Crepes with Chicken-Mushroom Filling and Asiago Cheese Sauce

Course Appetizer, Main Dish
Cuisine French, Italian
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes


  • 3 tablespoons butter
  • cups milk or half milk and half chicken broth
  • 3 tablespoons flour
  • 1 cup Asiago or Taleggio cheese
  • Sea salt or kosher salt
  • Freshly ground black or white pepper
  • 12 ounces cooked chicken diced in ½-inch pieces
  • 8 ounces cremini or white mushrooms sliced and sautéed
  • 12 to 15 crepes see recipe


  1. Preheat oven to 375°F.
  2. To make cheese sauce: Melt butter over medium heat in a medium saucepan. Meanwhile, heat milk in microwave.
  3. Blend flour into melted butte. Stir in hot milk, a little at a time, until smooth. Reduce heat and simmer about 10 minutes until sauce is thicker but still loose. Stir in ½ cup cheese. Season to taste with salt and pepper.

  4. To make filling: Combine chicken and mushrooms in a medium bowl. Fold in half a cup of cheese sauce.
  5. Spread some of remaining sauce over bottom of gratin pan or large Pyrex baking dish.
  6. To fill crepes: Spread one-third cup of filling along one end of crepe. Roll up and lay in prepared pan. Repeat with remaining crepes until all are filled.
  7. Spread remaining cheese sauce over crepes, making sure all are moistened. Sprinkle with remaining ½ cup cheese. 
  8. Bake until heated through and lightly browned on top, about 15 minutes.