Tender, paper-thin milk crêpes with supple edges, generously filled with juicy chicken and mushrooms, melted cheese, and finished with a silky béchamel sauce. It is the kind of dish that feels equally at home at a relaxed family supper or a weekend table for guests.
Ingredients
For the crêpes (about 13 pieces)
- Milk — 1 2/3 cups | 400 ml
- Water — 1/3 cup | 100 ml
- Eggs — 3
- All-purpose flour — 1 1/3 cups | 160 g
- Salt — 1/2 tsp | 0.5 tsp
- Sugar — 1/2 tsp | 0.5 tsp
- Butter, melted — 1 1/2 tbsp | 20 g
- Vegetable oil for the pan — 1 tbsp
For the filling
- Turkey or chicken breast — 1.1 lb | 500 g
- Mushrooms — 12.3 oz | 350 g
- Onion — 1
- Garlic — 2 cloves
- Hard cheese — 5.3 oz | 150 g
- Vegetable oil — 2 tbsp
- Salt and black pepper — to taste
For the béchamel sauce
- Butter — 2.8 oz | 40 g
- All-purpose flour — 2.8 oz | 40 g
- Milk — 2 cups | 500 ml
- Nutmeg — a pinch
- Salt — to taste
Step-by-step recipe
- Make the crêpe batter. Whisk the eggs with the salt and sugar. Combine the milk with the water and warm it slightly until just lukewarm.
- Combine. Pour one third of the warm milk mixture into the eggs and mix. Add the flour and whisk until smooth and lump-free, then pour in the remaining milk and the melted butter. Let the batter rest for 20 minutes.
- Cook the crêpes. Heat a skillet and lightly grease it with oil. Cook thin crêpes for 30–40 seconds per side. Stack them as you go.
- Prepare the filling: meat. Cut the chicken into small cubes. Heat a skillet with the vegetable oil and cook the meat until it turns opaque and lightly golden, 5–6 minutes.
- Vegetables and mushrooms. Add the finely chopped onion and cook for 2–3 minutes. Stir in the sliced mushrooms and cook until the moisture evaporates and they turn golden, 7–8 minutes. Finish with the garlic, then season with salt and pepper.
- Make the béchamel. Melt the butter in a saucepan, add the flour, and cook, stirring, for 1–2 minutes until it smells faintly nutty. Gradually pour in the warm milk, whisking constantly until smooth. Cook until thickened, 3–5 minutes, then season with salt and a pinch of nutmeg.
- Assemble. Place 1–2 tbsp of filling along one edge of each crêpe, add a pinch of grated cheese, and spoon over 1 tbsp of sauce. Fold into an envelope or roll up.
- Finish. Arrange the crêpes in a dry skillet and warm under a lid for 2–3 minutes, just until the cheese melts. Or place them in a baking dish, spoon a little sauce over the top, and bake at 356°F | 180°C for 8–10 minutes.
- Serve. Spoon over the remaining béchamel, scatter with fresh herbs if you like, and serve hot.
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Tips and variations
- For especially thin crêpes, adjust the batter consistency: if needed, add 1–2 tbsp milk.
- Any well-melting cheese works well: Gouda, Maasdam, Emmental, or a soft mozzarella.
- You can swap the meat for turkey, boiled beef, or ham, and use oyster mushrooms instead.
- For a lighter version, use 1.5% milk and reduce the cheese to 3.5 oz | 100 g.
- Cooked crêpes freeze well: cool completely, wrap tightly, and freeze for up to 2 months. Reheat in the oven at 320°F | 160°C for 12–15 minutes.
Nutritional value
| Calories | ~520 kcal |
| Protein | ~32 g |
| Fat | ~26 g |
| Carbohydrates | ~43 g |
| Fiber | ~2 g |
| Sodium | ~1.1 g |
FAQ
Can I replace the chicken with another meat?
Yes, turkey, boiled beef, lean pork, or even chopped ham will work well. Adjust the salt and pepper to taste.
Do the crêpes need to be baked, or is a skillet enough?
Baking gives the top a light golden finish and heats the filling evenly. If you are short on time, warm the crêpes in a skillet under a lid for 2–3 minutes until the cheese melts.
How do I avoid lumps in béchamel sauce?
Cook the flour in the butter for 1–2 minutes, then add the warm milk in small batches, whisking constantly. If a few lumps remain, blend the sauce quickly with an immersion blender.