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Chicken, Mushroom & Cheese Stuffed Crepes

Sophia
Thin, delicate crepes wrap around a savory filling of tender chicken, earthy mushrooms, and melted cheese. Comforting, elegant, and surprisingly practical for a weeknight or relaxed weekend lunch.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 3
Calories 420 kcal

Ingredients
  

For the crepes

  • 2 large eggs
  • 1 2/3 cups whole milk 400 ml
  • 1/2 teaspoon salt
  • 1/2 tablespoon granulated sugar
  • 2 tablespoons neutral oil, such as canola or avocado oil 30 ml
  • 4 heaping tablespoons all-purpose flour

For the filling

  • 1 cooked chicken breast, finely chopped Leftover rotisserie chicken works beautifully. If cooking, season a breast with salt and pepper, poach or bake until just done, then chop finely.
  • Cooked mushrooms, to taste Use cremini, button, or rehydrated dried porcini. Sauté until the released water evaporates.
  • Grated cheese, to taste Any cheese that melts well works: Gouda, emmental, mozzarella, sharp cheddar, or a mix.
  • Salt, to taste

Instructions
 

Make the crepes

  • Add the eggs, whole milk, salt, sugar, oil, and flour to a blender. Blend until the batter is smooth and well combined. If you don't have a blender, whisk the eggs first, then slowly add the milk and dry ingredients while whisking constantly.
  • Let the batter rest for 10 to 15 minutes if you have time. Resting allows the flour to hydrate fully and reduces the chance of tearing. This step is optional but useful.
  • Heat a lightly oiled skillet over medium heat. The pan should be hot enough that a drop of water sizzles gently, not aggressively.
  • Pour in a thin layer of batter and quickly swirl the pan to spread it evenly. You want the crepe to be thin and delicate.
  • Cook until the crepe is set and the edges begin to lift and turn golden. Carefully flip and cook the second side briefly, for about 30 seconds to one minute.
  • Transfer to a plate and repeat with remaining batter. You should get about 6 to 8 crepes depending on the size of your pan.
  • Wipe the skillet with a little oiled paper towel between crepes; this helps prevent sticking and creates a more even browning.

Prepare the filling

  • Finely chop the cooked chicken breast. If your mushrooms are not already chopped, slice or chop them to match the chicken pieces.
  • Combine the chicken with sautéed mushrooms and grated cheese in a bowl.
  • Season with salt to taste. Add a pinch of black pepper or dried thyme if you like. Mix until evenly combined.
  • Aim for about two to three tablespoons of filling per 10-inch crepe. You don't want to overstuff or the crepes may tear.

Fill and bake

  • Preheat your oven to 350 F (180 C).
  • Place some of the chicken, mushroom, and cheese mixture in the center of each crepe.
  • Fold the sides over the filling, then roll the crepe from the bottom to make a neat package. Or simply fold the crepes into a triangle-shaped parcel.
  • Arrange the filled crepes in a baking dish, seam side down. They can sit close together.
  • If you want extra melted cheese on top, sprinkle a small handful of grated cheese over the crepes and a touch of milk. This is not required, but it does make the dish richer.
  • Bake for about 20 minutes, until heated through and the cheese is melted and bubbling.
  • Serve warm straight from the dish.

Notes

Use any cheese that melts well. Leftover rotisserie chicken works beautifully. Sauté mushrooms until the released water evaporates. For a creamier filling, add a spoonful of ricotta, cream cheese, or béchamel sauce. Store baked crepes in an airtight container for up to 3 days. Freeze assembled unbaked crepes for up to 3 months; bake from frozen at 350 F (180 C) with extra time.