Chicken, Mushroom & Béchamel Rolled Crêpes: The Ultimate French Comfort Bake

Introduction

Did you know that in France, crêpes are not just for dessert? While the world is obsessed with Nutella-filled pancakes, the savory version—often referred to as Ficelles Picardes in northern France—is a staple of family dining. It is essentially the French answer to Italian Cannelloni: lighter, crispier edges, and smothered in a velvety Béchamel sauce.

This recipe for Chicken, Mushroom, and Béchamel Rolled Crêpes (Crêpes Roulées Poulet Champignons) creates a meal that is sophisticated enough for a dinner party but cozy enough for a rainy Tuesday. In this guide, we will master the lump-free Béchamel, learn why “sweating” your mushrooms is non-negotiable, and how to assemble a gratin that bubbles with golden, cheesy perfection.

Ingredients List

This recipe consists of three simple components: the batter, the filling, and the sauce.

The Crêpe Batter

All-Purpose Flour (1 cup): Plain flour provides the best structure.
Eggs (2 large): The binder.
Milk (1 ¼ cups): Whole or 2% milk.
Butter (2 tbsp, melted): For flavor and tender edges.
Salt: A pinch.

The Savory Filling

Cooked Chicken (2 cups, shredded or diced): Perfect use for leftover rotisserie chicken or roasted breast.
Mushrooms (8 oz / 250g): Cremini or Button mushrooms, sliced thinly.
- Flavor Note: Cremini (Baby Bella) mushrooms have a deeper, earthier flavor than white button mushrooms.
Shallot (1 large, minced): More delicate than onion.
Thyme (1 tsp): Fresh or dried.
Garlic (1 clove, minced): Essential aromatic.

The Béchamel & Topping

Butter (3 tbsp): Unsalted.
Flour (3 tbsp): To make the roux.
Milk (2 cups): Warm milk incorporates faster than cold.
Nutmeg (¼ tsp): The secret spice that makes Béchamel taste “French.”
Gruyère or Swiss Cheese (1 cup, grated): For the gratin crust.

Timing

This dish has a few steps, but they can be multi-tasked.

Prep Time: 20 minutes.
Cook Time (Crêpes & Filling): 20 minutes.
Baking Time: 20 minutes.
Total Time: Approx. 1 hour.

Data Insight: If you use store-bought plain crêpes and pre-cooked rotisserie chicken, you cut the total preparation time down by 50%, making this a viable 30-minute meal.

Step-by-Step Instructions

Step 1: The Batter (Do This First)

In a blender or bowl, whisk together flour, eggs, milk, melted butter, and salt until smooth.

Crucial Step: Let the batter rest for at least 15 minutes. This relaxes the gluten and ensures your crêpes are tender, not rubbery.
Cook: Heat a non-stick pan over medium heat. Pour a ladle of batter, swirl to coat, and cook for 1 minute per side. Make about 6–8 crêpes. Set aside.

Step 2: The Mushroom Sauté

Heat a little butter in a skillet. Sauté the shallots until soft (2 mins). Add the sliced mushrooms.

The Sweat: Cook the mushrooms for 5–7 minutes until they release their liquid and that liquid evaporates. If you skip this, your final dish will be watery. Add the garlic, thyme, and cooked chicken. Season with salt and pepper. Remove from heat.

Step 3: The Béchamel Sauce

In a saucepan, melt 3 tbsp butter over medium heat. Whisk in 3 tbsp flour. Cook for 1 minute (do not brown). Gradually pour in the milk, whisking constantly to prevent lumps. Simmer for 3–5 minutes until thickened. Stir in the nutmeg, salt, and pepper.

The Binder: Pour about ⅓ cup of the Béchamel sauce into the chicken/mushroom mixture. This binds the filling together so it doesn’t crumble out of the crêpe.

Step 4: Roll and Assemble

Preheat oven to 375°F (190°C). Grease a 9×13 baking dish.

Spoon the filling into the center of each crêpe.
Roll them up like cigars.
Place them seam-side down in the baking dish.

Step 5: The Gratin

Pour the remaining Béchamel sauce over the rolled crêpes. Sprinkle generously with the grated Gruyère cheese.

Bake: Bake for 15–20 minutes until the sauce is bubbly and the cheese is golden brown.

Nutritional Information

A rich, satisfying main course. Breakdown per serving (2 filled crêpes):

Nutrient	Amount per Serving	Daily Value %
Calories	580 kcal	29%
Total Fat	32g	49%
Saturated Fat	16g	80%
Carbohydrates	35g	12%
Protein	38g	76%
Calcium	450mg	45%

Data Insight: While high in fat due to the Béchamel, this dish packs nearly 40g of protein per serving, making it highly satiating. You likely won’t need a second helping.

Healthier Alternatives for the Recipe

Adapt Chicken & Mushroom Crêpes to your dietary goals:

Gluten-Free: Use Buckwheat Flour (Galettes de Sarrasin) for the crêpes and a GF flour blend for the Béchamel roux. Buckwheat adds a delicious nutty flavor that pairs perfectly with mushrooms.
Lighter Sauce: Substitute half the milk in the sauce with chicken broth (making a Velouté instead of Béchamel) to reduce dairy fat.
Veggie Boost: Add spinach or kale to the mushroom sauté in Step 2. It bulks up the filling with fiber and vitamins without altering the flavor profile.
Low Carb: This is tricky as the wrapper is flour-based. Using egg wraps or low-carb tortillas is an option, though the texture will differ.

Serving Suggestions

Cut the richness with acidity and crunch:

Green Salad: A crisp green salad (arugula or mixed greens) with a sharp Dijon Vinaigrette is the mandatory side dish to balance the creamy sauce.
Wine Pairing: A dry, crisp white wine like a Chardonnay (unoaked) or a Sauvignon Blanc cuts through the Béchamel beautifully.
Garnish: Fresh parsley or chives sprinkled on top after baking adds color and freshness.

Common Mistakes to Avoid

Here is why your gratin might fail:

Watery Sauce: This happens if you didn’t cook the water out of the mushrooms (Step 2). Mushrooms are 90% water; cook them until dry!
Lumpy Béchamel: Adding milk too fast or using cold milk can cause lumps. Whisk vigorously and add liquid slowly.
Soggy Crêpes: If you assemble the dish in the morning and bake it at night, the crêpes will absorb the sauce and turn to mush. Assemble right before baking.

Storing Tips for the Recipe

This makes for excellent leftovers.

Refrigerator: Store in an airtight container for 3 days.
Reheating: Microwave is okay, but reheating in the oven (350°F for 10 mins) keeps the edges crispy.
Freezing: You can freeze the filled, rolled crêpes before adding the sauce. Thaw, add fresh sauce and cheese, and bake.

Conclusion

Chicken, Mushroom, and Béchamel Rolled Crêpes are a testament to French home cooking: simple ingredients transformed by technique into something luxurious. Whether you call them savory crêpes or Ficelles Picardes, they offer a texture contrast—soft center, crisp edge, creamy sauce—that pasta simply cannot match.

Ready to whisk? Get that batter resting! If you try this recipe, please leave a 5-star rating below.

Would you like me to find a recipe for a classic French Vinaigrette to serve with this?

FAQs

Can I use turkey instead of chicken?

Absolutely. This is one of the best ways to use up leftover holiday turkey.

What is the difference between this and a Galette?

Technically, a French Galette is made with buckwheat flour and water (savory), while a Crêpe is made with wheat flour and milk (usually sweet, but used for savory here). Buckwheat galettes are gluten-free and have a nuttier taste.

Can I make the batter ahead of time?

Yes! Crêpe batter actually improves after resting overnight in the fridge. The flour fully hydrates, making the crêpes easier to flip.

My crêpes are tearing when I roll them. Why?

They might be too thin or overcooked (brittle). Try making them slightly thicker or cooking them for 10 seconds less per side.

Can I use store-bought Béchamel?

You can, but homemade takes 5 minutes and tastes infinitely better. If using jarred sauce, whisk in a little fresh nutmeg to revive the flavor.

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