Description
Delight in the comforting flavors of chicken and mushroom crepes topped with a rich and creamy cheese sauce. This dish combines tender crepes, a savory filling, and a velvety sauce for a meal that’s perfect for cozy dinners or elegant gatherings.
Ingredients
For the Crepe Batter:
- 2 eggs
- 200 ml milk
- 200 ml cold water
- 120 g flour
- Salt to taste
- 20 ml olive oil
For the Filling:
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 300 g chicken breast, cooked and shredded
- 200 g mushrooms, sliced
- Salt and pepper to taste
- 1 teaspoon thyme
- ½ cup chicken broth
For the Creamy Cheese Sauce:
- 2 tablespoons butter
- 2 tablespoons flour
- 1 ½ cups milk
- 1 cup shredded cheese (Gruyère or Cheddar)
- Salt and pepper to taste
Instructions
-
Prepare the Crepe Batter:
- In a large mixing bowl, whisk together eggs, milk, and cold water until well combined.
- Gradually add the flour and a pinch of salt, whisking until the batter is smooth.
- Stir in olive oil. Let the batter rest for 15-20 minutes.
-
Cook the Filling:
- Heat olive oil in a skillet over medium heat. Add onion and sauté until soft (about 5 minutes).
- Stir in garlic and cook for 1 minute until fragrant.
- Add mushrooms and cook for 5-7 minutes until they release their moisture.
- Toss in shredded chicken, thyme, salt, and pepper. Stir well.
- Pour in chicken broth and cook for 2-3 minutes until heated through. Remove from heat.
-
Make the Crepes:
- Heat a non-stick skillet over medium heat and lightly grease it with oil.
- Pour about ¼ cup of batter into the skillet, swirling to cover the bottom evenly.
- Cook each crepe for 1-2 minutes per side until lightly golden. Repeat with remaining batter.
-
Prepare the Creamy Cheese Sauce:
- Melt butter in a saucepan over medium heat. Stir in flour and cook for 1-2 minutes to form a roux.
- Gradually pour in milk, whisking continuously until the sauce thickens.
- Remove from heat and stir in shredded cheese until melted. Season with salt and pepper.
-
Assemble and Serve:
- Lay a crepe flat, add a spoonful of the chicken and mushroom filling, and roll it up. Repeat with all crepes.
- Place filled crepes on a platter and drizzle the creamy cheese sauce over the top.
- Garnish with fresh thyme or parsley if desired. Serve immediately.
Notes
- Make-Ahead Tip: You can prepare the crepes and filling a day in advance. Store them separately and assemble before serving.
- Cheese Variations: Try mozzarella, Parmesan, or Swiss for a unique twist on the sauce.
- Vegetarian Option: Replace chicken with spinach or roasted vegetables.
- Freezing Crepes: Stack cooled crepes with parchment paper in between and freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French