cups (120g) mixed mushrooms, slicedChoose a variety of mushrooms that you like, such as button, cremini, and shiitake. Make sure to clean and slice them before using.
2 tbsp (30g) unsalted butterUse high-quality, European-style butter for the best flavor. You can also use salted butter if you prefer, but omit any additional salt called for in the recipe.
1 cup (120g) all-purpose flourChoose a high-quality, unbleached all-purpose flour that will give your crepes a tender texture and a delicate flavor.
2 eggsUse fresh, large eggs that are free of cracks and imperfections. This will help ensure that your crepes are smooth and evenly cooked.
1 cup (240ml) whole milkChoose a high-quality, whole milk that is free of additives and preservatives. You can also use low-fat or nonfat milk if you prefer, but the flavor may be slightly different.
1/2 tsp (2g) saltUse a high-quality, kosher salt that will add depth and flavor to your dish. You can also use sea salt or Himalayan pink salt if you prefer.
1/4 tsp (1g) black pepperChoose a high-quality, freshly ground black pepper that will add a subtle kick to your dish. You can also use white pepper or a combination of peppers if you prefer.
2 tbsp (30g) grated Gruyère cheeseUse a high-quality, Swiss-style Gruyère cheese that will add a rich, creamy flavor to your dish. You can also use other cheeses, such as Cheddar or Parmesan, if you prefer.
1 tsp (5g) dried thymeChoose a high-quality, fresh thyme that will add a subtle, herbal flavor to your dish. You can also use other herbs, such as parsley or rosemary, if you prefer.
1/4 cup (60g) chopped fresh parsleyUse fresh, curly-leaf parsley that will add a bright, fresh flavor to your dish. You can also use other herbs, such as basil or dill, if you prefer.

Ingredients for Chicken And Mushroom Crepes

Equipment You’ll Need

Large heavy skillet or sauté panMedium saucepanHand mixer or whiskMeasuring cups and spoonsInstant-read thermometerNon-stick crepe pan or skillet

How to Make Chicken And Mushroom Crepes

1
In a large bowl, whisk together the flour, eggs, milk, salt, and pepper to make the crepe batter. The batter should be smooth and free of lumps.
2
Heat a non-stick crepe pan or skillet over medium heat and brush with a small amount of butter. Pour in a small amount of batter and tilt the pan to evenly coat the bottom.
3
Cook the crepe for about 2 minutes, until the bottom is lightly browned and the top is dry. Loosen the crepe with a spatula and flip it over. Cook for another minute, until the other side is lightly browned.
4
Repeat the process until all the batter is used up, making about 8-10 crepes. Stack the crepes on a plate and set aside.
5
In a large skillet or sauté pan, melt 1 tablespoon of butter over medium-high heat. Add the sliced mushrooms and cook until they are tender and fragrant, about 5 minutes.
6
Add the chicken to the skillet and cook until it is browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
7
Add the remaining 1 tablespoon of butter to the skillet and stir in the grated Gruyère cheese until it is melted and smooth. Add the cooked chicken and mushrooms back into the skillet and stir to combine.
8
To assemble the crepes, lay a crepe flat on a work surface and spoon some of the chicken and mushroom mixture onto the center of the crepe. Fold the crepe in half over the filling, then fold it in half again to form a triangle.
9
Place the filled crepe on a baking sheet lined with parchment paper and repeat with the remaining crepes and filling.
10
Bake the crepes in a preheated oven at 375°F (190°C) for about 10-12 minutes, until they are golden brown and the filling is heated through.
11
Remove the crepes from the oven and let them rest for a few minutes before serving. Serve hot, garnished with chopped fresh parsley and a sprinkle of grated Gruyère cheese.
12
To ensure the chicken is cooked to a safe internal temperature, use an instant-read thermometer to check the temperature in the thickest part of the breast. The temperature should reach 165 F (74 C).
13
Let the crepes rest for a few minutes before serving, this will help the filling to set and the crepes to firm up.

Expert Tips

Make sure to not overmix the crepe batter, as this can make the crepes tough and dense.
Use a high-quality non-stick pan to prevent the crepes from sticking and to make them easier to flip.
Don't overfill the crepes with the chicken and mushroom mixture, as this can make them difficult to fold and can cause the filling to spill out.
Experiment with different types of cheese and herbs to find the combination that you like best.
Consider making the crepe batter and filling ahead of time, as this can save you time and effort when it's time to assemble and cook the crepes.
To freeze the crepes, place them on a baking sheet lined with parchment paper and put them in the freezer until they are frozen solid. Then, transfer them to a freezer-safe bag or container and store them in the freezer for up to 3 months.

Common Mistakes to Avoid

Overmixing the crepe batter, which can make the crepes tough and dense.
Not cooking the chicken to a safe internal temperature, which can cause food poisoning.
Overfilling the crepes with the chicken and mushroom mixture, which can make them difficult to fold and can cause the filling to spill out.
Not using a high-quality non-stick pan, which can cause the crepes to stick and can make them difficult to flip.
Not letting the crepes rest for a few minutes before serving, which can cause them to be soft and soggy.
Not using an instant-read thermometer to check the internal temperature of the chicken, which can cause the chicken to be undercooked or overcooked.

Variations and Substitutions

Add some diced onions or bell peppers to the chicken and mushroom mixture for extra flavor and nutrition.
Use different types of cheese, such as Cheddar or Parmesan, to change up the flavor of the crepes.
Add some chopped fresh herbs, such as parsley or thyme, to the crepe batter for extra flavor.
Use leftover cooked chicken or turkey to make the crepes, which can be a great way to use up leftovers.
Add some diced ham or bacon to the chicken and mushroom mixture for a smoky, savory flavor.
Use a different type of milk, such as almond or soy milk, to make the crepes dairy-free.
Add some grated vegetables, such as zucchini or carrots, to the crepe batter for extra nutrition and flavor.

What to Serve With Chicken And Mushroom Crepes

Serve the chicken and mushroom crepes hot, garnished with chopped fresh parsley and a sprinkle of grated Gruyère cheese. You can also serve them with a side of steamed vegetables or a salad for a well-rounded meal.

Consider serving the crepes at a dinner party or special occasion, as they are sure to impress your guests with their elegant presentation and delicious flavor. You can also serve them at a casual gathering or weeknight dinner, as they are easy to make and can be prepared ahead of time.

Serve with a side of steamed vegetables, such as asparagus or green beans.Serve with a salad, such as a simple green salad or a more substantial grain salad.Serve with a bowl of soup, such as a creamy tomato soup or a hearty chicken noodle soup.Serve with a side of roasted potatoes or sweet potatoes.Serve with a side of sautéed spinach or other leafy greens.

Make-Ahead, Storage, Freezing and Reheating

To store the crepes, let them cool completely on a wire rack. Then, place them in an airtight container or freezer bag and store them in the refrigerator for up to 3 days or in the freezer for up to 3 months.

To reheat the crepes, place them in the oven at 350°F (180°C) for about 5-7 minutes, until they are warmed through. You can also reheat them in the microwave, but be careful not to overheat them, as this can cause them to become tough and dry.

Consider making the crepe batter and filling ahead of time, as this can save you time and effort when it's time to assemble and cook the crepes. You can store the batter in the refrigerator for up to 24 hours, and the filling can be stored in the refrigerator for up to 3 days.

To freeze the crepes, place them on a baking sheet lined with parchment paper and put them in the freezer until they are frozen solid. Then, transfer them to a freezer-safe bag or container and store them in the freezer for up to 3 months.

Frequently Asked Questions

What type of pan is best for making crepes?

A non-stick pan is best for making crepes, as it will prevent the crepes from sticking and make them easier to flip. You can also use a cast-iron or stainless steel pan, but make sure to grease it with butter or oil first.

How do I know if the crepes are cooked through?

The crepes are cooked through when they are lightly browned on both sides and the edges are dry. You can also check by lifting the edge of the crepe with a spatula - if it is still wet and sticky, it needs to be cooked for a few more seconds.

Can I make the crepe batter ahead of time?

Yes, you can make the crepe batter ahead of time. Simply whisk together the ingredients and store the batter in the refrigerator for up to 24 hours. Give the batter a good stir before using it to make the crepes.

How do I freeze the crepes?

What type of cheese is best for the filling?

A high-quality Gruyère cheese is best for the filling, as it will add a rich, creamy flavor to the crepes. You can also use other types of cheese, such as Cheddar or Parmesan, but Gruyère is the most traditional choice.

Can I use leftover cooked chicken for the filling?

Yes, you can use leftover cooked chicken for the filling. Simply shred or chop the chicken and add it to the filling mixture. This is a great way to use up leftovers and make the crepes more convenient to prepare.

How do I reheat the crepes?

Can I make the crepes gluten-free?

Yes, you can make the crepes gluten-free by using a gluten-free flour blend and being careful to avoid cross-contamination with gluten. You can also use a gluten-free crepe mix, but be sure to follow the package instructions carefully.

The Full Recipe

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