Mushroom and Chicken Crepe Packets


This crepe recipe is a good use for your leftover rotisserie chicken.

Prep Time:
20 mins
Cook Time:
45 mins
Additional Time:
30 mins
Total Time:
1 hr 35 mins
10 packets



  • 1 cup milk

  • cup all-purpose flour

  • 3 eggs

  • ½ teaspoon salt

  • 1 teaspoon butter, or as needed


  • 3 cups sliced fresh mushrooms

  • 4 tablespoons chopped onion

  • 2 cloves garlic, minced

  • ½ cup ricotta cheese

  • 2 tablespoons cream cheese

  • 2 cups chopped rotisserie chicken meat

  • salt and ground black pepper to taste

  • ½ cup freshly grated Parmesan cheese


  • 1 tablespoon butter

  • 1 tablespoon all-purpose flour

  • 1 cup chicken broth

  • 2 tablespoons chopped fresh parsley


  1. Combine milk, flour, eggs, and salt in an electric blender; blend until smooth. Set crepe batter aside for at least 30 minutes.

  2. Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking pan.

  3. Melt butter in a medium-sized skillet over medium heat. Pour 2 tablespoons of batter into the skillet and immediately rotate the skillet to spread batter out in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crepe; flip crepe and cook until the other side has turned light brown, about 1 minute more. Transfer crepe to a plate and continue with remaining batter.

  4. Heat another skillet over medium-high heat. Add mushrooms and onion and saute until tender, about 5 minutes. Add garlic and saute until flavor releases, about 30 seconds. Stir in ricotta cheese and cream cheese until melted and well blended, 2 to 3 minutes. Stir in chicken and season with salt and pepper.

  5. Spread a heaping tablespoon of Parmesan cheese in the middle of each crepe. Spoon 1/4 cup of the chicken-mushroom mixture onto each crepe. Fold sides in to make a packet. Place the crepes folded-side-down in the prepared baking pan.

  6. Bake in the preheated oven until golden and bubbling, about 15 minutes.

  7. Meanwhile, melt butter in a saucepan over medium heat. Stir in flour and cook for 1 minute. Pour in chicken broth and cook until slightly thickened, 5 to 7 minutes. Stir in parsley. Remove crepe packets from the oven; spoon gravy on top.

Nutrition Facts (per serving)

365 Calories
16g Fat
22g Carbs
33g Protein
Nutrition Facts
Servings Per Recipe 5
Calories 365
% Daily Value *
Total Fat 16g 20%
Saturated Fat 7g 37%
Cholesterol 199mg 66%
Sodium 1020mg 44%
Total Carbohydrate 22g 8%
Dietary Fiber 1g 5%
Total Sugars 4g
Protein 33g
Vitamin C 4mg 22%
Calcium 240mg 18%
Iron 2mg 12%
Potassium 387mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love