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Ingredients
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Crepe Batter
Mushroom & Leek Chicken Filling
Finishing & Optional
Method
Crepe Batter
Make the batter
In a blender or large bowl, combine 1 cup flour, 2 eggs, 1 cup milk, 1/4 cup water, 2 tbsp melted butter and 1/4 tsp salt. Blend or whisk until completely smooth and slightly frothy, about 30–60 seconds. Let batter rest 20–30 minutes at room temperature (or refrigerate up to 2 hours).
Adjust consistency
After resting, check consistency — it should be thin, like heavy cream. If too thick, whisk in up to 2 tbsp more water or milk.
Cook the Crepes
Cook crepes
Pour about 1/4 cup of batter into the center of the hot pan, immediately lift and tilt the pan in a circular motion to spread batter into a thin round. Cook 30–45 seconds until edges lift and underside is light golden. Flip with a spatula and cook 10–20 seconds more. Transfer to a plate and keep warm. Repeat to make 8–10 crepes, adding more butter to the pan as needed.
Mushroom & Leek Chicken Filling
Prepare chicken
Season 12 oz diced chicken breast with 1/4 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken in a single layer and sear until cooked through and lightly golden, about 4–6 minutes, stirring occasionally. Remove chicken to a plate and set aside.
Cook vegetables
In the same skillet, reduce heat to medium and add 1 tbsp butter. Add sliced leeks (1 cup) and sauté 3–4 minutes until softened. Add sliced mushrooms (8 oz) and cook 5–7 minutes until mushrooms release their liquid and begin to brown. Add 2 tsp minced garlic and cook 30 seconds until fragrant.
Deglaze and simmer
Pour in 2 tbsp dry white wine (or chicken stock) to deglaze the pan, scraping any browned bits from the bottom. Let wine reduce by half, about 1–2 minutes.
Finish sauce
Return the cooked chicken to the skillet. Stir in 1/2 cup heavy cream and 1/4 cup chicken stock if you want a looser sauce. Add 1 tsp fresh thyme, remaining 1/2 tsp salt and 1/4 tsp black pepper. Simmer gently 2–3 minutes until sauce thickens slightly and chicken is heated through. Taste and adjust seasoning.
Assemble & Finish
Fill crepes
Place a warm crepe on a plate. Spoon about 1/3 to 1/2 cup of the mushroom, leek and chicken filling down the center of the crepe.
Add cheese
Sprinkle about 1–2 tbsp grated Gruyère (total 1/2 cup divided across crepes) over the filling so it melts slightly from the warm filling.
Fold and reheat (optional)
Fold crepe edges over the filling or roll. If you want the cheese fully melted and a lightly crisp exterior, place filled crepes seam-side down in a skillet over low heat for 1–2 minutes per side or transfer to a 375°F (190°C) oven for 5–7 minutes until warmed through.