Chicken Mushroom Crepes
Chicken Mushroom Crepes are easy savory crepes with an onion, chicken, bacon, and mushroom filling. This savory chicken crepe recipe is the best way to start your morning or impress your guests for a homemade brunch!
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These chicken crepes are packed full of protein, making a filling but low-carb and gluten-free breakfast. This filled crepe is a combination of salty, savory, and even slightly sweet. The earthy mushrooms, salty bacon, and juicy chicken provide the flavor.
Top off these crepes with a salty whipped cream and fresh thyme to finish this elegant dish.
These delicious crepes make a perfect dinner, too! It'll only take about 10 minutes to whip up the crepe batter while the creamy chicken, bacon, onion, and mushroom mixture cooks, so it's great for a slow morning breakfast or an easy weeknight dinner.
Chicken Mushroom Crepes are the perfect way to use up some leftover chicken, too. When you make your own crepes, you can add some cheese to the center of each crepe, or add any additional fillings to make this perfect for you.
Why You'll Love this Recipe:
Protein-Packed & Satisfying: Made with eggs, chicken, and bacon, this meal keeps you full and energized.
Easy & Quick to Make: Simple ingredients and minimal prep make this a perfect meal for any time of day.
Naturally Low-Carb & Gluten-Free: Uses eggs instead of traditional crepes, making it a great option for low-carb and gluten-free diets.
Rich & Savory Flavor: The combination of mushrooms, onions, bacon, and chicken creates a deliciously hearty filling.
Customizable: Add cheese, fresh herbs, or a drizzle of your favorite sauce to elevate the dish.
Great for Any Meal: Perfect for breakfast, brunch, or even a light dinner.
Ingredients to Make Chicken Mushroom Crepes:
- eggs. The base of the crepes, providing structure and richness. Whisk well for a smooth consistency.
- milk. Helps create a lighter, more delicate texture in the egg crepes. You can use half-and-half for a richer result.
- mushrooms. Use button, cremini, or shiitake mushrooms for different flavors and textures. Slice them thinly for even cooking.
- onion. Yellow or white onions add a natural sweetness, while red onions give a slightly sharper bite.
- shredded chicken. Rotisserie chicken is a great time-saver, but any cooked and shredded chicken works well.
- bacon. Adds a smoky, crispy element to the filling. For a lighter option, use turkey bacon.
How to Make Chicken Mushroom Crepes:
- In a skillet, melt a tablespoon of butter over medium heat. Add the onions and mushrooms and cook for 5 minutes, stirring occasionally, until softened.
- Stir in the shredded chicken and diced bacon, cooking for another 2 minutes to warm through. Remove from heat and set aside.
- In a bowl, whisk together the eggs, milk, a dash of salt, and pepper.
- Heat a nonstick skillet over medium-low heat and lightly grease with butter if needed. Pour approximately ¼ cup of the egg mixture into the pan while tilting it back and forth to evenly spread the mixture over the entire bottom of the pan. Cook for 1-2 minutes, or until the edges start to lift. Flip and cook for another 30 seconds until set. Repeat with the remaining mixture.
- Fill each egg crepe with the chicken, mushroom, bacon, and onion mixture. Fold or roll them up.
- Enjoy warm, optionally garnished with fresh herbs or a sprinkle of cheese.
Recipe Notes & Tips:
- Whisk Eggs Well: Be sure to whisk the eggs thoroughly with the milk to create a smooth, even mixture for the crepes.
- Low & Slow Cooking: Cook the egg crepes over medium-low heat to prevent burning and make them easier to flip.
- Thin Layers Cook Best: Avoid thick egg crepes by swirling the pan immediately after pouring the mixture.
- Let the Crepes Set: Wait until the edges lift slightly before flipping to prevent tearing.
- Room Temperature Ingredients: Let the eggs and milk sit at room temperature for a few minutes before mixing for a smoother consistency.
- Garnish for Extra Flavor: A sprinkle of fresh parsley, chives, or a squeeze of lemon brightens up the dish.
Serving Suggestions:
How to Store:
Refrigerate: Store leftover crepes and filling separately in airtight containers in the fridge for up to 3 days.
Freeze: Freeze the egg crepes only, layer them between sheets of parchment paper and place them in a sealed freezer bag for up to 2 months. Thaw in the fridge before reheating.
Reheating: Warm crepes in a nonstick skillet over low heat for 1-2 minutes per side. Reheat the filling in a pan over medium heat until warmed through.
FAQs:
Cook them over medium-low heat, wait until the edges lift slightly before flipping, and use a nonstick pan for easy release.
Yes! Swiss, Gruyere cheese, cheddar, or mozzarella pair well with the chicken and mushrooms.
Yes! Since they are made with eggs instead of traditional flour-based crepes, they are naturally gluten-free.
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Chicken Mushroom Crepes
Equipment
- Mixing bowls
Ingredients
- 4 eggs
- ½ cup milk
- 1 cup mushrooms, sliced
- 1 cup onion, sliced
- 1 cup shredded chicken
- 4 bacon slices, cooked and diced
Instructions
- In a skillet, melt a tablespoon of butter over medium heat. Add the onions and mushrooms and cook for 5 minutes, stirring occasionally, until softened.
- Stir in the shredded chicken and diced bacon, cooking for another 2 minutes to warm through. Remove from heat and set aside.
- In a bowl, whisk together the eggs, milk, a dash of salt, and pepper.
- Heat a nonstick skillet over medium-low heat and lightly grease with butter if needed. Pour approximately ¼ cup of the egg mixture into the pan while tilting it back and forth to evenly spread the mixture over the entire bottom of the pan. Cook for 1-2 minutes, or until the edges start to lift. Flip and cook for another 30 seconds until set. Repeat with the remaining mixture.
- Fill each egg crepe with the chicken, mushroom, bacon, and onion mixture. Fold or roll them up.
- Enjoy warm, optionally garnished with fresh herbs or a sprinkle of cheese.
Nutrition
Notes
-
- Whisk Eggs Well: Be sure to whisk the eggs thoroughly with the milk to create a smooth, even mixture for the crepes.
- Low & Slow Cooking: Cook the egg crepes over medium-low heat to prevent burning and make them easier to flip.
- Thin Layers Cook Best: Avoid thick egg crepes by swirling the pan immediately after pouring the mixture.
- Let the Crepes Set: Wait until the edges lift slightly before flipping to prevent tearing.
- Room Temperature Ingredients: Let the eggs and milk sit at room temperature for a few minutes before mixing for a smoother consistency.
- Garnish for Extra Flavor: A sprinkle of fresh parsley, chives, or a squeeze of lemon brightens up the dish.
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This is an excellent recipe. I used 10% cream, so I used 3/4 cup of cream instead of a cup and I added some fresh thyme from my garden. Enjoyed by all, including our 11 year old.
Thank you so much for the feedback! Glad you all enjoyed the recipe 😀
Thank to your recipe, now i can make my breakfast isn't boring anymore 😀 The dish will taste good when it's left until noon, won't it?