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Creamy Chicken Mushroom Egg Crepe
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5 from 1 vote

Creamy Chicken and Mushroom Egg Crêpe

Prep Time10 mins
Cook Time25 mins
Servings: 4 servings


  • 4 • eggs
  • 2 cups • cream
  • 1 cup • sliced mushrooms
  • 1 cup • sliced onions
  • 1 cup • sliced chicken
  • 4 • bacon slices cooked crispy and chopped finely
  • to taste • salt and pepper
  • oil/lard • for cooking


  • Whisk the eggs together with a dash of cream, and a pinch of salt and pepper.
  • Heat up a pan to a medium heat and melt a knob of lard in it.
  • Pour approximately a ½ cup of the egg mix (1 eggs worth) into the pan while tilting it back and forth to evenly spread the mix over the entire bottom of the pan.
  • Once the egg crêpe is cooked through, about 1-2 minutes, carefully flip and cook for a few seconds before transferring to a paper towel. Repeat 4 times.
  • Sauté the chicken, onions and mushrooms together until it is fully cooked. Season with salt and pepper.
  • Add half the bacon bits and a cup of cream to the pan and cook until the cream is hot and slightly thickened.
  • Divide the creamy chicken and mushroom mix between each of the four crêpes and fold.
  • Top each crêpe with the rest of the bacon bits.
  • Optional (but recommended): Whisk the remaining cream with a pinch of salt until stiff. Serve on the side.