Description
Tender homemade crepes filled with creamy chicken, savoury mushrooms, garlic, herbs, and melted cheese, rolled into cone shapes and baked with a golden mozzarella and Parmesan topping. A comforting and creative dish for lunch, dinner, brunch, or gatherings.
Ingredients
For the Crepes
1 cup (125 g) all-purpose flour
2 large eggs
1 1/4 cups (300 ml) milk
2 tbsp melted butter
1/4 tsp salt
1 tbsp chopped fresh parsley
For the Chicken & Mushroom Filling
2 cups (300 g) cooked chicken breast, shredded or finely chopped
8 oz (225 g) mushrooms, finely sliced
1 tbsp olive oil
1 tbsp butter
2 garlic cloves, minced
1/2 small yellow onion, finely diced
1/2 tsp dried thyme
1/2 tsp Italian seasoning
1/2 tsp salt
1/4 tsp black pepper
For the Creamy Cheese Sauce
3/4 cup (180 ml) heavy cream
1/2 cup (50 g) shredded mozzarella
1/3 cup (35 g) grated Parmesan
2 oz (55 g) cream cheese, softened
1/4 tsp garlic powder
1/4 tsp black pepper
For the Topping
1/2 cup (50 g) shredded mozzarella
2 tbsp grated Parmesan
1 tbsp fresh parsley, chopped
1/4 tsp red pepper flakes, optional
Instructions
1. In a large mixing bowl, whisk together the flour, eggs, milk, melted butter, salt, and chopped parsley until the batter is smooth and free of large lumps. Let the batter rest for 10 minutes.
2. Heat a lightly buttered non-stick skillet over medium heat. Pour approximately 1/4 cup of batter into the pan and quickly swirl the skillet to create a thin, even crepe.
3. Cook the crepe for 1–2 minutes, until the edges are lightly golden and the surface is mostly set. Carefully flip and cook for another 30–45 seconds. Transfer to a plate and repeat with the remaining batter. You should have approximately 6–8 crepes.
4. Heat the olive oil and butter in a large skillet over medium-high heat. Add the diced onion and sliced mushrooms. Cook for 5–7 minutes, stirring occasionally, until the mushrooms are softened and lightly browned.
5. Add the minced garlic, dried thyme, Italian seasoning, salt, and black pepper. Cook for about 30 seconds, stirring until fragrant.
6. Add the cooked chicken and stir everything together. Continue cooking until the chicken is heated through and well combined with the mushrooms and seasonings.
7. Reduce the heat to medium-low. Add the heavy cream and softened cream cheese. Stir gently until the cream cheese melts into the mixture and creates a smooth, creamy sauce.
8. Stir in the shredded mozzarella and grated Parmesan. Cook for 1–2 minutes, stirring frequently, until the cheese melts and the filling becomes creamy and thick. Remove from the heat.
9. Place one crepe on a clean, flat surface. Spoon a generous portion of the creamy chicken and mushroom filling onto one side of the crepe, leaving a small border around the edges.
10. Fold the crepe slightly around the filling, then roll it diagonally into a cone shape, keeping the filling securely inside.
11. Place each finished crepe cone seam-side down on a lightly greased baking tray. Repeat with the remaining crepes and filling.
12. Preheat the oven to 375°F (190°C). Sprinkle the shredded mozzarella and grated Parmesan evenly over the tops of the crepe cones.
13. Bake for 8–12 minutes, until the cheese is completely melted and lightly golden.
14. Remove from the oven and sprinkle with freshly chopped parsley. Add optional red pepper flakes for a little extra flavour and gentle heat.
15. Serve warm while the crepes are tender, the chicken and mushroom filling is creamy, and the cheese topping is melted and golden.
Notes
Allow the crepe batter to rest for about 10 minutes for smoother, more tender crepes. Keep the crepes thin by swirling the batter quickly around the skillet so they remain flexible enough to roll. Cook the mushrooms until lightly golden to develop deeper savoury flavour. Do not overfill the crepes, as a manageable amount of filling makes the cones easier to shape. Use softened cream cheese so it melts easily into the sauce. Place each filled cone seam-side down on the baking tray to help keep its shape secure while baking. The crepes are already cooked, so the short final bake is mainly for heating the filling and melting the topping. White button mushrooms, cremini mushrooms, or a combination of mushrooms can be used. Cooked turkey can replace the chicken, or increase the mushrooms and add cooked spinach for a vegetarian variation. Gruyère, provolone, or mild cheddar can be used alongside or instead of some of the mozzarella. The crepes can be prepared ahead of time and stored covered in the refrigerator until ready to assemble. Store leftovers in an airtight container in the refrigerator and reheat gently in the oven until warmed through. Serve with a simple green salad, roasted vegetables, steamed broccoli, roasted carrots, or lightly dressed mixed greens.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: French