Chicken French Crêpes

Recipe by Sageca
READY IN: 1hr 25mins


  • Crepe
  • 1
    cup flour
  • 1
    pinch salt
  • 2
    cups milk
  • 1
    tablespoon oil
  • Mushroom and Chicken Filling
  • 1
    tablespoon butter
  • 1
    small onion, finely diced
  • 1
    cup mushroom, sliced
  • 2
    tablespoons flour
  • 2 12
    cups milk
  • 2
    cups chopped cooked chicken
  • 12
    cup grated swiss cheese
  • 12
    cup cream
  • 2
    tablespoons chopped parsley
  • salt and black pepper


  • Crêpes:
  • Mix together the flour and salt in a large bowl.
  • Add the combined eggs and milk; gradually mixing into the flour with a whisk.
  • Continue to whisk until a smooth batter forms.
  • The recipe is best if you can leave the mixture to rest for 30 minutes before cooking.
  • Heat your pan to medium high. Add oil to your pan and wipe with on a scrunched up piece of paper towel. Set aside to use between each crepes.
  • Pour a small ladleful of batter (1/4 cup) into the hot pan and tilt the pan so that the batter spreads out evenly. Cook for a minute or two on each side or until lightly browned.
  • Use a knife & spatula to flip crêpes. Stack on a plate until ready to use;put a piece of wax paper in between each.(Can be frozen at this stage, wrapped tightly for up to 3 months.
  • Filling:
  • Heat butter in small frying pan. Add onions and cook until just tender and translucent. Add mushrooms and cook until liquid has evaporated.
  • Stir in flour and cook, stirring one minute. Gradually add milk, stirring continuously; bring to a boil.
  • Remove from heat and set aside 1 cup of sauce for later.
  • Stir in chicken, half of the cheese, parsley and salt and pepper to taste. Cool 5 minutes before filling crepes with mixture.
  • To finish the stuffed crepes, lay a crêpe out on counter top. Place a couple of tablespoons of filling mixture along the centre and roll up to enclose.
  • Place in a sprayed baking dish, combine remaining cheese, 1 cup of sauce with cream and and spoon on the crepes before baking.
  • Bake in moderate 350* oven, about 30 minutes or until cheese is golden and bubbling.