Ingredients
– 1 ¾ cups (210g) flour
– ½ tsp salt
– 2 ½ cups (595ml) milk
– 2 eggs, beaten
– 4 tbsp (60ml) melted butter
– 1 tbsp (15ml) fresh dill
– 2 chicken breasts, skin on bone-in
– 1 tbsp (15g) butter
– 4 leeks, white parts only sliced into ½ moons
– 2 ½ cups (300g) mushrooms, sliced
– Salt and pepper to taste
– 1 tsp (5ml) Worcestershire sauce
– 1 tbsp (15ml) parsley, minced
– 2 tbsp (30g) butter
– 2 tbsp (15g) flour
– 2 1/3 cups (555ml) milk
– 1 garlic clove, minced
– Salt and pepper to taste
– ¾ cup Gruyere cheese
– Paprika to taste
– 3 tbsp (45ml) freshly minced parsley
– 1 bag salad greens
– 1 tsp (5ml) Dijon mustard
– 1 tsp (5ml) white wine vinegar
– 6 tbsp (90ml) grapeseed oil
– Salt and pepper to taste
– 1 minced shallot
Instructions
1. Prep Ingredients Shred cooked chicken breasts and slice mushrooms; preheat oven to 375°F (190°C).
2. Sauté Filling Cook mushrooms and leeks in butter until tender; add chicken, seasonings, and Worcestershire sauce.
3. Make Béchamel Melt butter, mix in flour, then slowly add milk while stirring until thickened.
4. Assemble Bake Layer crepes with filling and sauce in a dish; top with cheese.
5. Bake and Serve Bake for 25-30 minutes until golden; let it cool before cutting.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥞 Let the crepe batter rest for at least 30 minutes – this allows the gluten to relax and creates more tender, delicate crepes
🍄 Squeeze excess moisture from the mushrooms after cooking to prevent the filling from becoming too watery
🧀 Use room temperature ingredients for the béchamel sauce to prevent lumps and ensure a smooth, creamy texture
- Prep Time: 45 minutes
- Batter Resting Time: 30 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Crepe Making
- Cuisine: French
- Diet: Non-vegetarian
Nutrition
- Serving Size: 2 crepes with side salad
- Calories: 420
- Sugar: 8g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 125mg