crepes with creamy béchamel sauce Print Recipe

If you’re craving a dish that feels like a warm hug and a little French-inspired elegance all at once, these crepes with creamy béchamel sauce are going to steal your heart. The delicate, thin crepes act as the perfect wrapper for a luscious filling of tender chicken, earthy mushrooms, sautéed leeks, and fresh spinach. Poured over with a velvety béchamel sauce and topped with golden Gruyere cheese, every bite delivers a harmonious blend of flavors and textures that makes this recipe an unforgettable meal to share with loved ones.

Ingredients You’ll Need

Putting together this dish might seem fancy, but the ingredients themselves are wonderfully simple and familiar. Each component plays a crucial role: the crepe batter ensures softly tender wraps, the veggies and chicken bring hearty, earthy warmth, while the béchamel sauce adds creamy richness that ties everything together.

• 1 cup all-purpose flour: The base for your crepes, giving them structure without heaviness.
• 1/4 tsp salt: Enhances all the flavors just the right amount.
• 1 1/2 cups milk: Adds moisture to the batter and the béchamel sauce for creaminess.
• 2 large eggs: Provide richness and help bind the crepe batter beautifully.
• 2 tbsp melted butter: Keeps the crepes tender and adds a subtle buttery flavor.
• 1 tbsp chopped fresh dill (optional): A fresh herbal note that complements the filling wonderfully.
• 2 cups cooked, shredded chicken: The star protein that makes this a satisfying meal.
• 1 tbsp butter or olive oil: For sautéing veggies, building layers of flavor.
• 2 medium leeks, cleaned and sliced: Offering a mild onion sweetness that melds perfectly with mushrooms.
• 1 1/2 cups sliced mushrooms (cremini or button): Earthy depth and meaty texture to the filling.
• 2 cups fresh spinach: Adds vibrant color and a burst of fresh green goodness.
• 1 tsp Worcestershire sauce: A savory punch to elevate the flavors subtly.
• 2 tbsp chopped parsley: Brightens up the filling and the final presentation.
• Salt and pepper to taste: Essential seasoning to bring balance to every bite.
• 2 tbsp butter (for béchamel): Creates the rich base for the creamy sauce.
• 2 tbsp flour (for béchamel): Thickens the béchamel into a luscious coating.
• 1 3/4 cups milk (for béchamel): The heart of the creamy sauce.
• 1 garlic clove, minced: Adds subtle warmth and aroma to the béchamel.
• Pinch of nutmeg: Delivers a gentle, warming spice note.
• Salt and white pepper to taste: Perfect seasoning for a velvety béchamel.
• 1/2 cup grated Gruyere cheese: Melts into a golden and bubbly topping.
• Paprika, for garnish: A splash of color and subtle smoky flavor.
• Fresh parsley: Finishing touch for freshness and flair.

How to Make crepes with creamy béchamel sauce
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Step 1: Prepare the Chicken

Start by cooking your chicken breasts either by roasting or poaching until they are fully cooked and juicy. Once cooled, shred the chicken finely. This tender chicken will provide the protein base in your savory crepes and soak up valuable flavors from the vegetables and béchamel sauce later on.

Step 2: Make the Crepe Batter

In a mixing bowl, whisk together the flour and salt. Slowly drizzle in the eggs and milk while whisking continually to prevent lumps. Stir in melted butter and fresh dill if you’re using it. Let your batter rest for 20 to 30 minutes—or longer if you have time—allowing the gluten to relax so the crepes turn out silky and tender when cooked.

Step 3: Cook the Crepes

Heat a non-stick pan over medium heat, lightly buttering it to keep the crepes from sticking. Pour a thin layer of batter into the pan and swirl to cover the surface evenly. Cook each side for 1 to 2 minutes until golden and slightly crisp on the edges. Stack cooked crepes under a clean towel to keep them warm and soft.

Step 4: Sauté the Vegetables

In a large skillet, melt butter or warm olive oil and cook the sliced leeks until soft and fragrant. Add mushrooms and sauté until they develop a beautiful golden brown color. Toss in the fresh spinach and cook until just wilted. Stir in shredded chicken, Worcestershire sauce, chopped parsley, and season with salt and pepper to taste. This mixture forms the hearty and flavorful filling.

Step 5: Make the Creamy Béchamel Sauce

Melt butter in a saucepan over medium heat, then whisk in flour to create a roux—the thickening base for your sauce. Gradually whisk in milk, ensuring the mixture is smooth. Add the minced garlic, a pinch of nutmeg, and season with salt and white pepper. Let it simmer gently until the sauce thickens into a creamy, luscious texture perfect for coating the crepes and binding the filling.

Step 6: Assemble and Bake the Crepes

Lay a crepe flat on your work surface, spoon some of the spinach, mushroom, and chicken filling onto its center, then drizzle generously with béchamel sauce. Roll or fold the crepe carefully and place it seam-side down in a gratin or baking dish. Repeat this process with the remaining crepes. Once all are filled, pour the remaining béchamel sauce on top and sprinkle with grated Gruyere cheese. Bake or broil at 350°F until the cheese is melted, bubbly, and beautifully golden. Garnish with fresh parsley and paprika before serving.

How to Serve crepes with creamy béchamel sauce
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Garnishes

A sprinkle of fresh chopped parsley adds a lovely brightness and contrast to the creamy, cheesy topping. A light dusting of paprika not only introduces a pop of color but also a subtle smoky hint that complements the rich béchamel sauce wonderfully, making each bite more inviting and flavorful.

Side Dishes

Pair your crepes with a crisp green salad dressed lightly in lemon vinaigrette to cut through the richness. For a warmer side, roasted root vegetables or a simple mushroom sauté enhance the savory mushroom notes in the filling. These pairings offer balance and ensure a well-rounded meal experience.

Creative Ways to Present

Serve your crepes arranged neatly on a platter with extra béchamel sauce drizzled artistically over each one for an impressive look. Alternatively, cut them into smaller portions and arrange them as elegant appetizers for your next dinner party. A glass of chilled white wine alongside these crepes will elevate the dining experience, making it feel truly special.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers of these crepes with creamy béchamel sauce, store them covered in an airtight container in the refrigerator. They will keep well for up to 3 days, maintaining much of their fresh flavor and texture.

Freezing

For longer storage, you can freeze the assembled but unbaked crepes. Wrap each crepe tightly in plastic wrap and place them in a freezer-safe bag or container. They freeze well for up to 2 months, ready to be baked fresh whenever you want a quick, elegant meal.

Reheating

Reheat refrigerated or thawed crepes in a preheated oven at around 350°F until warmed through and the cheese topping is bubbling again—this usually takes about 15 to 20 minutes. Avoid microwaving if possible, to keep the crepes from becoming soggy and to preserve that lovely creamy béchamel texture.

FAQs

Can I make the crepes in advance?

Absolutely! Making crepes ahead of time allows the batter to rest and develop better texture. You can cook and stack them a day before assembling your dish, just keep them wrapped and refrigerated to prevent drying out.

Is there a substitute for Gruyere cheese?

Yes, you can use other melty cheeses like mozzarella or Swiss cheese. However, Gruyere provides a unique nutty, slightly sweet flavor that complements the béchamel sauce perfectly, so try to use it if you can.

Can I use spinach alternatives?

Definitely. Baby kale or Swiss chard can be great substitutes, just sauté them until tender before adding to the filling. These greens offer similar textures and flavors to spinach.

Can I make the filling vegetarian?

Yes! Simply omit the chicken and increase mushrooms and spinach, or add other vegetables such as roasted peppers or zucchini. The béchamel sauce will still bring richness and cohesion to the crepes.

Why is my béchamel sauce lumpy?

Lumps usually occur if the flour and butter roux isn’t whisked thoroughly before adding the milk or if the milk is added too quickly. Whisk constantly and add milk gradually to ensure a smooth sauce every time.

Final Thoughts

Making crepes with creamy béchamel sauce feels like creating a little masterpiece in your own kitchen. The combination of tender crepes, savory filling, and luscious sauce will delight your senses and impress anyone lucky enough to share the meal with you. Give this recipe a try and discover your new favorite comfort food that never fails to make an occasion feel special.