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Easy chicken mushroom crepes for brunch

Creamy Chicken Crepes with Mushrooms

Savory chicken crepes filled with creamy mushrooms, a perfect blend of tender chicken, earthy mushrooms, and delicate crepes.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Appetizer, Breakfast, Main Course
Cuisine European, French
Servings 6

Nutrition

Calories: 440kcalCarbohydrates: 32gProtein: 35gFat: 21gFiber: 3g

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.
Keyword easy recipes, French recipe, gluten-free recipe, homemade pancake, pancake recipe
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