Savory Chicken and Mushroom Crepes Recipe

The first time I tried to make crepes, the kitchen looked like a flour bomb went off. Seriously. My wife still brings it up. Said it looked like I wrestled a ghost.

Flour everywhere. On the ceiling, I swear. I was trying to be fancy for her birthday, you know? Thought crepes sounded romantic. If you are looking for other impressive starters, I often suggest trying savory tomato tartlets to practice your pastry skills.

Instead, I ended up with a pile of torn, rubbery discs and a smoke alarm blaring. And the dog was hiding under the table, barking at nothing. Total disaster. This journey reminds me of the classic traditional crepe preparation that taught me patience in the kitchen.

But you don’t give up on good food, right? Not when you know what it could be. So I cleaned up. Took a deep breath. Tried again.

Third time’s the charm, they say. Or maybe the fourth. Eventually, I figured them out. Not perfect, mind you, but good enough to earn a smile. And a request for more.

That’s the thing about cooking. You mess up. You learn. And then you get to share something honest and delicious with the people you care about.

Why You’ll Love These Chicken and Mushroom Crepes

Let me tell you, there’s something special about a good savory crepe. It’s not just breakfast food, no sir. These Chicken and Mushroom Crepes hit different. They’re comfort food, pure and simple.

Think about it: tender chicken, earthy mushrooms, all swimming in a creamy sauce. Then you wrap that up in a thin, delicate crepe. It’s a hug on a plate.

And it looks fancy. People think you’re some kind of culinary genius when you put these down. But honestly, it’s just good ingredients, cooked right. That’s my secret.

So yeah, these Chicken and Mushroom Crepes are a win. For you, for your family. For anyone who appreciates real food.

Ingredients for Savory Crepes

Ingredients for Savory Chicken and Mushroom Crepes – Filling Focus

Alright, let’s talk about what goes into these Chicken and Mushroom Crepes. No surprises here. Just honest ingredients doing their job.

5 tablespoons butter, divided. You need butter. Plain and simple. For sautéing, for flavor, for that richness.

2 tablespoons canola oil. Helps the butter not burn so fast. Good for getting that initial sear on the chicken.

3 boneless, skinless chicken breasts, cut into chunks. Easy to work with. Chunks are better than strips for this.

1 (8 ounce) package sliced fresh mushrooms. Earthy. Can’t have Chicken and Mushroom Crepes without the mushrooms.

0.33333334326744 cup finely chopped onion. A small onion. Just enough to build a base flavor.

0.25 cup all-purpose flour. This is your thickener. For the sauce. It’ll make it creamy and rich.

2 cups milk. Whole milk. Don’t go skim. You want the fat for flavor and body.

2 cubes chicken bouillon. Adds a punch of chicken flavor. Some people use broth, but bouillon cubes are quick and easy.

0.25 teaspoon salt. Seasoning is key. Don’t be afraid to taste and adjust later.

0.125 teaspoon ground black pepper. Just a little kick. Freshly ground is always better, if you got it.

0.5 cup sour cream. This is the magic ingredient for creaminess and a little tang.

3 tablespoons dry sherry. Adds depth. A little booze in cooking burns off, leaves flavor.

2 teaspoons dried parsley, divided. For color and a bit of fresh herb taste.

Ingredients for Savory Chicken and Mushroom Crepes – Crepe Batter Focus

1 cup milk. Whole milk for the best texture.

0.75 cup all-purpose flour. Just plain flour. Don’t overmix it.

1 egg. Binder. Makes the crepe hold together.

1 tablespoon butter, melted. Adds flavor and helps with the texture.

1.5 teaspoons white sugar. Just a touch. Doesn’t make them sweet, just balances the flavor.

0.25 teaspoon vanilla extract. A hint. You won’t taste vanilla, but it rounds out the flavor.

0.25 teaspoon baking powder. This is subtle. Gives them a very slight lift, keeps them from being too dense.

How to Make Chicken and Mushroom Crepes

Alright, let’s get down to business. This isn’t rocket science, but it takes a bit of rhythm. You’ll make the filling first, then the crepes, then put it all together. Simple.

Chicken and Mushroom Crepes – Step 1: The Filling, Part One

First, grab that big skillet. You want enough room to work. Get it hot over medium heat. Melt 1 tablespoon of butter and the canola oil in there. Throw in your chicken chunks. Cook and stir until they’re no longer pink. Then pull them out and set them aside.

Chicken and Mushroom Crepes – Step 2: The Sauce Base

In that same skillet, melt the remaining 4 tablespoons of butter. Add your sliced mushrooms and that finely chopped onion. Cook them down. Stir often. They’ll soften up, release their water, and get a bit golden. Stir in the quarter cup of flour. Cook it for 2 minutes to remove the raw flour taste.

Chicken and Mushroom Crepes – Step 3: Finishing the Sauce

Reduce the heat to low. Now add the 2 cups of milk, those chicken bouillon cubes, the salt, and the pepper. Stir constantly until it thickens. Once it’s thick, stir in the sour cream and the sherry. Keep stirring until that sauce is smooth. Scoop out about 1 cup of this beautiful sauce into a small bowl. Keep that warm for drizzling later.

Chicken and Mushroom Crepes – Step 4: The Chicken Returns

Now, put the chicken back into the skillet with the remaining sauce. Add 1 teaspoon of the dried parsley. Stir it all together. Let it simmer for about 5 minutes.

Chicken and Mushroom Crepes – Step 5: The Crepes Themselves

In a large bowl, whisk together the milk, flour, egg, melted butter, sugar, vanilla, and baking powder. Don’t overmix. Get your 7-inch skillet nice and hot over medium heat. Lightly grease it. Pour 2 tablespoons of batter into the hot skillet. Swirl it immediately. Cook for about 30 seconds per side.

Chicken and Mushroom Crepes – Step 6: Assembly Line

Transfer the cooked crepe to a plate. Stack them, separating each with waxed paper. Lay out a crepe. Scoop about 1/4 cup of your chicken mixture onto it. Roll it up. Arrange on a serving platter. Spoon that reserved cup of sauce over the top. Garnish with the remaining 1 teaspoon of parsley.

Tips for Perfect Crepes

Crepes can be finicky. I’ve ruined enough of them to know. But they’re also forgiving once you get the hang of it. It’s all about heat and technique.

First, your pan. A non-stick pan is your best friend here. And that first crepe? It’s often a throwaway. Consider it a sacrifice to the crepe gods.

If you are looking for another crowd-pleaser, I highly recommend serving these alongside some delicious holiday bites during your next dinner party.

Health Benefits

Now, I’m no doctor, but I know good food. These Chicken and Mushroom Crepes aren’t going to win any “diet food” awards, but they’re honest. They’ve got good stuff in them.

Chicken, for one, is a solid source of lean protein. Mushrooms bring their own game: fiber, vitamins, a bit of that earthy flavor. Everything in moderation, as healthy dietary fat guidelines suggest.

Chicken and Mushroom Crêpes

These homemade crêpes are filled with a savory and creamy chicken and mushroom sauce for a rich and delicious dinner that's ready in about 1 hour.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings 4 servings

Ingredients

  

• 5 tablespoons butter divided
• 2 tablespoons canola oil
• 3 boneless, skinless chicken breasts cut into chunks
• 1 8 ounce package sliced fresh mushrooms
• 0.33 cup finely chopped onion
• 0.25 cup all-purpose flour
• 2 cups milk
• 2 cubes chicken bouillon
• 0.25 teaspoon salt
• 0.125 teaspoon ground black pepper
• 0.5 cup sour cream
• 3 tablespoons dry sherry
• 2 teaspoons dried parsley divided
• 1 cup milk
• 0.75 cup all-purpose flour
• 1 egg
• 1 tablespoon butter melted
• 1.5 teaspoons white sugar
• 0.25 teaspoon vanilla extract
• 0.25 teaspoon baking powder

Instructions

 

• Make filling: Heat 1 tablespoon butter and oil in a large skillet over medium heat. Cook and stir chicken in hot butter-oil mixture until no longer pink in the center, about 5 minutes. Transfer to a plate.
• Melt remaining 4 tablespoons butter in the same skillet over medium heat. Add mushrooms and onion; cook and stir until softened, about 5 minutes. Stir in flour and cook for 2 minutes. Reduce heat to low. Add milk, chicken bouillon cubes, salt, and pepper; cook and stir until thickened into a sauce, about 5 minutes. Stir in sour cream and sherry until sauce is smooth.
• Scoop 1 cup sauce into a small bowl; keep warm. Stir chicken and 1 teaspoon parsley into remaining sauce in the skillet. Simmer until chicken is heated through, about 5 minutes.
• Make crêpes: Beat together milk, flour, egg, melted butter, sugar, vanilla, and baking powder in a large bowl until well combined.
• Grease a 7-inch skillet lightly; heat over medium heat. Pour 2 tablespoons batter into the hot skillet, swirling to spread evenly. Cook crêpe until golden brown, about 30 seconds per side. Transfer crêpe to a plate. Repeat with remaining batter, separating crêpes with waxed paper and covering to keep warm.
• Scoop 1/4 cup chicken mixture onto each crêpe and roll up. Spoon reserved 1 cup sauce over filled crêpes. Garnish with remaining 1 teaspoon parsley.