Prep:  15 minutes
Cook:  30 minutes
Serves:  4
Average: 4 (42 votes)
Recipe by: Devondale
This classic chicken and mushroom crepe recipe includes the most delightful béchamel based sauce. An easy family dinner that's deliciously cheesy
Credit: Whisk Media Group

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Chicken and Mushroom Crepe Bake
Cheese Bechamel Sauce
Cheese Bechamel Sauce
  1. Melt butter in a saucepan over medium heat. Slowly add the flour, until combined
  2. Add milk and whisk constantly until the sauce is well combined. Cook and continue to stir for another 5 minutes until the sauce is thick and glossy and coats the back of a wooden spoon
  3. Stir through the cheese and mustard. Season to taste
  1. Pre-heat oven to 200°C (180°C fan forced). Remove crepes from the freezer to de-frost
  2. Meanwhile, add olive oil and garlic to a large heated fry-pan. Add chicken and mushrooms and cook, stirring for 4-5 minutes or until chicken is cooked through and mushrooms are softened
  3. Add baby spinach and stir through. Pour 3/4 of the bechamel sauce into the chicken and mushroom mixture and stir to combine. Add chopped chives and stir
  4. Pour the mixture into a bowl and transfer to the fridge for 5-10 minutes
  5. Lay individual crepes out on a large chopping board or flat surface. Fill each crepe with 2-3 tablespoons of chicken and mushroom mixture. Roll crepes and place them seam side down in a large baking proof dish
  6. Drizzle extra béchamel sauce over rolled crepes, sprinkle with cheese and bake for 20 minutes or until golden
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Feedback and Reviews

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3 years 3 weeks ago
This was a great meal..I would make it again and maybe try and experiement with other flavours.. it was worth making
3 years 8 months ago
Recipe is fantastic. So easy to make. Thankyou
3 years 8 months ago
Absolutely fantastic and so easy.
7 years 4 months ago
Fantastic recipe. Thanks for sharing. Everyone loved it. Going to try with kale and pumpkin too