Chicken and Mushroom Crepes au Gratin Recipe

This dish, Chicken and Mushroom Crepes au Gratin, is my go-to for any gathering that needs a little touch of French flair with big comfort food satisfaction! Imagine delicate crepes wrapped around a creamy, savory filling of chicken, mushrooms, and a hint of wine, then topped with cheese and baked until perfectly golden. Honestly, it’s a show-stopper that brings both elegance and heartiness to the table, and every time I serve it, there are no leftovers in sight. If you haven’t made savories like these before, you’ll be amazed at how simple it is to whip up something so beautifully decadent.

this Recipe

Ingredients You’ll Need

Let’s talk ingredients! It’s a short and straightforward list, but each component plays an unmissable role, from the tender chicken to the rich Gruyère topping. Here’s what you’ll need for the crepes, filling, and that irresistible au gratin finish:

• Chicken breast: Cooked and shredded; this is the star protein that gives the dish its crave-worthy substance.
• Fresh mushrooms: Sliced thin for earthy depth and juicy bites in every forkful.
• Onion: Finely chopped; adds sweetness that mellows and flavors the whole filling.
• Garlic: Minced for a punchy aroma and flavorful undercurrent.
• Butter: Used throughout for sautéing and to give that signature French richness.
• All-purpose flour: Thickens the creamy filling, ensuring it holds together inside each crepe.
• Milk: Forms the base for the luscious sauce that holds everything together.
• Dry white wine: Adds a gentle acidity and brings all the flavors to life.
• Gruyère cheese: Grated and melted over the top for that golden, cheesy gratin crown.
• Salt and black pepper: Essential for seasoning every layer boldly but simply.
• Fresh parsley: Chopped for a bright, colorful finish and a touch of herbal freshness.
• Homemade or store-bought crepes: The delicate wraps that encase the savory filling—don’t worry, they’re easy to make or buy!

How to Make Chicken and Mushroom Crepes au Gratin

Step 1: Prepare the Filling

Start by melting butter in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until they’re soft and fragrant. Next, stir in the mushrooms, cooking until they release their liquid and become beautifully golden. Sprinkle in the flour to soak up the juices, then splash in your white wine. Once the aroma fills your kitchen, slowly stir in the milk until the sauce thickens. Fold in the shredded chicken, mixing until everything is lovingly coated and seasoned to perfection with salt and pepper. Remove from heat and set aside.

Step 2: Make (or Warm) the Crepes

If you’re making your own crepes, whisk together eggs, flour, milk, and a touch of butter, then cook thin rounds in a nonstick pan. Don’t worry if the first one’s a dud; the rest will be perfect. If using store-bought crepes, just warm them gently so they become pliable. You want them nice and soft, ready for wrapping that luscious filling.

Step 3: Assemble the Chicken and Mushroom Crepes au Gratin

Lay out a crepe, spoon a generous portion of the chicken and mushroom mixture down the center, and roll it up snugly like a burrito. Nestle all your filled crepes seam-side down into a greased baking dish. Depending on the size, 8 to 10 crepes fit perfectly in a rectangular pan.

Step 4: Finish with the Gratin

Drizzle the tops of the rolled crepes with any leftover sauce and shower with a generous layer of grated Gruyère. Slide the baking dish into a preheated oven at 375°F until the cheese is melted and bubbling, and you’ve got truly irresistible golden edges. The scent alone will have everyone hovering near the kitchen!

Step 5: Garnish and Serve

Right before serving, sprinkle with lots of fresh chopped parsley. The green pops against the cheesy crust, making every plate look as fabulous as it tastes.

How to Serve Chicken and Mushroom Crepes au Gratin

Garnishes

Few things bring a dish to life like a final flourish. I love a generous handful of freshly chopped parsley for its color and brightness, but you can also try a pinch of chives or tarragon if you fancy herbal variety. If you’re feeling decadent, add a drizzle of extra cream or a scatter of microgreens to up the elegance even more.

Side Dishes

Chicken and Mushroom Crepes au Gratin are truly satisfying, so keep the sides light and fresh. A crisp green salad with a lemony vinaigrette balances the richness, while tender roasted asparagus or simple steamed broccolini add that veggie crunch. Want something bread-y? A basket of baguette slices never goes amiss at the table.

Creative Ways to Present

For a showy dinner, plate a single crepe per person and spoon extra sauce and gratin on top. Or serve family-style in a big, bubbling dish straight from the oven. Want to impress at brunch? Make mini crepes and stand them upright in ramekins for adorable single servings—everyone gets their own golden parcel of deliciousness!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have any Chicken and Mushroom Crepes au Gratin left, let the baking dish cool entirely, then cover tightly with foil or plastic wrap. The flavors actually deepen as they rest, making tomorrow’s lunch possibly even tastier. Store in the fridge for up to three days.

Freezing

Absolutely! Assemble your crepes as directed, but hold off on the final cheese topping. Wrap the dish securely and freeze for up to three months. When ready, thaw overnight in the refrigerator, bring to room temp, sprinkle with cheese, and bake as usual for a no-fuss dinner party trick.

Reheating

Pop the cold crepes (covered) into a 350°F oven for 15–20 minutes until they’re hot and melty. Remove the cover for the last five minutes to re-crisp the cheese. If you’re in a hurry, the microwave will do, but go slow—low power, covered, and check often to keep the crepes soft and gooey, not rubbery.

FAQs

Can I use rotisserie chicken to speed things up?

Absolutely! Rotisserie chicken is a fantastic shortcut for Chicken and Mushroom Crepes au Gratin. Just shred it well and fold it into your creamy mushroom sauce for effortless prep and deliciously juicy filling.

What kind of mushrooms work best?

I like classic button or cremini for their mild flavor and texture, but feel free to use a mix—shiitake or wild mushrooms add earthy complexity that pairs beautifully with the cheese and chicken.

Is it possible to make this dish gluten-free?

Yes, you can use your favorite gluten-free flour blend for both the crepes and sauce, and the recipe will turn out just as delicious. Make sure the crepes you use are gluten-free if buying from the store.

Can I assemble this a day in advance?

You bet! Prepare up to the gratin step, cover tightly, and refrigerate. Add the cheese topping and bake before serving. This is perfect for making dinner-party hosting totally stress-free.

What cheese can I substitute for Gruyère?

Gruyère’s nutty melt is unbeatable, but you can swap in Swiss or even a sharp white cheddar. Fontina also works if you want extra ooze in your Chicken and Mushroom Crepes au Gratin.

Final Thoughts

I truly hope you give Chicken and Mushroom Crepes au Gratin a try—once you do, you’ll see why it’s a favorite for friends, family, and any special gathering. With its sublime flavors and bubbling cheese, it’s the kind of recipe that will earn you plenty of happy sighs and recipe requests at your own table!