Parisienne Chicken Crepes
Elevate your dinner table with these luxurious Parisienne Chicken Crêpes—a French-inspired recipe that brings elegance and comfort to any meal. Delicate homemade crêpes are stuffed with a creamy filling of tender shredded chicken, sautéed cremini mushrooms, garlic, and Parmesan cheese, then baked to perfection under a blanket of velvety béchamel sauce. With its buttery crêpe layers, rich flavors, and golden-bubbly finish, this dish is perfect for special occasions or an indulgent weeknight treat. Garnished with fresh parsley and served warm, these savory crêpes pair beautifully with a crisp side salad or a glass of white wine. Whether you're hosting a cozy dinner party or simply craving Parisian flair, this recipe delivers sophistication in every bite!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 2 large Eggs
- 1.5 cups Milk
- 2 tablespoons Unsalted butter (melted)
- 0.25 teaspoon Salt
- 2 cups Cooked chicken breast (shredded)
- 1 cup Cremini mushrooms (sliced)
- 2 tablespoons Unsalted butter
- 2 cloves Garlic (minced)
- 0.5 cup Heavy cream
- 0.25 cup Parmesan cheese (grated)
- 2 tablespoons All-purpose flour (for béchamel sauce)
- 1 cup Whole milk (for béchamel sauce)
- 0.125 teaspoon Nutmeg (optional, for béchamel sauce)
- Salt (to taste)
- Black pepper (to taste)
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
In a medium mixing bowl, whisk together 1 cup of all-purpose flour, 2 eggs, 1.5 cups of milk, 2 tablespoons of melted unsalted butter, and 0.25 teaspoon of salt until smooth and lump-free. Set aside for 20 minutes to rest.
Heat a non-stick skillet or crêpe pan over medium heat. Lightly grease with butter. Pour about 1/4 cup of batter into the pan, swirling to coat the bottom evenly. Cook for about 1-2 minutes until the bottom is lightly golden, then flip and cook for an additional 30 seconds. Transfer to a plate and repeat with remaining batter.
In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Add 1 cup of sliced cremini mushrooms and 2 minced garlic cloves, sautéing until softened, about 5 minutes.
Add 2 cups of shredded cooked chicken to the skillet with the mushrooms. Pour in 0.5 cup of heavy cream and stir in 0.25 cup of grated Parmesan cheese. Season with salt and black pepper to taste. Simmer for 2-3 minutes until the filling is creamy and heated through. Remove from heat.
To prepare the béchamel sauce, melt 2 tablespoons of unsalted butter in a small saucepan over medium heat. Whisk in 2 tablespoons of all-purpose flour and cook for 1 minute. Gradually pour in 1 cup of milk while whisking continuously to avoid lumps. Cook until the sauce thickens. Season with salt, black pepper, and a pinch of nutmeg (if using).
Preheat your oven to 375°F (190°C).
Place about 2-3 tablespoons of the chicken and mushroom filling onto the center of each crêpe. Roll up tightly or fold into quarters and arrange in a greased baking dish.
Pour the béchamel sauce evenly over the stuffed crêpes. Sprinkle with an additional 1-2 tablespoons of Parmesan cheese if desired.
Bake in the preheated oven for 15 minutes or until the sauce is bubbly and the crêpes are heated through.
Garnish with freshly chopped parsley and serve warm.
Nutrition Facts
Calories |
2853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.1 g | 190% | |
| Saturated Fat | 81.2 g | 406% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1126 mg | 375% | |
| Sodium | 2670 mg | 116% | |
| Total Carbohydrate | 141.2 g | 51% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 32.3 g | ||
| Protein | 217.2 g | 434% | |
| Vitamin D | 9.4 mcg | 47% | |
| Calcium | 1562 mg | 120% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2777 mg | 59% | |
*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.
