Chicken and mushroom stuffed crepes

Chicken and  mushrooms take centre stage in these satisfyingly savoury crepes, writes Angela Casley. It is a great dish to freeze for a later date, so double the mixture.

Makes 6


1 cup flour

1 egg

¼ tsp salt

1 ¼ cups milk

¼ cup chopped parsley

1 Tbsp butter, for frying


20g butter

1 onion, chopped

2 cloves garlic, crushed

200g sliced mushrooms

2 Tbsp flour

1 cup milk

Salt and pepper, to taste

3 Tbsp chopped chives

2 cups chopped cooked chicken

1 cup cream

½ cup grated parmesan


1. Firstly make the crepes. Place the flour, egg, salt and milk in a bowl, whisking until smooth. Stir through the parsley. Let it rest for 10 minutes.

2. To cook the crepes, heat a frying pan to a medium heat. Add a little butter and ¼ cup batter, swirling around until thin. Cook for 3 or 4 minutes then flip for a further 2 minutes. Repeat with the remaining batter.

3. For the filling, melt the butter in a medium pot. Add the onion and garlic, cooking for 3 or 4 minutes until soft. Add the mushrooms, cooking until they have wilted and released their juices. Sprinkle over the flour, cooking off for 2 minutes. Add the milk and stir until thickened and smooth. Season and stir through the chives and chicken.

4. Preheat an oven to 180degC.

5. To stuff the crepes, lie them on a clean bench. Divide the filling out among the crepes. Roll and place in an ovenproof dish. Pour over the cream and sprinkle with cheese. Bake for 30 minutes until crispy and hot.

Serve with a hot green vegetable over these cooler months.


You can freeze them in portions of two, then all you need to do is heat and eat.