Beth's Chicken and Mushroom Crepes Recipe

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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