Chicken mushroom crepes are a savory breakfast or brunch option made with soft egg-based crepes filled with sautéed mushrooms, onions, tender chicken, and crispy bacon. They're simple to prepare, satisfying, and work well when you want something warm and savory without relying on bread or pastry dough.
A Quick Look at the Recipe
✅ Recipe Name: Chicken Mushroom Crepes
🕒 Ready In: ~35 minutes
👪 Serves: 4 servings
🍽 Calories: ~360 per serving (estimated)
🥣 Main Ingredients: Eggs, milk, mushrooms, onion, shredded chicken, bacon
📖 Dietary Info: Gluten-free; high-protein
👌 Difficulty: Easy - sauté, crepe, fill
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This recipe uses a basic egg-and-milk batter cooked into thin crepes, then filled with a flavorful chicken and mushroom mixture that comes together quickly in one skillet. Whether served for breakfast, brunch, or a light dinner, these chicken mushroom crepes feel special while still being easy to make with everyday ingredients.
If you enjoy savory breakfast recipes like this, you may also like our Crockpot Breakfast Casserole, Breakfast Tostadas, or Eggs In Purgatory that are great for weekend mornings or casual brunches.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love these Chicken Mushroom Crepes:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Chicken Mushroom Crepes:
- Recipe Notes & Tips:
- How to Store:
- Chicken Mushroom Crepes FAQs:
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- Chicken Mushroom Crepes
Why You'll Love these Chicken Mushroom Crepes:
Savory and satisfying: Soft egg crepes filled with chicken, mushrooms, onions, and bacon make a filling meal any time of day.
Naturally gluten-free: Made without flour, these crepes are a great option for gluten-free breakfasts or brunches.
Simple ingredients: Uses everyday staples that come together into something that feels special.
Flexible for any meal: Works well for breakfast, brunch, or even a light dinner.
Easy to customize: Swap fillings or add cheese and herbs to suit your taste.
Key Ingredients:
- eggs. The base of the crepes, providing structure and richness. Whisk well for a smooth consistency.
- mushrooms. Use button, cremini, or shiitake mushrooms for different flavors and textures. Slice them thinly for even cooking.
- 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.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Use a different protein: Swap the shredded chicken for leftover turkey, rotisserie chicken, or cooked sausage.
- Make it vegetarian: Skip the chicken and bacon and add extra mushrooms, spinach, or roasted bell peppers instead.
- Add cheese: Sprinkle shredded Swiss, mozzarella, or Parmesan inside the crepes for a creamier filling.
- Change the mushrooms: Cremini or baby bella mushrooms work well if you want a deeper, earthier flavor.
- Make it dairy-free: Use a dairy-free milk and cook the crepes and filling in olive oil instead of butter.
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.
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Recipe Notes & Tips:
- Cook the filling first: Preparing the chicken and mushroom filling ahead of time makes assembling the crepes quick and easy.
- Use low heat for crepes: Cooking the egg crepes over medium-low heat helps them set evenly without browning too much.
- Keep crepes thin: Tilting the pan as you pour the egg mixture helps create thin, flexible crepes that are easy to fold or roll.
- Work in batches: Lightly grease the pan between crepes if needed to prevent sticking.
- Serving Suggestions: Serve these chicken mushroom crepes with sides like our Sautéed Broccolini or Fall Harvest Salad for a balanced brunch or light dinner.
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.
Chicken Mushroom Crepes FAQs:
Yes. These chicken mushroom crepes are naturally gluten-free because they are made with eggs and milk instead of flour-based batter.
Button mushrooms, cremini mushrooms, or baby bella mushrooms all work well for chicken mushroom crepes. They cook evenly and add a mild, savory flavor.
To prevent egg crepes from sticking, use a nonstick skillet, cook over medium-low heat, and lightly grease the pan between crepes if needed.
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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
- Cook the filling first: Preparing the chicken and mushroom filling ahead of time makes assembling the crepes quick and easy.
- Use low heat for crepes: Cooking the egg crepes over medium-low heat helps them set evenly without browning too much.
- Keep crepes thin: Tilting the pan as you pour the egg mixture helps create thin, flexible crepes that are easy to fold or roll.
- Work in batches: Lightly grease the pan between crepes if needed to prevent sticking.
- Serving Suggestions: Serve these chicken mushroom crepes with sides like our Sautéed Broccolini or Fall Harvest Salad for a balanced brunch or light dinner.
Joan says
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.
Roche Woodworth says
Thank you so much for the feedback! Glad you all enjoyed the recipe 😀
Lita Watson says
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?