Savory stuffed crepes loaded with chicken and mushrooms are topped with lemon rosemary béchamel sauce and baked to perfection. This is a perfect way to turn leftover chicken into dinner or bring a taste of France to your table.
Stuff crepes with shredded chicken and mushrooms and smother them with a delicious sauce for a perfect dinner. The lemon rosemary béchamel will likely become a staple, you’ll want to put it on all the things!
This recipe is a perfect make ahead for a dinner party or a fabulous upgrade to a family meal. You can even use leftover or rotisserie chicken to make it super easy!
Mushrooms seem to be one of those love or hate foods. The thought of eating a fungus is enough to turn some people’s stomachs, but the taste makes some people always want more!
Our house is firmly in the can’t get enough camp. If you disagree, we’ll take yours.
Don’t let the mushrooms turn you off if you aren’t a fan. These crepes would be amazing without them.
I haven’t tried it yet, but I would imagine spinach would be a delicious substitute. Either squeeze the liquid out of frozen spinach or sauté some of the liquid our of fresh before using it.
I originally shared this recipe back in 2015, so it seemed overdue to be dusted off and reshared. It has new pictures and a printable recipe card to make things easier for you.
Original post from 2015
I always look forward to making something to share to fit the theme of mushroom, but it is always SO hard for me to decide what to make. I love mushrooms, so you would think it would be easy.
A couple of my favorites are on the site already. MiMi’s Mushroom Flatbread gets requested frequently, but it has already been posted.
Cori’s Sausage Stuffed Mushrooms are the first thing to go when she brings them to a party. People love them so much that they won our appetizer cookoff.
Then it hit me. Crepes!
Chicken and mushroom stuffed crepes are delicious. They sound fancy, but really aren’t hard to make.
It would be perfect and a little bit different. So, I went to work making crepes.
If you aren’t in the mood to make your own, it is possible to get crepes premade. Otherwise you can make them ahead of time to spread out the work.
Just be sure to put layers of parchment or wax paper between them. That will keep them easier to separate and use later.
Once they were done, I was committed. So, I called MiMi and Pops and invited them over for lunch. This recipe makes a LOT and we were going to need reinforcements!
After sautéing the mushrooms in batches, you mix them in with shredded chicken and some lemon rosemary bechamel. Adjust your salt and pepper and get to rolling.
See, it makes a lot! If you’d like you can assemble them to this point on the afternoon of your dinner party.
Then all you have to do is bake them off when your guests are ready to eat. It is a perfect dinner party food!
Smother them with some more béchamel and pop them into the oven. They will come out a little crispy on the edges, warm and gooey in the middle. Delicious if you ask me!
If you want to keep your tour of European inspired chicken recipes going, why not try some Greek lemon and chicken soup? You can do it in your instant pot or slow cooker to make it super easy.
Lemon Rosemary Béchamel
- 4 Tablespoons Butter
- 4 Tablespoons Flour
- 2 1/2 cups milk (sometimes I use half chicken broth, half milk. Shh, don't tell!)
- 3 Tablespoons lemon juice
- 2-3 sprigs fresh rosemary
Chicken and Mushroom Crepes
- 12 crepes, make your own or buy them premade
- 2 Tablespoons butter
- 1 pound mushrooms, sliced (I used button, but you can use your favorite)
- 2-3 cups poached chicken, shredded (rotisserie or leftover shredded chicken works well also)
- salt and pepper
- In a saucepan or skillet, melt the butter over medium to medium-low heat.
- Stir in the flour and cook for a couple of minutes. You don't want to roux to take on any color, but you want the flour flavor to cook out.
- Whisk in the milk until smooth. Don't panic if it is a little lumpy at first, keep whisking until it isn't.
- After a minute or two, add the lemon juice and sprigs of rosemary. Continue to cook over medium to medium-low heat, stirring frequently until you reach your desired consistency. It should just take a couple of minutes more.
- Remove the springs of rosemary before using.
- In a large saucepan, melt 1/4 of the butter. Add about 1/4 of the mushrooms and brown. Remove from pan and continue browning the mushrooms in batches until they have all been browned.
- Stir the mushrooms, chicken and about 1/3 of the lemon rosemary béchamel together. Adjust your salt and pepper to your liking.
- Preheat the oven to 450°F and spray your baking dishes. I used one 9x13" pan and one 8x8" pan.
- Take a crepe and arrange some filling down the middle. Roll the crepe around the filling and place seam side down in prepared dish. Repeat until crepes and filling are gone.
- Spoon remaining béchamel over the stuffed crepes.
- Bake at 450°F for about 20 minutes. The béchamel should be bubbly and the filling hot all the way through.
- Let rest for 5 minutes before serving.
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Amount Per Serving: Calories: 352Total Fat: 21gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 149mgSodium: 263mgCarbohydrates: 17gFiber: 1gSugar: 1gProtein: 23g
All nutritional information is estimated and will depend on the exact ingredients you use.