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Chicken and Mushroom Crepes with Béchamel Cheese Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 81 reviews
  • Author: Alvarez
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours
  • Yield: 6 crepes
  • Category: Main Course
  • Method: Baking
  • Cuisine: French
  • Diet: Halal

Description

This Chicken and Mushroom Crepe recipe combines delicate homemade crepes with a savory filling of roasted chicken, sautéed leeks and mushrooms, and a creamy béchamel sauce. The dish is topped with Gruyere cheese and paprika, then baked and broiled to golden perfection. Served with a fresh side salad dressed in a light vinaigrette, it makes a delightful and elegant meal perfect for brunch, lunch, or dinner.

Ingredients

Units Scale

For the Crepes:

  • 1 3/4 cup (210g) flour
  • 1/2 tsp (5ml) salt
  • 2 1/2 cups (595ml) milk
  • 2 eggs, beaten
  • 4 tbsp (60ml) melted butter
  • 1 tbsp (15ml) fresh dill

For the Filling:

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

For the Béchamel Sauce:

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

Garnish:

  • 3/4 cup Gruyere Cheese
  • Paprika to taste
  • 3 tbsp (45ml) Freshly Minced Parsley

Side Salad with Vinaigrette:

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

Instructions

  1. Roast Chicken: Preheat oven to 375°F (190°C). Place chicken breasts on a rimmed baking sheet fitted with a rack and roast for 35-40 minutes until fully cooked. Let cool, then shred the meat with forks and transfer to a bowl. Set aside or refrigerate if preparing ahead.
  2. Prepare Crepe Batter: In a large bowl, whisk together flour and salt. Gradually add milk while whisking until smooth. Add beaten eggs and whisk again until combined. Stir in melted butter and fresh dill to complete the batter.
  3. Cook Crepes: Heat a non-stick 12-inch (30cm) skillet over medium-high heat. Lightly grease with grapeseed or vegetable oil using a paper towel. Pour one ladle of batter into pan and swirl to evenly coat the bottom. Cook until the edges begin to brown and the crepe is set. Flip quickly with a spatula and cook the other side for 30 seconds. Transfer to a cutting board. Repeat with remaining batter, stacking the crepes as you go. Allow to cool.
  4. Sauté Filling: In a large skillet, melt butter. Add sliced leeks and cook until soft and fragrant. Add sliced mushrooms, Worcestershire sauce, salt, pepper, and minced parsley. Cook until mushrooms soften, then transfer filling to a bowl to cool.
  5. Make Béchamel Sauce: In a deep skillet, melt butter until foamy. Whisk in flour and cook to form a paste. Slowly pour in milk while whisking constantly to avoid lumps. Simmer until thickened, then stir in minced garlic and season with salt and pepper.
  6. Assemble Crepes: Lay one crepe in a small gratin dish. Add 2 tablespoons mushroom-leek mixture and ¼ cup shredded chicken. Spoon 2 tablespoons béchamel sauce on top. Roll the crepe and place seam side down. Drizzle additional béchamel over the top and sprinkle with Gruyere cheese and paprika.
  7. Bake and Broil: Bake assembled crepes at 350°F (175°C) for 10-12 minutes until heated through and cheese melts. Then broil for 1-2 minutes to brown the top. Garnish with fresh parsley.
  8. Prepare Side Salad: In a bowl, whisk together Dijon mustard, white wine vinegar, minced shallot, salt, and pepper. Slowly drizzle in grapeseed oil to emulsify. Toss salad greens with the vinaigrette just before serving.
  9. Serve and Enjoy: Plate crepes with a side of dressed salad. Enjoy this comforting yet elegant meal perfect for any occasion.

Notes

  • Crepes can be made ahead and stored stacked in the fridge, wrapped tightly with paper towels and foil.
  • The mushroom and leek filling can be prepared in advance; cool completely then refrigerate.
  • Roast and shred the chicken ahead of time; store refrigerated until ready to use.
  • Make the béchamel sauce fresh on the day of serving for the best texture and flavor; reheating thickens and dilutes the sauce.
  • For a mushroom substitute, add fresh baby spinach during assembly; it will steam inside the crepe.

Nutrition

  • Serving Size: 1 crepe
  • Calories: 404
  • Sugar: 4g
  • Sodium: 437mg
  • Fat: 27g
  • Saturated Fat: 8g
  • Unsaturated Fat: 18g
  • Trans Fat: 0g
  • Carbohydrates: 17g
  • Fiber: 2g
  • Protein: 20g
  • Cholesterol: 125mg

Find it online: https://copyrecipe.com/chicken-and-mushroom-crepes-with-bechamel-cheese-sauce-recipe/