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Chicken and Mushroom Crepes with Béchamel Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 79 reviews
  • Author: Nora
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours
  • Yield: 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: French

Description

This Chicken and Mushroom Crepe recipe features delicate homemade crepes filled with a flavorful mixture of roasted shredded chicken, sautéed leeks and mushrooms, and a rich béchamel sauce. Topped with Gruyere cheese and baked to golden perfection, these crepes make a sophisticated and satisfying meal served alongside a crisp vinaigrette salad.

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 (5 ml) Worcestershire sauce
  • 1 tbsp (15ml) parsley, minced

For the Béchamel Sauce:

  • 2 tbsp (30g) butter
  • 2 tbsp (15g) flour
  • 2 1/3 cups (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 the Chicken: Preheat the oven to 375°F (190°C). Place the chicken breasts on a rimmed baking sheet fitted with a rack and roast for 35-40 minutes or until fully cooked. Set aside to cool. Once cooled, shred the chicken meat with forks and transfer it to a bowl. This step can be done a day ahead.
  2. Prepare the Crepe Batter: In a large bowl, whisk together the flour and salt. Gradually add the milk while whisking to combine smoothly. Next, add the beaten eggs and continue whisking until the batter is smooth. Finally, whisk in the melted butter and fresh dill until incorporated.
  3. Cook the Crepes: Heat a non-stick 12-inch (30cm) skillet over medium-high heat. Lightly grease the pan with a paper towel soaked in grapeseed, canola, or vegetable oil. Pour one ladle of batter into the pan and swirl it to evenly coat the bottom. Cook until the crepe sets and the edges turn golden brown. Using a thin spatula, quickly flip the crepe and cook for an additional 30 seconds. Remove the crepe and place on a cutting board. Repeat to make all crepes and allow them to cool.
  4. Prepare the Filling: In a large skillet, melt butter over medium heat. Add the sliced leeks and cook until soft and fragrant. Add the mushrooms, Worcestershire sauce, salt, pepper, and minced parsley. Cook until mushrooms are tender. Transfer this mixture to a bowl and let it cool.
  5. Make the Béchamel Sauce: In a deep skillet, melt the butter until foamy. Add the flour and whisk to form a smooth paste. Slowly add the milk while continuously whisking to avoid lumps. Simmer the mixture until it thickens. Stir in the minced garlic and season with salt and pepper to taste.
  6. Assemble the Crepes: Place a crepe in a small gratin dish. Add 2 tbsp (30ml) of the mushroom and leek mixture, then top with ¼ cup (30g) of shredded chicken. Ladle 2 tbsp (30ml) of béchamel sauce over the filling. Roll the crepe and place seam side down in the dish. Drizzle more béchamel sauce on top, sprinkle with Gruyere cheese and a dash of paprika.
  7. Bake and Broil: Bake the assembled crepes in a preheated oven at 350°F (175°C) for 10-12 minutes. Then place them under the broiler for 1-2 minutes to brown the cheese. Carefully remove and garnish with freshly minced parsley.
  8. Prepare the Side Salad: In a bowl, whisk together Dijon mustard, white wine vinegar, grapeseed oil, salt, pepper, and minced shallot to make the vinaigrette. Toss with salad greens and serve alongside the baked crepes.

Notes

  • Crepes can be made ahead of time and stacked with paper towels between layers, wrapped tightly in foil, and refrigerated.
  • The mushroom and leek filling can be prepared in advance; cool completely before covering and refrigerating.
  • You may roast and shred chicken ahead of time and store covered in the refrigerator until needed.
  • Make the béchamel sauce fresh on the day of serving for best texture; reheating can cause it to thicken excessively and dilute flavor when thinned.
  • 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://littlespoonbites.com/chicken-and-mushroom-crepes-with-bechamel-sauce-recipe/