Savory Crepes Stuffed with Chicken and Mushrooms for Dinner
There is something genuinely satisfying about a dinner that looks impressive but does not require hours of stressful cooking. These savory crepes stuffed with chicken and mushrooms for dinner hit every note you want from an evening meal: tender, protein-rich filling, deeply savory mushroom flavor, and a light buckwheat crepe that swaps out the usual white flour for something with more fiber and nutrients. This is the kind of recipe that earns compliments without the usual chaos.
The crepes themselves are made with a blend of buckwheat flour and a small amount of whole wheat flour, giving them that slightly nutty, earthy quality that pairs beautifully with the filling. Buckwheat is naturally higher in fiber and minerals than refined flour, and it keeps the crepes light rather than stodgy. The batter also uses low-fat milk and just one whole egg plus one egg white, keeping the fat content in check without sacrificing that classic crepe texture you are looking for. You will be surprised how thin and pliable they stay even with the heartier flour blend.
The filling is where the real magic happens. Diced chicken breast gets cooked quickly in a small amount of olive oil with garlic and shallots, then combined with a generous quantity of mixed mushrooms. Using a mix of cremini and shiitake mushrooms gives you layers of umami that make this filling taste far richer than the calorie count suggests. Instead of a traditional heavy bechamel made with butter and full-fat cream, the sauce here is built on low-sodium chicken broth thickened with a tiny amount of cornstarch, finished with a splash of low-fat milk and a small amount of reduced-fat cream cheese. The result is creamy and luscious but without the extra saturated fat. Fresh thyme and a touch of Dijon mustard add complexity that makes every bite interesting. The filling is genuinely high in protein, with each serving delivering around 32 grams, which keeps you full and satisfied long after dinner is done.
Assembly is straightforward and actually enjoyable. Lay a crepe flat, spoon a generous line of filling down the center, roll it up snugly, and place it seam-side down in a baking dish. A light dusting of grated Parmesan over the top and a short spell in a hot oven gives you golden, slightly crisp edges while keeping the inside beautifully moist. You can absolutely prepare both the crepes and the filling the day before, making this a brilliant option for a dinner party where you want to be relaxed and present rather than glued to the stove. A simple green salad alongside is all you need to round out the meal.
Ingredients
- 3 cup buckwheat flour
- 1 cup whole wheat flour
- 1 whole large egg
- 1 whole egg white
- 1 cup low-fat milk (1% or 2% both work)
- 1 cup water
- 1 tbsp olive oil (for the batter)
- 1 tsp fine sea salt (for the batter)
- 1 tsp olive oil (for cooking crepes, use sparingly)
- 400 g chicken breast (about 2 medium breasts, diced into small cubes)
- 200 g cremini mushrooms (sliced)
- 150 g shiitake mushrooms (stems removed, caps sliced)
- 2 whole shallots (finely diced)
- 3 cloves garlic (minced)
- 1 tsp olive oil (for the filling)
- 1 tsp fresh thyme leaves (or 1/2 tsp dried)
- 1 tbsp Dijon mustard
- 3 cup low-sodium chicken broth
- 1 cup low-fat milk (for the sauce)
- 2 tbsp reduced-fat cream cheese (softened)
- 1.5 tsp cornstarch (dissolved in 1 tbsp cold water)
- 2 tbsp fresh flat-leaf parsley (chopped, for filling and garnish)
- 1 tsp black pepper
- 1 tsp fine sea salt (for filling, adjust to taste)
- 3 tbsp freshly grated Parmesan cheese (for topping)
Instructions
- 1
Make the crepe batter first so it can rest. In a blender, combine the buckwheat flour, whole wheat flour, egg, egg white, low-fat milk, water, olive oil, and salt. Blitz for about 30 seconds until completely smooth. Transfer to a bowl or jug, cover, and refrigerate for at least 30 minutes. Resting the batter relaxes the gluten and gives you much more pliable crepes.
If you do not have a blender, whisk the dry ingredients together first, then gradually whisk in the wet ingredients to avoid lumps.
- 2
While the batter rests, prepare the filling. Heat 1 teaspoon of olive oil in a large non-stick skillet over medium-high heat. Add the diced chicken breast in a single layer and cook for 4 to 5 minutes, stirring occasionally, until cooked through and lightly golden. Season lightly with salt and pepper, then transfer to a plate and set aside.
Do not crowd the pan. If your skillet is small, cook the chicken in two batches to keep the heat high and get a nice sear rather than steaming.
- 3
In the same skillet, add the shallots and garlic to any remaining oil in the pan. Cook over medium heat for 2 minutes until softened. Add all the mushrooms and increase the heat to medium-high. Cook for 6 to 8 minutes, stirring occasionally, until the mushrooms have released their moisture and the pan looks mostly dry. This step concentrates the flavor significantly, so do not rush it.
Resist the urge to stir constantly. Letting the mushrooms sit undisturbed for a minute at a time gives you better browning and deeper flavor.
- 4
Reduce the heat to medium. Add the thyme leaves and Dijon mustard to the mushrooms and stir to coat everything. Pour in the chicken broth and the low-fat milk. Stir in the softened cream cheese until it melts into the liquid. Add the cornstarch slurry and stir continuously for 1 to 2 minutes until the sauce thickens to a consistency that coats the back of a spoon. Return the cooked chicken to the skillet, add the chopped parsley, and stir to combine. Taste and adjust seasoning. Remove from heat and allow to cool slightly.
The filling should be moist and saucy but not watery. If it looks a little loose, simmer for another minute or two.
- 5
Preheat your oven to 200 degrees Celsius (390 degrees Fahrenheit). Lightly grease a large baking dish with a small amount of olive oil or non-stick spray and set aside.
- 6
Cook the crepes. Remove the batter from the fridge and give it a quick stir. Heat a non-stick 20 to 22 cm (8-inch) skillet over medium heat. Brush lightly with a very small amount of olive oil. Pour roughly 3 tablespoons of batter into the pan, immediately tilting and swirling to coat the base in a thin, even layer. Cook for 60 to 90 seconds until the edges look dry and the underside is lightly golden. Flip carefully using a thin spatula and cook for another 30 seconds. Slide onto a plate. Repeat with remaining batter, stacking the finished crepes with a small piece of baking paper between each one if needed. You should get 8 crepes.
The first crepe is almost always a throwaway as the pan finds its temperature. Do not worry if it tears or looks uneven.
- 7
Assemble the stuffed crepes. Lay one crepe flat on a clean surface. Spoon roughly 3 to 4 tablespoons of the chicken and mushroom filling in a line down the center. Fold the sides in slightly, then roll the crepe up snugly from one edge. Place seam-side down in the prepared baking dish. Repeat with all remaining crepes and filling, arranging them in a single layer in the dish.
If the filling has cooled and thickened a lot, warm it gently for a couple of minutes before filling the crepes so it is easier to work with.
- 8
Scatter the grated Parmesan evenly over the top of the assembled crepes. Bake in the preheated oven for 12 to 15 minutes until the tops are golden and the edges of the crepes are slightly crisp. Serve immediately, garnished with a little extra fresh parsley.
For extra color on top, switch to the grill or broiler setting for the final 2 minutes of cooking. Keep a close eye on them.
Nutrition per serving
385kcal
Calories
32g
Protein
34g
Carbs
10g
Fat
5g
Fibre
5g
Sugar
420mg
Sodium
Pro Tips
- ✓
Always rest your crepe batter for at least 30 minutes before cooking. This step is non-negotiable for smooth, tear-free crepes.
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Use a mix of mushroom varieties whenever you can. Different types bring different depths of umami and make the filling far more interesting than using a single variety.
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Cook the mushrooms until the pan looks almost dry before adding the sauce. This removes excess water and prevents a watery filling.
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Keep a small piece of baking paper between each cooked crepe as you stack them to prevent sticking.
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Taste your filling before assembling and be generous with seasoning. The crepe itself is fairly neutral so the filling needs to carry the flavor.
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Do not overfill each crepe. Three to four tablespoons is plenty. Overfilling makes rolling difficult and causes the crepe to split during baking.
Frequently Asked Questions
Variations
- •
Spinach and Ricotta Addition
Stir 2 large handfuls of fresh baby spinach into the filling at the very end of cooking, just until wilted. Add 2 tablespoons of low-fat ricotta for extra creaminess. This adds fiber, iron, and a beautiful color contrast.
- •
Turkey and Mushroom Version
Swap the chicken breast for diced turkey breast. Turkey is slightly leaner than chicken and works just as well with the mushroom and Dijon mustard flavors. Use turkey broth in place of chicken broth for an even more cohesive flavor.
- •
Dairy-Free Option
Replace the low-fat milk with unsweetened oat milk or unsweetened almond milk in both the batter and the sauce. Use dairy-free cream cheese in the filling and skip the Parmesan topping, replacing it with a sprinkle of nutritional yeast for a savory, cheesy flavor without any dairy.
- •
Extra Vegetable Filling
Add diced zucchini, roasted red peppers, or finely chopped leeks to the mushroom mixture for extra vegetables and fiber. Saute any additions alongside the mushrooms so they cook down and concentrate in flavor before the sauce is added.
Substitutions
- •Buckwheat flour → All-purpose whole wheat flour (Using all whole wheat flour produces slightly denser crepes but still much healthier than white flour. The nutty flavor will be a little milder.)
- •Low-fat milk → Unsweetened oat milk or almond milk (Works well in both the batter and the sauce for a dairy-free version. Choose an unsweetened variety to keep the flavor savory.)
- •Reduced-fat cream cheese → Low-fat Greek yogurt (Stir in at the end of cooking off the heat to avoid curdling. Adds extra protein and a slight tang that actually complements the Dijon mustard.)
- •Shiitake mushrooms → Portobello or oyster mushrooms (Both are excellent alternatives with strong umami. Portobello should be diced fairly small so it distributes evenly through the filling.)
- •Fresh thyme → Fresh tarragon or dried mixed herbs (Tarragon has a classic affinity with chicken and gives a slightly more French-inspired flavor. Use half the quantity if substituting dried herbs.)
- •Parmesan cheese → Pecorino Romano or nutritional yeast (Pecorino is a little saltier so use slightly less. Nutritional yeast is the dairy-free option and provides a convincingly cheesy, nutty flavor.)
🧊 Storage
Store any leftover stuffed crepes in an airtight container in the refrigerator for up to 3 days. Reheat in a 180 degree Celsius (350 degree Fahrenheit) oven for 10 to 12 minutes until heated through. You can also microwave them on medium power for 2 minutes but the oven gives a better texture. Crepe batter on its own can be stored in the fridge for up to 2 days.
📅 Make Ahead
Both the crepe batter and the chicken and mushroom filling can be made up to 24 hours in advance and stored separately in the fridge. The crepes themselves can also be cooked ahead, stacked with baking paper between them, wrapped, and refrigerated for up to 2 days. Assemble everything and refrigerate the baking dish covered for up to 24 hours before baking. This makes the recipe an excellent choice for dinner parties.
