Chicken Cheddar Crepes with Mushrooms
Indulge in the savory delight of Chicken Cheddar Crepes with Mushrooms—a restaurant-worthy dish perfect for impressing guests or treating yourself to a gourmet dinner at home. These golden, buttery crepes are filled with a luscious combination of tender shredded chicken, sautéed cremini mushrooms, and a creamy garlic-Parmesan sauce, all wrapped up and topped with melty, gooey cheddar cheese. With layers of flavor in every bite, this recipe offers the perfect balance of creamy, cheesy, and earthy goodness. Finished in the oven for a bubbly, golden topping and garnished with fresh parsley, these crepes are both elegant and comforting. Whether served as a dinner centerpiece or a luxurious brunch option, they’ll quickly become a favorite!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1.5 cups Milk
- 2 large Eggs
- 3 tablespoons Butter
- 0.25 teaspoons Salt
- 2 cups Chicken breast, cooked and shredded
- 1.5 cups Cheddar cheese, shredded
- 1 cup Cremini mushrooms, sliced
- 1 tablespoons Olive oil
- 2 cloves Garlic, minced
- 0.5 cups Heavy cream
- 0.25 cups Parmesan cheese, grated
- 2 tablespoons Parsley, chopped (optional, for garnish)
- 0.25 teaspoons Black pepper
- 0.25 teaspoons Salt (adjust to taste)
Instructions
In a blender or mixing bowl, combine flour, milk, eggs, melted butter, and salt for the crepes. Blend until smooth. Let the batter rest for 15 minutes.
While the batter rests, heat olive oil in a skillet over medium heat. Add sliced mushrooms and cook for 4-5 minutes until browned and tender. Stir in minced garlic and cook for an additional minute. Remove from heat.
In the same skillet, add cooked shredded chicken, sautéed mushrooms, heavy cream, grated Parmesan cheese, salt, and pepper. Stir everything together and cook over low heat for 3-4 minutes until warmed through. Set aside.
Heat a non-stick skillet over medium heat and lightly grease it with a bit of butter. Pour about 1/4 cup of crepe batter into the skillet, swirling it around to form a thin layer. Cook the crepe for 1-2 minutes until the edges start to curl and the bottom is lightly golden. Flip the crepe and cook for another 30-60 seconds. Transfer to a plate and repeat with the remaining batter.
Preheat your oven to 375°F (190°C).
Assemble the crepes by placing a few spoonfuls of the chicken and mushroom mixture down the center of each crepe. Sprinkle shredded cheddar cheese on top of the filling. Fold each crepe into a roll and place them seam-side down in a baking dish.
Sprinkle additional cheddar cheese over the top of the assembled crepes. Cover the dish with foil and bake for 10 minutes. Then remove the foil and bake for an additional 5 minutes, or until the cheese on top is bubbly and melted.
Remove the crepes from the oven. Garnish with chopped parsley and serve immediately.
Nutrition Facts
Calories |
820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.8 g | 61% | |
| Saturated Fat | 25.7 g | 129% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 312 mg | 104% | |
| Sodium | 840 mg | 37% | |
| Total Carbohydrate | 31.7 g | 12% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 5.6 g | ||
| Protein | 61.9 g | 124% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 499 mg | 38% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 674 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
