Beth's Chicken and Mushroom Crepes Recipe
Beth's Chicken and Mushroom Crepes Recipe is a medium French recipe that serves 4. 550 calories per serving. Recipe by Entertaining With Beth on YouTube.
Prep: 45 min | Cook: 1 hr 26 min | Total: 2 hrs 31 min
Cost: $12.09 total, $3.02 per serving
Ingredients
- 1.75 cup All-Purpose Flour (sifted)
- 0.5 teaspoon Salt (kosher or table salt)
- 2.5 cup Milk (whole milk recommended)
- 2 large Eggs (beaten)
- 8 tablespoon Unsalted Butter (melted for batter, filling, and béchamel)
- 1 tablespoon Fresh Dill (finely minced)
- 2 tablespoon Canola Oil (for greasing skillet)
- 4 Leeks (white and light green parts only, sliced into half‑moons)
- 2.5 cup Mushrooms (fresh button or cremini, sliced thin)
- 1 teaspoon Worcestershire Sauce
- 1 tablespoon Fresh Parsley (minced)
- 1 clove Garlic (minced, for béchamel)
- 4 ounce Gruyère Cheese (grated)
- 1 pinch Paprika (for dusting, smoked optional)
- 1 pound Chicken Breast (boneless, skinless; roasted then shredded)
- to taste Black Pepper
Instructions
Roast the Chicken
Preheat oven to 375°F. Line a rimmed sheet pan with foil, place a roasting rack inside, and lay the chicken breast on the rack. Roast 30‑40 minutes until the internal temperature reaches 165°F, then let cool.
Time: PT45M
Temperature: 375°F
Prepare Crepe Batter
In a large mixing bowl whisk together 1 ¾ cup flour, ½ tsp salt, and 2 ½ cups milk until smooth. Beat 2 eggs and add to the mixture, then stir in 4 tbsp melted butter and 1 tbsp minced dill. Let batter rest 5 minutes.
Time: PT10M
Cook the Crepes
Heat a 12‑inch non‑stick skillet over medium heat and lightly coat with canola oil. Pour a ladleful of batter, swirl to cover the pan, and cook until edges turn golden (≈1 min). Flip using a thin spatula and cook another minute. Transfer to a plate and repeat for all crepes.
Time: PT25M
Make Mushroom‑Leek Filling
Melt 2 tbsp butter in the same skillet. Add sliced leeks and sauté until wilted, seasoning with salt and pepper. Add 2½ cup sliced mushrooms and cook until they release their juices and soften. Stir in 1 tsp Worcestershire sauce and 1 tbsp minced parsley. Transfer to a bowl to cool.
Time: PT10M
Shred the Roasted Chicken
Remove the skin from the cooled chicken, then use two forks to shred into bite‑size pieces. Set aside.
Time: PT5M
Prepare Béchamel Sauce
In a clean skillet melt 2 tbsp butter, whisk in 2 tbsp flour and cook 1 minute to form a roux. Gradually whisk in 2 ⅓ cup milk, adding the minced garlic. Simmer, stirring, until the sauce bubbles and thickens. Season with salt and pepper.
Time: PT10M
Assemble the Crepes
Place a crepe in an individual gratin dish. Spoon a layer of mushroom‑leek mixture, add shredded chicken, and drizzle about 2 tbsp béchamel. Roll the crepe into a cigar shape, place seam side down, and drizzle a little more béchamel on top.
Time: PT10M
Bake and Broil
Sprinkle grated Gruyère over each rolled crepe, dust with a pinch of paprika, and bake in a 350°F oven for 10‑12 minutes. Switch to broiler for 1‑2 minutes until cheese is bubbly and lightly browned.
Time: PT14M
Temperature: 350°F
Garnish and Serve
Remove from oven, garnish with freshly chopped parsley, and serve on a wooden charger or plate with a side salad.
Time: PT3M
Nutrition Facts
- Calories
- 550
- Protein
- 30 g
- Carbohydrates
- 45 g
- Fat
- 25 g
- Fiber
- 4 g
Dietary info: Contains gluten, Contains dairy, Contains eggs
Allergens: Gluten, Dairy, Eggs
Ingredient Substitutions
- Instead of All-Purpose Flour: Whole wheat flour (will affect texture)
- Instead of Milk: 2% milk, unsweetened almond milk (will change flavor)
- Instead of Eggs: Egg substitute, 2 tbsp flaxseed meal + 6 tbsp water
- Instead of Unsalted Butter: Margarine
- Instead of Fresh Dill: Dried dill (1 tsp)
- Instead of Canola Oil: Grape seed oil, vegetable oil
- Instead of Leeks: Yellow onion (thinly sliced)
- Instead of Mushrooms: Portobello mushrooms (thinly sliced)
- Instead of Worcestershire Sauce: Soy sauce (1 tsp)
- Instead of Fresh Parsley: Dried parsley (1 tsp)
- Instead of Garlic: Garlic powder (1/8 tsp)
- Instead of Gruyère Cheese: Swiss cheese, Emmental
- Instead of Chicken Breast: Chicken thighs
Equipment Needed
- Rimmed Sheet Pan
- Roasting Rack
- Oven
- Large Non‑Stick Skillet
- Mixing Bowl
- Whisk
- Ladle
- Thin Spatula
- Gratin Dish
- Knife
- Cutting Board
- Forks
- Measuring Cups and Spoons
Critical Steps — Do Not Skip
- Roasting chicken to an internal temperature of 165°F
- Achieving a smooth, lump‑free crepe batter
- Flipping crepes without tearing
- Cooking mushrooms until they release their juices
- Thickening béchamel without lumps
- Rolling crepes tightly to hold filling
- Baking until cheese is melted and lightly browned
Chef Tips from the Video
- Use fresh dill and parsley for a bright herb flavor; dried herbs lose potency.
- Slice mushrooms as thinly as possible so they fold easily into the crepe.
- For extra crispness, brush the skillet with a little melted butter instead of oil before each crepe.
- A pinch of smoked paprika adds a subtle depth that pairs well with Gruyère.
Troubleshooting
Crepe batter is lumpy.
Whisk the flour and milk together first, then gradually add the eggs; strain the batter through a fine mesh sieve if needed.
Crepes tear when flipping.
Ensure the skillet is properly greased and the batter is thin; flip with a thin spatula and use a gentle wrist motion.
Béchamel is grainy.
Whisk continuously while adding milk and keep the heat at medium; if lumps form, blend with an immersion blender.
Filling is too watery.
Cook mushrooms until most of their liquid evaporates; you can also add a pinch of flour to the sauté to thicken.
Storage
Refrigerator: Store cooked crepes, filling, shredded chicken, and béchamel separately in airtight containers for up to 3 days.
Freezer: Unfilled crepes can be frozen between parchment sheets for up to 1 month; thaw before assembling.
Room temperature: Do not leave assembled crepes at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare and refrigerate crepes the day before; keep them stacked with parchment paper.
- Roast and shred chicken ahead of time; store in an airtight container.
- Béchamel can be made up to 2 days ahead; reheat gently over low heat.
Frequently Asked Questions
What is the cultural significance and history of mushroom and chicken crepes in French cuisine?
While traditional French crepes are either sweet (made with wheat flour) or savory galettes (made with buckwheat), this recipe blends the two traditions by using a wheat‑based savory crepe filled with classic French ingredients like mushrooms, leeks, and Gruyère, creating a modern brunch‑style dish that reflects contemporary French‑American fusion.
What are the traditional regional variations of savory crepes (galettes) in France?
In Brittany, galettes are made with buckwheat flour and often filled with ham, cheese, and a sunny‑side‑up egg. In the Loire Valley, they may include mushrooms and cheese, while in Alsace you’ll find crepes stuffed with sauerkraut and smoked pork. This mushroom‑chicken version is a creative twist on those regional fillings.
How is a classic French galette traditionally served in Brittany?
A traditional Breton galette is served hot, folded over its fillings, and often accompanied by a simple green salad with a vinaigrette. It is eaten for lunch or dinner and pairs well with a glass of cider.
What occasions or celebrations is a savory crepe like mushroom and chicken crepe traditionally associated with in French cuisine?
Savory crepes are popular for casual brunches, family gatherings, and festive holiday breakfasts such as Epiphany. They are also served at café‑style lunches and as a light dinner option during summer festivals.
What other French dishes pair well with mushroom and chicken crepes?
A crisp mixed‑green salad with a mustard vinaigrette, a chilled glass of Sauvignon Blanc, and a side of ratatouille complement the richness of the crepes. For a heartier meal, serve with a simple potato gratin.
What are the authentic traditional ingredients for a French savory crepe versus acceptable substitutes?
Authentic ingredients include buckwheat flour for galettes, butter, eggs, and a pinch of salt. Substitutes like all‑purpose flour work fine for a softer texture, and you can replace Gruyère with Swiss or Emmental if needed.
What are the most common mistakes to avoid when making mushroom and chicken crepes at home?
Common errors include over‑mixing the batter (which makes crepes tough), under‑cooking the mushrooms so they release excess water, and over‑baking the assembled crepes which can dry out the filling. Also, be sure the chicken is shredded while still warm for easier handling.
Why does this mushroom and chicken crepe recipe use a wheat‑based batter instead of traditional buckwheat flour?
Wheat flour creates a lighter, more flexible crepe that rolls easily around a moist filling. Buckwheat can be denser and may crack when folded, especially with a juicy béchamel sauce, so the recipe opts for all‑purpose flour for reliability.
Can I make the mushroom and chicken crepes ahead of time and how should I store them?
Yes. Cook and cool the crepes, then stack them with parchment paper and wrap tightly before refrigerating for up to 3 days. Keep the filling, shredded chicken, and béchamel in separate containers; assemble and bake just before serving.
What texture and appearance should I look for when the béchamel sauce is done?
The béchamel should be smooth, glossy, and coat the back of a spoon without dripping off. It will thicken slightly as it cools; if it looks too thin, simmer a minute longer.
What does the YouTube channel Entertaining With Beth specialize in?
Entertaining With Beth focuses on elegant yet approachable home‑cooked meals perfect for gatherings, brunches, and holiday entertaining. The channel emphasizes clear step‑by‑step tutorials, time‑saving tips, and beautiful presentation.
How does the YouTube channel Entertaining With Beth's approach to French‑inspired cooking differ from other cooking channels?
Entertaining With Beth blends classic French techniques with American convenience, often using readily available ingredients and offering make‑ahead options. Unlike some channels that stick strictly to tradition, Beth encourages creative twists like adding dill to the batter or a garlic‑infused béchamel.
Last updated: September 1, 2026
