Chicken and mushrooms stuffed crepe with creamy béchamel

This is an awesome recipe to host a group of people. It feeds 8-10 people and even with high quality ingredients your money goes a long way with this one.

This recipe is broken down into 4 parts: The Chicken, The MushroomsThe Crepes and the Béchamel. This makes it sound like it is difficult to make but it isn’t. This recipe has one great advantage: You can make all of the parts ahead of time, and simply build your crepes and bake them when you are ready to host.

The Chicken


  • 2 – 3 chicken breasts 
  • 1 tbs oregano
  • 4 or 5 bay leaves
  • Chicken stock
  • Salt and pepper to taste
  • 1 onion chopped
  • 2 or 3 carrots chopped
  • 2 or 3celery chopped


Place the chicken breasts in a pot and cover them with the chicken stock. Add the rest of the ingredients. Boil until chicken is Cooked through.

Shred the chicken breasts. The easiest way to do this is by hand. So wait until the chicken cools down to shred it.

The Mushrooms


  • 1 box of mushrooms diced (12 small ones or 8 large ones)
  • 1 Garlic clove minced
  • 2 Thyme sprigs
  • 1 tbsp of butter
  • Salt and pepper


Preheat a non-stick pan to medium-high heat. Add the butter, garlic and thyme and spread well around the pan. Once the butter has melted add the mushrooms and season with salt and pepper. Cook the mushrooms for 3 – 5 minutes.

Remove the thyme sprigs when done and set the mushrooms aside in a bowl.

The Crepes

Making the perfect crepe is surprisingly easy! the trick is to mix your dry ingredients and your wet ingredients separately, then fold the wet ingredients into your dry mix slowly.

But don’t worry. Here is the perfect crepe recipe with step by step instructions.

Note: You can make the crepes one or two days before, just make sure to seal them well in a container with a lid.

The Béchamel Sauce

Master béchamel and you can master any other sauce so this is a good sauce to know how to make in case you don’t already. It consists in making a roux and then adding milk, salt, white pepper, and nutmeg.

A roux, has a paste consistency and it is made from flour and fat, butter in this case. This is probably the hardest part to get right when making béchamel.

But once again, you do not have to worry. You can make this sauce days in advance (3 to 4 days) and I have a step by step tutorial to making the perfect béchamel. If you are making this ahead of time, keep it refrigerated and covered – mason jars really conserve the sauce in my opinion.

Making the Crepes

First, we build the crepes

Lay a crepe flat on a plate, then add some chicken and mushrooms on top (about a spoon-full) and spread length-wise. Wrap the crepe around and place it in a glass (oven safe) mold.

Repeat for every other crepe. Lay the crepes side by side on the mold. Do not add more than two layers of crepes per mold.

At this point you can store the crepes as long as they are covered and in the fridge. So you can do this the day before hosting.

Then, we cook the crepes

Preheat the oven to 375°F.

Pour the béchamel over the crepes. Add some shredded cheese for ultimate flavor (preferably Gruyere). Bake for 7-10 minutes until crepes turn light brown.

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