Chicken, Mushroom, and Leek Creepes with Cheesy Bechamel Sauce

A close up of some food in a pan

Chicken, Mushroom, and Leek Crepes with Cheesy Bechamel Sauce

Servings 6 Servings


  • Crepes:
  • cup all-purpose flour
  • ½ teaspoon kosher salt
  • cups whole milk
  • 2 eggs, beaten
  • 4 tablespoon butter, melted
  • 3 tablespoons fresh chopped chives, divided
  • Filling:
  • 1 tablespoon butter
  • 2 leeks, white parts only, sliced into ½ moons
  • 1 tablespoon garlic, minced
  • 8 ounces baby bella or white button mushrooms, sliced
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • cups cooked chicken, shredded
  • Bechamel Sauce:
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • ½ teaspoon paprika
  • ½ teaspoon kosher salt
  • ¼ teaspoon nutmeg
  • cups of milk
  • ½ teaspoon Dijon mustard
  • ¼ cup grated gruyere cheese
  • ¼ cup parmesan cheese


  • Pre-heat the oven to 300°. Coat the bottom of an oven-proof baking dish with cooking spray or melted butter.
  • First make the crepe mixture to give the batter time to rest. In a large bowl, whisk the flour, salt, eggs, melted butter, and chives until well mixed. Refrigerate batter for 30 minutes before making crepes.
  • To make the filling, add the butter to a large skillet over medium heat, sauté mushrooms until they start to become slightly golden, about 3-4 minutes. Add the leeks and sauté along with the mushrooms, about 2 to 3 minutes. Add the garlic and cook for 20 to 30 seconds. Season with salt, and pepper. Remove the veggies from the pan and set aside.
  • To make the bechamel sauce, use the same pan used to cook the mushroom mixture. Melt the butter over medium heat, add the flour, and cook, stirring constantly, for 1 minute. Season the roux with paprika, salt, pepper, and nutmeg, Whisk in the milk and Dijon mustard. Add the grated gruyere, and parmesan and stir to combine, simmer over medium-low heat until thick and creamy, about 3 minutes. Remove from the heat and set aside.
  • To cook the crepes, melt 3 to 4 tablespoons of butter in a small bowl. Heat crepe pan over medium heat. When the pan is hot brush with the melted butter, then pour about ¼ cup of batter in the center. Immediately use a tool or tilt the pan to spread out. Cook for 30-60 seconds or until the top loses its shine then flip using a crepe or offset spatula and cook for another 30 seconds. Brush with butter before each new crepe is poured.
  • To assemble the crepes, place 2 tablespoons of the chicken, and 2 tablespoons of the mushroom mixture down the center of one crepe. Add 2 tablespoons of the cheesy bechamel, and roll the crepe around the filling.
  • Carefully place in the prepared pan, putting the seam on the crepe on the bottom. Spoon ½ cup of sauce over the top of the crepes. Top with more cheese, if desired.
  • Cover the pan with foil and bake for 20 minutes.
  • Garnish crepes with chives and serve immediately. Enjoy!