Beth’s Chicken and Mushroom Crepes Recipe

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Learn how to make these delicious Chicken and Mushroom Crepes with a creamy bechamel sauce. This is a great recipe for a fancy lunch or brunch. You can even make most of it the day before too!

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CHICKEN AND MUSHROOM CREPES WITH BECHAMEL SAUCE
Serves 6
(*Print Recipe Here* http://bit.ly/2wjVtPt)

INGREDIENTS:

For the crepes: (makes 10 crepes just in case in takes a little practice with the flipping!)
1 ¾ cup (210g) flour
½ tsp (5ml) salt
2 ½ cups (595ml) of milk
2 eggs, beaten
4 tbsp (60ml) melted butter
1 tbsp (15ml) fresh dill

For the filling
2 chicken breasts, skin on bone in
1 tbsp (15g) butter
4 leeks, white parts only sliced into ½ moons
2 ½ cups (300g) of mushrooms, sliced
salt and pepper to taste
1 tsp (5 ml) Worcestershire sauce
1 tbsp (15ml) parsley, minced

For the Béchamel Sauce:
2 tbsp (30g) butter
2 tbsp (15g) flour
2 1/3 cup (555ml) milk
1 garlic clove, minced
salt and pepper to taste

Garnish:
3/4 cup Gruyere Cheese
Paprika to taste
3 tbsp (45ml) Freshly Minced Parsley

Side Salad with Vinaigrette
1 bag salad greens
1 tsp (5ml) Dijon Mustard
1 tsp (5ml) White Wine Vinegar
6 tbsp (90ml) grapeseed oil
salt and pepper to taste
1 minced shallot

METHOD:
Preheat oven to 375F (190C). Place chicken on a rimmed baking sheet fitted with a rack and roast for 35-40 mins or until the chicken is cooked through. Set aside to cool. Then shred of meat with forks and transfer to a bowl. Set aside until ready to use. This can be done the day before.

Whisk together the crepe batter. Combine flour and salt in a large bowl, whisk together and add the milk slowly, whisking until combined. Then add the beaten eggs, whisking until smooth.

Then whisk in the melted butter and the dill.

Heat a non-stick 12-inch (30cm) skillet on medium-high heat. Grease the pan with a paper towel soaked with either grapeseed oil or canola or vegetable oil. Once hot pour 1 ladle full of batter into the pan and swirl the batter around until it covers the bottom of the pan. Allow to cook until set and edges start to turn golden brown.

Slide a thin spatula under the crepe enough to grab hold of it and flip it quickly with your hands. Cook on the other side for :30 seconds more.

Slide the crepe off the pan onto a cutting board and repeat the process of making the crepes, and sliding them onto the cutting board. NOTE: You can stack the crepes once done but just make sure they are stacked all going the same direction or else they will stick.

Allow the crepes to cool while you prepare the filling.

NOTE: You could also slide them off onto aluminum foil, lined with a paper towel, and once cooled wrap them up and store in the fridge for 1-2 days until ready to serve.

In a large skillet melt the butter, add the leeks and cook until they are soft and fragrant. Then add the mushrooms, Worcestershire sauce, salt and pepper to taste and freshly chopped parsley. Transfer mixture to a bowl and set aside to cool.

For the béchamel sauce, melt the butter in a deep skillet once foamy add the flour, whisk together until a paste forms. Slowly add the milk, whisking until combined. Simmer mixture until thickened. Then add 1 minced garlic clove and season with salt and pepper to taste.

To assemble the crepes:
Place crepe over a small gratin dish, fill with 2 tbsp (30ml) of the mushroom mixture, top with ¼ cup (30g) of shredded chicken. Ladle 2 tbsp (30ml) of béchamel on top. Roll crepe and drizzle more béchamel on top, and sprinkle with gruyere cheese and paprika.

Bake at 350F (175C) 10-12 mins. Then place under the broiler 1-2 minutes. Garnish with fresh parsley and serve with tossed salad.

– Hey guys, today I’m gonna show you how to make a fantastic mushroom and chicken crepe. We’re gonna start by making a savory crepe, and then fill it with a wonderful mushroom and leek combination, topped with some roasted chicken, and of course, a drizzle of decadent bechamel sauce.

We’re then going to roll it up, top the whole thing with Gruyere cheese, pop it in the oven, and let me tell ya, the results are fantastic. It is so delicious and would be perfect for a fancy lunch or a brunch. Let me show you how to put it together.

So the first thing you wanna do is roast your chicken. So I like to take a rimmed sheet pan, line it with some foil and then put a roasting rack inside. That way I find that the chicken roasts a little bit quicker and then it’s a lot easier to clean after the fact

Because of the foil. You’re gonna roast your chicken at 375 degrees fahrenheit for anywhere from 30 to 40 minutes, just until it’s cooked through, and then you can allow it to cool while you prep the rest of the ingredients. Now the funny thing about this recipe is it really is Franglais cooking,

Because in France you either get a sweet crepe that’s made with white flour, or they have a savory crepe, but that’s really called a galette, and that’s made with buckwheat flour or As they would call it. So when I showed my husband this recipe, he just sort of laughed and said, “I’ve never seen anything “like this in France, but it is delicious.” So he gobbled up every bite. (laughing) So for our savory crepe, we are gonna add 1 3/4 cup of all-purpose flour,

Half a teaspoon of salt, and two and a half cups of milk. So I like to get the flour and the milk whisked up first because that will prevent having a lot of clumps in your crepe batter, so give that a good whisk. Then you’re gonna take two eggs and beat them well,

And then add the beaten eggs to the batter. And adding beaten eggs instead of whole eggs will just get you a smoother crepe batter, and then we’re also gonna add four tablespoons of melted butter, and one tablespoon of freshly minced dill. Which I think adds a nice flavor

And it also looks pretty as well. Then you’re gonna heat a large non-stick skillet and I like to use a 12 inch skillet, because I find that it creates the perfect size crepe. And you also wanna make sure that you grease your skillet,

So I like to use either grape seed oil or canola oil. And then take a full ladle’s worth of batter, and then turn it around so that all of the batter is covering the base of the pan completely and then just let it sit there and cook,

And once you start to see the edges turn golden brown, you can go in with a very thin spatula, and then I just like to use my hands, really easy to just take your hands and give it a flip, and let it cook after that. And then at this stage,

You can just continue the same process and make all of your crepes. Now you could do this part the day ahead, but just make sure that when you’re storing your crepes you have them all going the same direction, because if you put them back to back, they will stick.

So I like to just put them on a paper towel with some foil and then you can wrap them up and pop in your fridge. So now for the filling, you can use the same skillet for your filling, and we’re gonna melt two tablespoons of butter in a pan,

And then to that we’re gonna add four leeks that have been sliced into half moons, and you want to saute the leeks in the butter just until they’re kind of wilted and fragrant, and you can season with a little salt and pepper. And then to that

We’re also gonna add two and a half cups of sliced mushrooms now for this recipe, I would say resist the temptation of buying the mushrooms that are already sliced in the store, because I find that they’re too thick. I really like to slice the mushrooms myself so that they get really thin

And then that way they’ll fit in the crepes a bit better. And then you’re gonna cook the mushrooms down just until they start to release their juices and then you’re gonna add one teaspoon of Worcestershire sauce. And then you also want to add a tablespoon of freshly minced parsley

And you can give that a stir. There, so your filling is done and you can transfer that to a bowl, just so it can cool. Now at this point, your chicken is probably done, and you can remove the skin and just shred it with some forks until you have nice bite-size pieces,

And you can put that in a bowl and set that aside. There, so now you have all of your components ready to go. We have our crepes, we have our mushroom filling, and we have our chicken. You can get all of these components done the day before

Just keep in your fridge until it comes time to assemble your crepes, which you can do the day you plan to serve them. So now for the bechamel sauce, which is also super simple to put together. In a large skillet, you’re going to melt two tablespoons of butter, and once it becomes foamy,

You’re going to add two tablespoons of flour. Give that a whisk until a nice paste forms, and then you’re slowly gonna add 2 1/3 cup of milk, whisking all the while until everything is combined, and then you want to set this mixture on simmer

Just until it starts to kind of bubble and foam and it’ll thicken. And then I also like to add a garlic clove to bechamel sauce, I know that’s not really a traditional thing to do but I find it just gives the sauce a little bit more flavor and adds to a tastier crepe,

Then you can season with salt and pepper to taste. All right, so now to assemble. I really like to serve these in individual gratin dishes, because I find it’s a little bit easier to serve that way because your guests get their own individual portion. You could roll these up

And put them in a 9 by 13 casserole pan too, I would just make sure that you serve them with a very large spatula, because they are kinda saucy and fragile. If you wanna know where to get the gratin dishes, they’re in my Amazon shop,

And I’ll leave you the link in the description. And then take one of your crepes and place it in the gratin dish, and then spoon in some of the mushroom and leek mixture, top with the chicken, and then drizzle with the bechamel sauce on top, about two tablespoons or so.

Then you can roll up the crepe until you have a nice little, almost like a little cigar, and then I top with a little bit more bechamel sauce, just because it is so good. (laughing) And then finish with a little grated Gruyere cheese, and then I also like to dust the tops

With a little bit of paprika, then you can pop these in a 350 degree fahrenheit oven and you wanna bake for about 10 to 12 minutes. And then I like to pop under the broiler for one to two minutes just to make sure that that cheese is really melty and kinda bubbly.

And then when they come out of the oven, I like to finish with some freshly chopped parsley, and then place them on some kind of wooden charger because these dishes are hot. Serve these crepes with a side salad, tossed with a vinaigrette. You’re gonna find that it really is a great complement

To the richness of the crepes. And I’ll leave you my vinaigrette recipe in the description. I hope you guys give this recipe a try and let me know what you think, and I’ll see you back here next time for another quick and easy recipe, until then, bye.