Tested till perfect Baked Herbed Crepes with Chicken and Mushrooms
Baked Herbed Crepes with Chicken and Mushrooms
Photography by Matthew Kimura

Baked Herbed Crepes with Chicken and Mushrooms

Stuffed crepes baked until golden and served with salad make an appetizing brunch or light dinner. It's easier to fill the crepes when the filling is cooled.

By The Canadian Living Test Ktichen

Source: Canadian Living Magazine: February 2007

Recipe4 out of 5 based on 11 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 12 12Herbed Crepes


  • 3 boneless 3bonelessskinless chicken breastchicken breasts
  • 1/4 cup 1/4cupbutter
  • 4 cups 4cupshalved button mushroombutton mushrooms
  • 1 1oniononions, diced
  • 1 1garlic clovegarlic cloves, minced
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1/4 cup 1/4cupdry sherry, or sodium-reduced chicken stock
  • 1/4 cup 1/4cupall-purpose flour
  • 2 cups 2cupssodium-reduced chicken stock
  • 1 cup 1cupmilk
  • 1 pinch 1pinchground nutmeg
  • 1 cup 1cupshredded fontina cheese
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Filling: In saucepan of simmering water, cover and poach chicken until no longer pink inside, about 12 minutes. Transfer chicken to plate and let cool; dice and set aside in large bowl.

Meanwhile, in skillet, melt 1 tbsp (15 mL) of the butter over medium-high heat; saut?ushrooms, onion, garlic and half each of the salt and pepper until golden and almost no liquid remains, about 5 minutes.

Add sherry and bring to boil; boil until evaporated, about 1 minute. Scrape into bowl with chicken.

In saucepan, melt remaining butter over medium heat; whisk in flour and cook, whisking constantly, until pale golden, about 2 minutes.

Whisk in chicken stock, milk, nutmeg and remaining salt and pepper; bring to boil. Reduce heat and simmer, whisking often, until smooth and thickened, about 8 minutes. Whisk in Fontina cheese until smooth.

Reserve 2 cups (500 mL) of the sauce; stir remaining sauce into chicken mixture. Let cool. Cover and refrigerate filling and reserved sauce separately until filling is firm enough to roll, about 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)

In small saucepan, reheat sauce over medium heat, whisking until smooth. (Or microwave on high in microwaveable bowl for 2 minutes, whisking once.) Spread 1/2 cup (125 mL) sauce in greased 13- x 9-inch (3 L) glass baking dish.

Spoon about 1/3 cup (75 mL) filling in line along centre of each cr?. Roll up and arrange snuggly, seam side down and in single layer, in prepared dish. Drizzle with remaining sauce. (Make-ahead: Cover and refrigerate for up to 1 hour.)

Bake in 375°F (190°C) oven until golden, bubbly and heated through, about 35 minutes.

Nutritional Information Per serving: about

cal 466 pro 31g total fat 25g sat. fat 14g
carb 29g fibre 2g chol 197mg sodium 721mg

% RDI:

calcium 22 iron 19 vit A 26 vit C 7
folate 37
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