Chicken and Mushroom Crepes

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I remember eating chicken and mushroom crepes at my favorite crepe franchise that has since gone out of business. I was finally able to duplicate the recipe and I wanted to share it with everyone. Very easy and delicious!


  • 5 tablespoons butter, divided
  • 2 tablespoons canola oil
  • 3 boneless, skinless chicken breasts, cut into chunks
  • 1 (8 ounce) package sliced fresh mushrooms
  • ⅓ cup finely chopped onion
  • ¼ cup all-purpose flour
  • 2 cups milk
  • 2 cubes chicken bouillon
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • ½ cup sour cream
  • 3 tablespoons dry sherry
  • 2 teaspoons dried parsley, divided
  • 1 cup milk
  • ¾ cup all-purpose flour
  • 1 egg
  • 1 tablespoon butter, melted
  • 1 ½ teaspoons white sugar
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon baking powder


Heat 1 tablespoon butter and oil in a large skillet over medium heat. Cook and stir chicken until no longer pink in the center, about 5 minutes. Transfer to a plate.

Melt remaining 1/4 cup butter in the same skillet over medium heat. Add mushrooms and onion; cook and stir until softened, about 5 minutes. Stir in 1/4 cup flour and cook for 2 minutes. Reduce heat to low. Add 2 cups milk, chicken bouillon cubes, salt, and pepper; cook and stir until thickened into a sauce, about 5 minutes. Stir in sour cream and sherry.

Scoop 1 cup sauce into a bowl; keep warm. Stir chicken and 1 teaspoon parsley into remaining sauce in the skillet. Simmer until chicken is heated through, about 5 minutes.

Beat 1 cup milk, 3/4 cup flour, egg, 1 tablespoon melted butter, sugar, vanilla extract, and baking powder together in a bowl to make crepe batter.

Grease a 7-inch skillet lightly; heat over medium heat. Pour 2 tablespoons batter into the skillet, swirling to spread evenly. Cook crepe until golden brown, about 30 seconds per side. Transfer crepe to a plate. Repeat with remaining batter, separating crepes with waxed paper and covering to keep warm.

Scoop 1/4 cup chicken mixture onto each crepe and roll up. Spoon reserved 1 cup sauce over filled crepes. Garnish with remaining 1 teaspoon parsley.

Preparation time: 25 mins
Cook time: 32 mins
Total time: 57 mins
Servings: 5 – Yield: 10 crepes



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