Chicken and mushroom crepe bake is a cozy, comforting dish that brings together tender chicken, earthy mushrooms, and soft crepes all baked in a creamy sauce. The crepes act like little layers that soak up all the flavors, making every bite soft and delicious with a nice mix of textures.
I love making this dish when I want something a bit special but still easy to prepare in advance. It’s one of those recipes that feels fancy but is super straightforward, and the creamy mushroom sauce with chunks of chicken makes it so satisfying. Plus, it’s a great way to use up leftover crepes if you have them on hand!
My favorite way to serve this bake is straight out of the oven with a simple green salad or steamed veggies on the side. The warm, creamy flavors pair so well with something fresh and light. It’s always a hit with family and friends, especially on chilly days when comfort food is just what you need.
Key Ingredients & Substitutions
Flour: All-purpose flour works great for tender crepes. For a gluten-free option, try a blend made for baking. Buckwheat flour is traditional but has a stronger taste.
Chicken: Cooked chicken breasts are perfect here. You can sub with rotisserie chicken or even leftover roast chicken to save time.
Mushrooms: Button or cremini mushrooms give a nice texture and flavor. For a meatier bite, use portobello or shiitake. Dried mushrooms rehydrated in warm water add an earthy depth.
Cream and Cheese: Heavy cream creates a rich sauce. For lighter options, use half-and-half or full-fat milk, but the sauce will be thinner. Gruyère is my favorite cheese here, but Swiss or mozzarella work well too.
How Can I Make Crepes Thin and Tender Without Tearing?
Making crepes can feel tricky, but a few simple tips help perfection:
- Let the batter rest for 20-30 minutes; this helps flour absorb the liquid and smooths out the batter.
- Use a non-stick pan and keep heat medium to avoid browning too fast.
- Pour just enough batter to cover the pan thinly, then swirl the pan quickly to spread it evenly.
- Don’t overcook — cook crepes for about 1-2 minutes on the first side and just a few seconds on the other.
- Carefully loosen edges with a spatula before flipping.
With practice, you’ll find the right feel and heat. Even if a crepe tears a bit, it tastes just as good once baked!
Equipment You’ll Need
- Non-stick skillet – perfect for cooking thin crepes without sticking or tearing.
- Whisk – helps you mix the crepe batter smoothly without lumps.
- Wooden spoon or spatula – great for stirring the filling and flipping crepes.
- Oven-safe baking dish – holds the crepes neatly for baking and browning on top.
- Measuring cups and spoons – to keep your ingredients accurate for the best texture.
Flavor Variations & Add-Ins
- Swap chicken for cooked ham or turkey to change the protein but keep the creamy feel.
- Add spinach or kale to the mushroom filling for a bit of green and extra nutrients.
- Use smoked mozzarella or fontina cheese for a milder, creamier melt in place of Gruyère.
- Mix in fresh thyme or tarragon herbs to brighten the sauce’s flavor with a fresh, herbal note.
Chicken and Mushroom Crepe Bake
Ingredients You’ll Need:
For the Crepes:
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/4 cups milk
- 2 tbsp melted butter
- 1/4 tsp salt
For the Filling:
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 oz (about 225 g) mushrooms, sliced (button or cremini)
- 2 chicken breasts, cooked and shredded or diced
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Gruyère or Swiss cheese
- 2 tbsp all-purpose flour
- 2 tbsp butter
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Time Needed:
This recipe takes about 45 minutes total: 20-30 minutes to prepare the crepe batter and filling, plus another 15-20 minutes to bake the assembled crepes until golden and bubbling.
Step-by-Step Instructions:
1. Make the Crepes:
Start by whisking the flour and salt in a bowl. In another bowl, beat the eggs, then slowly add the milk and melted butter, mixing well. Gradually pour the wet mix into the dry ingredients, whisking until smooth with no lumps. Let the batter rest for 20-30 minutes—it helps make tender crepes.
Heat a non-stick pan over medium heat and grease lightly. Pour about 1/4 cup of batter into the pan and swirl it around to cover the bottom evenly. Cook for 1-2 minutes until the edges lift and the bottom is golden. Flip carefully and cook the other side briefly. Stack the finished crepes separated by parchment paper.
2. Prepare the Filling:
Heat olive oil in a large skillet over medium heat. Cook the onions until translucent, then add garlic and sauté for 30 seconds. Add mushrooms and cook until soft and lightly browned. Stir in the cooked chicken pieces.
Add butter to the skillet, then sprinkle the flour over everything. Stir well and cook 1-2 minutes to form a roux. Slowly pour in chicken broth while stirring, then add the cream. Cook, stirring, until the sauce thickens a little. Stir in grated cheese until melted and smooth. Season with salt and pepper, then remove from heat.
3. Assemble and Bake:
Preheat your oven to 350°F (175°C). Spoon a generous amount of filling onto half of each crepe and fold it over. Place the filled crepes in a baking dish, seam side down. Pour any leftover sauce over the top and sprinkle more cheese if you like. Bake for 15-20 minutes until warmed through and golden on top.
4. Serve:
Garnish with fresh chopped parsley and serve warm. This dish pairs wonderfully with a simple green salad or steamed vegetables for a comforting, delicious meal.
Can I Use Frozen Chicken for the Filling?
Yes! Just make sure the chicken is fully thawed and cooked before adding it to the filling. Thaw overnight in the fridge or quickly in cold water sealed in a bag, then cook or shred as usual.
Can I Make the Crepes Ahead of Time?
Absolutely! You can make the crepes a day in advance and store them stacked with parchment paper in the fridge, covered with plastic wrap. Reheat gently in a pan or microwave before filling and baking.
How Should I Store Leftovers?
Keep any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at a low temperature or in the microwave until heated through.
Can I Substitute Dairy Ingredients for a Lighter Version?
You can swap heavy cream with half-and-half or whole milk, but the sauce will be less rich and a bit thinner. For cheese, use a mild mozzarella or omit it to reduce fat.
