Make-ahead Savory Chicken Crepes with Mushrooms are perfect for a romantic date night dinner or a dinner party. These easy savory chicken crepes blanketed in a cheesy mornay sauce not only look sensational, but you won’t believe how delicious they are.
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 staple in 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 how easy this dinner crepe recipe is.
In Tallahassee, there was a long time French restaurant, Chez Pierre, which was known for its delicious chicken crepes. I tasted my first crepe there. That’s the best I can do about the Southern flair, but the complicated crepe part…well this can just be our little secret. You can buy premade crepes! Yes, it’s true! I found mine at Whole Foods in the bakery department, and it’s a game changer. Add a purchased rotisserie chicken, and you have an impressive main dish that only takes minutes to pull together.
What is a crepe?
In case you don’t know, a crepe is 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, are probably the most famous type of crepes.
What to serve with Savory Chicken Crepes with Mushrooms:
This rich dinner crepes recipe is best served with a simple side like Roasted Green Beans with Bacon and Lemon, Sauteed Spinach with Lemon and Garlic, Easy Baked Fresh Tomato Casserole, Tomato Salad with White Acre Peas, or Roasted Carrots with Lemon Vinaigrette.
How to make the Chicken and Mushroom Filling:
Preheat the oven to 350 degrees F.
Melt butter in a large skillet over medium heat. Add onions and cook for about 5 minutes, or until they are translucent.
Add the mushrooms and cook for 7-10 minutes, or until they are cooked. Stir in the chicken and salt and set aside.
How 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 2-3 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.
How to make Savory Chicken Crepes with Mushrooms Topping:
Add the melted butter, parsley, panko, and remaining Swiss cheese to a small bowl and mix well. Set aside.
How to assemble the Crepes:
Place about 1/2 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.
Place the filled crepe, seam side down, in a 9×13 baking dish which has been 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.
Sharon’s Expert Tips:
- To make ahead, simply cover the dish tightly and store in the refrigerator for up to 24 hours, or in the freezer for up to 3 months. If frozen, allow the casserole to thaw overnight before baking. Remove the casserole from the refrigerator and leave 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 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 the 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.
This recipe is adapted from Breakfast Chicken Crepes Mornay from Gracehill Bed and Breakfast.
If you make this recipe:
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| Prep Time | 15 minutes |
| Cook Time | 50 minutes |
| Servings | 8 crepes |
- 2 Tbsp unsalted butter
- 1 medium onion minced
- 12 oz sliced mushrooms
- 1/2 tsp kosher salt
- 1 rotisserie chicken bones and skins removed, and meat chopped (about 3 cups)
- 4 Tbsp unsalted butter
- 4 Tbsp all-purpose flour
- 2 cups milk whole or 2% milk
- 1/4 tsp ground black pepper
- 4 oz Swiss cheese shredded, plus additional for topping
- 1/3 cup grated Parmesan cheese
- 3/4 cup half and half
- 2 Tbsp dry sherry optional
- 2 Tbsp Chopped fresh parsley
- 2 Tbsp unsalted butter melted
- 1/2 cup Panko bread crumbs
Ingredients Chicken and Mushroom Filling Ingredients:
Sauce Ingredients:
Topping Ingredients:
|
- Preheat the oven to 350 degrees F.
- Melt butter in a large skillet over medium heat. Add onions and cook for about 5 minutes, or until they are translucent. Add the mushrooms and cook for 7-10 minutes, or until they are cooked. Stir in the chicken and salt and set aside.
- Melt four tablespoons of butter in a medium-size saucepan over medium heat. Add the flour and stir until smooth. Let cook for 2-3 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.
- Add the melted butter, parsley, panko, and remaining Swiss cheese to a small bowl and mix well. Set aside.
- Place about 1/2 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 9x13 baking dish which has been 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.
Sharon's Expert Tips:
- To make ahead, simply cover the dish tightly and store in the refrigerator for up to 24 hours, or in the freezer for up to 3 months. If frozen, allow the casserole to thaw overnight before baking. Remove the casserole from the refrigerator and leave 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 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 the 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.
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator, especially those with dietetic allergies and food-related diagnoses.
These sound so very good, can’t wait to make them. Thanks for the tip about premade crepes. Who knew???
Carolyn
Hey Carolyn,
They are really good and I think you know who would like them too!
All my best,
Sharon
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.