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Enjoy a taste of France at home with these delicious chicken crêpes. A great choice for a brunch or dinner!
Serves: 4
Prep Time: 20 min
Cook Time: 40 min



1 egg(s)
½ cup whole wheat flour
⅓ cup all-purpose flour
2 tbsp flax, ground
1 ½ cup milk
salt, to taste
pepper, freshly ground, to taste
1 tbsp butter

Béchamel Sauce

¼ cup butter
¼ cup all-purpose flour
2 ½ cups milk, hot
nutmeg, freshly grated, to taste
salt, to taste
pepper, freshly ground, to taste


1 tbsp canola oil
1 lb boneless, skinless chicken thighs, cut into strips
1 lb boneless, skinless chicken breast(s), cut into strips
1 onion(s), minced
½ lb mushrooms (white, cremini, portobellos, shiitakes, oyster)
salt, to taste
pepper, to taste
¼ cup parsley, to taste
1 cup Parmesan cheese, grated

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. In a bowl, whisk all of the ingredients together except the butter until smooth. Let rest for 30 minutes before cooking.

  2. Place the butter on a paper towel and fold it over, enclosing the butter in the towel and making a butter pocket.

  3. Heat a large non-stick pan and rub the bottom with the butter-soaked paper towel. Pour about ¼ cup (60 mL) of the batter into the pan and cook on both sides until golden. Repeat with the rest of the batter. Stack crêpes on a plate and keep warm.

  4. Melt the butter in a saucepan over medium-high heat. Add the flour and continue cooking for about 1 minute, stirring constantly. Add the milk and nutmeg and bring to a boil, stirring until the sauce thickens (about 2 minutes). Add salt and paper to taste. Set aside.

  5. Heat oil in a frying pan over medium-high heat. Add the onion and chicken strips and sauté. When they are golden, add the sliced mushrooms and continue cooking for about 8 minutes or until the mushrooms release their water. Add salt, pepper and the chopped parsley. Set aside.

  6. Preheat the broiler. Place one crêpe on a work surface and place chicken and mushroom filling in the centre lengthwise. Add enough béchamel sauce to moisten and roll up like a cigar. Repeat with the rest of the crêpes and filling.

  7. Place the filled crêpes in an oven-safe dish and top with the rest of the béchamel. Sprinkle with parmesan cheese. Broil until golden.

  8. Serve immediately with a simple green salad.

Helpful Tip

These crêpes can be prepared in advance and frozen. If you are short on time, use commercially available crêpes.

Nutrition Info

Per 530 g serving Amount
Protein49 g
Fat33 g
Saturated Fat17 g
Carbohydrate43 g
Fibre4 g
Sugar15 g
Cholesterol180 mg
Sodium740 mg
Per 530 g serving % Daily Value
Vitamin A30
Vitamin C15
Vitamin B652
Vitamin B12103