These Savory Crepes with Chicken and Mushroom Filling are deliciously thin and incredibly flavorful. You’ll love the scrumptious filling in these delicate pancakes.
For more amazing crepe recipes, you should try our perfect crepes recipe (video) and blueberry breakfast crepes.
Savory Crepes with Chicken and Mushroom Filling
Crepes come in two varieties: the sweet and the savory. Unlike sweet ones, savory crepes make a great meal for breakfast, lunch, or dinner. Super thin, these French pancakes are filled with a delicious mixture of mushrooms, garlic, onion, and chicken. They’re pan-fried to give them a nice crisp outside that tastes amazing with the creamy filling. Savory crepes are the perfect meal to make for breakfast or enjoy for a light dinner.
What you’ll need
- Crepe batter ingredients- Eggs, Granulated sugar, Salt, All-purpose flour, Milk, Water, Olive oil, and Unsalted butter (for browning).
- Filling ingredients- Olive oil, Onion, Baby Bella mushrooms, Garlic clove, Ground chicken thighs, Mayonnaise, Sour cream, Salt and Pepper.
How to Make Savory Crepes with Chicken and Mushroom Filling
Note: full recipe details and ingredient amounts can be found at the bottom of the post in the printable recipe card.
Make the Batter
- Mix the crepe batter. In a large bowl, add the eggs, sugar, and salt. With an electric hand mixer, beat them together for about a minute on high speed. Now add the flour and mix on low speed until well incorporated (it may be thick and sticky at this point).
- Add the wet ingredients. Then slowly add the boiling milk and boiling water while mixing at the same time. Go slowly to avoid scrambling the eggs. Now add the olive oil and mix once again.
- Cover and let it rest. Cover the bowl with plastic wrap and let it rest for at least 30 minutes. (This is crucial!)
Make the filling
- Cook the onion and garlic. Add the olive oil to a skillet over medium heat, then add the chopped onion and minced garlic. Stir until the onion becomes translucent.
- Add the mushrooms, chicken, and seasoning. Next, add the finely chopped mushrooms and cook, adding more oil as needed. When they are cooked, add the ground chicken thighs and cook until done. Then add the salt and pepper.
- Grind up the meat. Once the mixture has cooled down, put it through a meat grinder to make it fine enough to spread. You can also use a food processor.
- Add the mayonnaise, sour cream, and garlic. Now add in the mayo, sour cream, and pressed garlic clove, mixing until combined. Set aside the savory crepe filling.
Cook the crepes
- Cook the crepes. In a medium-sized skillet over medium heat, place the unsalted butter and let it melt. Then ladle in about 1/4 cup of crepe batter. Quickly tilt and swirl the pan around so the batter coats the entire bottom of the pan.
- Flip it. After 2-3 minutes, lightly scrape the sides of the crepe with a thin spatula, then slide it under the crepe and gently flip it over.
- Cook the other side. Cook the crepe for another 1-2 minutes and then transfer it to a plate. Repeat this until the batter runs out, stacking the cooked crepes on top of each other. There should be 12 in total.
Cut, fill, and fold the crepes
- Cut the crepes. When the crepes are all cooked, cut each one in half with a pizza wheel or knife.
- Add the filling. Then add 1 tablespoon of savory crepe filling to each half piece. Fold it over into thirds, forming a triangle. Repeat with all the crepe halves.
Pan-fry each filled crepe
- Pan-fry the crepes. Heat the unsalted butter in a skillet over medium heat. Then pan-fry each savory crepe triangle until they are just slightly golden brown. Serve with a dollop of sour cream on top and enjoy!
Tips for Making the Best Crepes
- Spoon and level-off the flour- When you are adding the flour to the batter, make sure to spoon it into the measuring cup and level it off, rather than scoop it, because this gives an accurate measurement so the batter is just right.
- Add the hot milk and water slowly- Since there are eggs in the batter when you add the boiling hot milk and water, if they are incorporated too quickly, the eggs will scramble because of the heat. Go slowly to avoid this.
- Let the batter rest- It is really important that the batter rests for at least 30 minutes once it’s all mixed. This allows the gluten in the flour to absorb the liquid and relax, giving the crepes a delicate texture.
- Butter the pan- When you cook the crepe batter, make sure the pan is coated in butter and you tilt the pan when the batter is poured in to quickly coat the bottom. This will allow the crepe to cook evenly and flip easily.
Filling variations for these Savory Crepes
Savory crepes have infinite filling possibilities, but a few delicious combinations you could try are:
- Eggs Benedict- Eggs, Ham or Canadian bacon, and a Hollandaise sauce is scrumptious.
- Chicken Florentine- Tomato, Spinach, and Mushroom with ground Chicken.
- Turkey & cheese- Turkey and Swiss cheese is great.
- Sweet & Savory Breakfast- Bacon, Eggs, and Maple syrup make a sweet and savory combo.
How to store them
To store these delicious savory crepes, allow them to cool and then stack them with layers of wax paper in between. Place the stack in a ziplock freezer bag and refrigerate for up to 5 days, or freeze for up to 2 months. If frozen, allow them to defrost in the fridge and then warm them in the microwave or on the stovetop.
Can you prepare them ahead of time?
Yes, you can make these savory crepes ahead of time! Right before you are ready to cook the filled crepes, layer them with wax paper and place them in an airtight container or ziplock bag. Refrigerate them until you are ready to heat and serve.
More Savory Recipes to Try!
- Potatoes with Mushroom Gravy
- Bacon Mushroom Omelette Recipe
- Homemade Biscuits and Gravy Recipe
- Mushroom Puff Pastry Appetizers
- Best Sausage Gravy
Full Recipe Instructions
Savory Crepes with Chicken and Mushroom Filling
These Savory Crepes with Chicken and Mushroom Filling are delicious. The thin golden brown outside and savory flavorful filling inside are amazing.
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Servings: 24 filled crepes
Calories: 118kcal
Ingredients
- 3 large eggs
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 3/4 cup hot milk
- 1/2 cup hot water
- 1 1/2 tablespoons olive oil
- 3 tablespoons olive oil
- 1/2 medium onion finely chopped
- 8 ounces baby Bella mushrooms
- 1 garlic clove pressed
- 1 lb ground chicken thighs
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 teaspoon salt
- 1/8 teaspoon black Pepper
- 2 tablespoons unsalted butter for browning
Instructions
Mix up the crepe batter
- Start off by making the crepe batter. Place 3 large eggs, 1 teaspoon granulated sugar, and 1/2 teaspoon salt into a large bowl. Then use an electric hand mixer to beat that together for about 1 minute on high speed.
- Now add in 1 cup of all-purpose flour (spooned and leveled off). Mix on low speed until the flour is incorporated. It will be very thick and sticky, that’s ok.
- Slowly add 3/4 cup boiling milk and 1/2 boiling water to the bowl while mixing at the same time. You don’t want to pour too much at a time or the heat will scramble your eggs.
- Once you’ve poured all the liquids in, pour in 1 1/2 tablespoons of olive oil and mix one more time. Then cover the batter and let it rest for at least 30 minutes. Letting the batter rest is crucial here, so don’t skip this step.
Make the chicken filling
- In a skillet, add 3 tablespoons of olive oil and bring it to medium heat. Then add 1/2 chopped medium onion and 1 minced garlic clove. Stir until the onion is translucent.
- Next, add 8 ounces of finely chopped baby bell mushrooms. The mushrooms will absorb a lot of the oil so add more as needed.
- Once the mushrooms are cooked, add in 1 pound of ground chicken thighs. Cook until the chicken is fully cooked. Then add 1 salt and 1/8 teaspoon black Pepper.
Grind up the meat and mix in the mayonnaise, sour cream, and fresh garlic.
- Once this mixture cools down, you’ll need to press the meat filling through a meat grinder to make it fine enough to spread. If you don't have a meat grinder you can do this in a food processor instead.
- Now add 2 tablespoons of mayonnaise, 2 tablespoons of sour cream, and 1 small pressed garlic clove. Mix until combined then set it aside.
Cook the crepes in a buttered pan
- Heat a medium-sized skillet over medium-low heat. Now add in 2 tablespoons of unsalted butter. Let it melt completely, then ladle in 1/4 cup of the crepe batter. You want to quickly tilt and swirl the pan around to so that the crêpe batter coasts the entire bottom of the pan.
- After about 2-3 minutes you want to lightly scrape the sides of the crepes with a thin spatula. Then slide the spatula under the crepe and gently flip it over.
- Then cook the crepe for an additional 1-2 minutes. Then gently transfer your finish creeps into a plate. And you can go ahead and stack those right on top of each other. You should get a total of 12 crepes.
Cut, fill, and fold the crepes
- After all the crepes are cooked, you can begin filling them with the chicken and mushroom filling. Take each crepe and slice in half with a pizza wheel or knife.
- Then spread 1 tablespoon of the chicken filling onto each half piece.
- Then fold each half of the filling crepe into thirds. So it will turn into a triangle shape.
Pan-fry each filled crepe
- Now you can refrigerate the filled crepes until ready to heat and serve, or heat them up right away. To do this, heat 2 tablespoons of unsalted butter in a skillet over medium heat. Then pan fry each side of the finished crepes until they are just slightly golden brown. serve with a dollop of sour cream on top.
Notes
How to make these savory chicken crepes in advance
You can make these savory crepes ahead of time! Right before you are ready to cook the filled crepes, layer them with wax paper and place them in an airtight container or ziplock bag. Refrigerate them until you are ready to heat and serve.
Nutrition
Calories: 118kcal | Carbohydrates: 5g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 43mg | Sodium: 180mg | Potassium: 108mg | Fiber: 1g | Sugar: 1g | Vitamin A: 92IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
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Hi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!
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