Crepes with creamy chicken and mushroom filling

Crepes stuffed with creamy chicken and mushroom filling – these crepes are made from scratch, and the savory filling makes them a perfect dinner!

I once had delicious crepes with creamy chicken and mushroom filling in a small French bakery, and they were so good, I’ve craved them ever since and always wanted to reproduce them. This is my attempt to do so – and I am very happy with the result!

What makes this crepe filling especially flavorful is adding a little bit of chicken bouillon cube to the sauce. Add just enough to make the white creamy sauce flavorful, but without creating an overwhelming chicken flavor.

I don’t like complicated recipes, and this recipe is no exception – the chicken and mushroom crepe filling is very simple to make, yet delicious and sophisticated in flavor! I so much enjoyed the creamy Portobello and chicken combination that I will definitely use it in some other dish, such as pasta.

4.75 from 4 votes

Print

Crepes with Creamy Chicken and Mushroom Filling

Prep Time

20 mins

Cook Time

40 mins

Total Time

1 hr

 

Delicious creamy crepes stuffed with cooked chicken and portobello mushroom filling.  French-style lunch, dinner, or snack!  

Course: Main Course

Cuisine: French

Servings: 8 servings

Author: Julia

Ingredients

Crepes:

• homemade crepes
• gluten free crepes

Crepe filling:

• 2 tablespoons olive oil
• 1 pound Portobello mushrooms , sliced
• 1 cup chicken , cooked or grilled, cubed
• 2 tablespoons butter , unsalted
• 2 tablespoons all-purpose flour
• 1 1/2 cups milk
• 1/4 teaspoon nutmeg
• 1/2 cup Parmesan cheese , shredded
• 1/2 chicken bouillon cube or more, to taste
• salt to taste
• chopped green onions or chives for garnish

Instructions

1. Heat 2 tablespoons of oil in a large pan over medium heat. Add sliced Portobello mushrooms, sprinkle with salt, and cook for 5 minutes, stirring and tossing mushrooms until they get soft and release juices. Add cooked chicken, stir with mushrooms for 1-2 minutes to warm it up. Season lightly with salt and pepper. Remove from heat and keep covered.
2. In a medium pan or a skillet, melt 2 tablespoons of butter, add 2 tablespoons of flour, cook and stir for about 1 minute to form a roux.
3. Pour milk into the hot flour-butter mixture gradually, while whisking. Continue cooking the mixture, constantly stirring, on medium or high heat until the mixture bubbles and thickens – about 1 or 2 minutes. Add 1/4 teaspoon nutmeg, Parmesan cheese, and gradually add /14 or 1/2 of chicken bouillon cube, to taste. Don't add a whole cube right away, just add enough to make the sauce flavorful.
4. Add the white creamy sauce to the mushroom-chicken mixture. You don't need to add all of the white sauce to the mushrooms - add just enough to coat the mushrooms and chicken. You can always add more white sauce if needed. Stir to combine. Season with salt and pepper if necessary.
5. There are 2 ways to fill the crepes. Place some of the mushroom mixture in the center of the crepe vertically in a shape of a thick line, then fold two opposite sides of the crepe inwards - like you see on the photos. Or, place some of the mushroom mixture on half of the crepe, then fold the other remaining half of the crepe over on top.
6. Sprinkle the top of crepes with chopped green onions or chives.