Name: Crêpes Roulées au Poulet, Champignons et Béchamel Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: French
Ingredients: 200 g farine tout usage; 2 œufs; 500 ml lait; 1 pincée de sel; 200 g blanc de poulet (préférablement rôti); 200 g champignons; 50 g beurre; 50 g farine fluide Francine (ou farine tout usage); 500 ml lait; Sel, selon goût; Poivre, selon goût

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Introduction

Crêpes Roulées Poulet, Champignons, Béchamel is a comforting French dinner that combines tender crepes filled with savory chicken and mushrooms, all smothered in a creamy béchamel sauce. This dish is perfect for a cozy evening meal that feels both elegant and homey.

Three stuffed crepes with a golden-brown, slightly crispy outer layer are placed side by side on a white rectangular plate. The crepes are covered with a creamy beige sauce that has small black pepper specks and tender brown mushroom pieces scattered on top and around. Finely chopped green herbs are sprinkled over the sauce and crepes, adding a pop of color. The dish rests on a white marbled surface, and a small white bowl is partially visible in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

200 g all-purpose flour
2 eggs
500 ml milk (for the crepe batter)
1 pinch of salt (for the batter)
200 g chicken breast (or roasted chicken for convenience)
200 g mushrooms
50 g butter (for the béchamel sauce)
50 g all-purpose flour (to thicken the béchamel)
500 ml milk (for the béchamel sauce)
Salt (to taste)
Pepper (to taste)

Instructions

Step 1: In a large bowl, whisk together the flour, eggs, milk, and a pinch of salt until you have a smooth batter. Heat a lightly oiled pan over medium heat and cook each crepe for about 2 minutes per side, until golden. Set aside on a plate.
Step 2: In a saucepan over low heat, melt the butter. Add the flour and stir constantly for 1 to 2 minutes to create a roux. Gradually whisk in the milk until the sauce thickens and becomes creamy. Season with salt and pepper to taste.
Step 3: In a pan over medium heat, sauté the chicken and mushrooms until fully cooked, about 5 minutes. Mix some béchamel sauce with the chicken and mushroom mixture.
Step 4: Place a spoonful of the filling in the center of each crepe, then roll it up tightly. Repeat with all crepes and arrange them in a baking dish. Pour the remaining béchamel sauce over the rolled crepes.
Step 5: Bake in a preheated oven at 180°C (350°F) for about 10 minutes until heated through and slightly golden on top.

Tips & Variations

Use roasted chicken to save time and add extra flavor to the filling.
Add grated cheese to the béchamel before baking for a richer topping.
For a vegetarian version, substitute chicken with sautéed spinach or zucchini.
Make the batter ahead of time and refrigerate for smoother crepes.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 160°C (320°F) until warmed through to maintain the creamy texture of the béchamel and prevent sogginess.

How to Serve

Two folded crepes with a golden brown, slightly crispy surface sit stacked on each other. They are covered with a creamy beige sauce that has visible pieces of mushrooms and is sprinkled with black pepper and chopped green herbs. The sauce drips slightly over the edges of the crepes onto the white marbled surface below. Some cooked mushroom slices are visible under the sauce near the crepes' base. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crepes in advance?

Yes, you can prepare the crepes a day ahead and keep them wrapped in plastic wrap in the refrigerator. Reheat them briefly before assembling the dish.

Is there a substitute for béchamel sauce?

You can use a creamy cheese sauce or a simple cream sauce as an alternative to béchamel, but béchamel provides the classic velvety texture and mild flavor that pairs perfectly with the filling.