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creamy crepes stuffed with chicken and mushroom filling

Crepes with Creamy Chicken and Mushroom Filling

Delicious creamy crepes stuffed with cooked chicken and portobello mushroom filling.  French-style lunch, dinner, or snack!  
Course Main Course
Cuisine French
Keyword chicken crepes, mushroom crepes, stuffed crepes
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 servings
Author Julia


Crepe filling:


  • 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.
  • 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.
  • 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 ¼ teaspoon nutmeg, Parmesan cheese, and gradually add ¼ or ½ of chicken bouillon cube, to taste. Don't add a whole cube right away, just add enough to make the sauce flavorful.
  • 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.
  • 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.
  • Sprinkle the top of crepes with chopped green onions or chives.