“Savor the Flavor: Chicken and Mushroom Crepes with Creamy Béchamel Sauce”

Indulge in a culinary journey with our Chicken and Mushroom Crepe recipe – a delightful fusion of tender chicken, earthy mushrooms, and fragrant herbs encased in delicate, golden crepes. Drizzled with a luscious béchamel sauce and topped with melted Gruyere cheese, these savory crepes are a feast for the senses. Perfect for a cozy dinner at home or a special brunch with loved ones, this dish is sure to impress even the most discerning palates.

In our family, Sundays are reserved for leisurely meals that bring us together around the dining table. One of our favorite Sunday brunch traditions is indulging in homemade Chicken and Mushroom Crepes – a recipe passed down from my grandmother. I still remember the first time I watched her effortlessly whip up a batch of crepes, filling the kitchen with the irresistible aroma of butter and flour. As the crepes sizzled in the pan, she would roast the chicken until it was golden and succulent, then shred it into tender morsels. Meanwhile, the earthy scent of sautéed mushrooms and fragrant leeks filled the air, promising a feast to remember. Finally, she would assemble the crepes, generously spooning on creamy béchamel sauce and sprinkling them with Gruyere cheese before sliding them into the oven. The anticipation would build as we waited for the crepes to emerge, golden and bubbling, from the oven. And when they finally did, we would gather around the table, savoring each bite and reveling in the joy of good food and even better company. To this day, Chicken and Mushroom Crepes remain a cherished tradition in our family – a delicious reminder of the love and memories we share.

“Why This Chicken and Mushroom Crepe Recipe Will Steal Your Heart”

Gourmet taste, homemade charm: With tender chicken, flavorful mushrooms, and fragrant herbs wrapped in delicate crepes and smothered in creamy béchamel sauce, these crepes offer a restaurant-quality dining experience in the comfort of your own home.
Versatile and customizable: Whether you’re hosting a brunch, a dinner party, or simply craving a satisfying meal, these crepes are incredibly versatile and can be tailored to suit your taste preferences. Feel free to add your favorite ingredients or swap out the chicken for a vegetarian option.
Elegant presentation: Impress your guests with the elegant presentation of these crepes, topped with melted Gruyere cheese and a sprinkle of paprika. They’re sure to be the star of any meal, whether served as a main course or an appetizer.
Make-ahead convenience: Prepare the components of this dish in advance – from roasting the chicken to making the crepes and béchamel sauce – for easy assembly when you’re ready to enjoy. It’s a stress-free way to entertain without sacrificing flavor or quality.
Perfect pairing: Serve these Chicken and Mushroom Crepes with a crisp side salad tossed in a tangy vinaigrette for a well-rounded meal that’s both satisfying and refreshing.

Ingredients:

FOR THE CREPES:

210g flour (1 ¾ cup)
5ml salt (½ tsp)
595ml milk (2 ½ cups)
2 eggs, beaten
60ml melted butter (4 tbsp)
15ml fresh dill (1 tbsp)

FOR THE FILLING:

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

FOR THE BÉCHAMEL SAUCE:

30g butter (2 tbsp)
15g flour (2 tbsp)
555ml milk (2 1/3 cups)
1 garlic clove, minced
Salt and pepper to taste

GARNISH:

¾ cup Gruyere cheese
Paprika to taste
45ml Freshly minced parsley (3 tbsp)

SIDE SALAD WITH VINAIGRETTE:

1 bag salad greens
5ml Dijon Mustard (1 tsp)
5ml White Wine Vinegar (1 tsp)
90ml grapeseed oil (6 tbsp)
Salt and pepper to taste
1 minced shallot

Instructions:

Preheat the oven to 375F (190C). Place the chicken on a rimmed baking sheet fitted with a rack and roast for 35-40 minutes or until cooked through. Let cool, then shred the meat with forks and transfer to a bowl. Set aside.
Whisk together the crepe batter. In a large bowl, combine the flour and salt. Gradually whisk in the milk until smooth, then add the beaten eggs, melted butter, and fresh dill, whisking until well combined.
Heat a non-stick 12-inch (30cm) skillet over medium-high heat. Grease the pan with oil, then pour a ladle full of batter into the pan and swirl to cover the bottom. Cook until set and golden brown, then flip and cook for an additional 30 seconds. Repeat with the remaining batter, stacking the crepes on a cutting board as they cook.
Allow the crepes to cool while you prepare the filling. In a large skillet, melt the butter over medium heat. Add the leeks and cook until soft, then add the mushrooms, Worcestershire sauce, salt, pepper, and parsley. Cook until the mushrooms are tender, then transfer to a bowl and set aside to cool.
For the béchamel sauce, melt the butter in a deep skillet over medium heat. Whisk in the flour until a paste forms, then gradually add the milk, whisking constantly until thickened. Stir in the minced garlic and season with salt and pepper.
To assemble the crepes, place a crepe over a small gratin dish and fill with mushroom mixture and shredded chicken. Ladle béchamel sauce over the top, then roll up the crepe. Drizzle with additional béchamel sauce and sprinkle with Gruyere cheese and paprika.
Bake at 350F (175C) for 10-12 minutes, then place under the broiler for 1-2 minutes until golden and bubbly. Garnish with freshly minced parsley and serve with a side salad tossed in vinaigrette.

Notes:

To save time, roast the chicken and prepare the crepe batter, filling, and béchamel sauce in advance. Store in the refrigerator until ready to assemble and bake.
Feel free to customize the filling with your favorite ingredients, such as spinach, sun-dried tomatoes, or bell peppers.
Leftover crepes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven before serving.