Chicken and Mushroom Crepes with Béchamel Cheese Sauce Recipe

If you’re in the mood for something a bit fancy yet comforting, this Chicken and Mushroom Crepes with Béchamel Cheese Sauce Recipe is exactly what you need. I absolutely love how these delicate crepes wrap a savory filling of tender chicken, earthy mushrooms, and leeks, all smothered in a silky béchamel cheese sauce that just melts in your mouth. It’s a perfect dish for weekend dinners when you want to impress your family or friends without spending all day in the kitchen.

When I first tried making this recipe, I was amazed at how the flavors come together in such a harmonious way, and trust me, once you make these crepes, they’ll become a go-to for any cozy gathering or special occasion. Plus, the recipe is surprisingly doable—you can prep most components ahead of time, which means less stress when you actually want to serve up these delicious Chicken and Mushroom Crepes with Béchamel Cheese Sauce. You’ll love the balance of creamy sauce, tender chicken, and the subtle freshness from dill in the crepe batter.

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Ingredients You’ll Need

The ingredients for this Chicken and Mushroom Crepes with Béchamel Cheese Sauce Recipe are straightforward but packed with flavor. Fresh chicken, earthy mushrooms, and leeks work really well together, while dill in the crepe batter adds a subtle herbaceous note. Be sure to grab good quality Gruyère cheese—it makes all the difference in the sauce’s richness!

• Flour: Use all-purpose flour for light, tender crepes.
• Salt: Enhances all the flavors, so don’t skip it.
• Milk: Whole milk yields creamier crepes and sauce.
• Eggs: Bring structure and richness to the crepes.
• Butter: Melted butter in batter and for cooking adds flavor and prevents sticking.
• Fresh Dill: Adds a pleasant, delicate herbal note to the crepe batter.
• Chicken Breasts with Skin and Bone: Roasting with skin and bone keeps the meat juicy; you’ll shred it later.
• Leeks: Use only the white parts for sweetness and tenderness in the filling.
• Mushrooms: Choose fresh, firm mushrooms for that deep umami punch.
• Worcestershire Sauce: Elevates the flavor profile with a subtle savory tang.
• Parsley: Freshly minced parsley brightens the filling and garnish.
• Garlic Clove: Adds a gentle aroma to the béchamel sauce.
• Gruyère Cheese: Melts perfectly with a nutty flavor in the sauce and topping.
• Paprika: For a smoky, colorful sprinkle on top.
• Salad Greens & Vinaigrette Ingredients: A simple side salad balances the richness of the crepes.

Variations

I love customizing this Chicken and Mushroom Crepes with Béchamel Cheese Sauce Recipe depending on what I have on hand or to fit a special diet. You can easily swap out a few ingredients to shake things up or simplify the recipe.

• Spinach Instead of Mushrooms: When I first made this swap, the fresh baby spinach lightened the dish while still pairing elegantly with the leeks and chicken.
• Use Turkey Instead of Chicken: A leaner option that still works great shredded into the filling.
• Make It Vegetarian: Skip the chicken, double up on mushrooms or spinach, and add some toasted walnuts for texture.
• Different Cheese: Try a sharp cheddar or fontina if you want a twist on the béchamel sauce flavor.

How to Make Chicken and Mushroom Crepes with Béchamel Cheese Sauce Recipe

Step 1: Roast the Chicken Until Juicy and Tender

Start by preheating your oven to 375°F (190°C). Place the chicken breasts (skin-on and bone-in) on a rimmed baking sheet fitted with a rack so the heat circulates evenly. Roast for 35-40 minutes or until the chicken is cooked through and the juices run clear. I always let the chicken cool completely before shredding it with forks—that juicy shredded meat is the star of your filling. You can even roast the chicken a day ahead and keep it refrigerated, which makes assembly easy on serving day.

Step 2: Whisk Together the Perfect Crepe Batter

Combine the flour and salt in a large mixing bowl and whisk together. Slowly pour in the milk while whisking to avoid lumps, then add the beaten eggs and keep whisking until smooth. Finally, stir in the melted butter and fresh dill—it adds such a lovely subtle flavor. Let the batter rest for at least 30 minutes if you can; this helps the gluten relax and results in tender, thin crepes.

Step 3: Cook the Crepes to Golden Perfection

Heat a non-stick 12-inch skillet over medium-high heat, and lightly grease it using a paper towel dipped in grapeseed or vegetable oil. Pour in one ladle of batter and quickly swirl until it covers the bottom evenly. Cook until the edges lift and turn golden, then carefully flip the crepe using a spatula and your hands—cook the second side for about 30 seconds more. Stack cooked crepes on a cutting board to cool, and repeat until all batter is used. Don’t worry if your first crepe isn’t perfect—that’s normal!

Step 4: Sauté the Leeks and Mushrooms Filling

Melt butter in a skillet over medium heat, then add the sliced white parts of the leeks. Cook until soft and fragrant, about 5-7 minutes. Add mushrooms, Worcestershire sauce, salt, pepper, and minced parsley, and sauté until the mushrooms release their moisture and cook down nicely. Transfer the mixture to a bowl and let it cool—it’s a huge help in assembly if this is prepped ahead.

Step 5: Make the Silky Béchamel Sauce

In a deep skillet, melt butter over medium heat until foamy. Add flour and whisk constantly to form a smooth paste (roux). Slowly pour in milk while whisking vigorously to prevent lumps. Let it simmer gently until it thickens to a creamy consistency—think thick enough to coat your spoon but still pourable. Stir in minced garlic, then season with salt and pepper. This sauce is best made fresh on the day you serve to avoid it getting too thick in the fridge.

Step 6: Assemble and Bake Your Crepes

Place one crepe in a small gratin dish. Spoon about 2 tablespoons of the mushroom and leek filling onto the crepe, then add ¼ cup of shredded chicken on top. Ladle 2 tablespoons of béchamel sauce over the filling, then carefully roll the crepe to enclose everything. Drizzle more béchamel on top, sprinkle with Gruyère cheese and paprika. Bake at 350°F (175°C) for 10-12 minutes, then pop under the broiler for 1-2 minutes to get a beautiful golden crust. Garnish with fresh parsley and serve warm—I love how the cheesy topping bubbles up delightfully!

How to Serve Chicken and Mushroom Crepes with Béchamel Cheese Sauce Recipe

Garnishes

I like to finish these crepes with a sprinkle of freshly minced parsley for a pop of green freshness, and just a dash of paprika for a mild smoky color contrast. It brightens up the rich dish visually and in flavor.

Side Dishes

A crisp side salad tossed with a tangy vinaigrette really balances the creamy richness of these crepes. I usually use mixed greens with a Dijon mustard and white wine vinegar dressing for a light, refreshing addition. Roasted root vegetables or steamed green beans also pair wonderfully.

Creative Ways to Present

For special occasions, I sometimes arrange the rolled crepes standing upright in a beautiful ceramic dish or serve them sliced in pretty pinwheels as appetizers. Another fun idea is to layer the filling and sauce between thin crepes like a savory crepe lasagna—just sprinkle more cheese between layers and bake until bubbly!

Make Ahead and Storage

Storing Leftovers

I like to stack leftover crepes separated by parchment paper, wrap tightly in foil, and refrigerate for up to 2 days. The filling and chicken store well covered in airtight containers. Just keep the béchamel separate as it thickens in the fridge.

Freezing

You can freeze unfilled crepes by stacking with parchment between each and wrapping tightly. Thaw them in the fridge overnight before filling. The cooked filling freezes okay, too, just cool it completely and freeze in portions for easy defrosting.

Reheating

Rewarm assembled crepes gently in a low oven to avoid drying out, covering with foil if needed. For béchamel sauce, reheat slowly on the stovetop, adding a splash of milk to loosen if it’s become too thick. Avoid microwaving, because it can cause uneven temperature and texture.

FAQs

Final Thoughts

This Chicken and Mushroom Crepes with Béchamel Cheese Sauce Recipe holds a special cozy spot in my recipe collection—there’s something about the way the tender chicken mingles with mushrooms and creamy sauce, all wrapped in delicate crepes, that always feels so comforting and a little indulgent. I truly think you’ll enjoy making and sharing these with your loved ones, whether for a casual Sunday dinner or a celebratory brunch. Give the recipe a try—you might find it becomes your family’s new favorite!

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