Chicken and Mushroom Crepes with Béchamel Sauce Recipe

I’m so excited to share this Chicken and Mushroom Crepes with Béchamel Sauce Recipe with you—it’s one of my all-time favorite dishes to make when I want something a little special but totally comforting. The combination of savory chicken, earthy mushrooms, and that silky, buttery béchamel sauce wrapped in delicate crepes is nothing short of magical. Trust me, once you try this, it’ll become your go-to whenever you’re craving an elegant yet homey meal.

What I love most is how versatile this recipe is; it’s perfect for weekend brunches, cozy dinners, or impressing guests without hours in the kitchen. You’ll find that the flavors marry beautifully, and honestly, it’s easier to make than it looks. Plus, making parts ahead means less stress and more time to savor your meal. This Chicken and Mushroom Crepes with Béchamel Sauce Recipe truly hits all the right notes in flavor, texture, and wow factor!

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Ingredients You’ll Need

Each ingredient is chosen to bring out that perfect blend of flavor and texture in this Chicken and Mushroom Crepes with Béchamel Sauce Recipe. The fresh dill in the crepes adds a subtle aromatic touch, while the leeks and mushrooms give a lovely, earthy body to the filling.

• Flour: Use all-purpose flour for light, tender crepes.
• Salt: Helps bring out the flavors in the batter and filling.
• Milk: Full-fat milk gives the crepes a rich texture and helps make the béchamel silky.
• Eggs: They bind the crepe batter and give elasticity for easy flipping.
• Butter: Melted butter in the batter and sautéing ups the flavor and prevents sticking.
• Fresh Dill: Adds a fresh, herby brightness that complements the chicken.
• Chicken Breasts (skin on, bone in): Roasting with skin and bone enhances juiciness and depth of flavor.
• Leeks: Use only the white parts for that mild, sweet onion flavor without overpowering.
• Mushrooms: Cremini or white button mushrooms work beautifully for an earthy richness.
• Worcestershire Sauce: Just a splash adds umami depth.
• Fresh Parsley: For a bit of freshness in the filling and garnish.
• Garlic Clove: Minced into the béchamel for subtle warmth.
• Gruyere Cheese: Melts beautifully over the crepes for a golden, savory topping.
• Paprika: Adds color and a sweet-spicy pop on top.
• Salad Greens & Dressing Ingredients: Balanced vinaigrette lightens the dish and adds crunch.

Variations

I love experimenting with this dish to suit different tastes and dietary needs—you’ll find it easy to swap ingredients or add your own personal flair. Don’t be afraid to tweak it to what you have on hand or what your family prefers.

• Spinach Addition: I discovered that adding fresh baby spinach with the leeks in the filling brings a fresh, vibrant texture without overpowering the flavors.
• Vegetarian Version: Swap the chicken for roasted butternut squash or more mushrooms for a hearty meatless option my friends rave about.
• Cheese Swap: While Gruyere melts beautifully, sometimes I use fontina or mozzarella for a change in flavor and creaminess.
• Herb Variations: Play around with thyme or tarragon in the béchamel to tweak that subtle herbal profile.

How to Make Chicken and Mushroom Crepes with Béchamel Sauce Recipe

Step 1: Roast the Chicken Perfectly

First things first: preheat your oven to 375°F (190°C). Place the chicken breasts skin-side up on a rack-lined baking sheet—this helps air circulate around the chicken so the skin crisps nicely. Roast for 35 to 40 minutes until cooked through. Here’s a trick I learned: letting the chicken cool before shredding keeps the meat juicy and easier to pull apart with forks. You can totally roast the chicken a day ahead to save time.

Step 2: Whisk Up the Crepe Batter

In a large bowl, combine flour and salt, then slowly whisk in the milk until lump-free. Beat in the eggs until smooth. Once the batter is silky, stir in the melted butter and fresh dill. I like to let the batter rest for at least 30 minutes—the crepes come out SO tender and less likely to tear that way. Use a non-stick skillet lightly greased with oil for frying. Pour a ladle of batter and swirl it out evenly; cook until the edges turn golden and you see bubbles pop. Flip gently and cook for just 30 seconds more. Stack finished crepes on a board and let them cool.

Step 3: Sauté Leeks and Mushrooms

In a large skillet, melt butter over medium heat and add sliced leeks. Cook until soft and fragrant, about 5 minutes. Stir in mushrooms, Worcestershire sauce, salt, pepper, and chopped parsley. Cook until the mushrooms release their moisture and the mixture looks glossy. This step builds the base flavor—don’t rush it! Remove from heat and set aside to cool.

Step 4: Make the Béchamel Sauce

In a deep skillet, melt butter, then add flour and whisk until a paste forms—this is your roux. Slowly pour in milk while whisking constantly to prevent lumps. Simmer the sauce, stirring frequently, until it thickens to a creamy consistency. Add minced garlic, then season with salt and pepper to taste. I find it best to make this fresh on the day you serve to keep the texture silky without reheating issues.

Step 5: Assemble, Bake & Broil

Lay a crepe flat in a small gratin dish or casserole. Spoon about 2 tablespoons of the mushroom-leek filling on one side, top with ¼ cup shredded chicken, then ladle 2 tablespoons of béchamel sauce on top. Roll the crepe up gently and place seam side down. Drizzle more béchamel over each rolled crepe, then sprinkle Gruyere cheese and a dash of paprika on top. Bake at 350°F (175°C) for 10-12 minutes until bubbling and golden. Finish with a quick 1-2 minute broil for that irresistible cheese crust. Garnish with fresh parsley and serve.

How to Serve Chicken and Mushroom Crepes with Béchamel Sauce Recipe

Garnishes

I almost always garnish with freshly minced parsley—the bright green splash livens up the creamy dish—and a light dusting of paprika for subtle color and warmth. Sometimes I add a few thin slices of scallions or chives for a delicate onion note. These simple touches make the plating pop and add fresh flavors to balance the richness.

Side Dishes

No heavy sides here! I serve this dish with a crisp tossed green salad dressed in a tangy Dijon vinaigrette—something light and fresh to cut through the creamy béchamel. Roasted asparagus or steamed green beans are lovely additions too if you want to bulk it up a bit without weighing it down.

Creative Ways to Present

For special occasions, I like to assemble the crepes in individual ramekins, which doubles as both baking dish and serving vessel—fancy and no mess! You could also sprinkle toasted pine nuts or a little truffle oil over the top for a gourmet twist. Sometimes I fold the crepes into neat triangles and arrange them overlapping on a platter for a beautiful look at brunch.

Make Ahead and Storage

Storing Leftovers

I store leftover crepes stacked with parchment paper in between, wrapped tightly in foil or plastic wrap in the fridge. The filling I keep in a separate airtight container. Reassembling and baking fresh ensures the crepes don’t get soggy.

Freezing

If you want to freeze, I recommend freezing crepes alone in a stack with parchment layers, wrapped tightly, then thawing them gently overnight in the fridge. The filling can freeze too, but I find béchamel doesn’t freeze well, so plan to make that fresh when ready.

Reheating

When reheating, bake assembled crepes at 350°F (175°C) until heated through, about 10 minutes. If you have leftover béchamel, warm it gently over low heat with a splash of milk to restore its creamy texture before ladling over the crepes.

FAQs

Final Thoughts

This Chicken and Mushroom Crepes with Béchamel Sauce Recipe holds a special place in my kitchen because it brings so much flavor and warmth without feeling complicated. Sharing it feels like passing along a little piece of cozy elegance. I hope you find joy in making it as much as I do—once you’ve experienced those tender crepes wrapped around creamy mushroom-leek filling and luscious béchamel, you’ll see why it’s one of my favorites to recommend to friends. Give it a try and watch it become your own treasured recipe!

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