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A close-up shot of two savory chicken crepes on a white plate, showcasing the creamy filling and golden-baked cheese topping.

Savory Chicken Crepes: An Easy & Elegant Meal

Discover how to make the best Savory Chicken Crepes with a rich, creamy chicken and mushroom filling. This easy-to-follow recipe is perfect for an elegant dinner or a special brunch, delivering restaurant-quality results at home.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Brunch, Dinner, Main Course
Cuisine: American, French
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

For the Crepes
  • 1 cup all-purpose flour
  • 1 1/2 cups milk whole milk preferred
  • 2 large eggs
  • 2 tablespoons unsalted butter melted
  • 1/4 teaspoon salt
For the Creamy Chicken Filling
  • 2 tablespoons unsalted butter
  • 1 small onion finely chopped
  • 8 ounces cremini mushrooms sliced
  • 2 cloves garlic minced
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 1/2 cup chicken broth
  • 2 cups cooked chicken shredded or diced
  • 1 cup Gruyère cheese shredded, divided
  • 2 tablespoons fresh parsley chopped
  • 1 teaspoon fresh thyme chopped
  • Salt and freshly ground black pepper to taste

Equipment

  • 1 Blender For making the crepe batter smooth.
  • 1 Non-stick skillet or crepe pan 8 or 10-inch size is ideal.
  • 1 9x13 inch Baking Dish

Method
 

Prepare the Crepe Batter
  1. In a blender, combine flour, milk, eggs, melted butter, and salt. Blend for 30 seconds until completely smooth. Refrigerate for at least 30 minutes to allow the batter to rest.
Cook the Crepes
  1. Heat a lightly buttered non-stick skillet over medium heat. Pour 1/4 cup of batter into the pan and swirl to create a thin circle. Cook for 1-2 minutes per side, until lightly golden. Stack cooked crepes on a plate.
Create the Filling
  1. In a large skillet, melt butter over medium heat. Sauté onion and mushrooms until soft (5-7 minutes). Add garlic and cook for 1 more minute.
  2. Sprinkle flour over the vegetables, stir, and cook for 1 minute. Gradually whisk in milk and chicken broth until smooth. Simmer for 2-3 minutes until thickened.
  3. Remove from heat. Stir in the cooked chicken, half the Gruyère cheese, parsley, thyme, salt, and pepper.
Assemble and Bake
  1. Preheat oven to 375°F (190°C). Grease a baking dish.
  2. Spoon about 1/3 cup of filling onto each crepe, fold or roll it, and place it seam-side down in the baking dish.
  3. Top the arranged crepes with the remaining Gruyère cheese.
  4. Bake for 15-20 minutes, until the filling is bubbly and the cheese is melted and golden. Garnish with more fresh parsley and serve warm.

Notes

Make-Ahead Tip: Crepes can be cooked up to 2 days in advance. Stack them with parchment paper in between and store them in an airtight container in the refrigerator.
Filling Variation: Feel free to add other vegetables like spinach or peas to the filling for extra nutrients and flavor.
Freezing: You can freeze the assembled, unbaked crepes for up to 3 months. Thaw in the refrigerator overnight before baking as directed.