Easy Chicken Crepes with Mushrooms

Make-ahead, savory Chicken Crepes with Mushrooms are perfect for a romantic date night dinner, an elegant brunch, or a dinner party main dish. These chicken and mushroom crepes with mornay sauce are easy to prepare and will impress even the most discerning guests. 

This easy recipe features light as a cloud crepes wrapped around a filling of tender and juicy chicken and earthy mushrooms enveloped in a creamy, rich mornay sauce full of sweet, nutty swiss and parmesan cheeses.

INGREDIENTS:

Chicken and Mushroom Filling Ingredients:

• 2 tablespoons unsalted butter
• 1 medium onion minced
• 12 ounces sliced mushrooms
• ½ teaspoon kosher salt
• 1 rotisserie chicken bones and skins removed, and meat chopped (about 3 cups)

Sauce Ingredients:

• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 2 cups milk whole or 2% milk
• ¼ teaspoon ground black pepper
• 4 ounces shredded Swiss cheese plus additional for topping
• ⅓ cup grated Parmesan cheese
• ¾ cup half and half
• 2 tablespoons dry sherry optional

Topping Ingredients:

• 2 tablespoons chopped fresh parsley
• 2 tablespoons unsalted butter melted
• ½ cup panko bread crumbs
• Crepes

8 crepes purchased

INSTRUCTIONS:

Chicken and Mushroom Filling Directions:

1. Preheat the oven to 350 degrees F.
2. Melt butter in a large skillet over medium heat. Add onions and cook for about five minutes or until they are translucent. Add the mushrooms and cook for seven to ten minutes, or until they are cooked. Stir in the chicken and salt and set aside.

Sauce Directions:

1. Melt four tablespoons of butter in a medium-size saucepan over medium heat. Add the flour and stir until smooth. Let cook for two to three minutes. Whisk in the milk slowly until well incorporated and smooth. Cook until it starts to boil and thicken.
2. Add pepper and slowly add the Swiss and parmesan cheeses. Heat and stir until the cheese melts and the mixture is smooth. Add the sherry (if using) and stir. Remove one cup of the sauce and add to the chicken and mushroom mixture. Mix well.
3. Add the half-and-half to the remaining sauce and stir until well combined. Set aside.

Topping Directions:

1. Add the melted butter, parsley, panko, and remaining Swiss cheese to a small bowl and mix well. Set aside.

Crepe assembly:

1. Place ½ cup of the chicken and mushroom mixture in the middle of each crepe and gently roll up like a cigar. Place the filled crepe, seam side down, in a 9×13 baking dish sprayed with non-stick cooking spray. Repeat with the rest of the filling and crepes.
2. Pour the remaining sauce evenly over the crepes and sprinkle the topping evenly over the top.
3. Bake in a 350-degree oven for 20-30 minutes or until the topping is brown and crusty and the cheese has melted.