Tender crepes filled with perfectly seared chicken and earthy mushrooms in a creamy white wine sauce create an elegant French-inspired dish that's surprisingly achievable for home cooks.
Recipe Details
Ingredients
- 125g all-purpose flour
- 3 large eggs, room temperature
- 300ml whole milk
- 30g unsalted butter, melted (for crepes)
- 2.5ml salt (for crepes)
- 450g boneless, skinless chicken breasts
- 300g mixed mushrooms (cremini, shiitake, oyster), sliced
- 2 medium shallots, finely chopped
- 3 cloves garlic, minced
- 120ml dry white wine
- 240ml heavy cream
- 15ml fresh thyme leaves
- 45g unsalted butter (for filling)
- 30ml olive oil
- 100g Gruyère cheese, grated
- to taste salt and freshly ground black pepper
Instructions
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For the crepes, whisk together 125g all-purpose flour and 2.5ml salt (for crepes) in a bowl. Create a well in the center and add 3 large eggs, whisking to combine. Gradually add 300ml whole milk, whisking until smooth. Stir in 30g unsalted butter. Let batter rest for 30 minutes.
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Meanwhile, season 450g boneless with to taste salt and freshly ground black pepper. Heat 30ml olive oil in a large skillet over medium-high heat. Sear chicken for 6-7 minutes per side until golden brown and cooked through (internal temperature 74°C/165°F). Transfer to a cutting board and let rest 5 minutes before slicing into strips.
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In the same skillet, melt 15g (1 tbsp) of 45g unsalted butter (for filling). Add 300g mixed mushrooms (cremini and cook for 5-6 minutes until golden and liquid has evaporated. Season with salt and pepper, then transfer to a plate.
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Add remaining 45g unsalted butter (for filling) to the pan. Sauté 2 medium shallots for 2 minutes until softened. Add 3 cloves garlic and cook 30 seconds until fragrant.
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Pour in 120ml dry white wine and simmer for 2 minutes to reduce by half. Add 240ml heavy cream and 15ml fresh thyme leaves, simmer for 3-4 minutes until slightly thickened. Return mushrooms and chicken to the sauce, stirring to combine. Keep warm over low heat.
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Heat a non-stick crepe pan or 20cm (8-inch) skillet over medium heat. Pour 60ml (1/4 cup) batter into the pan, swirling to coat the bottom. Cook for 1-2 minutes until edges are golden, flip and cook 30 seconds more. Stack crepes on a plate, covering with a towel.
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Preheat oven to 180°C (350°F). Place 60-75ml (1/4-1/3 cup) filling in the center of each crepe. Roll or fold into quarters. Arrange in a buttered baking dish, sprinkle with 100g Gruyère cheese.
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Bake for 10-12 minutes until cheese is melted and bubbly. Serve immediately.
Tips
Crepe Success: The first crepe is often a test run. Don't worry if it doesn't turn out perfectly. Adjust heat as needed - medium heat usually works best.
Make-Ahead: Crepes can be made up to 2 days ahead, stacked with parchment paper between each, wrapped tightly and refrigerated. The filling can be prepared 1 day ahead and reheated gently.
Mushroom Variety: Using a mix of mushrooms adds depth of flavor. If unavailable, all cremini or button mushrooms work well too.
Wine Substitute: If avoiding alcohol, use additional chicken stock with a squeeze of lemon juice for acidity.
Filling Variations: Add spinach, sun-dried tomatoes, or herbs like tarragon or parsley for different flavor profiles.
Serving Suggestion: Garnish with fresh herbs and serve with a simple green salad dressed with lemon vinaigrette.
Storage: Assembled crepes can be covered and refrigerated for up to 2 days. Reheat covered in a 160°C (325°F) oven until warmed through.