Best 7 Creamy Chicken Filled Crepes Recipes

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Indulge in a culinary journey with our tantalizing Creamy Chicken-Filled Crepes, a symphony of flavors that will delight your palate. Picture perfectly golden crepes enveloping a luscious filling of tender chicken, enveloped in a velvety cream sauce, each bite a harmonious blend of textures and flavors. This recipe collection offers three enticing variations to satisfy every craving: the classic Creamy Chicken Crepes, the Spinach and Mushroom-Stuffed Crepes, and the indulgent Lobster and Shrimp Stuffed Crepes. Embark on this culinary adventure and elevate your dining experience to new heights.

Let's cook with our recipes!

CREPES WITH CREAMY CHICKEN AND MUSHROOM FILLING



Crepes with Creamy Chicken and Mushroom Filling image

Delicious creamy crepes stuffed with cooked chicken and portobello mushroom filling. French-style lunch, dinner, or snack!

Provided by Julia

Categories     Main Course

Time 1h

Number Of Ingredients 13

homemade crepes
gluten free crepes
2 tablespoons olive oil
1 pound Portobello mushrooms (, sliced)
1 cup chicken (, cooked or grilled, cubed)
2 tablespoons butter (, unsalted )
2 tablespoons all-purpose flour
1 1/2 cups milk
1/4 teaspoon nutmeg
1/2 cup Parmesan cheese (, shredded)
1/2 chicken bouillon cube (or more, to taste)
salt to taste
chopped green onions or chives (for garnish)

Steps:

  • Heat 2 tablespoons of oil in a large pan over medium heat. Add sliced Portobello mushrooms, sprinkle with salt, and cook for 5 minutes, stirring and tossing mushrooms until they get soft and release juices. Add cooked chicken, stir with mushrooms for 1-2 minutes to warm it up. Season lightly with salt and pepper. Remove from heat and keep covered.
  • In a medium pan or a skillet, melt 2 tablespoons of butter, add 2 tablespoons of flour, cook and stir for about 1 minute to form a roux.
  • Pour milk into the hot flour-butter mixture gradually, while whisking. Continue cooking the mixture, constantly stirring, on medium or high heat until the mixture bubbles and thickens - about 1 or 2 minutes. Add 1/4 teaspoon nutmeg, Parmesan cheese, and gradually add 1/4 or 1/2 of chicken bouillon cube, to taste. Don't add a whole cube right away, just add enough to make the sauce flavorful.
  • Add the white creamy sauce to the mushroom-chicken mixture. You don't need to add all of the white sauce to the mushrooms - add just enough to coat the mushrooms and chicken. You can always add more white sauce if needed. Stir to combine. Season with salt and pepper if necessary.
  • There are 2 ways to fill the crepes. Place some of the mushroom mixture in the center of the crepe vertically in a shape of a thick line, then fold two opposite sides of the crepe inwards - like you see on the photos. Or, place some of the mushroom mixture on half of the crepe, then fold the other remaining half of the crepe over on top.
  • Sprinkle the top of crepes with chopped green onions or chives.

CHICKEN AND MUSHROOM CREPES



Chicken and Mushroom Crepes image

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!

Provided by Susan

Categories     100+ Breakfast and Brunch Recipes     Crepes

Time 57m

Yield 5

Number Of Ingredients 20

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

Steps:

  • 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.

Nutrition Facts : Calories 496.3 calories, Carbohydrate 31.6 g, Cholesterol 131 mg, Fat 30 g, Fiber 1.4 g, Protein 24.6 g, SaturatedFat 14.8 g, Sodium 872.4 mg, Sugar 8.3 g

CHICKEN CREPES



Chicken Crepes image

A great way to use up leftover chicken! It's teamed with garlicky sauteed spinach and a rich Gruyere bechamel for the filling of these hearty crepes.

Provided by Martha Stewart

Categories     Food & Cooking     Crepe Recipes

Time 35m

Yield Makes 6

Number Of Ingredients 8

Savory Crepes
1 tablespoon extra-virgin olive oil
2 cloves garlic, thinly sliced (1 tablespoon)
5 ounces baby spinach (5 cups, lightly packed)
Gruyere Bechamel
1 1/2 cups cooked chicken, shredded
1/2 cup Gruyere, shredded
Chopped fresh parsley, for serving

Steps:

  • Preheat oven to 400 degrees with rack in center. Heat oil in a large skillet over medium-high. Add garlic and cook until golden, 1 to 2 minutes. Add spinach and stir until wilted. Transfer to a work surface, chop, and set aside.
  • Mix 3/4 cup bechamel with chicken. Working with one at a time, place crepe on a work surface. Arrange 1/4 cup chicken mixture and 1 heaping tablespoon spinach down center of crepe; roll into a cylinder. Transfer, seam-side down, to a 9-by-13-inch baking dish; assemble and arrange more crepes, leaving 1/2 inch in between each. Spoon more bechamel on top and sprinkle with cheese. Bake until bubbly, about 15 minutes. Switch oven to broiler setting and cook until browning in spots, about 5 minutes. Remove from oven and let cool slightly. Sprinkle with parsley.

SAVORY CREPES WITH CREAMY CHICKEN, HAM AND MUSHROOM FILLING



Savory Crepes with Creamy Chicken, Ham and Mushroom Filling image

Provided by Food Network

Categories     main-dish

Time 2h30m

Yield 12 crepes

Number Of Ingredients 32

1 tablespoon minced fresh tarragon leaves
12 Crepes, recipe follows
1 tablespoon chopped green onions
6 tablespoons unsalted butter
1 cup grated Gruyere
1/4 cup all-purpose flour
2 cups chicken stock, hot
3/4 cup grated Parmesan
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups heavy cream
1 tablespoon milk
1 pound boneless, skinless chicken breasts, cut into 1/2-inch dice
Essence, recipe follows
1/2 cup finely chopped shallots
1 1/2 teaspoons minced garlic
8 ounces mushrooms (such as button and shiitake), stems trimmed, wiped clean, and roughly chopped
1/4 pound baked ham, chopped (about 3/4 cup)
1/4 cup dry sherry
2 tablespoons garlic powder
1 tablespoon black pepper
2 1/2 tablespoons paprika
1 tablespoon onion powder
2 tablespoons salt
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Pinch salt
3/4 cup all-purpose flour
6 teaspoons melted unsalted butter
3 large eggs, beaten
3/4 cup plus 3 tablespoons whole milk

Steps:

  • Preheat the oven to 400 degrees F. Butter a glass 9 by 13-inch baking dish and set aside.
  • In a medium saucepan, melt 4 tablespoons of the butter over medium heat. Add the flour and cook, stirring constantly, until thickened into a pale blond roux, 2 to 3 minutes. Add the hot stock in a steady stream, whisking to incorporate. Bring to a simmer and cook, stirring frequently with a heavy wooden spoon until thick. Add 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper, and stir to incorporate. Slowly whisk in the cream and simmer, stirring, until well incorporated and thickened. Remove from the heat and very lightly film the top with the milk to prevent a skin from forming.
  • In a large saute pan or skillet, heat the remaining 2 tablespoons of butter over medium-high heat. Add the diced chicken, season lightly with Essence, and cook, stirring, until lightly browned and cooked through, about 4 minutes. Remove with a slotted spoon. To the fat and juices in the pan add the shallots and garlic and cook, stirring, for 1 minute. Add the mushrooms, remaining 1/4 teaspoon salt and 1/8 teaspoon pepper, and cook, stirring, until they have given off their water and are starting to color, 3 to 4 minutes. Add the ham and cook, stirring, for 1 minute. Add the sherry and bring to a boil, stirring to deglaze the pan. Add the tarragon and green onions, and return the chicken to the pan. Stir well to blend and cook until the sherry has evaporated. Reduce the heat to low and stir in enough of the cream sauce to bind and thicken, 1 to 1 1/2 cups. Remove from the heat and let cool slightly.
  • Place the crepes on a work surface. One at a time, spoon the filling along the bottom third of each crepe, about 3 tablespoons per crepe, and roll into a cylinder to enclose the filling. Place, seam side down, in the prepared baking dish. Repeat with the remaining crepes.
  • To the remaining cream sauce, add the Gruyere and stir to incorporate. Spoon the sauce evenly over the crepes. (NOTE: The crepes can be tightly covered with plastic wrap and refrigerated for 1 day or frozen for 3 days at this point. Bring to room temperature before baking.)
  • Bake until warmed through and the top starts to become bubbly, 15 to 20 minutes. Remove from the oven and top with the Parmesan. Bake until the cheese is melted and the topping is golden brown, 5 to 10 minutes.
  • Remove from the oven and place in a chafing dish holder or on trivets. Serve hot, 1 to 2 crepes per person.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
  • Whisk together the flour, eggs, milk, and 4 1/2 teaspoons of the butter to form a smooth, thin batter. Refrigerate for at least 1 hour before proceeding.
  • Heat a heavy 6-inch skillet or crepe pan over medium-high heat. When hot, brush with a light coating of the remaining butter. Ladle about 1/4 cup of crepe batter into the pan, tilting the skillet to evenly coat the pan with batter. Cook until golden brown on the bottom and the top begins to look dry, 1 to 2 minutes. Using a spatula, carefully turn the crepe and cook on the second side just until the bottom colors slightly, about 30 seconds. Transfer to a plate and cover loosely with waxed paper to keep warm. Repeat with remaining batter.
  • Assemble as directed in the Creamy Chicken and Mushroom Crepes. (Alternatively, make ahead and when cool, layer between sheets of waxed paper and wrap tightly in plastic wrap. Refrigerate until ready to use, up to 3 days.)

CREAMY CHICKEN-FILLED CREPES



Creamy Chicken-Filled Crepes image

Make and share this Creamy Chicken-Filled Crepes recipe from Food.com.

Provided by Natures Cuisine

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/4 cups skim milk
3/4 cup all-purpose flour
2 large eggs
1 tablespoon canola oil
2 boneless skinless chicken breast halves (4 oz ea.)
1 cup sliced mushrooms
1 (18 1/2 ounce) can cream of mushroom soup
1/2 cup sour cream
1/4 cup chopped green onion

Steps:

  • In a medium bowl, whisk together milk, flour, eggs and oil. Mix well. Cover wih plastic wrap and chill for 30 minutes.
  • Spray an 8" nonstick skillet with vegetable spray. Place skillet over medium heat until hot. Pour 1/4 cup of batter into pan, quickly tilting pan so batter covers bottom. Cook until crepe bottom is golden, about 1 minute. Turn crepe; cook for 1 minute longer.
  • Transfer crepe to a large plate. Repeat with more cooking spray and remaining batter, placing waxed paper between each crepe. Set aside.
  • Spray a large skillet with vegetable cooking spra. Add chicken; cook over medium heat, stirring, for about 5 minutes. Add mushrooms; cook for 2 minutes. Add soup, sour cream and green onions. Cook, stirring, until thickened slightly, about 2 minutes.
  • Place crepes on serving plates. Spoon chicken filling onto half of each crepe. Fold crepes over filling to cover. Serve immediately.

EASY CHICKEN-STUFFED CREPES



Easy Chicken-Stuffed Crepes image

This is a recipe that was given to me a couple of years ago. My hubby really loves it especially when I use rotisserie chicken as part of the filling versus just chicken breast. These crepes cook very quickly so don't wander too far from the stove while cooking. They also freeze very well!

Provided by dutschd

Categories     Savory Crepes

Time 1h

Yield 10

Number Of Ingredients 11

1 ⅓ cups milk
1 cup all-purpose flour
4 large eggs
2 tablespoons oil
¼ teaspoon salt
2 (10.5 ounce) cans condensed cream of chicken soup
3 ½ cups shredded roasted chicken
1 cup shredded Cheddar cheese
⅔ cup milk
1 (4 ounce) can sliced mushrooms, drained
⅓ cup sliced almonds

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  • Whisk milk, flour, eggs, 2 tablespoons oil, and salt together in a bowl until well combined.
  • Heat a nonstick 10-inch skillet or crepe pan over medium-high heat until hot. Pour about 1/4 to 1/3 cup batter into the hot pan and immediately tilt the pan so the batter covers the bottom. Cook until the edges start to dry and the center is just about set, 1 to 3 minutes. Flip and repeat to brown the other side. Transfer to a sheet of waxed paper and repeat to make remaining crepes. Stack crepes between layers of waxed paper while you make the filling.
  • Stir condensed soup, chicken, Cheddar cheese, milk, and mushrooms together in a large bowl until blended. Spoon about 1/3 to 1/2 cup chicken mixture down the side of one crepe. Roll the crepe, tucking in the sides as you roll. Repeat to stuff remaining crepes.
  • Place crepes with seams facing down in the prepared baking dish. Pour remaining soup mixture over top and sprinkle with sliced almonds.
  • Bake in the preheated oven until hot and bubbly, 20 to 30 minutes.

Nutrition Facts : Calories 315.8 calories, Carbohydrate 17.6 g, Cholesterol 132.1 mg, Fat 16.2 g, Fiber 0.9 g, Protein 24.1 g, SaturatedFat 5.6 g, Sodium 647.9 mg, Sugar 3.1 g

CHICKEN FRENCH CRêPES



Chicken French Crêpes image

Special treat for a special brunch or lunch.This is one of our family favourites. These are also great with a seafood filling. I you want to omit the mushrooms, replace wirh 1/2 cup frozen green peas.

Provided by Sageca

Categories     Poultry

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 15

1 cup flour
1 pinch salt
2 eggs
2 cups milk
1 tablespoon oil
1 tablespoon butter
1 small onion, finely diced
1 cup mushroom, sliced
2 tablespoons flour
2 1/2 cups milk
2 cups chopped cooked chicken
1/2 cup grated swiss cheese
1/2 cup cream
2 tablespoons chopped parsley
salt and black pepper

Steps:

  • Crêpes:.
  • Mix together the flour and salt in a large bowl.
  • Add the combined eggs and milk; gradually mixing into the flour with a whisk.
  • Continue to whisk until a smooth batter forms.
  • The recipe is best if you can leave the mixture to rest for 30 minutes before cooking.
  • Heat your pan to medium high. Add oil to your pan and wipe with on a scrunched up piece of paper towel. Set aside to use between each crepes.
  • Pour a small ladleful of batter (1/4 cup) into the hot pan and tilt the pan so that the batter spreads out evenly. Cook for a minute or two on each side or until lightly browned.
  • Use a knife & spatula to flip crêpes. Stack on a plate until ready to use;put a piece of wax paper in between each.(Can be frozen at this stage, wrapped tightly for up to 3 months.
  • Filling:.
  • Heat butter in small frying pan. Add onions and cook until just tender and translucent. Add mushrooms and cook until liquid has evaporated.
  • Stir in flour and cook, stirring one minute. Gradually add milk, stirring continuously; bring to a boil.
  • Remove from heat and set aside 1 cup of sauce for later.
  • Stir in chicken, half of the cheese, parsley and salt and pepper to taste. Cool 5 minutes before filling crepes with mixture.
  • To finish the stuffed crepes, lay a crêpe out on counter top. Place a couple of tablespoons of filling mixture along the centre and roll up to enclose.
  • Place in a sprayed baking dish, combine remaining cheese, 1 cup of sauce with cream and and spoon on the crepes before baking.
  • Bake in moderate 350* oven, about 30 minutes or until cheese is golden and bubbling.

Nutrition Facts : Calories 441.2, Fat 24.5, SaturatedFat 12.5, Cholesterol 158.1, Sodium 217.3, Carbohydrate 29.1, Fiber 1, Sugar 1, Protein 25.6

Tips:

  • Mise en Place: Before you start cooking, make sure you have all your ingredients prepped and measured. This will help you stay organized and avoid scrambling during the cooking process.
  • Choose the Right Pan: Use a non-stick skillet or crepe pan for best results. This will help prevent the crepes from sticking and tearing.
  • Cook the Crepes Over Medium Heat: Cooking the crepes over medium heat will help them cook evenly and prevent them from burning.
  • Flip the Crepes Carefully: Use a spatula to gently flip the crepes. Flipping them too aggressively can cause them to tear.
  • Don't Overfill the Crepes: When filling the crepes, be sure not to overfill them. This will make them difficult to fold and could cause them to break.
  • Serve the Crepes Immediately: Crepes are best served immediately after they are made. This will ensure that they are warm and delicious.

Conclusion:

These creamy chicken-filled crepes are a delicious and satisfying meal that is perfect for any occasion. With a few simple ingredients and a little bit of time, you can create a dish that will impress your family and friends. So next time you're looking for a new and exciting recipe to try, give these creamy chicken-filled crepes a try. You won't be disappointed!

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