Beth's Chicken and Mushroom Crepes Recipe

In today’s video, I’m going to show you how to make a mouthwatering mushroom and chicken crepe that’s perfect for a fancy lunch or a delicious brunch. We’re starting with a savory crepe base, then filling it with a flavorful mushroom and leek mixture, topped with roasted chicken, and finished with a rich béchamel sauce. We’ll roll it all up, top it with Gruyère cheese, and bake it to perfection in the oven. The results are nothing short of fantastic!

CHAPTERS

0:35 Roasting the Chicken How to roast your chicken for the perfect flavor and texture.
2:35 Making the Savory Crepes Step-by-step guide to creating a smooth crepe batter and cooking the crepes.
05:25 Preparing the Mushroom and Leek Filling Sautéing leeks, mushrooms, and adding flavor with Worcestershire sauce and parsley.
7:10 Shredding the Chicken Removing the skin and shredding the roasted chicken for the filling.
8:00 Making the Béchamel Sauce Creating a creamy, flavorful béchamel sauce to top the crepes.
9:40 Assembling the Crepes Filling, rolling, and topping the crepes with chicken, mushrooms, béchamel, and Gruyère cheese.
11:00 Baking and Broiling the Crepes How to bake and broil the crepes to get that perfect golden, bubbly finish.
12:30 Serving the Crepes Finishing touches and serving suggestions for a beautiful meal.
13:00 Final Thoughts & Tips Closing and a few helpful tips for making this recipe your own.

PRODUCTS SEEN IN THIS VIDEO:
Gratin Dishes: https://amzn.to/3nexA6Z
Round Wooden Charger https://amzn.to/3rmP42n

CHICKEN AND MUSHROOM CREPES WITH BECHAMEL SAUCE
Serves 6
(*Print Recipe Here* http://bit.ly/2wjVtPt)

INGREDIENTS:

For the crepes: (makes 10 crepes just in case in takes a little practice with the flipping!)
1 ¾ cup (210g) flour
½ tsp (5ml) salt
2 ½ cups (595ml) of milk
2 eggs, beaten
4 tbsp (60ml) melted butter
1 tbsp (15ml) fresh dill

For the filling
2 chicken breasts, skin on bone in
1 tbsp (15g) butter
4 leeks, white parts only sliced into ½ moons
2 ½ cups (300g) of mushrooms, sliced
salt and pepper to taste
1 tsp (5 ml) Worcestershire sauce
1 tbsp (15ml) parsley, minced

For the Béchamel Sauce:
2 tbsp (30g) butter
2 tbsp (15g) flour
2 1/3 cup (555ml) milk
1 garlic clove, minced
salt and pepper to taste

Garnish:
3/4 cup Gruyere Cheese
Paprika to taste
3 tbsp (45ml) Freshly Minced Parsley

Side Salad with Vinaigrette
1 bag salad greens
1 tsp (5ml) Dijon Mustard
1 tsp (5ml) White Wine Vinegar
6 tbsp (90ml) grapeseed oil
salt and pepper to taste
1 minced shallot


METHOD:
Preheat oven to 375F (190C). Place chicken on a rimmed baking sheet fitted with a rack and roast for 35-40 mins or until the chicken is cooked through. Set aside to cool. Then shred of meat with forks and transfer to a bowl. Set aside until ready to use. This can be done the day before.

Whisk together the crepe batter. Combine flour and salt in a large bowl, whisk together and add the milk slowly, whisking until combined. Then add the beaten eggs, whisking until smooth.

Then whisk in the melted butter and the dill.

Heat a non-stick 12-inch (30cm) skillet on medium-high heat. Grease the pan with a paper towel soaked with either grapeseed oil or canola or vegetable oil. Once hot pour 1 ladle full of batter into the pan and swirl the batter around until it covers the bottom of the pan. Allow to cook until set and edges start to turn golden brown.

Slide a thin spatula under the crepe enough to grab hold of it and flip it quickly with your hands. Cook on the other side for :30 seconds more.

Slide the crepe off the pan onto a cutting board and repeat the process of making the crepes, and sliding them onto the cutting board. NOTE: You can stack the crepes once done but just make sure they are stacked all going the same direction or else they will stick.

Allow the crepes to cool while you prepare the filling.

NOTE: You could also slide them off onto aluminum foil, lined with a paper towel, and once cooled wrap them up and store in the fridge for 1-2 days until ready to serve.

In a large skillet melt the butter, add the leeks and cook until they are soft and fragrant. Then add the mushrooms, Worcestershire sauce, salt and pepper to taste and freshly chopped parsley. Transfer mixture to a bowl and set aside to cool.

For the béchamel sauce, melt the butter in a deep skillet once foamy add the flour, whisk together until a paste forms. Slowly add the milk, whisking until combined. Simmer mixture until thickened. Then add 1 minced garlic clove and season with salt and pepper to taste.

To assemble the crepes:
Place crepe over a small gratin dish, fill with 2 tbsp (30ml) of the mushroom mixture, top with ¼ cup (30g) of shredded chicken. Ladle 2 tbsp (30ml) of béchamel on top. Roll crepe and drizzle more béchamel on top, and sprinkle with gruyere cheese and paprika.

Bake at 350F (175C) 10-12 mins. Then place under the broiler 1-2 minutes. Garnish with fresh parsley and serve with tossed salad.