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    You are here: Home / Recipes / Dinner

    Savory Chicken & Mushroom Crepes

    Published: Mar 23, 2021 · Modified: Mar 23, 2021 by Susie Weinrich · This post may contain affiliate links.

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    a plate with two chicken crepes topped with béchamel sauce and salad and berries
    pinterest image with text

    This Chicken & Mushroom Crepe recipe is excellent for brunch or dinner, and can even be made ahead for easy prep. The filling has a flavor combo of chicken, mushrooms, garlic and white wine all wrapped in a flour crepe. Then it is topped with a delicious cream sauce.

    a plate with two chicken crepes topped with béchamel sauce and salad and berries
    Table of Contents hide
    1 Ingredients
    2 Crepes
    3 Step by Step Picture Instructions
    4 Serving
    5 Tips to Make Ahead
    6 Related Recipes
    7 Did you make this recipe?!
    8 Savory Chicken and Mushroom Crepes

    Ingredients

    There are two sets of ingredients for this recipe- the chicken filling and the cream sauce.

    Chicken Filling

    ingredients for chicken crepe filling

    Chicken– I like to use rotisserie chicken in this recipe to keep things easy. (Hello Costco Chicken!)

    But you could also use roasted chicken breasts, poached chicken, Instant Pot Chicken, or Instant Pot Rotisserie Chicken.

    Cream Sauce

    Ingredients for a béchamel sauce

    Crepes

    You can absolutely make your own crepes for this recipe. I usually follow the Martha Stewart recipe for Simple Crepes and make 6 inch crepes.

    I like to use an electric crepe maker when making batches of crepes. It makes quick work of this delicate task.

    Simply dip the crepe maker in the batter, flip it over, cook for about 15 seconds and then flip it over and let it fall onto a plate!

    However, you can also buy store bought pre-made crepes to keep things really simple.

    Step by Step Picture Instructions

    Start by preheating your oven to 300 degrees and spraying a 9×13 pan with non-stick cooking spray.

    If you are making your own crepes, go ahead and do that now.

    In a large skillet over medium heat add the butter and sauté the onions, garlic and mushrooms, about 5 minutes.

    • mushrooms, garlic, and onions in a pan
    • onions, garlic and mushrooms coated in flour and butter

    Sprinkle in the flour and cook, while stirring, for about 1 minute.

    Whisk in the chicken broth, cream, wine, salt, pepper and nutmeg, and simmer over low heat for about 3 minutes, until it is thickened.

    • cream sauce in a skillet
    • chicken, mushrooms, and chives coated in a cream sauce

    Remove from the heat and stir in the cooked chicken and chives. Let cool about 5 minutes before rolling the crepes.

    Lay out 1 crepe, place 2 heaping tablespoons of chicken filling down the center. Roll the crepe around the filling.

    steps for rolling crepes

    Place the filled crepe, seam side down, in the prepared baking dish.

    Continue filling and rolling crepes until all the filling is used (about 10 crepes).

    Cover the pan with foil and bake for 20 minutes.

    Meanwhile make the Cream Sauce.

    Place the now empty skillet over medium-low heat, melt the butter. Sprinkle in the flour and cook, while stirring, for 1 minute.

    • flour and butter melted in a skillet
    • seasoning added to flour and butter in a skillet
    • béchamel sauce in a skillet

    Whisk in the chicken broth and half and half. Simmer for a couple minutes until it thickens. Season with salt, pepper and pinch of nutmeg.

    To serve place one or two crepes on a plate, drizzle with the béchamel sauce and garnish with sliced almonds and/or chopped chives.

    Serving

    These Chicken Crepes are delicate enough to be served at brunch, but can also be filling enough to serve at dinner. Here are some menu ideas for both:

    Brunch – Chicken Crepes, Scrambled Eggs, Coffee Cake Muffins, Fresh Fruit and a Spinach Salad.

    Dinner – Chicken Crepes, Wild Rice Pilaf, Oven Roasted Asparagus, and a Spinach Salad.

    two chicken crepes with a bite taken out of one

    Tips to Make Ahead

    If you are entertaining or want to do some meal prep, you can make these ahead and store in the fridge until you are ready to eat.

    Simply make the chicken filling and cool completely. Fill the crepes and place in the baking dish.

    Pop in the fridge for up to 3 days.

    When it is time to eat place the crepes in the oven and make the cream sauce.

    Related Recipes

    • Sausage Egg Cups
    • Blueberry Breakfast Cake
    • Coffee Cake Muffins
    • Oven Roasted Asparagus

    Susie Weinrich washing produce

    Did you make this recipe?!

    If you make this recipe I would love to hear your review. Pop down to the comment section and connect with me.

    Then sign up for our Weekly Newsletter so you never miss a new recipe!

    Rate This Recipe
    two chicken crepes topped with cream sauce

    Savory Chicken and Mushroom Crepes

    A savory crepe recipe full of creamy chicken and mushrooms, then topped with a cream sauce. These crepes are great for brunch or lunch.
    5 from 4 votes
    Print Pin Rate
    Prep Time: 25 minutes
    Cook Time: 20 minutes
    Total Time: 45 minutes
    Servings: 10 crepes
    Calories: 266kcal
    Author: Susie Weinrich

    Equipment

    • Large skillet
    • 9×13 baking dish

    Ingredients

    • 10 Crepes store-bought or homemade (recipe linked below)

    CREPE FILLING

    • 1 cup yellow or white onion diced
    • 1 ½ cups white mushrooms chopped
    • 2 garlic cloves minced
    • 4 tablespoon butter
    • 3 tablespoon flour
    • ¾ cup half & half
    • ⅓ cup chicken broth
    • 2 tablespoon white wine (chardonnay or pinot grigio works well)
    • ¾ teaspoon kosher salt
    • ¼ teaspoon pepper
    • pinch of nutmeg
    • 2 ½ cups cooked chicken diced (rotisserie chicken or poached chicken works well here)
    • ⅓ cup chives chopped
    • Optional- sliced almonds and/or chives for garnish

    WHITE CREAM SAUCE

    • 3 tablespoon butter
    • 3 tablespoon flour
    • 1 cup chicken broth
    • 1 cup half and half
    • ½ teaspoon kosher salt
    • ¼ teaspoon pepper
    • pinch of nutmeg
    Prevent your screen from going dark while you are cooking!

    Instructions

    • Start by preheating the oven to 300°. Prepare a 9×13 pan by spraying with cooking spray.
    • If you are making your own crepes, go ahead and do that now. Recipe linked in notes.

    Chicken Crepe Filling

    • Add butter to a large skillet over medium heat, sauté onions, garlic and mushrooms until the onions become translucent, about 5-7 minutes.
    • Add flour and cook, stirring constantly, for 1 minute.
    • Whisk in the half and half, chicken broth, white wine, salt, pepper, and nutmeg. Simmer over medium low heat until it thickens, about 3 minutes.
    • Remove from the heat and stir in the chicken and chives. Let cool for 10 minutes before rolling into the crepes.
    • Place 2 heaping tablespoons of the chicken mixture down the center of one crepe. Roll the crepe around the filling.
      Carefully place in the prepared 9×13 pan, putting the seam on the crepe on the bottom. You should have enough filling to fill about 10 crepes.
    • Cover the pan with foil and bake for 20 minutes.

    White Cream Sauce

    • While the crepes bake make the cream sauce.
    • In a large skillet over medium low heat melt the butter. Add the flour and cook, stirring constantly, for 1 minute.
      Whisk in the chicken broth and half & half. Simmer over medium low heat until it thickens. Add salt and pepper to taste.

    Serving

    • To serve place one or two crepes on each plate and then drizzle with cream sauce and garnish with chives and/or sliced almonds.

    Notes:

    CREPE RECIPE: 
    This recipe for Simple Crepes from Martha Stewart is a great crepe recipe.
    TO MAKE AHEAD:
    Prepare the chicken filling and let it cool. Assemble the crepes and place in the prepared 9×13 pan. Cover with foil and keep in the fridge for up to 3 days. 
    When ready to serve bake in the oven and prepare the cream sauce.
    Did you try this recipe? Connect with me & let me know how it turned out by commenting below!
    Jump to Comments
    Serving: 1crepe | Calories: 266kcal | Carbohydrates: 17g | Protein: 12g | Fat: 16g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 600mg | Potassium: 246mg | Fiber: 1g | Sugar: 5g | Vitamin A: 469IU | Vitamin C: 5mg | Calcium: 71mg | Iron: 1mg

    If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.

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    About Susie Weinrich

    Susie Weinrich is the recipe developer, food photographer, and content creator behind Mom's Dinner. She has over 20 years experience in the food industry. Currently, Susie shares all her recipes and food knowledge on Mom's Dinner. You will find her recipes are easy to follow and full of tips and tricks to make sure the recipe you are making turns out perfect!

    Reader Interactions

    Comments

    1. Laney

      February 17, 2022 at 2:31 pm

      5 stars
      Everyone loved it. I added asparagus. Will definitely make again.

      Reply
    2. Jeri Layfield

      November 12, 2020 at 11:08 pm

      5 stars
      Susie, thank you! This recipe was amazing! I usually freeze the breast meat from Costco chickens and use it in casseroles, pot pie, salad, white chicken chili, etc. I’m always looking for something new, and this was scrumptious!
      The only problem: I even used the Melissa’s Crepes that you suggested. They were paper thin, and even after doubling them, they fell apart as I tried to roll them. So the dish looked a mess but tasted delicious! I need to find a better brand of premade crepes—-a bit more substantial.

      Reply
      • Susie

        November 13, 2020 at 7:48 am

        I am SO glad you loved it!! I am surprised that the Melissa’s crepes fell apart, they are usually really good quality. Report back if you find a brand that you like better!

        Reply
    3. Michael

      May 12, 2020 at 11:51 pm

      5 stars
      Tomorrow night, We have a party with my group friend. I think this is great idea for my dinner tomorrow. I will make it. Thanks you!

      Reply
    4. Roses

      April 28, 2020 at 11:54 am

      Thank Susie!
      Chicken & Mushroom Crepe is so delicious. I love it and our family love it,too.

      Reply
    5. John

      August 12, 2018 at 7:56 pm

      5 stars
      If you are having company over they will talk about these crepes for days and days!

      Reply
      • Susie

        August 12, 2018 at 11:27 pm

        I need to make these again soon!

        Reply

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