Creamy Chicken and Mushroom Crepes: An Elegant & Easy Weeknight Meal

Craving a comforting and sophisticated dish that’s surprisingly easy to make? Look no further than these Creamy Chicken and Mushroom Crepes! This recipe combines delicate homemade crepes with a luscious, savory filling of tender chicken, earthy mushrooms, and a rich, creamy sauce. It’s perfect for a special occasion or a cozy weeknight dinner. Plus, the crepes can be made ahead of time, making assembly a breeze.

## Why You’ll Love This Recipe

* **Impressive yet approachable:** This dish looks and tastes like it came from a fancy restaurant, but it’s simpler to make than you might think.
* **Make-ahead friendly:** Prepare the crepes and filling in advance to save time on busy days. Simply assemble and bake when you’re ready to eat.
* **Versatile:** Adapt the filling to your liking by adding different vegetables, herbs, or cheeses.
* **Comfort food at its finest:** Warm, creamy, and satisfying, these crepes are the ultimate comfort food.
* **Family-friendly:** Even picky eaters will enjoy the mild flavors and comforting texture of this dish.

## Ingredients You’ll Need

### For the Crepes:

* 1 cup all-purpose flour
* 1 1/2 cups milk
* 2 large eggs
* 3 tablespoons unsalted butter, melted
* 1/4 teaspoon salt
* Butter or cooking spray, for greasing the pan

### For the Chicken and Mushroom Filling:

* 1 tablespoon olive oil
* 1 pound boneless, skinless chicken breasts, cut into small cubes
* 8 ounces mushrooms, sliced (cremini, button, or a mix)
* 1 small onion, chopped
* 2 cloves garlic, minced
* 1/4 cup all-purpose flour
* 1 1/2 cups chicken broth
* 1/2 cup heavy cream
* 1/4 cup dry white wine (optional, but adds great flavor)
* 1/4 cup grated Parmesan cheese
* 2 tablespoons chopped fresh parsley
* Salt and black pepper to taste
* Optional: 1/4 teaspoon dried thyme or a pinch of nutmeg

### For Assembling:

* 1/2 cup grated Gruyere cheese (or mozzarella, if you prefer)
* 2 tablespoons butter, melted (optional, for brushing the crepes)

## Equipment You’ll Need

* Blender or whisk
* Crepe pan or non-stick skillet (8-10 inches)
* Mixing bowls
* Spatula
* Large skillet or Dutch oven
* 9×13 inch baking dish

## Step-by-Step Instructions

### Part 1: Making the Crepes

1. **Combine the ingredients:** In a blender or mixing bowl, whisk together the flour, milk, eggs, melted butter, and salt until smooth. If using a blender, pulse until just combined to avoid overmixing. If using a whisk, ensure there are no lumps.
2. **Let the batter rest:** Cover the batter and let it rest in the refrigerator for at least 30 minutes. This allows the gluten to relax, resulting in more tender crepes. Resting for an hour is even better!
3. **Heat the pan:** Heat a crepe pan or non-stick skillet over medium heat. Lightly grease the pan with butter or cooking spray. The pan should be hot enough that a drop of water sizzles and evaporates quickly.
4. **Pour the batter:** Lift the pan off the heat and pour about 1/4 cup of batter into the center. Immediately swirl the pan so that the batter spreads evenly into a thin circle. If the batter is too thick, add a tablespoon or two of milk to thin it out. If the batter is too thin, add a tablespoon of flour. Aim for a thin, even layer.
5. **Cook the crepe:** Return the pan to the heat and cook for 1-2 minutes, or until the edges of the crepe begin to lift and the bottom is lightly golden brown. Use a thin spatula to gently loosen the edges of the crepe.
6. **Flip and cook the other side:** Carefully flip the crepe with the spatula and cook for another 30-60 seconds, or until lightly golden brown. The second side usually cooks faster than the first.
7. **Stack the crepes:** Transfer the cooked crepe to a plate. Repeat steps 4-6 with the remaining batter, stacking the crepes on top of each other. You can place a piece of parchment paper between each crepe to prevent them from sticking, if desired.
8. **Set aside:** Once all the crepes are cooked, set them aside while you prepare the filling. The crepes can be stored in the refrigerator for up to 2 days or frozen for up to 2 months. If freezing, wrap them tightly in plastic wrap and then in a freezer bag.

### Part 2: Making the Chicken and Mushroom Filling

1. **Cook the chicken:** Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the cubed chicken and cook until browned on all sides and cooked through, about 5-7 minutes. Season with salt and pepper.
2. **Sauté the vegetables:** Remove the chicken from the skillet and set aside. Add the sliced mushrooms and chopped onion to the skillet and cook until softened and lightly browned, about 5-7 minutes. Stir occasionally.
3. **Add the garlic:** Add the minced garlic and cook for another minute, or until fragrant. Be careful not to burn the garlic.
4. **Make the sauce:** Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly. This will help thicken the sauce.
5. **Whisk in the liquids:** Gradually whisk in the chicken broth and white wine (if using), scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer and cook until thickened, about 3-5 minutes. The sauce should be thick enough to coat the back of a spoon.
6. **Stir in the cream and Parmesan:** Reduce the heat to low and stir in the heavy cream and Parmesan cheese. Season with salt, pepper, and optional thyme or nutmeg to taste. Simmer for another 1-2 minutes, or until the cheese is melted and the sauce is smooth and creamy.
7. **Add the chicken and parsley:** Return the cooked chicken to the skillet and stir in the chopped fresh parsley. Mix well to combine.
8. **Taste and adjust:** Taste the filling and adjust the seasoning as needed. You may need to add more salt, pepper, or Parmesan cheese to achieve your desired flavor.

### Part 3: Assembling and Baking the Crepes

1. **Preheat the oven:** Preheat oven to 350°F (175°C).
2. **Fill the crepes:** Lay a crepe flat on a clean surface. Spoon about 1/4 to 1/3 cup of the chicken and mushroom filling into the center of the crepe. Be careful not to overfill them.
3. **Roll or fold the crepes:** Fold the sides of the crepe over the filling, then roll it up like a burrito. Alternatively, you can simply fold the crepe in half and then in half again to form a triangle. The rolled or folded method will both work.
4. **Arrange in the baking dish:** Place the filled crepes seam-side down (if rolled) in a lightly greased 9×13 inch baking dish. Arrange them in a single layer.
5. **Top with cheese:** Sprinkle the grated Gruyere cheese (or mozzarella) evenly over the crepes. This will create a delicious, melted topping.
6. **Brush with butter (optional):** If desired, brush the tops of the crepes with melted butter. This will help them to brown nicely in the oven.
7. **Bake:** Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly and the crepes are heated through. The tops should be lightly golden brown.
8. **Let rest:** Remove the baking dish from the oven and let the crepes rest for a few minutes before serving. This will allow the filling to settle and prevent it from being too runny.
9. **Serve:** Garnish with extra fresh parsley, if desired, and serve immediately. These crepes are delicious on their own or with a simple side salad.

## Tips and Variations

* **Make ahead:** The crepes and filling can be made a day or two in advance and stored separately in the refrigerator. Assemble and bake the crepes just before serving.
* **Freezing:** Assembled crepes can be frozen before baking. Wrap them individually in plastic wrap and then place them in a freezer bag. Bake from frozen for 25-30 minutes, or until heated through.
* **Vegetarian option:** Substitute the chicken with extra mushrooms or other vegetables, such as spinach, asparagus, or zucchini. You can also use vegetable broth instead of chicken broth.
* **Different cheese:** Experiment with different cheeses in the filling and on top of the crepes. Fontina, provolone, or even a sharp cheddar would all be delicious.
* **Add herbs:** Enhance the flavor of the filling with different herbs, such as thyme, rosemary, or oregano.
* **Spice it up:** Add a pinch of red pepper flakes to the filling for a little bit of heat.
* **Use leftover rotisserie chicken:** Save time by using leftover rotisserie chicken instead of cooking chicken breasts.
* **Gluten-free option:** Use a gluten-free all-purpose flour blend to make the crepes gluten-free.

## Serving Suggestions

These Creamy Chicken and Mushroom Crepes are delicious served on their own or with a variety of sides. Here are a few suggestions:

* **Simple side salad:** A fresh green salad with a light vinaigrette is the perfect complement to the rich and creamy crepes.
* **Roasted vegetables:** Roasted asparagus, broccoli, or Brussels sprouts would be a healthy and flavorful side dish.
* **Garlic bread:** Crusty garlic bread is perfect for soaking up the delicious sauce.
* **Tomato soup:** A bowl of warm tomato soup would be a comforting and satisfying starter.

## Nutritional Information (Approximate)

(Per crepe, based on estimated averages. Nutritional information can vary greatly based on specific ingredients and portion sizes.)

* Calories: 350-450
* Protein: 20-25g
* Fat: 20-25g
* Carbohydrates: 20-25g

## Enjoy!

These Creamy Chicken and Mushroom Crepes are sure to be a hit with your family and friends. They’re a delicious and elegant dish that’s perfect for any occasion. So, gather your ingredients, follow the steps, and enjoy the taste of homemade goodness!