Chicken and Mushroom Crepes with Bechamel Sauce
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 u0026 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
Instructions
- Prepare the crêpe batter and let it rest for 15 minutes.
- Cook thin crêpes in a lightly buttered pan; set aside.
- Sauté onions and mushrooms until soft and golden.
- Add chicken, seasoning, and cream; simmer briefly.
- Prepare béchamel sauce until smooth and thickened.
- Fill crêpes with chicken mixture and roll or fold.
- Arrange in baking dish, top with béchamel and cheese.
- Bake at 375°F (190°C) until bubbling and lightly golden.