Chicken and Mushroom Crepes with Béchamel and Gruyère Recipe

I absolutely love this Chicken and Mushroom Crepes with Béchamel and Gruyère Recipe because it feels like a cozy hug on a plate, yet it’s classy enough to impress at a dinner party. The tender poached chicken combined with savory mushrooms wrapped in delicate crepes and topped with creamy béchamel sauce and melted Gruyère is pure comfort food elevated to something special. Whenever I make this, the whole family gathers eagerly, and you’ll find that it’s perfect for weekend brunches, relaxed dinners, or those times you want to feel a bit fancy without fuss.

When I first tried this recipe, I was amazed at how the creamy sauce and the cheesy, browned top mingle so perfectly with the soft crepes and flavorful filling. The key is the béchamel, which adds that smooth, buttery richness that holds everything together. If you’ve been searching for a recipe that’s both approachable and indulgent, you’re going to love making and sharing this Chicken and Mushroom Crepes with Béchamel and Gruyère Recipe as much as I do.

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Ingredients You’ll Need

The ingredients for this Chicken and Mushroom Crepes with Béchamel and Gruyère Recipe come together to create layers of flavor, from the delicate batter to fragrant veggies and a rich sauce. Sourcing fresh leeks and mushrooms makes a big difference, and don’t skimp on good-quality Gruyère—it really melts beautifully.

• Flour: All-purpose flour works perfectly to create light, tender crepes.
• Salt: Balances flavor in the batter and béchamel.
• Milk: Whole milk gives richness; warm it slightly before adding to avoid lumps.
• Eggs: Beat well to help the batter bind and give crepes structure.
• Butter: Melted butter added to the batter adds flavor and prevents sticking.
• Fresh Dill: Adds a subtle, fresh herbal note to the crepes.
• Chicken Breasts (bone-in, skin-on): Roasting the chicken this way keeps it juicy and flavorful; you’ll shred it for the filling.
• Butter (for sautéing): Classic choice for cooking leeks and mushrooms—adds richness.
• Leeks: Use only the white parts, sliced thinly for sweetness and texture.
• Mushrooms: Sliced fresh mushrooms provide an earthy flavor and tender bite.
• Worcestershire Sauce: A dash adds umami and depth to the filling.
• Parsley: Minced fresh parsley brightens the filling and garnish.
• Flour (for béchamel): Helps thicken the sauce to creamy perfection.
• Garlic: Minced into the béchamel to boost savory flavor.
• Gruyère Cheese: Essential for that nutty, bubbly golden cheese topping.
• Paprika: Adds a subtle smoky color and flavor when sprinkled on top.
• Salad Greens & Vinaigrette Ingredients: Fresh salad with a tangy dressing balances the richness of the crepes beautifully.

Variations

I love giving this Chicken and Mushroom Crepes with Béchamel and Gruyère Recipe a little creative spin depending on the season or mood, and honestly, it’s so forgiving you can swap ingredients pretty easily. Feel free to personalize it—you’ll find it’s fun and rewarding to make it your own.

• Mushroom Substitute: I discovered that swapping mushrooms for fresh baby spinach added a lovely fresh pop; just layer the spinach inside before rolling and it steams beautifully.
• Protein Options: If chicken’s not your thing, try smoked salmon or cooked ham for an interesting twist. I’ve done ham once, and it was a hit with the family.
• Herb Variations: Fresh thyme or tarragon in place of dill adds a different herby aroma that feels special.
• Dairy-Free: For dairy-free, consider using plant-based milk and vegan cheese alternatives, but note that béchamel sauce will need a different thickener or technique.

How to Make Chicken and Mushroom Crepes with Béchamel and Gruyère Recipe

Step 1: Roast the Chicken to Juicy Perfection

Start by preheating your oven to 375°F (190°C). Place the chicken breasts on a rimmed baking sheet with a rack—it helps air circulate for even cooking and crispy skin. Roast them for about 35-40 minutes until they’re cooked through (an instant-read thermometer should hit 165°F). Once cool enough to handle, shred the meat with two forks and set it aside. I usually do this the day before and keep it refrigerated, which saves time on the day you want to assemble the crepes.

Step 2: Whisk Up the Crepe Batter

In a large bowl, whisk together the flour and salt. Slowly pour in the milk while whisking continuously to avoid lumps. Next, add the beaten eggs and whisk until smooth. Stir in the melted butter and fresh dill—it gives a subtle herbal lift that’s so easy to miss but really elevates these crepes. Let the batter rest briefly if you have time; I find this helps the gluten relax and the crepes come out more tender.

Step 3: Cook Thin and Tender Crepes

Heat a non-stick 12-inch skillet over medium-high heat. Lightly grease the pan with a paper towel dipped in grapeseed or vegetable oil. Pour in about one ladle of batter and swirl it quickly to cover the pan evenly. Cook until the edges start to look golden and the crepe is set—usually about 1-2 minutes. Then, loosen with a thin spatula, flip quickly with your hands, and cook for another 30 seconds on the second side. Transfer the crepe to a cutting board and repeat. I stack mine neatly so they don’t dry out while I finish cooking.

Step 4: Sauté Leeks and Mushrooms for the Filling

In a large skillet, melt the butter over medium heat. Add the sliced white parts of the leeks and cook until they become soft and fragrant—about 5-7 minutes. Then, toss in the mushrooms, Worcestershire sauce, salt, and pepper. Cook until mushrooms have released their moisture and started to brown. Stir in freshly chopped parsley and let the mixture cool. This step builds a deep, savory base that’s irresistible inside the crepes.

Step 5: Make the Creamy Garlic Béchamel Sauce

In a deep skillet, melt butter over medium heat until foamy. Whisk in the flour to create a smooth paste, cooking for about 2 minutes but don’t let it brown. Gradually whisk in the milk, stirring constantly to avoid lumps, until the sauce thickens—this usually takes around 5 minutes. Add minced garlic, salt, and pepper to taste. The béchamel should be thick enough to coat the back of a spoon but still pourable. This sauce ties everything together with that classic, comforting creaminess.

Step 6: Assemble and Bake the Crepes

Place one crepe on a small gratin dish or baking tray. Spoon in 2 tablespoons of the mushroom and leek mixture, then top with about ¼ cup of shredded chicken. Ladle 2 tablespoons of béchamel sauce over the filling. Roll up the crepe snugly and place seam-side down. Drizzle more béchamel on top, then sprinkle with a generous handful of Gruyère cheese and a pinch of paprika for color. Bake at 350°F (175°C) for 10-12 minutes to warm through and melt the cheese. Finally, pop them under the broiler for 1-2 minutes to get that gorgeous golden crust.

How to Serve Chicken and Mushroom Crepes with Béchamel and Gruyère Recipe

Garnishes

Personally, I love finishing the baked crepes with extra freshly minced parsley. It adds brightness and a fresh contrast to the rich sauce and melted cheese. A light sprinkle of paprika not only gives a lovely color but also a subtle smoky nuance that I find irresistible. Sometimes, I add a few microgreens for an elegant touch when serving guests.

Side Dishes

A crisp side salad dressed with Dijon mustard vinaigrette is my go-to pairing—it cuts through the richness perfectly. The salad greens with a tangy shallot dressing balance out the creamy crepes. Roasted seasonal vegetables or lightly steamed green beans all make great companions too. When I want a heartier meal, I add some roasted potatoes seasoned with herbs.

Creative Ways to Present

For special occasions, I like to assemble the crepes in individual gratin dishes and bake them until bubbly, serving each person their own crispy cheesy portion. You can also fold the crepes into triangles or envelopes for a more casual look and stack them on a pretty platter for sharing. Adding a drizzle of herb oil or sprinkle of toasted nuts on top adds an unexpected crunch that guests always comment on.

Make Ahead and Storage

Storing Leftovers

I usually stack leftover cooked crepes with parchment paper between each and wrap them tightly with foil in the fridge. The filling and chicken can be stored separately in airtight containers for up to 3 days. This way, you can quickly assemble crepes later without sacrificing freshness.

Freezing

This Chicken and Mushroom Crepes with Béchamel and Gruyère Recipe also freezes well! Freeze crepes separately in stacks wrapped in foil, and keep filling and shredded chicken in portioned freezer bags. Just thaw overnight in the fridge and reheat gently. I find freezing the assembled rolled crepes with sauce on top is a bit trickier because béchamel changes texture during freezing.

Reheating

To reheat leftovers, I like to place assembled crepes in an oven-safe dish, cover loosely with foil, and warm at 325°F (160°C) until heated through, about 15-20 minutes. Then I remove the foil and broil for 1-2 minutes to revive the browned cheese crust. This method keeps them moist, flavorful, and avoids sogginess that microwave reheating can cause.

FAQs

Final Thoughts

This Chicken and Mushroom Crepes with Béchamel and Gruyère Recipe has become one of my favorite dishes to make when I want something comforting with a touch of elegance. It’s a wonderful way to bring a restaurant-worthy meal to your own kitchen, and I truly hope you enjoy the process just as much as the result. Next time you’re craving something hearty and delicious with layers of flavors, give this recipe a try—you won’t regret those melty, cheesy bites dancing with tender chicken and savory mushrooms inside those delicate crepes. Bon appétit!

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