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Chicken and Mushroom Crepe Bake

Chicken and Mushroom Crepe recipe with cheese bechamel sauce
Credit: Whisk Media Group
Recipe by: Devondale
Average: 4.2 (33 votes)
329 Collected
Prep:  15 minutes
Cook:  30 minutes
Serves:  4
This classic chicken and mushroom crepe recipe includes the most delightful béchamel based sauce. An easy family dinner that's deliciously cheesy

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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

Reviews for Chicken and Mushroom Crepe Bake

Average: 4.2 (33 votes)