These chicken and mushroom crepes are a fantastic summer recipe to serve for lunch or a fancy brunch. The best part about it is most of it can be made the day ahead, leaving just the bechamel sauce, assembly, and baking to the day of your event.
Béchamel sauce is a key ingredient in hundreds of recipes, from simple dishes like creamed peas to elegant cheese soufflés. At one time considered a sauce reserved for the well-do-to, Béchamel today is probably the most frequently made sauce in the Western world.
Also known as white sauce, Béchamel is an ‘ingredient’ sauce – a sauce made to use in another dish or as a foundation for a more complex sauce. It is composed of whole milk heated and thickened with a roux.
The popularity of Béchamel sauce has spread far and wide, and today there are many variations of this sauce found throughout the world.
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SERVINGS
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- 1 3/4 cup flour
- 1/2 tsp salt
- 2 1/2 cups milk
- 2 eggs, beaten
- 1/4 cup butter, melted
- 1 Tbsp fresh dill
- 2 chicken breasts, skin on, bone in
- 1 Tbsp butter,
- 2 leeks, both green & white parts, sliced
- 300 gm (about 2 1/2 cups) mushrooms, sliced
- salt & pepper to taste
- 1 tsp Worcestershire sauce
- 1 Tbsp parsley, minced
- 2 Tbsp butter,
- 2 Tbsp flour
- 2 1/3 cups milk
- 1 garlic clove, minced
- salt & pepper to taste
- 110 gm (about 3/4 cup) Gruyere cheese, shredded
- paprika, to taste
- 3 Tbsp parsley, minced
Ingredients
Crepes
Filling
Béchamel Sauce
Garnish
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- Preheat oven to 375 F. Place chicken on a rimmed baking sheet fitted with a rack & roast for 35-40 mins or until the chicken is cooked through. Set aside to cool. Then shred of meat with forks & transfer to a bowl. Set aside until ready to use. This can be done in advance.
- Combine flour & salt together in a large bowl then add the milk slowly, whisking until combined. Add the beaten eggs, whisking until smooth. Then whisk in the melted butter & the dill.
- Heat a non-stick 12-inch skillet on medium-high heat. Grease the pan with a paper towel with canola or vegetable oil. Once hot pour 1 ladle full of batter into the pan & 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 & 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. Repeat the process until all batter is used. Allow the crepes to cool while you prepare the filling.
- In a large skillet melt the butter, add the leeks & cook until they are soft & fragrant. Then add the mushrooms, Worcestershire sauce, salt & pepper to taste & freshly chopped parsley. Transfer mixture to a bowl & set aside to cool.
- Melt the butter in a deep skillet. Once foamy add the flour, whisking together until a paste is formed. Slowly add the milk, whisking until combined. Simmer mixture until thickened, then add 1 minced garlic clove & season with salt & pepper to taste.
- Preheat oven to 350 F.
- Place crepe over a small gratin dish, fill with 2 Tbsp of the mushroom mixture, top with ¼ cup of shredded chicken. Ladle 2 Tbsp of béchamel sauce on top. Roll crepe & drizzle more béchamel on top. Sprinkle with gruyere cheese & paprika.
- Bake for 10-12 mins. Then place under the broiler for another 1-2 minutes. Garnish with fresh parsley.