Chicken and mushroom crepe bake
Chicken and mushroom crepe bake is a warm, comforting dish that layers tender crepes with creamy chicken, earthy mushrooms, and a rich sauce that binds everything together beautifully. The crepes…
Tip: save now, cook later.Chicken and mushroom crepe bake is a warm, comforting dish that layers tender crepes with creamy chicken, earthy mushrooms, and a rich sauce that binds everything together beautifully. The crepes soak up all those delicious flavors, making every bite soft and satisfying. It’s like a cozy hug on a plate!
I love making this dish on weekends when I have a bit more time—it’s a bit of a project but totally worth the effort. The best part is how the mushrooms add a depth of flavor that pairs so well with the creamy chicken filling. I usually use some herbs like thyme or parsley to brighten it up, and it really takes the dish to the next level. It’s a lovely way to use crepes in a savory way beyond the usual breakfast or snacks.
When I serve this chicken and mushroom crepe bake, I like to pair it with a simple green salad or some steamed veggies to keep things fresh and light. It’s a perfect dish for sharing with family or friends because it feels special but isn’t too fancy or complicated at the table. Plus, leftovers (if there are any!) reheat nicely and make a fantastic lunch the next day.
Key Ingredients & Substitutions
Crepe batter: Use all-purpose flour for light, tender crepes. If you need gluten-free, try a gluten-free flour mix. Resting the batter helps crepes cook evenly.
Chicken: Cooked chicken breast works well. Leftover rotisserie chicken is a great shortcut and adds flavor without extra cooking time.
Mushrooms: Button or cremini mushrooms are perfect, giving a nice earthy flavor. If unavailable, shiitake or portobello can add extra depth.
Béchamel sauce: A simple butter-flour-milk sauce thickened gently. Cheese like Gruyère adds nuttiness; Swiss or mozzarella are good alternatives.
How Do You Make Soft Crepes Without Tearing?
Crepes need to be delicate, yet sturdy enough to hold the filling. Here’s how:
- Rest the batter for 20-30 minutes; it hydrates the flour and relaxes gluten.
- Use a non-stick pan and lightly grease it before heating.
- Pour just enough batter to thinly cover the pan—too thick makes crepes heavy.
- Cook over medium heat; too high can burn or make crepes crispy.
- Use a thin spatula to gently flip when edges start to lift.
With practice, crepes become easy to handle, soft, and fold perfectly in your bake!
Equipment You’ll Need
- Non-stick skillet – perfect for cooking crepes without sticking or tearing.
- Whisk – helps mix the crepe batter smooth and lump-free.
- Mixing bowls – handy for making batter and combining fillings.
- Wooden spoon or spatula – great for stirring the filling gently.
- Oven-safe baking dish – large enough to hold rolled crepes for baking.
- Saucepan – for making the béchamel sauce smoothly without lumps.
Flavor Variations & Add-Ins
- Swap chicken for cooked ham or turkey for a different protein that pairs well with mushrooms.
- Add sautéed spinach or kale for extra color and nutrients.
- Try swapping Gruyère with sharp cheddar for a stronger cheesy flavor.
- Mix fresh herbs like tarragon or chives into the filling for a fresh twist.
Chicken and Mushroom Crepe Bake
Ingredients You’ll Need:
For the Crepes:
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/4 cups milk
- 2 tbsp melted butter
- Pinch of salt
For the Filling:
- 2 tbsp olive oil or butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 10 oz (280 g) mushrooms, sliced (button or cremini)
- 2 cups cooked chicken breast, shredded or diced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- Salt and black pepper to taste
- 1/2 tsp dried thyme or 1 tsp fresh thyme leaves
- Fresh parsley, chopped (about 2 tbsp)
For the Sauce and Topping:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 1/4 cups milk
- 1/2 cup grated Gruyère or Swiss cheese (plus extra for topping)
- Salt and pepper to taste
- Fresh parsley or herbs for garnish
How Much Time Will You Need?
Preparing this dish takes about 15 minutes to make the crepes and filling, plus 20-25 minutes to bake. Allow an additional 20-30 minutes if you want to let the crepe batter rest. Overall, plan for about 1 hour from start to finish.
Step-by-Step Instructions:
1. Prepare the Crepe Batter:
Mix flour and salt in a bowl. Add eggs and slowly whisk in milk until smooth. Stir in melted butter. If you have time, let the batter rest for 20-30 minutes to make the crepes tender and easy to cook.
2. Cook the Crepes:
Heat a non-stick skillet lightly greased over medium heat. Pour about 1/4 cup batter and swirl to coat the pan thinly. Cook until edges lift and the bottom is lightly golden, about 1-2 minutes per side. Stack cooked crepes on a plate. Make about 8 crepes in total.
3. Prepare the Filling:
In a large pan, heat olive oil or butter. Cook onion until softened, about 3-4 minutes. Add garlic and mushrooms and sauté until mushrooms turn golden and the liquid evaporates, about 5-7 minutes. Stir in cooked chicken, chicken broth, cream, thyme, salt, and pepper. Let simmer for about 5 minutes to blend flavors. Stir in chopped parsley and remove from heat.
4. Make the Béchamel Sauce:
In a saucepan over medium heat, melt butter. Whisk in flour and cook for 1-2 minutes, being careful not to brown it. Slowly whisk in milk and continue until the sauce thickens and becomes smooth, about 4-5 minutes. Remove from heat and stir in cheese. Season with salt and pepper.
5. Assemble the Bake:
Preheat the oven to 375°F (190°C). Place one crepe on a clean surface, spoon about 1/4 of the filling in the center, then roll or fold it to enclose the filling. Arrange filled crepes seam side down in a buttered baking dish. Repeat with remaining crepes and filling.
6. Add Sauce and Bake:
Pour the béchamel sauce evenly over the crepes and sprinkle extra cheese on top if you like. Bake uncovered for 20-25 minutes until bubbly and golden on top.
7. Serve:
Let the crepe bake cool for a few minutes, then garnish with fresh parsley or herbs before serving. Enjoy your warm and creamy chicken and mushroom crepe bake!
Can I Use Frozen Chicken for the Filling?
Yes! Just make sure the chicken is fully thawed before adding it to the filling. Thaw overnight in the fridge or use the defrost setting on your microwave, then pat dry to remove excess moisture.
Can I Make the Crepe Bake Ahead of Time?
Absolutely! You can prepare the crepes, filling, and béchamel sauce separately, then assemble and refrigerate the bake for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.
How Should I Store Leftovers?
Store any leftover crepe bake in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through, covering loosely to maintain moisture.
What Can I Serve with Chicken and Mushroom Crepe Bake?
This dish pairs wonderfully with a light green salad, steamed vegetables, or a simple side of roasted potatoes to balance the rich, creamy flavors.