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    Home » Recipes » Chicken

    Easy Chicken Crepes with Mushrooms

    Modified: Apr 17, 2024 · Published: Mar 14, 2019 by Sharon Rigsby · 18 Comments

    Jump to Recipe
    Two chicken crepes on a blue and white plate.

    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:

    1. To get started, preheat the oven to 350 degrees F.
    2. 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.
    Cooking onions in a skillet.
    1. Add the mushrooms and cook for seven to ten minutes, or until they are tender and golden brown.
    Cooking sliced mushrooms in a skillet.
    1. Stir in the chicken and salt and set aside. 
    Pieces of cooked chicken and sliced mushrooms in a skillet.
    1. 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.
    1. 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.
    2. Remove one cup of the mornay sauce and add to the chicken and mushroom mixture. Mix well.
    3. Add the half-and-half to the remaining sauce and stir until well combined. Set aside. 
    4. To make the topping, add the melted butter, parsley, panko, and remaining Swiss cheese to a small bowl and mix well. Set aside.
    5. 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.
    1. 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.
    1. 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.
    1. 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.

    More chicken recipes:

    If you like chicken as we do, you might also like these quick, easy and popular recipes:

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    If you need more ideas or menu suggestions, you can see all of my chicken recipes here, or check out my roundup, 21 Best Chicken Casserole Recipes for a Crowd.

    ★★★★★ If you make this recipe, please leave a comment and give it a star rating. I would love to know how you liked it!

    Thank you so much for visiting Grits and Pinecones. I hope you come back soon!

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    Two chicken and mushroom crepes topped with mornay sauce on a blue and white plate.

    Easy Chicken Crepes with Mushrooms

    Sharon Rigsby
    Make-ahead savory Chicken Crepes with Mushrooms are perfect for a romantic date night dinner or a dinner party. These easy chicken and mushroom crepes are blanketed in a cheesy mornay sauce. Not only do they look sensational, but you won't believe how delicious they are. 
    5 from 11 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 15 minutes mins
    Cook Time 50 minutes mins
    Total Time 1 hour hr 5 minutes mins
    Course Main Dish
    Cuisine American
    Servings 8 crepes
    Calories 378 kcal

    Ingredients
      

    Chicken and Mushroom Filling Ingredients:

    • 2 tablespoons unsalted butter
    • 1 medium onion minced
    • 12 ounces sliced mushrooms
    • ½ teaspoon kosher salt
    • 1 rotisserie chicken bones and skins removed, and meat chopped (about 3 cups)

    Sauce Ingredients:

    • 4 tablespoons unsalted butter
    • 4 tablespoons all-purpose flour
    • 2 cups milk whole or 2% milk
    • ¼ teaspoon ground black pepper
    • 4 ounces shredded Swiss cheese plus additional for topping
    • ⅓ cup grated Parmesan cheese
    • ¾ cup half and half
    • 2 tablespoons dry sherry optional

    Topping Ingredients:

    • 2 tablespoons chopped fresh parsley
    • 2 tablespoons unsalted butter melted
    • ½ cup panko bread crumbs

    Crepes

    • 8 crepes purchased

    Instructions
     

    Chicken and Mushroom Filling Directions:

    • Preheat the oven to 350 degrees F.
    • Melt butter in a large skillet over medium heat. Add 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 cooked. Stir in the chicken and salt and set aside.

    Sauce Directions:

    • 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.
    • 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 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.

    Topping Directions:

    • Add the melted butter, parsley, panko, and remaining Swiss cheese to a small bowl and mix well. Set aside.

    Crepe assembly:

    • Place ½ cup of the chicken and mushroom mixture in the middle of each crepe and gently roll up like a cigar. Place the filled crepe, seam side down, in a 9×13 baking dish sprayed with non-stick cooking spray. Repeat with the rest of the filling and crepes.
    • Pour the remaining sauce evenly over the crepes and sprinkle the topping evenly over the top.
    • Bake in a 350-degree oven for 20-30 minutes or until the topping is brown and crusty and the cheese has melted.

    Notes

    Sharon’s Expert Tips:
    • Purchase premade crepes at your local grocery store, or you can order them online from Amazon. I found mine at Whole Foods.
    • To make ahead, before baking, 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 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.
    • 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 three 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.
    • f 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.
     

    Nutrition

    Calories: 378kcalCarbohydrates: 26gProtein: 22gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 94mgSodium: 497mgPotassium: 166mgFiber: 2gSugar: 6gVitamin A: 700IUVitamin C: 2.5mgCalcium: 200mgIron: 1.1mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

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    Reader Interactions

    Comments

      5 from 11 votes (4 ratings without comment)

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      Recipe Rating




    1. Lala

      December 04, 2024 at 2:58 pm

      5 stars
      Made this for dinner tonight, I used hearts of palm instead of mushrooms as I didn’t have any one hand, added nutmeg to the sauce and used the water from the chicken I poached, and half and half as the milk. The crepes were homemade as well, too easy to make for me. The sauce was amazing the cheese made it with that Swiss pungent that make Swiss cheese so delicious. I think adding in spinach would have been excellent add but didn’t have any at the time, but thought it would make a nice addition as well. But I didn’t miss it as it was good without it.

      Reply
      • Sharon Rigsby

        December 04, 2024 at 7:17 pm

        Hi Lala, I am so happy you liked this recipe, and I love the tweaks you made. I would have never thought of using hearts of palm!
        All the best,
        Sharon

        Reply
    2. Lisa Nazarenko

      October 13, 2024 at 7:13 am

      For freezing the crepes, do you freeze them before or after baking? Thank you!

      Reply
      • Sharon Rigsby

        October 13, 2024 at 9:00 am

        I would freeze them before baking them. I hope you enjoy them.
        All the best,
        Sharon

        Reply
    3. Bruno

      February 04, 2024 at 3:36 pm

      5 stars
      My friend and I made this last night and it was great! We both felt it could use some more spice – I was especially craving some hot spices – but it was still very good.
      We both STRONGLY disagree that this is EASY. It’s not hard but it’s definitely at least a medium and there’s a good deal of cleanup.
      We opted to make our own crepes from scratch. My friend found a recipe online, it was her first time making them, and they turned out great!
      We both observed the dish was similar to enchiladas & tortillas (especially filling the craps and placing them in the dish) and there was also a noodle quality to the crepes.
      Unlike enchiladas, the crepes were much easier to separate intact – maybe because they were already so moist as compared to tortillas which are dry and will absorb a lot of liquid while cooking.
      We both commented on how *white* everything was in the dish. Spinach sounds like a great addition and will add some color. We also talked about using different cheese and maybe garlic.

      Reply
    4. Lorraine

      April 22, 2023 at 4:27 pm

      5 stars
      Made this last night for a dinner party with rice pilaf and a green salad, they were a huge it, I made my own crepes and added some fresh spinach, they were delicious!

      Reply
    5. Laura

      March 31, 2023 at 8:56 am

      5 stars
      Hi, Sharon and thanks for this recipe. What would you think of my substituting shallot for the onion and gruyere or emmentaler for the swiss cheese? Thanks.

      Reply
      • Laura

        March 31, 2023 at 10:46 am

        5 stars
        Oops, I just saw above that you do suggest Gruyere as a substitute for swiss cheese. So my question would be about using shallots. If you agree that they would be a nice substitution, I’d love to know what volume in cups of diced shallots you might advise. Thank you again!

        Reply
        • Sharon Rigsby

          March 31, 2023 at 3:00 pm

          Hi Laura, the gruyere would be awesome, and substituting shallots would be fine too. One or two small shallots cut up would be perfect.
          I hope you enjoy the dish!
          Sharon

    6. Sharon Ernest

      April 12, 2021 at 9:41 pm

      5 stars
      I made this recipe tonight for my son and his girlfriend! It was phenomenal! I recommend using the sherry, since I think it really added a unique flavor!

      I made my own crepes and used cooked chicken breast (not a rotisserie chicken). I overlooked mixing the cream sauce in with the chicken before stuffing the crepes. OOPS! I took a chance and dumped all of the sauce on top and baked it like that. Even with the error, it still turned out great!

      Thanks for the recipe!!

      Reply
    7. Marlene Rosen

      January 02, 2021 at 8:22 pm

      5 stars
      This recipe is delicious!!! I also added it to my saved recipes. This one’s a keeper.
      One crepe per person is plenty. I added some leftover asparagus that was in the fridge for some extra vegetable. I made the crepes from scratch and also grilled the chicken breasts with some basic spices, so it took some extra time, but well worth it.

      Thank you for the recipe, Sharon. I’ll be making it for company. Love it.

      Reply
      • Sharon Rigsby

        January 06, 2021 at 10:55 am

        Hi Marlene, thank you so much for taking the time to leave a comment. I’m so happy you enjoyed the recipe, and I like your idea of adding the asparagus. Also, that’s awesome that you made your own crepes. Wow!
        All the best,
        Sharon

        Reply
    8. Jackie

      March 29, 2019 at 1:34 pm

      Thank you for this absolutely delicious recipe that, after making it, got filed in my ‘keeper’ box where only the rare elite recipes are saved.

      Reply
      • Gritsandpinecones

        March 29, 2019 at 1:49 pm

        Hi Jackie, thanks so much for taking the time to leave a comment! I’m so glad you enjoyed the crepes.
        All my best,
        Sharon

        Reply
    9. James

      March 24, 2019 at 3:13 pm

      Again you nailed it! Another great tasting recipe. Thanks for sharing it with us.

      Reply
    10. Linger

      March 18, 2019 at 12:21 pm

      Oh My Goodness Sharon, these sound so incredible. I’m such a sucker for crepes and I love that you stuffed them with chicken and mushrooms. I’m drooling over your mornay sauce. Love the whole dish which is perfect for any meal of the day. Thanks for sharing.

      Reply
    11. Carolyn

      March 15, 2019 at 1:41 pm

      These sound so very good, can’t wait to make them. Thanks for the tip about premade crepes. Who knew???

      Carolyn

      Reply
      • Gritsandpinecones

        March 15, 2019 at 3:51 pm

        Hey Carolyn,
        They are really good and I think you know who would like them too!
        All my best,
        Sharon

        Reply

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    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, content creator, videographer, and photographer for Grits and Pinecones®. I have over 50 years of experience in the kitchen, and I like nothing better than developing and reimagining recipes for my family, friends, and you!

    More about me →

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