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Chicken and Mushroom Crepes with Béchamel and Gruyère Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 98 reviews
  • Author: Julia
  • 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 savory shredded roasted chicken, sautéed leeks and mushrooms, and a creamy béchamel sauce, all topped with melted Gruyere cheese and a touch of paprika. Served alongside a fresh vinaigrette-dressed salad, this dish makes for a comforting and elegant meal perfect for dinner or special occasions.

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

For the Béchamel Sauce:

  • 2 tbsp (30g) butter
  • 2 tbsp (15g) flour
  • 2 1/3 cup (555ml) milk
  • 1 garlic clove, minced
  • Salt and pepper to taste

For the Garnish:

  • 3/4 cup Gruyere cheese
  • Paprika to taste
  • 3 tbsp (45ml) freshly minced parsley

For the 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 oven to 375°F (190°C). Place the chicken breasts skin-on and bone-in on a rimmed baking sheet fitted with a rack. Roast for 35-40 minutes or until cooked through. Remove and let cool, then shred the meat using forks and transfer to a bowl. Set aside until needed. This step can be done a day ahead.
  2. Make the Crepe Batter: In a large bowl, combine flour and salt. Slowly whisk in the milk until smooth. Add the beaten eggs and whisk well. Finally, whisk in the melted butter and fresh dill until the batter is smooth and slightly runny.
  3. Cook the Crepes: Heat a non-stick 12-inch (30cm) skillet over medium-high heat. Grease lightly with grapeseed, canola, or vegetable oil using a paper towel. Pour one ladle of batter, swirling to evenly coat the pan. Cook until set and edges are golden brown, then flip quickly using a spatula and cook for another 30 seconds. Slide the cooked crepe onto a cutting board and repeat with remaining batter. Allow crepes to cool.
  4. Prepare the Filling: In a large skillet, melt the butter over medium heat. Add sliced leeks and cook until soft and fragrant. Add mushrooms, Worcestershire sauce, salt, pepper, and minced parsley. Cook until mushrooms are tender, then transfer mixture to a bowl and let cool.
  5. Make the Béchamel Sauce: In a deep skillet, melt butter over medium heat until foamy. Add flour and whisk rapidly to form a smooth paste. Slowly pour in the milk while whisking continuously to avoid lumps. Simmer gently until thickened. Stir in minced garlic and season with salt and pepper to taste.
  6. Assemble the Crepes: Place a crepe over a small gratin dish. Spoon 2 tbsp of the mushroom-leek mixture and top with ¼ cup (30g) shredded chicken. Ladle 2 tbsp of béchamel sauce over the filling. Roll the crepe and place seam side down. Drizzle additional béchamel on top, then sprinkle with Gruyere cheese and paprika.
  7. Bake and Broil: Bake the assembled crepes at 350°F (175°C) for 10-12 minutes until heated through and cheese is melted. Then place under the broiler for 1-2 minutes to brown the top slightly. Remove and garnish with freshly minced parsley.
  8. Prepare the Salad: In a bowl, whisk Dijon mustard, white wine vinegar, grapeseed oil, salt, pepper, and minced shallot to create a vinaigrette. Toss salad greens with the vinaigrette just before serving.
  9. Serve: Plate the hot crepes alongside the dressed salad and enjoy.

Notes

  • Crepes can be made ahead and stacked in the refrigerator layered with paper towels and foil, wrapped tightly.
  • The mushroom and leek filling can be prepared in advance; cool completely and refrigerate.
  • Roast and shred the chicken a day ahead; cover and refrigerate.
  • Make the béchamel sauce the day of serving for best texture; reheating thickens and may dilute flavor if milk is added later.
  • For a mushroom substitute, add fresh baby spinach during assembly; it will steam inside the crepe.

Nutrition

  • Serving Size: 1 serving
  • 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://lazydayrecipes.com/chicken-and-mushroom-crepes-with-bechamel-and-gruyere-recipe/