Overnight

Chicken And Mushroom Crepes

Name: Chicken And Mushroom Crepes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 lb (450g) chicken thighs, boneless; 2 cups (120g) mixed mushrooms, sliced; 1 cup (120g) all-purpose flour; 2 eggs; 1/2 cup (120ml) whole milk; 1/4 cup (60g) unsalted butter, melted; 1/2 tsp (2g) salt; 1/4 tsp (1g) black pepper; 2 tbsp (30g) chopped fresh parsley; 1 tsp (5g) sugar; 2 cups (240ml) water

By Felix Penhallow · June 19, 2026 · Overnight

Prep30 min

Cook20 min

Total50 min

Serves8

I still remember the first time I made chicken and mushroom crepes for my family. It was a Sunday morning, and I wanted to create a special brunch that would impress everyone. The combination of tender chicken, earthy mushrooms, and delicate crepes was a huge hit, and it's been a staple in our household ever since.

One of the things I love about this recipe is that it's perfect for make-ahead meal prep. You can cook the chicken and mushrooms, prepare the crepe batter, and assemble the crepes all in advance, then store them in the fridge or freezer for a quick and easy breakfast or brunch.

The key to making great crepes is to use a high-quality crepe pan and to not overmix the batter. You want the batter to be smooth and free of lumps, but still have a bit of texture to it. And when you're cooking the crepes, make sure to not overcook them - you want them to be lightly browned and still tender.

This recipe is also very versatile. You can fill the crepes with a variety of ingredients, such as diced ham, shredded cheese, or sautéed spinach. And you can serve them with a range of sauces, from a simple sour cream and chive sauce to a rich and creamy mushroom gravy.

Whether you're looking for a special occasion brunch recipe or just a quick and easy breakfast idea, chicken and mushroom crepes are a great choice. They're delicious, versatile, and perfect for making ahead of time.

Why You’ll Love This Recipe

This recipe is easy to make ahead of time and stores well in the fridge or freezer.
The combination of tender chicken, earthy mushrooms, and delicate crepes is a winner.
You can fill the crepes with a variety of ingredients to suit your taste.
The recipe is versatile and can be served for breakfast, brunch, or even dinner.
It's a great way to use up leftover chicken and mushrooms.
The crepes are delicate and lacy, with a perfect texture.
The dish is rich and flavorful, but not too heavy or overwhelming.

Why This Recipe Works

The reason this recipe works so well is that it's all about balance and harmony. The tender chicken and earthy mushrooms are perfectly balanced by the delicate crepes, and the combination of flavors and textures is just right.

Another key factor is the use of high-quality ingredients. Fresh mushrooms, tender chicken, and real butter all make a big difference in the flavor and texture of the dish.

The cooking technique is also important. Sautéing the mushrooms and chicken in butter until they're tender and lightly browned brings out their natural flavors and adds a richness to the dish. And cooking the crepes in a hot pan with just the right amount of butter gives them a delicate, lacy texture that's just perfect.

Ingredients You’ll Need

To make this recipe, you'll need a few key ingredients, including tender chicken, fresh mushrooms, and high-quality crepe batter. You'll also need some butter, salt, and pepper to bring out the flavors.

When you're shopping for ingredients, look for fresh, high-quality items. Choose mushrooms that are firm and have a nice earthy aroma, and opt for tender chicken that's free of added hormones and preservatives.

1 lb (450g) chicken thighs, bonelessYou can use chicken breasts if you prefer, but thighs have more flavor and tend to be more tender. Look for chicken that's free of added hormones and preservatives.
2 cups (120g) mixed mushrooms, slicedYou can use a variety of mushrooms for this recipe, including button, cremini, and shiitake. Look for mushrooms that are firm and have a nice earthy aroma.
1 cup (120g) all-purpose flourYou can use a high-protein flour like bread flour if you prefer, but all-purpose flour works well for crepes.
2 eggsFresh eggs are essential for making good crepes. Look for eggs that are fresh and have no visible cracks.
1/2 cup (120ml) whole milkYou can use low-fat or nonfat milk if you prefer, but whole milk gives the crepes a richer flavor.
1/4 cup (60g) unsalted butter, meltedYou can use salted butter if you prefer, but unsalted butter is better for cooking. Look for high-quality butter that's fresh and has a nice flavor.
1/2 tsp (2g) saltYou can use more or less salt to taste, but this amount gives the crepes a nice flavor without overpowering them.
1/4 tsp (1g) black pepperYou can use more or less pepper to taste, but this amount gives the crepes a nice flavor without overpowering them.
2 tbsp (30g) chopped fresh parsleyYou can use other herbs like chives or dill if you prefer, but parsley gives the crepes a nice fresh flavor.
1 tsp (5g) sugarYou can omit the sugar if you prefer, but it helps to balance the flavors in the crepes.
2 cups (240ml) waterYou can use more or less water to achieve the right consistency for the crepe batter. Look for water that's fresh and has a neutral flavor.

Ingredients for Chicken And Mushroom Crepes

Equipment You’ll Need

Large heavy skillet or wokSharp chef's knifeCutting boardMeasuring cups and spoonsElectric mixerCrepe panInstant-read thermometer

How to Make Chicken And Mushroom Crepes

1
In a large bowl, whisk together the flour, eggs, milk, melted butter, salt, pepper, and sugar until smooth. The batter should be free of lumps and have a smooth, creamy texture.
2
Add the chopped parsley and whisk until well combined. The parsley adds a fresh flavor to the crepes and helps to balance the other ingredients.
3
Gradually add the water to the batter, whisking until the batter is smooth and has the right consistency. You may not need to use all of the water, so add it gradually and check the consistency as you go.
4
Heat a small non-stick pan over medium heat and brush with a little butter. The butter helps to prevent the crepes from sticking to the pan and gives them a rich flavor.
5
Pour a small amount of the batter into the pan and tilt the pan to evenly coat the bottom. The batter should be thin and evenly distributed, with no thick spots or bare areas.
6
Cook the crepe for about 2 minutes, until the bottom is lightly browned. The crepe should be cooked until it's just set and still tender, with a delicate texture and a lightly browned color.
7
Loosen the crepe with a spatula and flip it over. The crepe should be easy to flip and should not stick to the pan.
8
Cook the other side for another minute, until lightly browned. The second side should be cooked until it's just set and still tender, with a delicate texture and a lightly browned color.
9
Repeat the process until all the batter is used up, making about 8-10 crepes. You can store the crepes in an airtight container in the fridge for up to 3 days or freeze them for up to 2 months.
10
In a large skillet, heat a couple of tablespoons of butter over medium heat. The butter helps to add flavor to the chicken and mushrooms and prevents them from sticking to the pan.
11
Add the sliced mushrooms and cook until they're tender and lightly browned, about 5 minutes. The mushrooms should be cooked until they're tender and fragrant, with a rich earthy flavor.
12
Add the chicken to the skillet and cook until it reaches 165 F (74 C), about 5-7 minutes. The chicken should be cooked until it's tender and juicy, with a nice browned color on the outside.
13
Season the chicken and mushrooms with salt and pepper to taste. The seasoning helps to bring out the natural flavors of the ingredients and adds depth and complexity to the dish.
14
To assemble the crepes, lay a crepe flat on a plate and spoon some of the chicken and mushroom mixture down the center of the crepe. The filling should be evenly distributed and should not be too thick or too thin.

Expert Tips

Make sure to not overmix the batter, as this can make the crepes tough.
Use a high-quality crepe pan to get the right texture and flavor.
Don't overcook the crepes - they should be lightly browned and still tender.
Add the filling to the crepes just before serving, as this helps to keep the crepes fresh and prevents them from getting soggy.
Experiment with different fillings, such as diced ham or shredded cheese, to find your favorite.
Use fresh ingredients and avoid using preservatives or additives.
Don't be afraid to get creative and add your own twist to the recipe.
Make sure to cook the chicken to the right temperature to ensure food safety.

Common Mistakes to Avoid

Overmixing the batter, which can make the crepes tough.
Not cooking the crepes long enough, which can make them raw and unappetizing.
Overfilling the crepes, which can make them difficult to roll and can cause the filling to spill out.
Not using high-quality ingredients, which can affect the flavor and texture of the crepes.
Not cooking the chicken to the right temperature, which can be a food safety issue.
Not storing the crepes properly, which can cause them to become stale or develop off-flavors.

Variations and Substitutions

Add some diced ham or bacon to the filling for a smoky flavor.
Use different types of mushrooms, such as shiitake or cremini, for a unique flavor.
Add some grated cheese, such as cheddar or parmesan, to the filling for an extra burst of flavor.
Use different types of flour, such as whole wheat or buckwheat, to change the flavor and texture of the crepes.
Add some chopped herbs, such as parsley or chives, to the filling for a fresh flavor.
Use a different type of protein, such as beef or pork, for a different flavor profile.
Add some sautéed spinach or kale to the filling for a nutritious and flavorful twist.

What to Serve With Chicken And Mushroom Crepes

Serve the chicken and mushroom crepes with a variety of sides, such as a green salad or roasted vegetables. You can also serve them with a range of sauces, such as a simple sour cream and chive sauce or a rich and creamy mushroom gravy.

Some other ideas for serving the crepes include adding some diced ham or bacon to the filling, using different types of mushrooms, or adding some grated cheese to the filling. You can also experiment with different types of flour or add some chopped herbs to the filling for a fresh flavor.

Serve with a green saladServe with roasted vegetablesServe with a simple sour cream and chive sauceServe with a rich and creamy mushroom gravy

Make-Ahead, Storage, Freezing and Reheating

To store the crepes, you can place them in an airtight container in the fridge for up to 3 days or freeze them for up to 2 months. When you're ready to serve, simply thaw the crepes and fill them with your desired filling.

To freeze the crepes, place them in a single layer on a baking sheet and put the sheet in the freezer. Once the crepes are frozen, you can transfer them to a freezer-safe bag or container and store them in the freezer for up to 2 months.

To reheat the crepes, you can simply microwave them for a few seconds or heat them in a pan with a little butter until they're warm and pliable. You can also bake them in the oven at 350 F (180 C) for a few minutes until they're warm and lightly browned.

When reheating the crepes, make sure to not overheat them, as this can make them dry and tough. You can also add a little water to the crepes if they become too dry, which can help to restore their texture and flavor.

Frequently Asked Questions

What type of flour is best for making crepes?

All-purpose flour is a good choice for making crepes, but you can also use other types of flour, such as whole wheat or buckwheat, to change the flavor and texture of the crepes.

How do I prevent the crepes from sticking to the pan?

To prevent the crepes from sticking to the pan, make sure to brush the pan with a little butter before cooking each crepe. You can also use a non-stick pan, which can help to prevent the crepes from sticking.

Can I freeze the crepes?

Yes, you can freeze the crepes for up to 2 months. Simply place them in a single layer on a baking sheet and put the sheet in the freezer. Once the crepes are frozen, you can transfer them to a freezer-safe bag or container and store them in the freezer.

How do I reheat the crepes?

Can I use different types of fillings?

Yes, you can use a variety of fillings, such as diced ham or bacon, grated cheese, or sautéed spinach or kale. Simply fill the crepes with your desired filling and serve.

How do I store the crepes?

Can I make the crepes ahead of time?

Yes, you can make the crepes ahead of time and store them in the fridge or freezer until you're ready to serve. Simply fill the crepes with your desired filling and serve.

How do I prevent the crepes from becoming too dry?

To prevent the crepes from becoming too dry, make sure to not overheat them when reheating. You can also add a little water to the crepes if they become too dry, which can help to restore their texture and flavor.

The Full Recipe

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