Chicken and mushroom crepe bake
Chicken and mushroom crepe bake is a cozy, comforting dish that brings together tender chicken, earthy mushrooms, and soft crepes all baked in a creamy sauce. It’s like a warm…
Tip: save now, cook later.Chicken and mushroom crepe bake is a cozy, comforting dish that brings together tender chicken, earthy mushrooms, and soft crepes all baked in a creamy sauce. It’s like a warm hug on a plate, with layers of flavor and texture that feel homey and satisfying. The crepes add a light, delicate touch that wraps around the savory filling perfectly.
I love making this dish on chilly evenings when I want something that feels a little special but isn’t too complicated. One tip I’ve found helps is to use a mix of mushrooms for more depth—like button, cremini, or even shiitake if you can get them. It makes the flavor richer and keeps things interesting with every bite. Plus, the creamy sauce soaks into the crepes just right, making the whole dish nice and tender.
Whenever I serve this chicken and mushroom crepe bake, I like to pair it with a simple green salad or some steamed veggies on the side. It’s just the right balance and makes the meal feel complete without overpowering the delicate flavors in the bake. It’s definitely one of those dishes that’s great for sharing and always brings a smile around the dinner table.
Key Ingredients & Substitutions
Crepe batter: Simple flour, eggs, milk, and butter make delicate crepes. You can swap all-purpose flour for whole wheat or gluten-free flour if needed.
Chicken: Cooked chicken breasts work well. Rotisserie chicken is a great shortcut. For a vegetarian option, try cooked tofu or hearty veggies instead.
Mushrooms: Mix button, cremini, or shiitake for deeper flavor. If mushrooms aren’t your thing, cooked zucchini or spinach could be a nice substitute.
Sauce: The creamy roux-based sauce thickens the dish and adds richness. Use dairy or plant-based milk, and cheese can be swapped for vegan versions.
How Do You Make Thin, Tender Crepes Without Tearing?
Getting crepes just right can be tricky. Here’s how to make thin, flexible crepes that won’t break:
- Let your batter rest for 15-30 minutes to hydrate the flour; this helps with texture.
- Use a non-stick pan and heat it to medium, not too hot or crepes will burn or cook unevenly.
- Lightly grease the pan with butter or oil, then pour about 1/4 cup of batter.
- Quickly tilt and swirl the pan to spread the batter thin and even.
- Cook for 1-2 minutes until edges lift easily, then flip gently and cook the other side.
- Stack crepes on a plate and cover with foil to keep soft until ready to fill.
With practice, your crepes will be thin, tender, and great for wrapping the tasty filling!
Equipment You’ll Need
- Non-stick frying pan – perfect for cooking thin, even crepes without sticking.
- Whisk – helps you mix the crepe batter till smooth and lump-free.
- Mixing bowls – handy for preparing batter, filling, and sauce separately.
- Ovenproof baking dish – roomy enough to hold all the filled crepes for baking.
- Spatula – makes flipping crepes easy and mess-free.
- Saucepan – for making the creamy cheese sauce without lumps.
Flavor Variations & Add-Ins
- Add cooked spinach or kale to the mushroom filling for extra greens and nutrients.
- Replace chicken with cooked ham or turkey for a different protein twist.
- Use Swiss or Gruyère cheese for a nuttier flavor in the sauce.
- Stir in fresh thyme or rosemary to the filling for a fragrant herbal note.
Chicken and Mushroom Crepe Bake
Ingredients You’ll Need:
For the Crepes:
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/4 cups milk
- 2 tbsp melted butter, plus extra for cooking
- Pinch of salt
For the Filling:
- 2 tbsp olive oil or butter
- 2 cloves garlic, minced
- 1 onion, finely chopped
- 10 oz (280g) mushrooms, sliced (button, cremini, or mixed)
- 2 chicken breasts, cooked and shredded or diced
- Salt and pepper, to taste
- 1 tsp dried thyme or mixed herbs (optional)
For the Sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 1/2 cups milk (whole or 2%)
- 1/2 cup grated cheese (Gruyère, Swiss, or mozzarella)
- Salt and pepper, to taste
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
Getting everything ready will take around 45 minutes in total. This includes prep time for the crepes, cooking the filling and sauce, assembling the bake, plus about 20-25 minutes of baking time in the oven.
Step-by-Step Instructions:
1. Make the Crepes:
In a bowl, whisk together the flour, eggs, milk, melted butter, and a pinch of salt until smooth. Let the batter rest for 15 to 30 minutes to help make the crepes tender. Heat a non-stick pan over medium heat and lightly grease it with butter. Pour about 1/4 cup of batter into the pan and tilt it so the batter spreads into a thin, even layer. Cook each crepe for about 1-2 minutes on each side until lightly golden. Stack the cooked crepes on a plate.
2. Prepare the Filling:
Heat olive oil or butter in a skillet over medium heat. Add the chopped onion and minced garlic, sautéing until soft and translucent. Add the sliced mushrooms and cook until their moisture dries out and they begin to brown — about 5 to 7 minutes. Stir in the cooked chicken, herbs if using, and season with salt and pepper. Cook for another 2 minutes, then remove from heat.
3. Make the Sauce:
In a saucepan, melt the butter over medium heat. Add the flour and cook for 1-2 minutes, stirring constantly, to make a roux. Slowly whisk in the milk and keep stirring until the sauce thickens and coats the back of a spoon. Remove from heat, then stir in half the grated cheese. Season with salt and pepper to taste.
4. Assemble and Bake:
Preheat the oven to 375°F (190°C). Spoon some of the chicken and mushroom filling onto each crepe, then roll them up. Place the filled crepes seam-side down in a baking dish. Pour the cheese sauce evenly over the crepes and sprinkle the remaining cheese on top. Bake for 20-25 minutes, or until the top is golden and bubbly. Garnish with fresh chopped parsley before serving.
Enjoy this comforting chicken and mushroom crepe bake with a crisp green salad or steamed vegetables for a complete meal!
Can I Use Frozen Chicken for the Filling?
Yes, you can use frozen cooked chicken, but be sure to fully thaw it in the refrigerator overnight and pat it dry before adding it to the filling. This prevents excess moisture that could make the crepes soggy.
Can I Make the Crepe Bake Ahead of Time?
Absolutely! You can prepare the crepes, filling, and sauce separately, then assemble the bake and refrigerate it uncovered for up to 24 hours before baking. Add a few extra minutes to the baking time if baking from cold.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through, covering to keep the crepes moist.
What Can I Substitute for Mushrooms?
If you’re not a fan of mushrooms, try sautéed zucchini, spinach, or even roasted bell peppers for a flavorful alternative in the filling.
