Chicken and Mushroom Crepes with Cream Sauce
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Chicken & Mushroom Crepes

A delicate and savory crepe recipe full of a creamy mixture of mushrooms and chicken, topped with a cream sauce. These crepes are great for brunch or lunch.
Course brunch, Dinner
Cuisine French
Keyword chicken crepes with a cream sauce, crepe stuffing ideas, savory chicken crepes
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 10 crepes
Author Susie

Ingredients

CREPE FILLING

  • 2 1/2 cups rotisserie chicken diced
  • 1 small onion chopped
  • 1 cup mushrooms chopped
  • 2 garlic cloves minced
  • 4 T butter
  • 4 T flour
  • 1 cup half & half
  • 1/3 cup chicken broth
  • 2 T white wine
  • 1/4 cup chives chopped
  • 1/2 t salt
  • pepper to taste
  • Optional- sliced almonds and/or chives for garnish

WHITE CREAM SAUCE

  • 3 T butter
  • 3 T flour
  • 1 cup chicken broth
  • 1 cup half and half
  • salt and pepper to taste

Instructions

Preheat the oven to 300. Prepare a 9x13 pan by spraying with cooking spray.

    CREPE FILLING

    • Add butter to a large skillet, saute onions, garlic and mushrooms until the onions become translucent, about 5-7 minutes. Add flour and cook, stirring, for 1 minute. Whisk in the chicken broth and the cream. Simmer over medium low heat until it thickens. Add chicken, chives, wine, salt and pepper. Stir to combine. Remove from the heat and 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 9x13 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.
    • To serve place 2 crepes on each plate and then drizzle with cream sauce and garnish with chives or sliced almonds.

    WHITE CREAM SAUCE

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

    Notes

    I use premade crepes by Melissa's Produce. Or you can make homemade crepes with this recipehere.
    TO MAKE AHEAD: Assemble the crepes and place in the prepared 9x13 pan. Cover with foil and keep in the fridge for up to 3 days. Rewarm in the oven @ 300 for 20 mins, until the center is warmed thru. Prepare cream sauce to serve.