Chicken and Mushroom Crêpes with Béchamel Sauce is a classic French-inspired dish that feels both elegant and deeply comforting. Delicate, paper-thin crêpes are filled with a creamy, savory mixture of tender chicken and earthy mushrooms, then generously topped with silky béchamel sauce and baked until lightly golden. The result is a beautifully layered dish that’s perfect for brunch, lunch, or a refined dinner.

Why I Love This Recipe

I love this recipe because it transforms simple ingredients into something truly special. The soft crêpes paired with creamy chicken and mushrooms feel luxurious, and the béchamel adds that classic French touch that makes the dish unforgettable. It’s comforting, elegant, and always a crowd-pleaser.

Why This Is a Must-Try Dish

• Classic French comfort food with elegant presentation
• Perfect for brunch, lunch, or dinner
• Make-ahead friendly and freezer-friendly
• Rich, creamy flavors balanced by tender crêpes
• Impressive yet approachable for home cooks

Recipe Overview

• Preparation Time: 35 minutes
• Cooking Time: 40 minutes
• Total Time: 1 hour 15 minutes
• Servings: 4 servings
• Calories: ~520 calories per serving
• Course: Main Course
• Cuisine: French

Ingredients

For the Crêpes

• 1 cup all-purpose flour
• 2 large eggs
• 1¼ cups milk
• 2 tablespoons melted butter
• ¼ teaspoon salt

For the Chicken & Mushroom Filling

• 2 tablespoons butter or olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1½ cups cooked chicken, shredded or diced
• 1½ cups mushrooms, sliced (button or cremini)
• ½ teaspoon dried thyme
• Salt and black pepper, to taste
• ¼ cup heavy cream or milk
• 2 tablespoons chopped fresh parsley

For the Béchamel Sauce

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups warm milk
• Salt and white pepper, to taste
• Pinch of nutmeg (optional but traditional)

For Topping (Optional)

• ½ cup grated Gruyère or mozzarella cheese

Cooking Directions

1. Prepare the crêpe batter and let it rest for 15 minutes.
2. Cook thin crêpes in a lightly buttered pan; set aside.
3. Sauté onions and mushrooms until soft and golden.
4. Add chicken, seasoning, and cream; simmer briefly.
5. Prepare béchamel sauce until smooth and thickened.
6. Fill crêpes with chicken mixture and roll or fold.
7. Arrange in baking dish, top with béchamel and cheese.
8. Bake at 375°F (190°C) until bubbling and lightly golden.

Step-by-Step Preparation Method

1. Make the crêpe batter: Whisk flour, eggs, milk, butter, and salt until smooth; rest 15 minutes.
2. Cook crêpes: Pour thin layer of batter into hot pan, cook 1–2 minutes per side.
3. Prepare filling: Sauté onion and garlic, add mushrooms until browned, then chicken and herbs.
4. Add cream: Stir in cream, season, and remove from heat.
5. Make béchamel: Melt butter, whisk in flour, slowly add milk, cook until thick.
6. Assemble crêpes: Fill each crêpe with chicken mixture and roll.
7. Bake: Top with béchamel and cheese; bake until golden.

How to Serve

• Serve hot with a crisp green salad or steamed vegetables.
• Garnish with fresh parsley or chives.
• Pair with a light white wine like Chardonnay or Sauvignon Blanc.
• Ideal for brunch buffets or elegant dinners.

Recipe Tips

• Let crêpe batter rest for softer crêpes.
• Use warm milk for lump-free béchamel.
• Don’t overfill crêpes to prevent tearing.
• Season each layer lightly for balanced flavor.
• Make crêpes ahead to save time.

Variations

Cheese Lover’s Version

• Add Gruyère or Swiss cheese to the filling.

Vegetarian Option

• Replace chicken with spinach, leeks, or roasted vegetables.

Herb-Forward

• Add fresh tarragon or thyme for classic French flavor.

Lighter Version

• Use milk instead of cream and skip cheese topping.

Freezing and Storage

• Refrigerator: Store assembled crêpes for up to 3 days.
• Freezer: Freeze baked or unbaked crêpes for up to 2 months.
• Reheating: Reheat covered at 350°F (175°C) until heated through.

Special Equipment Needed

• Non-stick skillet or crêpe pan
• Whisk
• Saucepan
• Baking dish
• Ladle

Frequently Asked Questions

Q: Can I use store-bought crêpes?
Yes, but homemade crêpes provide better texture and flavor.

Q: Can I prepare this dish ahead of time?
Absolutely—assemble and refrigerate up to 24 hours before baking.

Q: What mushrooms work best?
Cremini or button mushrooms are ideal, but shiitake adds depth.

Q: Can I make this gluten-free?
Yes, use gluten-free flour for both crêpes and béchamel.

Conclusion

Chicken and Mushroom Crêpes with Béchamel Sauce is a timeless dish that combines elegance and comfort in every bite. With tender crêpes, creamy filling, and silky sauce, it’s perfect for special occasions or whenever you want to elevate everyday ingredients into something truly memorable. Once you try it, this classic recipe is sure to earn a permanent place in your kitchen repertoire.