I’m sharing my Creamy Chicken Crepes with a silky mushroom filling and step-by-step photos that reveal how the crepes come together.

Jump to Recipe

I didn’t think crepes could be this sly until I tucked creamy shredded boneless skinless chicken and sliced mushrooms inside one. The thin wrapper turns a simple dinner into a little mystery, each bite slightly messy but oddly thrilling, you keep guessing what gives it that lift.

My step-by-step photos caught every imperfect fold and yes I still burned a couple, but they tasted great. This Dinner Crepes Recipe feels like a tiny kitchen magic trick you can pull off on a weeknight.

I get weirdly proud when someone asks for seconds.

Ingredients

Print Recipe (No Advertisments)

All purpose flour gives structure and carbs, not much fibre, makes crepes tender.
Whole milk adds creaminess, protein and calcium, helps batter brown and flavor.
Eggs bring protein, richness and binding power, also add color and moisture.
Butter gives flavor and fat, makes crepes silky, not super healthy in large amounts.
Lean chicken gives loads of protein, hearty filling, low carb if skinless.
Mushrooms add umami, fiber and minerals, low calorie, help make it savory.
Cream makes the sauce rich and smooth, high fat, use sparingly for balance.
Herbs like thyme and parsley brighten flavors, add antioxidants, fresh, not salty.

Ingredient Quantities

1 cup (125 g) all-purpose flour

1 1/2 cups (360 ml) whole milk

2 large eggs

2 tbsp (30 g) unsalted butter, melted

1 tbsp granulated sugar (optional)

1/4 tsp fine salt

2 tbsp vegetable oil

1 lb (450 g) boneless skinless chicken breast or thighs, cooked and shredded or diced

8 oz (225 g) mushrooms, sliced (cremini or button)

1 small yellow onion, finely chopped

2 cloves garlic, minced

2 tbsp (30 g) unsalted butter

1 tbsp olive oil

2 tbsp all-purpose flour (for sauce)

1 cup (240 ml) chicken stock

3/4 cup (180 ml) heavy cream

1/4 cup (60 ml) dry white wine (optional)

1 tsp Dijon mustard (optional)

1 tsp fresh thyme leaves or 1/2 tsp dried thyme

2 tbsp fresh parsley, chopped

Pinch ground nutmeg (optional)

Salt and freshly ground black pepper, to taste

How to Make this

Print Recipe (No Advertisments)

1. Make the crepe batter: whisk 1 cup (125 g) flour, 1 tbsp sugar if using, and 1/4 tsp salt in a bowl; in another bowl beat 2 large eggs with 1 1/2 cups (360 ml) whole milk and 2 tbsp melted butter. Pour the wet into the dry and whisk until smooth (or blitz in a blender for 30 seconds). Strain if you want extra smooth crepes and let rest 20 to 30 minutes so bubbles settle.

2. Heat a nonstick or crepe pan over medium; brush or wipe a little vegetable oil (use the 2 tbsp) so the first crepe doesn’t stick. Pour about 1/4 cup batter (adjust for pan size), quickly tilt and swirl to coat a thin even layer, cook until edges lift and bottom is lightly golden, flip and cook 20 to 30 seconds. Stack cooked crepes on a plate, separating with parchment if you like, and keep them warm under a towel.

3. Prepare the filling base: in a large skillet melt 2 tbsp unsalted butter with 1 tbsp olive oil over medium-high heat. Add the finely chopped small yellow onion and sauté until soft and translucent, about 3 to 4 minutes.

4. Add 8 oz (225 g) sliced mushrooms, spread them out and let them brown without crowding the pan so they get color, about 5 to 7 minutes. Season with a little salt and pepper as they cook. Add 2 minced garlic cloves and cook 30 seconds until fragrant.

5. Add about 1 lb (450 g) cooked shredded or diced chicken to the pan and toss to combine and heat through.

6. Sprinkle 2 tbsp all-purpose flour over the mixture and stir for a minute to cook the raw flour taste. This is a quick roux hack that keeps the sauce from being lumpy.

7. Deglaze with 1/4 cup (60 ml) dry white wine if using, scraping up browned bits, then stir in 1 cup (240 ml) chicken stock and 3/4 cup (180 ml) heavy cream. Add 1 tsp Dijon mustard if using, 1 tsp fresh thyme leaves (or 1/2 tsp dried), and a pinch of ground nutmeg if you like. Bring to a gentle simmer and cook until the sauce thickens and coats a spoon, 3 to 5 minutes; taste and season with salt and freshly ground black pepper.

8. Stir in 2 tbsp chopped fresh parsley, adjust thickness with a splash more stock or cream if too thick, and remove from heat. If the sauce looks grainy, whisk a few seconds to smooth it out.

9. Assemble the crepes: spoon a generous portion of the creamy chicken and mushroom filling onto each crepe, fold or roll them up and place seam side down on a plate or in a shallow baking dish. Spoon any extra sauce over the filled crepes.

10. Finish and serve: if you want them extra warm and melded, bake at 350°F (175°C) for 8 to 10 minutes. Garnish with extra parsley and a crack of black pepper and serve right away. Tip: keep crepes covered and stacked so they stay soft, and don’t overfill them or they’ll tear.

Equipment Needed

1. Large mixing bowl for batter and resting it
2. Whisk (or a blender if you want to blitz the batter)
3. Measuring cups and spoons (1 cup, 1/4 cup, tbsp, tsp)
4. Fine mesh sieve (optional, for extra-smooth crepes)
5. 8 to 10 inch nonstick crepe pan or skillet
6. Thin metal spatula or crepe turner for flipping
7. Silicone spatula for scraping and stirring the sauce
8. Large skillet for the chicken and mushroom filling
9. 1/4-cup measure or small ladle to pour the batter evenly
10. Plate or shallow baking dish plus a clean towel to keep crepes warm

FAQ

Q: Can I make the crepe batter and filling ahead of time? A: Yep. Batter keeps covered in the fridge up to 48 hours, it actually gets better after resting. Cooked crepes can be stacked with parchment between them and refrigerated 2 days or frozen up to 2 months. Make the chicken and mushroom filling 2 to 3 days ahead or freeze it separately. Reheat gently so the cream sauce doesn’t split.

Q: My batter is lumpy, what now? A: Small lumps are fine but if it’s bad, use a blender or whisk hard and let it rest 20 to 30 minutes so they disappear. Sifting the flour helps too. If you still see lumps strain the batter through a fine sieve.

Q: How do I get thin even crepes that don’t tear? A: Use a good nonstick pan at medium heat, brush a little oil or butter and pour just enough batter to thinly coat the bottom, then tilt and swirl. Cook until edges lift then flip once, about 1 to 2 minutes per side. If they stick the pan is too cool or you used too little fat.

Q: Can I make the sauce lighter or use dairy substitutes? A: Yes. Swap heavy cream for half and half or whole milk plus a tablespoon of butter for a lighter version, but the sauce will be less rich. For non dairy try full fat oat or soy milk and thicken with a cornstarch slurry. The texture changes a bit but it still tastes good.

Q: Why do my crepes get soggy after filling? A: Usually too much sauce or very wet filling. Make sure mushrooms are well cooked so excess water evaporates, thicken the sauce a bit before filling, and don’t overfill the crepe. Assemble right before serving for best texture.

Q: Any good swaps for chicken or mushrooms? A: Absolutely. Leftover rotisserie chicken, turkey or diced ham work great. For mushrooms you can use shiitake, portobello or a combo, just slice and cook off their moisture first. If using raw meat, fully cook it before mixing with the sauce.

Crepes With Creamy Chicken And Mushroom Filling Recipe Substitutions and Variations

All-purpose flour: swap with a 1:1 gluten-free flour blend (look for one with xanthan) to keep batter texture; or try buckwheat flour for classic savory crepes, thin the batter a bit if it seems dense; or use whole wheat pastry flour for a nuttier flavor that’s still fairly tender.
Whole milk: use oat or soy milk for a dairy-free version, same volume but it’ll be a touch less rich; or 2% milk if you want a lighter crepe; or use half-and-half or diluted cream if you want a richer, silkier batter.
Heavy cream (for the sauce): substitute half-and-half plus 1 tablespoon melted butter per cup to mimic the fat; or use whole milk thickened with 1 teaspoon cornstarch mixed into the stock and simmered until it thickens; or coconut cream for a dairy-free option, though it’ll add a coconut note.
Boneless chicken: swap with shredded rotisserie chicken or leftover turkey for convenience; make it vegetarian by using firm tofu, tempeh, or cooked chickpeas; or simply add extra mushrooms for a meaty, earthy filling.

Pro Tips

1) Let the batter rest, really. Even 20 minutes makes the crepes way less likely to tear and gives you thinner, more flexible crepes, so don’t skip it. If you blitzed the batter in a blender, give it a minute to settle before pouring so you don’t get too many bubbles, and gently stir, don’t overmix.

2) Brown mushrooms in a hot, roomy pan and resist crowding them, otherwise they’ll steam and get rubbery. Pat them dry first if you can, give them space to color, then add garlic at the end so it won’t burn.

3) When you make the quick roux in the filling, cook the flour a full minute so you don’t get a raw flour taste, then add liquids slowly while whisking to avoid lumps. If the sauce still looks grainy, whisk vigorously off the heat or blitz briefly with an immersion blender, not too long or you’ll thin it out.

4) Keep crepes warm and soft by stacking them and covering with a clean towel, and don’t overfill each one. If you want everything melded and hotter inside, pop the filled crepes into a 350 F oven for 8 to 10 minutes, but watch them so the crepes don’t dry out.

Crepes With Creamy Chicken And Mushroom Filling Recipe

Recipe by Bob Jones

0.0 from 0 votes

I’m sharing my Creamy Chicken Crepes with a silky mushroom filling and step-by-step photos that reveal how the crepes come together.

Servings

servings

Calories

812

kcal

Equipment: 1. Large mixing bowl for batter and resting it
2. Whisk (or a blender if you want to blitz the batter)
3. Measuring cups and spoons (1 cup, 1/4 cup, tbsp, tsp)
4. Fine mesh sieve (optional, for extra-smooth crepes)
5. 8 to 10 inch nonstick crepe pan or skillet
6. Thin metal spatula or crepe turner for flipping
7. Silicone spatula for scraping and stirring the sauce
8. Large skillet for the chicken and mushroom filling
9. 1/4-cup measure or small ladle to pour the batter evenly
10. Plate or shallow baking dish plus a clean towel to keep crepes warm

Ingredients

1 cup (125 g) all-purpose flour
1 1/2 cups (360 ml) whole milk
2 large eggs
2 tbsp (30 g) unsalted butter, melted
1 tbsp granulated sugar (optional)
1/4 tsp fine salt
2 tbsp vegetable oil
1 lb (450 g) boneless skinless chicken breast or thighs, cooked and shredded or diced
8 oz (225 g) mushrooms, sliced (cremini or button)
1 small yellow onion, finely chopped
2 cloves garlic, minced
2 tbsp (30 g) unsalted butter
1 tbsp olive oil
2 tbsp all-purpose flour (for sauce)
1 cup (240 ml) chicken stock
3/4 cup (180 ml) heavy cream
1/4 cup (60 ml) dry white wine (optional)
1 tsp Dijon mustard (optional)
1 tsp fresh thyme leaves or 1/2 tsp dried thyme
2 tbsp fresh parsley, chopped
Pinch ground nutmeg (optional)
Salt and freshly ground black pepper, to taste

Directions

Make the crepe batter: whisk 1 cup (125 g) flour, 1 tbsp sugar if using, and 1/4 tsp salt in a bowl; in another bowl beat 2 large eggs with 1 1/2 cups (360 ml) whole milk and 2 tbsp melted butter. Pour the wet into the dry and whisk until smooth (or blitz in a blender for 30 seconds). Strain if you want extra smooth crepes and let rest 20 to 30 minutes so bubbles settle.
Heat a nonstick or crepe pan over medium; brush or wipe a little vegetable oil (use the 2 tbsp) so the first crepe doesn’t stick. Pour about 1/4 cup batter (adjust for pan size), quickly tilt and swirl to coat a thin even layer, cook until edges lift and bottom is lightly golden, flip and cook 20 to 30 seconds. Stack cooked crepes on a plate, separating with parchment if you like, and keep them warm under a towel.
Prepare the filling base: in a large skillet melt 2 tbsp unsalted butter with 1 tbsp olive oil over medium-high heat. Add the finely chopped small yellow onion and sauté until soft and translucent, about 3 to 4 minutes.
Add 8 oz (225 g) sliced mushrooms, spread them out and let them brown without crowding the pan so they get color, about 5 to 7 minutes. Season with a little salt and pepper as they cook. Add 2 minced garlic cloves and cook 30 seconds until fragrant.
Add about 1 lb (450 g) cooked shredded or diced chicken to the pan and toss to combine and heat through.
Sprinkle 2 tbsp all-purpose flour over the mixture and stir for a minute to cook the raw flour taste. This is a quick roux hack that keeps the sauce from being lumpy.
Deglaze with 1/4 cup (60 ml) dry white wine if using, scraping up browned bits, then stir in 1 cup (240 ml) chicken stock and 3/4 cup (180 ml) heavy cream. Add 1 tsp Dijon mustard if using, 1 tsp fresh thyme leaves (or 1/2 tsp dried), and a pinch of ground nutmeg if you like. Bring to a gentle simmer and cook until the sauce thickens and coats a spoon, 3 to 5 minutes; taste and season with salt and freshly ground black pepper.
Stir in 2 tbsp chopped fresh parsley, adjust thickness with a splash more stock or cream if too thick, and remove from heat. If the sauce looks grainy, whisk a few seconds to smooth it out.
Assemble the crepes: spoon a generous portion of the creamy chicken and mushroom filling onto each crepe, fold or roll them up and place seam side down on a plate or in a shallow baking dish. Spoon any extra sauce over the filled crepes.
Finish and serve: if you want them extra warm and melded, bake at 350°F (175°C) for 8 to 10 minutes. Garnish with extra parsley and a crack of black pepper and serve right away. Tip: keep crepes covered and stacked so they stay soft, and don’t overfill them or they’ll tear.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.