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 cream sauce for a perfect dinner. The lemon rosemary béchamel will likely become a staple, you’ll want to put it on everything.
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 savory 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!
Mushroom and chicken 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!
Potential Additions and Alterations
If you want a little cheese with your savory chicken crepe, try putting some gruyere or swiss cheese on top of the bechamel sauce before you bake it. It will give you that satisfactory cheese pull and more depth of flavor.
You can also add some fresh herbs. A bit of fresh thyme or a little more rosemary would be good.
You can add some spinach to the chicken and mushroom filling. It would make a great all in one meal.
More Great Chicken Recipes
Chicken and spinach risotto is easy to make with the help of an instant pot. This meal tastes amazing but is quick and easy enough for a busy weeknight.
Chicken breasts stuffed with feta cheese and spinach are a perfect dinner entrée and they are easier to make than you’d think. Company will be impressed, but they are quick enough to make for a family dinner as well.
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.
Creamy Mushroom Chicken Crepes
Lemon Rosemary Béchamel
- 4 Tablespoons butter
- 4 Tablespoons all purpose flour
- 2½ cups milk sometimes I use half chicken broth, half milk. Shh, don’t tell!
- 3 Tablespoons lemon juice
- 2 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)
- 3 cups poached chicken shredded (rotisserie or leftover shredded chicken works well also)
- salt and black 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 to the milk mixture. Continue to cook over medium to medium-low heat, stirring frequently until you reach your desired consistency. It should just take 2-3 minutes more.
- Remove the springs of rosemary before using.
- In a large skillet, melt 1/4 of the butter over medium heat. Remove from pan and continue to melt butter and sauté mushrooms in batches until they have all been browned.
- Stir the mushrooms, cooked 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 9×13" pan and one 8×8" pan.
- Take a crepe and arrange some chicken filling down the middle. Roll the crepe around the filling and place filled crepe seam side down in prepared baking dish. Repeat until crepes and filling are gone.
- Spoon remaining béchamel sauce 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 5-10 minutes before serving.