Savory crepes make a comforting dinner, and this is one of the classics: crepes rolled around chicken and browned mushrooms, covered with a creamy Gruyère cheese sauce and baked until bubbling. It’s a good way to use leftover roast chicken, and the whole dish can be assembled a day ahead.

The sauce is a Mornay, a simple white sauce with cheese melted in. Part of it goes into the filling to bind the chicken and mushrooms, and the rest goes over the top, where it turns golden in the oven.

Chicken and Mushroom Crepes with Mornay Sauce

Crepes rolled around chicken and mushrooms, baked under a Gruyère cheese sauce.

Prep Time: 30 mins
Cook Time: 45 mins
Rest Time: 30 mins
Total Time: 1 hr 45 mins
Yield: 8 crepes (4 servings)

Equipment

9-inch crepe pan or non-stick skillet
9x13-inch baking dish

Ingredients

Crepes

1 cup (120 g) all-purpose flour
2 large eggs
1 1/4 cups (300 ml) milk
2 tablespoons unsalted butter, melted, plus more for the pan
1/4 teaspoon salt

Mornay sauce

3 tablespoons (42 g) unsalted butter
3 tablespoons (24 g) all-purpose flour
2 cups (480 ml) whole milk, warmed
1 cup (100 g) grated Gruyère
1/4 cup (25 g) grated Parmesan
1/4 teaspoon ground nutmeg
Salt and black pepper to taste

Filling

2 tablespoons unsalted butter
8 ounces (225 g) cremini mushrooms, sliced
1 large shallot, finely chopped
2 cloves garlic, minced
1 teaspoon fresh thyme leaves (or 1/4 teaspoon dried)
2 cups (280 g) cooked chicken, shredded or diced
Salt and black pepper to taste

Topping

1/2 cup (50 g) grated Gruyère
1 tablespoon chopped fresh parsley

Instructions

Crepes

Whisk the flour and salt, then whisk in the eggs, milk and melted butter until smooth. Rest for 30 minutes.
Cook 8 crepes in a lightly buttered pan over medium heat, using about 1/4 cup of batter each, about 1 minute on the first side and 30 seconds on the second. Stack them on a plate.

Mornay sauce

Melt the butter in a saucepan over medium heat. Whisk in the flour and cook, whisking, for 1 minute without letting it brown.
Gradually whisk in the warm milk. Simmer, whisking often, until thick enough to coat a spoon, 4 to 5 minutes.
Take the pan off the heat and stir in the Gruyère, Parmesan and nutmeg until smooth. Season with salt and pepper.

Filling

Melt the butter in a large skillet over medium-high heat. Add the mushrooms and cook without stirring for 2 minutes, then stir and cook until browned and their liquid has evaporated, 6 to 8 minutes.
Add the shallot, garlic and thyme and cook for 2 minutes. Stir in the chicken and 1 cup of the Mornay sauce. Season with salt and pepper.

Assemble and bake

Heat the oven to 375°F (190°C) and butter the baking dish.
Spoon about 1/2 cup of filling along one side of each crepe, roll it up, and lay it seam-side down in the dish.
Pour the remaining sauce over the crepes and sprinkle with the Gruyère.
Bake for 20 minutes, until bubbling. For a browner top, broil for 1 to 2 minutes, watching closely. Sprinkle with parsley and serve.

Serving suggestions

A simple green salad with a sharp vinaigrette balances the rich sauce.
Leftover roast or rotisserie chicken works well here.

Tips for savory baked crepes

Brown the mushrooms well. Leave them alone in the hot pan for the first couple of minutes so they sear instead of steaming. Their liquid needs to cook off, or the filling will be watery.
Keep the crepes unsweetened. Leave the sugar out of savory crepe batter.
Warm the milk. Warm milk whisks into the flour and butter without lumps and thickens faster.
Don’t overfill. About 1/2 cup per crepe lets you roll them neatly with no filling squeezing out.

More savory filling ideas are in Sweet vs. Savory, and you can find ways to turn other leftovers into crepe dinners in Elevating Leftovers. To prep crepes days in advance, see Make-Ahead Crepes.

Tips for savory baked crepes

Frequently asked questions

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