Jul 09 2026
Restaurants›The Steinbeck House Restaurant & Event Venue›Chicken Mushroom Crepes Recipe

Chicken Mushroom Crepes Recipe

Inspired by The Steinbeck House Restaurant & Event Venue
Time1h 30m
Serves4

w / choice of Vegan Tortilla or Mushroom Chive Bisque Soup or Mixed Green Salad

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Ingredients

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Main ingredients for Chicken Mushroom Crepes

Vegan Tortilla Side (optional)

Mushroom Chive Bisque Side

Mixed Green Salad Side

Method

Crepe Preparation and Filling

  1. 1

    Make crepe batter

    Whisk eggs, milk, water, and melted butter with a pinch of salt until smooth. Gradually whisk in the 1 cup flour until there are no lumps. Cover and let rest 15-30 minutes.

  2. 2

    Cook crepes

    Heat a nonstick skillet over medium heat and lightly brush with butter. Pour about 1/4 cup batter into the pan, tilting to form a thin circle. Cook 1-2 minutes until the edges begin to lift, then flip and cook 30 seconds more. Transfer to a warm plate and repeat with remaining batter.

  3. 3

    Prepare filling

    In a large skillet, heat 1 tablespoon olive oil over medium heat. Sauté onion until translucent (2-3 minutes), add garlic (30 seconds), then mushrooms and cook until browned (5-7 minutes). Add shredded chicken, salt, and pepper. Sprinkle 1 tablespoon flour and stir 1 minute. Pour in chicken stock and dry white wine; simmer until slightly thickened. Stir in heavy cream, thyme, and fold in Gruyere cheese until melted. Adjust seasoning with more salt and pepper if needed.

  4. 4

    Assemble crepes

    Spoon filling down the center of each crepe, fold or roll, and place on a serving platter. Optionally spoon extra sauce over the top and garnish with chopped parsley.

Mushroom Chive Bisque Side

  1. 5

    Make the bisque

    In a pot, heat 1 tablespoon olive oil. Add onion and garlic; sauté until translucent. Add mushrooms and cook until browned. Sprinkle 1 tablespoon flour and cook 1 minute.

  2. 6

    Create creamy base

    Stir in 3 cups vegetable stock and 0.5 cup plant-based cream. Simmer until the mixture thickens slightly. Optional: purée half the bisque with an immersion blender for a velvety texture.

  3. 7

    Finish and serve

    Season with salt and pepper to taste. Finish with chopped chives sprinkled on top.

Vegan Tortilla Side

  1. 8

    Warm tortillas

    Warm 6 corn tortillas in a dry skillet over medium heat, or wrap in foil and heat in a 350°F (175°C) oven until just warm.

  2. 9

    Finish

    Lightly brush each tortilla with olive oil, sprinkle with salt, and optionally scatter chopped cilantro. Keep warm in a clean towel until serving.

Mixed Green Salad Side

  1. 10

    Prepare salad

    Rinse and dry greens; slice cherry tomatoes and cucumber; thinly slice red onion.

  2. 11

    Make vinaigrette

    Whisk together olive oil, lemon juice, salt, and pepper in a small bowl.

  3. 12

    Toss and serve

    Toss greens with vinaigrette just before serving. Adjust seasoning if needed.

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