Do you often have a half-eaten chicken in your fridge waiting to be made into chicken soup? I do, whether I’ve roasted it myself or bought a rotisserie chicken from the store. Last week presented me with that exact situation, and I just wasn’t feeling the chicken soup. Behold, Creamy Dijon Chicken and Mushroom Crêpes were born, and now I can’t stop thinking about other delicious ways to use already cooked chicken.
Besides using up leftovers in your fridge, using cooked chicken in your recipe means dinner is on the table that much faster (and without the mess of the pot you’d use to cook the chicken). This recipe comes together in less than 30 minutes if you’ve got crêpes handy. I love to make a batch and store some in the freezer for meals like this. They defrost super-quickly, and you’re ready to go.
Ingredient Tips for Chicken and Mushroom Crêpes:
- Cooked Chicken: of course you can cook your chicken first if you need to. This recipe calls for 2 cups, which is about 2 chicken breasts. Poach them, roast them, or sauté in a skillet until they are done, then let cool and chop or shred. Or pick up a rotisserie chicken at the store, and use some of the meat from that. You should still have enough leftover for another meal—or to make chicken soup!
- Crêpes: if you haven’t made crêpes before, they are easy to do, and you can use my recipe for Nutella Crêpes. Make them ahead of time because the batter needs time to rest. You can refrigerate them or freeze them as needed. And of course, store-bought crêpes are just fine!
- Mushrooms: This recipe calls for regular old button mushrooms, but feel free to use shiitake or whatever other mushrooms you might have on hand. Here in France, I love champignons de Paris for this recipe.
- Herbs: I use tarragon and chives in this recipe, but you can change up the herbs as you like. This dish would be lovely with basil and oregano as well, or rosemary and thyme.
Recipe Tips for Chicken and Mushroom Crêpes:
- Obviously, I’ve written this as a crêpe recipe. But the creamy chicken and mushroom filling need not be reserved for crêpes alone! This would be delicious tossed with pasta or served atop a split biscuit.
- The technique of filling a crêpe with something, then folding and baking for a few minutes is a good one! You can even use it for something as easy as lining a crêpe with slices of cheese and ham and then baking.
What to Serve with Crêpes
These crêpes are delicious when served with a bowl of soup on the side. If you’re looking for ideas, check out my Carrot Ginger Soup, my Vegan Potato Leek Soup, or my French Lentil Soup. You might also pair these crêpes with a big salad, like my Kale and Brussels Sprouts Salad, my Pear Gorgonzola Salad with Glazed Walnuts, or my Kale Salad with Cranberries.
If this recipe has inspired you to make more crêpes, check out my Caprese Crêpes recipe for a super easy, no-cook recipe to make when tomatoes are in season.