Creamy Chicken-Mushroom Crepes

The flavor of applewood-smoked bacon lends depth to the filling. Prepare and refrigerate up to one day ahead; reheat in a large nonstick skillet over medium heat 10 minutes or until thoroughly heated.


12 servings (serving size: 1 filled crepe)

Recipe from

Cooking Light

Nutritional Information

Calories 154
Caloriesfromfat 28 %
Fat 4.8 g
Satfat 2.2 g
Monofat 1.4 g
Polyfat 0.5 g
Protein 14.8 g
Carbohydrate 12.3 g
Fiber 0.6 g
Cholesterol 67 mg
Iron 1.2 mg
Sodium 248 mg
Calcium 118 mg


1 applewood-smoked bacon slice, diced
1 pound skinless, boneless chicken breasts, cut into 1/2-inch pieces
1/4 cup minced shallots (about 2)
1 teaspoon chopped fresh thyme
1 (8-ounce) package presliced mushrooms
1 1/4 cups fat-free milk
1 1/2 tablespoons all-purpose flour
1/2 cup (2 ounces) shredded Gruyère cheese
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper


Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from pan, reserving 1 1/2 teaspoons drippings in pan; set bacon aside. Add chicken to drippings in pan; sauté 3 minutes or until browned. Add shallots, thyme, and mushrooms; sauté 5 minutes or until tender.

Combine milk and flour, stirring with a whisk until well blended. Gradually stir milk mixture into chicken mixture; bring to a boil. Reduce heat, and simmer until thick (about 2 minutes). Remove from heat; stir in bacon, cheese, parsley, salt, and pepper. Spoon about 1/4 cup chicken mixture in the center of each Make-Ahead Crepe; roll up.