Quick Recipe Version (TL;DR)
Quick Ingredients
- Crepes: 1 cup (125 g) all-purpose flour, 2 large eggs, 1 1/4 cups (300 ml) whole milk, 2 tbsp (30 g) melted unsalted butter, 1/4 tsp kosher salt
- For cooking crepes: 1–2 tsp butter, as needed
- Filling: 1 tbsp (14 g) unsalted butter, 1 tbsp (15 ml) olive oil, 12 oz (340 g) mushrooms (cremini or button), 1/2 tsp kosher salt, 1 small shallot (about 1/4 cup minced), 2 cloves garlic, 1 lb (450 g) boneless skinless chicken breast, 1/2 tsp dried thyme, 1/2 tsp freshly ground black pepper
- Sauce: 2 tbsp (28 g) unsalted butter, 2 tbsp (16 g) all-purpose flour, 1 1/4 cups (300 ml) whole milk, 1/4 cup (60 ml) heavy cream, 1/4 cup (25 g) finely grated Parmesan (plus more for topping)
- Finish: 2 tbsp chopped parsley
Do This
- 1. Whisk crepe batter; rest 20 minutes.
- 2. Cook 8 thin crepes in a 10-inch (25 cm) nonstick skillet over medium heat; stack and keep warm.
- 3. Sauté mushrooms in butter and olive oil until browned; add shallot and garlic.
- 4. Cook diced chicken in the same pan until it reaches 165°F (74°C); season with thyme and black pepper.
- 5. Make a quick béchamel-style sauce: butter + flour, then whisk in milk and cream; melt in Parmesan.
- 6. Stir mushrooms and chicken into the sauce; simmer 2–3 minutes until creamy.
- 7. Fill crepes, fold, top with Parmesan and parsley, and serve hot.
Why You’ll Love This Recipe
- Comforting but not heavy: tender chicken and mushrooms in a light, creamy sauce.
- Feels restaurant-worthy, yet made with simple supermarket ingredients.
- Great for a cozy dinner and impressive enough for guests.
- Make-ahead friendly: crepes and filling can be prepped in advance.
Grocery List
- Produce: 12 oz (340 g) mushrooms (cremini or button), 1 small shallot, 2 garlic cloves, 1 small bunch fresh parsley
- Dairy: unsalted butter, whole milk, heavy cream, Parmesan cheese
- Meat: 1 lb (450 g) boneless skinless chicken breast
- Pantry: all-purpose flour, olive oil, kosher salt, dried thyme, black pepper
Full Ingredients
Crepes (makes about 8 crepes, 10-inch / 25 cm)
- 1 cup (125 g) all-purpose flour
- 1/4 tsp kosher salt
- 2 large eggs
- 1 1/4 cups (300 ml) whole milk
- 2 tbsp (30 g) unsalted butter, melted and slightly cooled (plus more for cooking)
Chicken–Mushroom Filling
- 1 lb (450 g) boneless skinless chicken breast, cut into 1/2-inch (1.25 cm) pieces
- 12 oz (340 g) mushrooms (cremini or button), sliced 1/4-inch (6 mm) thick
- 1 tbsp (15 ml) olive oil
- 1 tbsp (14 g) unsalted butter
- 1 small shallot, finely minced (about 1/4 cup / 35 g)
- 2 garlic cloves, minced
- 1/2 tsp kosher salt (plus more to taste)
- 1/2 tsp dried thyme
- 1/2 tsp freshly ground black pepper (plus more to taste)
Light Cream Sauce (béchamel-style)
- 2 tbsp (28 g) unsalted butter
- 2 tbsp (16 g) all-purpose flour
- 1 1/4 cups (300 ml) whole milk, warmed
- 1/4 cup (60 ml) heavy cream
- 1/4 cup (25 g) finely grated Parmesan, plus more for serving
To Finish
- 2 tbsp chopped fresh parsley
- Extra finely grated Parmesan, for topping
Step-by-Step Instructions
Step 1: Make the crepe batter
In a medium bowl, whisk together the flour and salt. Add the eggs and whisk until a thick paste forms. Slowly whisk in the milk until smooth, then whisk in the melted butter.
Let the batter rest for 20 minutes at room temperature (this helps the flour hydrate so the crepes cook up tender). If the batter thickens a lot as it rests, whisk in 1–2 tbsp extra milk to loosen it to a pourable consistency.
Step 2: Cook the crepes
Heat a 10-inch (25 cm) nonstick skillet over medium heat for 2 minutes. Lightly butter the pan (about 1/4 tsp). Pour in about 1/4 cup (60 ml) batter and immediately swirl the pan to coat the bottom in a thin layer.
Cook for 45–60 seconds, until the edges look dry and the bottom is lightly golden. Flip and cook 15–20 seconds more. Transfer to a plate and repeat to make about 8 crepes, buttering the pan lightly as needed.
Keep warm: If you like, place crepes on a plate in a 200°F (95°C) oven while you cook the filling.
Step 3: Brown the mushrooms
In a large skillet (12-inch works well), heat 1 tbsp (15 ml) olive oil and 1 tbsp (14 g) butter over medium-high heat. Add the sliced mushrooms and 1/2 tsp kosher salt.
Cook for 6–8 minutes, stirring occasionally, until the mushrooms release their moisture and then turn nicely browned. Add the shallot and cook 1 minute. Add the garlic and cook 30 seconds, just until fragrant.
Transfer the mushroom mixture to a bowl (leave any browned bits in the pan).
Step 4: Cook the chicken until tender
In the same skillet over medium-high heat, add the chicken pieces in an even layer. Cook for 4 minutes without moving too much so they can brown, then stir and cook another 3–5 minutes, until the chicken is cooked through.
The chicken should reach an internal temperature of 165°F (74°C). Season with the dried thyme and black pepper. Reduce heat to medium.
Step 5: Make the light cream sauce (béchamel-style)
Push the chicken to one side of the skillet. Add 2 tbsp (28 g) butter to the empty side. Once melted, sprinkle in 2 tbsp (16 g) flour and whisk continuously for 1 minute to cook out the raw flour taste (you’re making a quick roux).
Slowly whisk in the warmed milk, a little at a time, until smooth. Whisk in the heavy cream. Simmer gently for 2–3 minutes, whisking often, until the sauce thickens to a light, creamy consistency that coats a spoon.
Turn the heat to low and stir in 1/4 cup (25 g) Parmesan until melted.
Step 6: Combine the filling and adjust the seasoning
Stir the sautéed mushrooms back into the skillet. Simmer on low for 2 minutes so the flavors come together.
Taste and adjust with more salt or black pepper if needed. If the sauce feels too thick, add 1–3 tbsp extra milk to loosen it. If it feels too thin, simmer 1–2 minutes longer.
Step 7: Fill, fold, and finish with Parmesan and parsley
Lay one crepe on a plate. Spoon about 1/2 cup of filling onto the lower half, then fold into a half-moon or into quarters. Repeat with remaining crepes.
Top each serving with a small shower of finely grated Parmesan and a sprinkle of chopped parsley. Serve immediately while hot and creamy.
Pro Tips
- For the best mushroom flavor: Don’t rush the browning. Let them cook until the pan looks drier and the mushrooms pick up golden color.
- Smoother sauce: Warm the milk before adding it to the roux; it helps prevent lumps and thickens faster.
- Crepe consistency: The batter should pour like heavy cream. If it’s too thick, whisk in 1 tbsp milk at a time.
- Keep crepes tender: Stack cooked crepes so steam softens them; cover lightly with foil if holding for more than a few minutes.
- Clean slices of chicken: Cut chicken into even 1/2-inch pieces so everything cooks at the same pace.
Variations
- Herby white wine version: After browning the mushrooms, deglaze the pan with 1/4 cup (60 ml) dry white wine and reduce for 1 minute before continuing.
- Greens added: Stir in 2 packed cups (60–80 g) baby spinach at the end and cook just until wilted.
- Extra savory: Add 1 tsp Dijon mustard to the sauce and a pinch of nutmeg (about 1/16 tsp) for classic béchamel warmth.
Storage & Make-Ahead
Make-ahead: Crepes can be made up to 2 days ahead. Cool completely, then stack with parchment between them, wrap tightly, and refrigerate. The filling can be made up to 2 days ahead and stored in an airtight container.
Storage: Store leftover filling in the refrigerator for up to 3 days. Store leftover crepes (unfilled) for up to 2 days. Filled crepes can be stored for up to 2 days, but the crepes will soften as they sit.
Reheat: Reheat filling gently in a skillet over low heat, adding 1–3 tbsp milk as needed to loosen. Warm crepes in a dry nonstick skillet over medium-low for 20–30 seconds per side. Assemble just before serving for the best texture.
Nutrition (per serving)
Approximate, per serving (2 filled crepes): 690 calories, 41 g protein, 40 g carbohydrates, 40 g fat, 14 g saturated fat, 3 g fiber, 980 mg sodium.
