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Savory Chicken and Mushroom Crêpes Recipe with Creamy Béchamel Sauce

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Delicate crêpes filled with tender chicken and earthy mushrooms, topped with a silky homemade béchamel sauce. A comforting French-inspired dish perfect for cozy dinners.

Ingredients

  • All-purpose flour – 1 cup (120g), sifted
  • Large eggs – 2, room temperature
  • Milk – 1 1/4 cups (300ml), whole or 2%
  • Melted unsalted butter – 2 tablespoons
  • Salt – 1/4 teaspoon
  • Vegetable oil or butter – for cooking crêpes
  • Cooked chicken breast – 2 cups (about 250g), shredded or diced
  • White button or cremini mushrooms – 8 oz (225g), sliced
  • Garlic – 2 cloves, minced
  • Shallot – 1 small, finely chopped
  • Olive oil or butter – 1 tablespoon for sautéing
  • Salt and pepper – to taste
  • Fresh thyme or parsley – 1 tablespoon, finely chopped (optional)
  • Unsalted butter – 3 tablespoons (for béchamel)
  • All-purpose flour – 3 tablespoons (for béchamel)
  • Milk – 2 cups (480ml), warmed (for béchamel)
  • Salt – 1/2 teaspoon (for béchamel)
  • Freshly grated nutmeg – a pinch (optional, for béchamel)
  • White or black pepper – to taste (for béchamel)
  • Grated Gruyère or Parmesan cheese – 1/2 cup (optional, for béchamel)

Instructions

  1. Make the crêpe batter: In a medium bowl, whisk together 1 cup all-purpose flour and 1/4 teaspoon salt. In a separate bowl, lightly beat 2 large eggs and gradually add 1 1/4 cups milk, mixing well. Slowly pour the wet ingredients into the flour, whisking constantly to avoid lumps. Stir in 2 tablespoons melted unsalted butter. Let the batter rest for 20-30 minutes at room temperature.
  2. Cook the crêpes: Heat a non-stick skillet over medium heat and lightly grease with butter or oil. Pour about 1/4 cup of batter into the pan, tilting quickly to spread thinly and evenly. Cook for 1-2 minutes until edges lift and bottom is golden. Flip and cook for another 30 seconds. Transfer to a plate and repeat with remaining batter, stacking crêpes with parchment paper between.
  3. Prepare the filling: Heat 1 tablespoon olive oil or butter in a skillet over medium heat. Add finely chopped shallot and minced garlic; sauté for 2 minutes until fragrant. Add sliced mushrooms, season with salt and pepper, and cook for 6-8 minutes until golden. Stir in cooked shredded chicken and chopped thyme or parsley. Cook for 2 more minutes. Remove from heat.
  4. Make the béchamel sauce: Melt 3 tablespoons unsalted butter in a saucepan over medium heat. Whisk in 3 tablespoons flour and cook for 1-2 minutes without browning. Gradually whisk in 2 cups warmed milk, stirring constantly to avoid lumps. Simmer until thickened, about 5 minutes. Season with 1/2 teaspoon salt, a pinch of nutmeg, and pepper. Stir in grated cheese if using until melted and smooth.
  5. Assemble the crêpes: Lay one crêpe flat, spoon about 1/4 cup of filling in the center, drizzle with 2 tablespoons béchamel sauce, then fold edges over filling into a square or roll. Place on serving plate. Repeat with remaining crêpes and filling.
  6. Optional finishing: Arrange crêpes in a buttered baking dish, spoon extra béchamel over, sprinkle with cheese, and broil for 2-3 minutes until bubbly and lightly browned.

Notes

Let the batter rest for 20-30 minutes for tender crêpes. Use medium heat to avoid burning. Whisk béchamel constantly to prevent lumps. If batter is too thick after resting, add a splash of milk. Crêpes can be made ahead and stored with parchment paper between layers. Reheat gently to preserve texture.

Nutrition

Keywords: savory crepes, chicken crepes, mushroom crepes, béchamel sauce, French comfort food, easy crepes recipe, creamy sauce, weeknight dinner

Find it online: https://lumalunch.com/savory-chicken-and-mushroom-cr-e-pes-recipe-with-creamy-b-e-chamel-sauce-easy-step-by-step/