Easy Chicken Crepes with Mushrooms

Jump to Recipe Print Recipe

Make-ahead, savory Chicken Crepes with Mushrooms are perfect for a romantic date night dinner, an elegant brunch, or a dinner party main dish. These chicken and mushroom crepes with mornay sauce are easy to prepare and will impress even the most discerning guests.

This easy recipe features light as a cloud crepes wrapped around a filling of tender and juicy chicken and earthy mushrooms enveloped in a creamy, rich mornay sauce full of sweet, nutty swiss and parmesan cheeses.

Two chicken crepes with mushrooms on a blue and white plate.

If you have been following my blog for any length of time, you know I specialize in easy recipes with a Southern flair. And, I’m sure right now you think I’ve lost my mind.

First of all, crepes are a delectable, pancake-like staple from France, and second, they are complicated to make. And, you are right on both counts. But hang in there; I’m about to blow your mind with two shortcuts that make this chicken crepe recipe quick and easy.

You can buy premade crepes! Yes, it’s true! I found mine at Whole Foods in the bakery department, and now I’m seeing them at all major grocery stores. It’s a game-changer. Add a purchased rotisserie chicken, and you have an outstanding, gourmet main dish that only takes minutes to pull together.

Ingredients – here’s what you will need:

Ingredients for chicken crepes including mushrooms, chicken and half and half.

Chicken – a roasted rotisserie chicken is a great time saver and part of what makes this recipe, so simple to prepare.
Crepes – another wonderful shortcut, you can now purchase premade crepes at most grocery stores. Yes, you can make your own, but for convenience, this is the way to go in my book.
Butter – adds a rich buttery flavor to the filling and is used for cooking the onions and mushrooms. Butter, along with flour and milk, forms the base of the roux for making the savory mornay sauce and combines with parsley and panko for the topping. (not pictured)
Onion – the base of many dishes, adds a light onion flavor and melts into the filling.
Mushrooms – add a hearty, earthy flavor and are an essential component of the crepe filling.
Flour – an essential component in the mornay sauce. Flour is used to thicken the sauce. (not pictured)
Milk and half-and-half – add a silky, creamy richness to the mornay sauce.
Swiss and parmesan cheeses – add a wonderful cheesy richness and flavor to the mornay sauce. Gruyere cheese can be substituted for swiss cheese.
Sherry – is an optional ingredient for the mornay sauce. It adds a rich brightness and elevates the flavor.
Parsley & panko – combine with the butter to make a rich, flavorful, and crispy topping for the crepes. (parsley not pictured.)
Salt & ground black pepper – enhances all of the flavors and brings everything together. I use kosher salt. If you are using regular table salt, only use half as much as the recipe calls for.

Directions – here’s how to make this recipe:

To get started, preheat the oven to 350 degrees F.
For the filling, melt the butter in a large skillet over medium heat. Add the onions and cook for about five minutes or until they are translucent.

Add the mushrooms and cook for seven to ten minutes, or until they are tender and golden brown.

Stir in the chicken and salt and set aside.

Pieces of cooked chicken and sliced mushrooms in a skillet.

To make the mornay sauce, melt four tablespoons of butter in a medium-size saucepan over medium heat. Add the flour and stir until smooth. Let cook for two to three minutes. Whisk in the milk slowly until well incorporated and smooth. Cook until it starts to boil and thicken.

Mornay sauce in a saucepan on the stove.

Add pepper and slowly add the Swiss and parmesan cheeses. Heat and stir until the cheese melts and the mixture is smooth. Add the sherry (if using) and stir.
Remove one cup of the mornay sauce and add to the chicken and mushroom mixture. Mix well.
Add the half-and-half to the remaining sauce and stir until well combined. Set aside.
To make the topping, add the melted butter, parsley, panko, and remaining Swiss cheese to a small bowl and mix well. Set aside.
To assemble, place one-half of a cup of the chicken and mushroom mixture in the middle of each crepe and gently roll up like a cigar. Handle the crepes with care; they are delicate.

A crepe with chicken, mushrooms and mornay sauce in the middle.

Place the filled crepe, seam side down, in a 9×13 baking dish that has been sprayed with non-stick cooking spray. Repeat with the rest of the filling and crepes.

Unbaked crepes filled with chicken and mushrooms in a baking dish.

Pour the remaining Mornay sauce evenly over the crepes and sprinkle the topping evenly over the top.

Chicken crepes in a baking dish topped with mornay sauce.

Bake in a 350-degree oven for 20-30 minutes or until the topping is brown and crusty and the cheese has melted. Serve immediately.

Chicken crepes on a blue and white dish with a knife and fork.

Frequently asked questions:

What are crepes?

Crepes are a type of very thin pancake. Crepes are very versatile and are served with a variety of both sweet and savory fillings. Crepes Suzette, with a brandy and citrus sauce, is probably the most famous type of crepes.

What’s the difference between crepe and pancake batter?

The main difference is that pancake batter is thicker and has added leavening agents like baking powder or baking soda so the pancakes will rise and be fluffy. Crepe batter is thinner, and when cooked, the crepes are thin and flat.

What kind of side dishes are best to serve with this recipe?

These rich, savory dinner crepes are best served with simple sides such as Roasted Green Beans with Bacon and Lemon, Sauteed Spinach with Lemon and Garlic, Sweet and Sour Green Beans, Easy Baked Fresh Tomato Casserole, or Roasted Carrots with Lemon Vinaigrette.

What is the difference between bechamel and mornay sauce?

Mornay sauce is a type of bechamel or white sauce, one of the five French mother sauces. Classic mornay sauce is a bechamel sauce with cheese. Gruyere or Swiss cheese is the most common. Sometimes sherry is also added to brighten the flavor.

In addition to topping these chicken crepes, the mornay sauce can also be used as a topping for vegetables, pasta, seafood, and chicken. My recipe for Crab Mornay also features this wonderful cheesy sauce.

Can this dish be made ahead?

Yes! To make chicken and mushroom crepes ahead, simply follow the directions, and before baking it, cover the dish tightly and store it in the refrigerator for up to 24 hours or in the freezer for up to three months.

If frozen, allow the casserole to thaw overnight in the refrigerator before baking. Remove the casserole from the refrigerator and leave it on the counter for about 30 minutes to come to room temperature before baking.

How to store leftovers?

Leftovers can be stored covered in the refrigerator for up to four days. You can reheat either in the oven or in the microwave with good results.

Sharon’s tips:

I used premade purchased crepes I found at Whole Foods grocery store. You should be able to find them at any major grocery store.
If you would rather cook the chicken yourself instead of using a rotisserie chicken, see this post, Easy Roasted Chicken Breasts, for directions. You will need about 3 cups of cooked chicken.
If you are only feeding a few folks, feel free to divide the crepes up and bake some and freeze some. I usually cook half and freeze half.
You can substitute one tablespoon of dried parsley flakes for fresh parsley.
Save the carcass and skin from your rotisserie chicken to make Homemade Chicken Stock. If you don’t have time right now, simply put the bones in a plastic freezer bag and freeze until you are ready.
If you are adventurous and would like to make homemade crepes, here are recipe links from two of the best, Alton Brown Crepes and Martha Stewert Simple Crepes.