Description
Chicken and Mushroom Crepes au Gratin is an elegant French-inspired main course that features tender crepes stuffed with a savory chicken and mushroom filling, smothered in a creamy béchamel sauce, and topped with a golden cheese crust. Perfect for impressing guests or a cozy weekend meal, this dish strikes the perfect balance between comfort and sophistication.
Ingredients
Units
Scale
For the Crepes
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup milk
- 2 tablespoons melted butter
- 1/4 teaspoon salt
For the Chicken & Mushroom Filling
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups mushrooms, sliced
- 2 cups cooked chicken breast, diced or shredded
- 1/3 cup heavy cream
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
For the Béchamel Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1/4 teaspoon ground nutmeg
- Salt and white pepper to taste
For Assembly
- 1 cup grated Gruyère or Swiss cheese
- Fresh parsley for garnish (optional)
Instructions
- Prepare the Crepe Batter: In a mixing bowl, whisk together the flour, eggs, milk, melted butter, and salt until smooth. Let the batter rest for at least 15 minutes to allow air bubbles to dissipate, ensuring tender crepes.
- Cook the Crepes: Grease a nonstick skillet with a bit of butter and heat over medium. Pour about 1/4 cup batter into the pan, swirling to coat the bottom evenly. Cook for 1-2 minutes, flip, and cook the other side briefly. Stack finished crepes on a plate and cover with a towel to keep warm. Repeat until all batter is used (makes about 8 crepes).
- Make the Chicken & Mushroom Filling: Melt butter in a large skillet. Sauté onions until translucent, then add garlic and cook until fragrant. Add mushrooms and cook until their moisture releases and evaporates. Stir in the cooked chicken, heavy cream, and parsley. Season with salt and pepper. Cook on low until warmed through. Remove from heat.
- Prepare the Béchamel Sauce: In a saucepan, melt butter over medium heat. Whisk in flour, cooking for 1-2 minutes (do not brown). Slowly add milk, whisking constantly to avoid lumps. Cook, stirring, until thickened. Season with nutmeg, salt, and white pepper.
- Assemble the Crepes: Preheat your oven to 375°F (190°C). Spoon 2-3 tablespoons of filling down the center of each crepe, roll up, and place seam side down in a lightly greased baking dish.
- Top and Bake: Pour the béchamel sauce evenly over the crepes. Sprinkle grated Gruyère or Swiss cheese on top. Bake for 15-20 minutes until the cheese is golden and the sauce is bubbling.
- Serve: Remove the crepes from the oven. Let rest for 5 minutes, then garnish with fresh parsley if desired. Serve warm and enjoy!
Notes
- You can prepare the crepes and filling in advance. Fill and bake just before serving for best results.
- Rotisserie or leftover chicken works perfectly for this recipe.
- Try adding a splash of white wine to the mushroom filling for extra flavor.
- Gruyère provides the best melt and flavor, but Swiss or even mozzarella can be used in a pinch.
Nutrition
- Serving Size: 2 crepes
- Calories: 460
- Sugar: 5g
- Sodium: 590mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 165mg
