Chicken and mushroom crepe bake

Chicken and mushroom crepe bake is a cozy, comforting dish that brings together tender pieces of chicken, earthy mushrooms, and soft crepes all baked with a creamy sauce. The crepes…

By Willow • November 21, 2025 • Reading time: 7 min

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Chicken and mushroom crepe bake is a cozy, comforting dish that brings together tender pieces of chicken, earthy mushrooms, and soft crepes all baked with a creamy sauce. The crepes act like little layers holding all the goodness together, while the chicken and mushrooms add a lovely hearty touch. It’s a great mix of flavors and textures that makes for a satisfying meal.

I love making this dish when I want something a little different but still homey and warm. One of my favorite things is how the sauce soaks into the crepes, making every bite creamy and delicious. A little tip I’ve found is to keep the crepes thin so they fold easily around the filling and bake nicely without getting too heavy.

This bake works wonderfully for family dinners because you can prepare it ahead of time and then just pop it in the oven when you’re ready to eat. I usually serve it with a simple green salad or some steamed vegetables to balance the richness. It’s the kind of meal that feels special but is really simple to put together, making it a real winner in my kitchen!

Key Ingredients & Substitutions

Crepes: The basic crepe batter is simple, with flour, eggs, milk, and butter. For a dairy-free version, swap milk for almond or oat milk, and butter for a neutral oil. Thin batter helps make soft, foldable crepes.

Chicken: Diced chicken breasts work great for tenderness. You can use chicken thighs for more flavor and juiciness. Pre-cooked rotisserie chicken can save time and still taste great.

Mushrooms: Button or cremini mushrooms are perfect for their mild, earthy flavor. Feel free to mix in other varieties like shiitake or portobello for a richer taste.

Cream: Heavy cream or crème fraîche gives the sauce a smooth, rich texture. For a lighter option, use half-and-half or coconut cream in dairy-free versions.

Cheese (optional): Gruyère adds a nutty, melty finish. Swiss or mozzarella are good substitutes if Gruyère isn’t available.

How Do You Make Soft and Foldable Crepes That Don’t Tear?

Soft crepes are key for wrapping the filling without breaking. Here’s how to get them just right:

• Use a thin batter by adding milk gradually; it should easily coat the pan.
• Rest the batter for at least 15 minutes before cooking — this helps relax the flour and reduce tears.
• Cook the crepes on medium heat with just a bit of butter to prevent sticking without burning.
• Pour a small amount of batter and quickly swirl to cover the pan thinly.
• Cook until the edges start to lift and the bottom is lightly golden, 1-2 minutes, then flip and cook the other side for just 30 seconds.
• Stack crepes with a clean kitchen towel in between to keep them moist and soft while you make the rest.

With gentle handling and the right batter, you’ll have crepes that fold easily around the filling and bake beautifully.

Equipment You’ll Need

• Non-stick skillet – perfect for cooking delicate crepes without sticking or tearing.
• Whisk – helps you mix the crepe batter smoothly without lumps.
• Mixing bowls – handy for preparing both batter and filling separately.
• Spatula – useful for flipping crepes gently and stirring the filling.
• Baking dish – a medium-size dish to arrange and bake the filled crepes evenly.

Flavor Variations & Add-Ins

• Swap chicken for cooked shredded turkey – it’s tender and adds a mild flavor.
• Add grated Parmesan or mozzarella for a different cheese twist and meltiness.
• Mix in sautéed spinach or kale with the mushrooms for extra green and nutrients.
• Use fresh thyme or tarragon instead of parsley to bring a bright, 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, plus extra for cooking
• 1/4 tsp salt

For the Filling:

• 2 tbsp olive oil or butter
• 2 chicken breasts, diced
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 10 oz (about 300g) mushrooms, sliced (button or cremini)
• 1/2 cup chicken broth
• 1/2 cup heavy cream or crème fraîche
• 1 tsp Dijon mustard (optional)
• Salt and freshly ground black pepper, to taste
• 2 tbsp fresh parsley, chopped (plus extra for garnish)
• 1/2 cup grated Gruyère or Swiss cheese (optional, for baking)

How Much Time Will You Need?

This recipe takes about 45 minutes in total: 15 minutes to prepare the crepes and filling, and 15-20 minutes to bake. Allow an additional 15-30 minutes to rest the crepe batter before cooking. It’s a great dish to make with some time to spare, and the bake time lets all the flavors settle beautifully.

Step-by-Step Instructions:

1. Make the Crepe Batter:

In a bowl, whisk together the flour and salt. Add the eggs and about half the milk, whisking until smooth. Slowly add the rest of the milk and the melted butter, continuing to whisk until the batter is thin and lump-free. Let the batter rest for 15-30 minutes to help the flour absorb the liquid, which makes the crepes tender.

2. Cook the Crepes:

Heat a non-stick pan over medium heat and brush a little butter on it. Pour about 1/4 cup of batter into the pan and swirl it around to spread thinly. Cook for 1-2 minutes until the edges lift and the bottom is golden. Flip the crepe and cook the other side for 30 seconds. Transfer to a plate and continue until all the batter is used, stacking the crepes with a clean cloth to keep them soft.

3. Prepare the Filling:

In a large skillet, warm the olive oil or butter over medium heat. Add the chopped onion and garlic, cooking until softened, about 2-3 minutes. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes.

4. Cook Mushrooms and Make Sauce:

Add the sliced mushrooms to the skillet and cook until they soften and release their juices, about 5 minutes. Pour in the chicken broth and simmer until reduced by half. Stir in the heavy cream and Dijon mustard (if using), and gently simmer for 3-5 minutes until the sauce thickens slightly. Season with salt and pepper, then stir in the chopped parsley.

5. Assemble and Bake:

Spoon a generous amount of the chicken and mushroom filling onto each crepe. Roll or fold the crepes around the filling and place them seam side down in a baking dish. Optionally, sprinkle grated Gruyère or Swiss cheese on top for a golden crust. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes until heated through and the cheese is melted and golden.

6. Serve:

Serve the crepe bake hot, spooning any extra sauce over the top. Garnish with additional chopped parsley for a fresh touch.

Can I Use Frozen Chicken for This Recipe?

Yes, you can use frozen chicken, but make sure to fully thaw it in the refrigerator overnight before cooking. This helps ensure even cooking and a tender texture in the filling.

Can I Prepare the Crepes in Advance?

Absolutely! You can make the crepes a day ahead, stack them with parchment paper in between, and store them covered in the fridge. Bring them to room temperature before filling and baking for best results.

How Should Leftovers Be Stored?

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave until warmed through to keep the crepes soft and creamy.

What Can I Serve with Chicken and Mushroom Crepe Bake?

This dish pairs well with a simple green salad, steamed vegetables, or a light side of rice or potatoes to balance the creamy richness of the crepes.