chicken crepes with mushrooms recipe
When I found myself in France, surrounded by many delicious foods, one dish stood out among the rest—the crepe. The dish brought me back to my grandma’s kitchen in Britain with her traditional British pancakes. Those pancakes were an integral part of my childhood.
Both crepes and British pancakes are thin. This allows you to create different types of fillings and toppings. I’ve never made a crepe before, but I think its recipe is quite similar to the British pancake.
The key difference between these two is the filling. The traditional fillings for British pancakes tend to be simpler, often involving lemon juice and sugar. Crepes, on the other hand, have a wider array of sweet and savory fillings, including fruits, Nutella, cheese, and more.
So, this time, no more sweet crepes. I decided to make savory crepes – Chicken Crepes with Mushrooms. With my experience of making Cream Cheese and Spinach Pancakes, this crepe wouldn’t be a challenge for me. For the fillings, I chose mushrooms, chicken, and a few types of vegetables.
For this Chicken and Mushroom Crepe recipe, I used a luscious bechamel sauce or cream sauce. This meant that I needed to whisk carefully to avoid lumps. You can pair this crepe with wine, side dishes like salad, or roasted vegetables Here is how I made the creamy Chicken Crepes with Mushrooms.
Ingredients
For the Crepes
- 1 cup flour, I used gluten-free one
- 1 1/2 cups milk
- 2 large eggs
- 2 tbsp melted butter
- A pinch of salt
For the Filling
- 1 lb boneless skinless chicken breasts, cooked and shredded
- 2 cups mushrooms sliced
- 1/2 cup carrot julienned
- 1 cup bell pepper (use a mix of colors for vibrancy) thinly sliced
- 1 small onion finely chopped
- 2 cloves garlic minced
- Salt and pepper to taste
- 2 tbsp olive oil
For the Cream Sauce
- 2 tbsp butter
- 2 tbsp flour, I used gluten-free one
- 2 cups milk
- Salt and pepper to taste
- A pinch of nutmeg, optional
Instructions
Make the Crepes
- In a blender, combine the flour, milk, eggs, melted butter, and a pinch of salt. Blend until smooth.
- Heat a non-stick skillet over medium heat and lightly grease with butter or oil.
- Pour a small amount of batter into the skillet, swirling to coat the bottom evenly. Cook until the edges start to lift, then flip and cook the other side. Repeat until all batter is used.
Prepare the Filling
- In a large skillet, heat olive oil over medium heat. Add chopped onions and garlic, sauté until softened.
- Add sliced mushrooms, bell peppers, and carrots. Cook until the vegetables are tender.
- Stir in shredded chicken, season with salt and pepper. Cook until the chicken is heated through.
Make the Béchamel Sauce
- In a saucepan, melt butter over medium heat. Add gluten-free flour and whisk continuously to form a smooth paste (a roux).
- Gradually add milk, whisking continuously to avoid lumps. Continue cooking until the sauce thickens.
- Season with salt, pepper, and nutmeg if using
Assemble the Crepes
- Spoon a portion of the chicken and mushroom mixture onto each crepe. Roll or fold the crepes and place them seam-side down in a serving dish.
- Pour the béchamel sauce over the crepes and enjoy.
Creamy Chicken Crepes with Mushrooms
Ingredients
For the Crepes
- 1 cup flour I used gluten-free one
- 1 1/2 cups milk
- 2 large eggs
- 2 tbsp melted butter
- A pinch of salt
For the Filling
- 1 lb boneless skinless chicken breasts, cooked and shredded
- 2 cups mushrooms sliced
- 1/2 cup carrot julienned
- 1 cup bell pepper (use a mix of colors for vibrancy) thinly sliced
- 1 small onion finely chopped
- 2 cloves garlic minced
- Salt and pepper to taste
- 2 tbsp olive oil
For the Cream Sauce
- 2 tbsp butter
- 2 tbsp flour I used gluten-free one
- 2 cups milk
- Salt and pepper to taste
- A pinch of nutmeg optional
Instructions
Make the Crepes
- In a blender, combine the flour, milk, eggs, melted butter, and a pinch of salt. Blend until smooth.
- Heat a non-stick skillet over medium heat and lightly grease with butter or oil.
- Pour a small amount of batter into the skillet, swirling to coat the bottom evenly. Cook until the edges start to lift, then flip and cook the other side. Repeat until all batter is used.
Prepare the Filling
- In a large skillet, heat olive oil over medium heat. Add chopped onions and garlic, sauté until softened.
- Add sliced mushrooms, bell peppers, and carrots. Cook until the vegetables are tender.
- Stir in shredded chicken, season with salt and pepper. Cook until the chicken is heated through.
Make the Béchamel Sauce
- In a saucepan, melt butter over medium heat. Add gluten-free flour and whisk continuously to form a smooth paste (a roux).
- Gradually add milk, whisking continuously to avoid lumps. Continue cooking until the sauce thickens.
- Season with salt, pepper, and nutmeg if using
Assemble the Crepes
- Spoon a portion of the chicken and mushroom mixture onto each crepe. Roll or fold the crepes and place them seam-side down in a serving dish.
- Pour the béchamel sauce over the crepes and enjoy.
Crepe Variations
The origins of crepes can be traced back to Brittany, a region in the northwest of France. Legend has it that the first crepe was accidentally created when a housewife spilled thin porridge onto a hot griddle, resulting in the thin, lacy pancake we now know and love. Crepes became a staple of Breton cuisine and eventually spread throughout France.
Crepes have evolved beyond traditional crepe recipes. They are experimented with unique flavor combinations and innovative fillings. Various cultures have embraced the versatility of crepes and incorporated them into their own culinary traditions.
Whether served from a street vendor’s cart or a high-end restaurant, this dish continues to captivate taste buds worldwide. Here are some crepe variations you might know:
- Sweet crepes are often served as desserts, filled with an array of sugary delights. Common fillings include Nutella, fresh fruits, whipped cream, chocolate sauce, or a sprinkle of powdered sugar.
- Savory crepes are filled with a variety of savory ingredients, making them suitable for breakfast, lunch, or dinner. Popular fillings include cheese, ham, meat, spinach, mushrooms, and even eggs.
- Mille Crepes is a special version. The name itself translates to “a thousand crepes,” and while we might not reach a thousand layers, we can certainly explore some delightful variations of this French dessert.
- Blintzes: This is a variation of crepes in Jewish cuisine, blintzes are filled with sweetened cheese or fruits and are often served during holidays.
