PlumTally
Chicken and Mushroom Crepes
1h 30m$19.58

Chicken and Mushroom Crepes

Thin homemade crepes filled with tender chicken and golden baby bella mushrooms in a fresh thyme cream sauce, then folded and baked until hot.

  • baked
  • chicken
  • creamy sauce
  • dinner
  • french-inspired
  • lunch
  • main course
  • mushrooms
  • oven-baked
  • savory crepes
20 min prep65 min cook4 servingshard
Cuisine
French-inspired

Shopping options

Whole milk · 2 Cup

Kroger® Vitamin D Whole Milk 16 fl. oz. Bottle

100%

In recipe$1.39
To buy$1.39
Details
Kroger · 1 pt$1.39 per packageBuy 1Package use: 100%Product matchEstimated

Baby bella mushrooms, trimmed and thinly sliced · 12 Ounce

Kroger® Sliced Baby Bella Mushrooms

75%

In recipe$4.04
To buy$5.38
Details
8 oz$2.69 per packageBuy 2Package use: 75%Product matchEstimated

Cooked chicken breast, cut into small bite-size pieces · 1 Pound

Go Snacks Fully Cooked Chicken Breast Bites 6pk

53%

In recipe$10.67
To buy$20.00
Details
Go Snacks! · 6 x 2.5oz$10.00 per packageBuy 2Package use: 53%Product matchEstimated

Heavy cream · 1 Cup

Kroger® Heavy Whipping Cream Pint

50%

In recipe$1.65
To buy$3.29
Details
Kroger · 1 pt$3.29 per packageBuy 1Package use: 50%Product matchEstimated

Garlic, minced · 2 Each

Garlic

20%

In recipe$0.10
To buy$0.50
Details
1 ct$0.50 per packageBuy 1Package use: 20%Product matchEstimated

Unsalted butter · 6 Tablespoon

Kroger® Unsalted Butter Sticks

19%

In recipe$0.62
To buy$3.29
Details
Kroger · 4 sticks / 16 oz$3.29 per packageBuy 1Package use: 19%Product matchEstimated

Eggs · 2 Each

Kroger® Grade A Large White Eggs

17%

In recipe$0.30
To buy$1.79
Details
Kroger · 12 ct$1.79 per packageBuy 1Package use: 17%Product matchEstimated

Fresh thyme leaves, finely chopped · 2 Teaspoon

Simple Truth Organic® Thyme

14%

In recipe$0.35
To buy$2.49
Details
Simple Truth Organic · 0.5 oz$2.49 per packageBuy 1Package use: 14%Product matchEstimated

All-purpose flour · 1 Cup

Gold Medal™ All Purpose Flour

13%

In recipe$0.44
To buy$3.29
Details
Gold Medal · 32 oz$3.29 per packageBuy 1Package use: 13%Product matchEstimated

Ground black pepper · 0.5 Teaspoon

McCormick Pure Ground Black Pepper

Sale

3%

In recipe$0.08
To buy$2.95
Details
McCormick · 1.5 oz$3.29
Sale
$2.95 per packageBuy 1Package use: 3%Product matchEstimated
Common ingredient

Fine salt · 1 Teaspoon

Morton Plain Table Salt, Non-Iodized Salt, 26 oz

1%

In recipe$0.02
To buy$1.99
Details
Morton · 26 oz$1.99 per packageBuy 1Package use: 1%Product matchEstimated

Cost Summary

Availability unavailable
$19.58

· only what you use

$4.90

per serving · 4 servings

You pay at checkout$43.41
45% used in this recipe$23.83 unused

All ingredients selected

Checkout$46.36
Recipe portion$19.66

1 common ingredient not selected — staples start unchecked; select them above to include them.

Cook this recipe

  • whole milk-2 cups
  • large eggs-2 each
  • all-purpose flour-1 cup
  • chicken breast-1 pound
  • baby bella mushrooms-12 ounces
  • heavy cream-1 cup
  • unsalted butter-1/4 cup + 2 tablespoons
  • fresh thyme leaves-2 teaspoons
  • garlic cloves-2 each
  • fine salt-1 teaspoon
  • ground black pepper-1/2 teaspoon
Centered stainless steel mixing bowl on a neutral light background.Mixing Bowl
Centered stainless-steel balloon whisk on a light neutral background.Whisk
Realistic studio photograph of a plain black-handled stainless-steel kitchen spatula centered on a neutral light background.Spatula
Centered nested set of four clear measuring cups with handles on a neutral light background.Measuring Cups
Centered studio photograph of a set of stainless steel measuring spoons on a pale neutral background.Measuring Spoons
Centered studio photograph of a complete kitchen knife with a steel blade and dark handle on a light neutral background.Knife
Centered rectangular wooden cutting board photographed against a plain light background.Cutting Board
Centered studio photograph of a single dark metal skillet on a neutral light background.Skillet
Centered studio photograph of a plain glossy white ceramic dinner plate on a light neutral background.Plate
Centered stainless-steel spoon photographed against a neutral light-gray background.Spoon
Centered unbranded roll of aluminum foil on a light neutral background.Aluminum foil
Centered studio photograph of a plain off-white rectangular ceramic baking dish on a light neutral background.Baking dish
Centered folded woven cotton kitchen towel on a light neutral studio background.Kitchen towel
Centered realistic ceramic kitchen bowl photographed against a light neutral background with soft studio lighting.Bowl
Centered unbranded instant-read food thermometer with a stainless-steel probe and dark handheld housing on a light neutral background.food thermometer
1
Prepare the ingredients and baking dish
Centered studio photograph of a set of stainless steel measuring spoons on a pale neutral background.Measuring Spoons
Centered studio photograph of a complete kitchen knife with a steel blade and dark handle on a light neutral background.Knife
Centered rectangular wooden cutting board photographed against a plain light background.Cutting Board
Centered studio photograph of a plain off-white rectangular ceramic baking dish on a light neutral background.Baking dish
Centered folded woven cotton kitchen towel on a light neutral studio background.Kitchen towel

Wash your hands and clean the work surface. Heat the oven to 375°F. Briefly rinse the mushrooms and thyme under running water and dry thoroughly. Trim and slice the mushrooms, chop the thyme, mince the garlic, and cut the cooked chicken into small pieces. Keep the chicken refrigerated until needed. Grease the baking dish with 1 teaspoon of the butter.

Keep the cooked chicken refrigerated until needed.

12 ounces baby bella mushrooms
2 teaspoons thyme
2 Each garlic
1 pound chicken breast
1 teaspoon butter
2
Mix and rest the crepe batter
Centered stainless steel mixing bowl on a neutral light background.Mixing Bowl
Centered stainless-steel balloon whisk on a light neutral background.Whisk
Centered nested set of four clear measuring cups with handles on a neutral light background.Measuring Cups
Measuring Spoons
Centered realistic ceramic kitchen bowl photographed against a light neutral background with soft studio lighting.Bowl

Melt 1 tablespoon of the butter in the microwave-safe bowl and let it cool slightly. Whisk the eggs with 1 cup of the milk and 1/4 teaspoon of the salt. Gradually whisk in 3/4 cup of the flour until smooth, then whisk in the melted butter. Let the batter rest for 20 minutes while you cook the mushrooms.

Do not taste the raw batter; wash hands and clean utensils and surfaces that contact it before using them with cooked food.

1 tablespoon butter
2 Each egg
1 cup milk
1/4 teaspoon salt
3/4 cup all-purpose flour
3
Sauté the mushrooms
Measuring Spoons
Centered studio photograph of a single dark metal skillet on a neutral light background.Skillet
Centered stainless-steel spoon photographed against a neutral light-gray background.Spoon
Bowl

Melt 2 tablespoons of the butter in the large skillet over medium-high heat. Add the mushrooms and cook for 10–12 minutes, stirring occasionally, until their released moisture has evaporated and they are lightly browned. Stir in 1/4 teaspoon of the salt, then transfer the mushrooms to a bowl.

2 tablespoons butter
12 ounces baby bella mushrooms
1/4 teaspoon salt
4
Cook the first crepe
Realistic studio photograph of a plain black-handled stainless-steel kitchen spatula centered on a neutral light background.Spatula
Measuring Cups
Skillet

Stir the rested batter. Heat the nonstick skillet over medium heat and lightly grease it with a little of the measured 2 teaspoons of butter reserved for cooking the crepes. Pour in a scant 1/4 cup of batter, immediately tilting the skillet to coat the bottom thinly. Cook for 45–60 seconds, until the surface is set and the edges lift easily. Flip and cook for another 20–30 seconds, until no wet batter remains.

1/4 cup + 2 tablespoons butter
5
Finish cooking the crepes
Spatula
Measuring Cups
Skillet
Centered studio photograph of a plain glossy white ceramic dinner plate on a light neutral background.Plate
Kitchen towel

Transfer the crepe to the plate and cover with the clean towel. Repeat with the remaining batter, dividing it to make 8 thin crepes and using the remaining skillet butter sparingly between batches. Adjust the heat if the crepes brown before their surfaces set.

1/4 cup + 2 tablespoons butter
6
Make the thyme cream sauce
Whisk
Measuring Cups
Measuring Spoons
Skillet
Spoon

Return the large skillet to medium heat. Melt the remaining 2 tablespoons of butter, add the garlic, and cook for 30 seconds. Stir in the remaining 1/4 cup of flour and cook, stirring, for 1 minute. Gradually whisk in the remaining 1 cup of milk, followed by the heavy cream. Add the thyme, remaining 1/2 teaspoon of salt, and black pepper.

2 tablespoons butter
2 Each garlic
1/4 cup all-purpose flour
1 cup milk
1 cup heavy cream
2 teaspoons thyme
1/2 teaspoon salt
1/2 teaspoon Ground Black Pepper
7
Thicken and reserve the sauce
Whisk
Measuring Cups
Skillet

Bring the sauce to a gentle simmer, whisking frequently, and cook for 3–5 minutes, until smooth and thick enough to coat a spoon but still spreadable. Avoid a hard boil. Measure out 3/4 cup of sauce before adding the filling ingredients.

8
Combine the chicken and mushroom filling
Measuring Cups
Skillet
Spoon
Baking dish

Spread 1/4 cup of the reserved sauce across the bottom of the baking dish. Stir the chicken and mushrooms into the sauce remaining in the skillet. Cook over medium-low heat for 2–3 minutes, stirring gently, until evenly coated and warmed. The filling should be creamy without loose liquid pooling in the skillet.

1 pound chicken breast
9
Fill and fold the crepes
Spoon
Baking dish

Divide the filling evenly among the 8 crepes, placing it on one half of each crepe. Fold the uncovered half over the filling, then fold again into a loose quarter. Arrange in the baking dish, overlapping slightly. Spoon the remaining 1/2 cup of reserved sauce over all 8 crepes.

10
Bake and check the filling temperature
Centered unbranded roll of aluminum foil on a light neutral background.Aluminum foil
Baking dish
Centered unbranded instant-read food thermometer with a stainless-steel probe and dark handheld housing on a light neutral background.food thermometer

Cover the dish with foil and bake for 20 minutes. Uncover and bake for another 5–10 minutes, until hot throughout. Insert a clean instant-read thermometer into the center of the filling in several crepes, including those in the middle of the dish; each should reach 165°F. If necessary, cover again and continue baking until that temperature is reached. Let stand for 5 minutes before serving.

Use a clean instant-read thermometer to confirm the filling reaches 165°F in several crepes, including those in the middle.

11

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