When’s the last time you had crepes? For anyone who might not know, crepes are a very thin pastry which are sort of like the French analogue of American pancakes. If you’ve ever visited Europe, you’ve probably seen food carts selling these delicious delicacies. For the most part, crepes are served in either sweet or savory varieties—often with sugar and cinnamon or Nutella in the first category and perhaps eggs and sausage in the latter. But chances are you’ve probably never used crepes quite like this before.
Today’s recipe offers a new twist on this time-honored classic by using it as a base in a whole new dish. If you’ve ever wanted to make an easy dinner, you know just how appealing a cheesy, meaty casserole dish can be. We’re taking that winning formula up a notch today with this chicken and mushroom crepe casserole—complete with plenty of gooey cheese on top.
Here’s what you need:
Crepes:
- 1 cup of all purpose flour
- 2 eggs
- 1/2 cup of milk
- 1/2 cup of water
- 2 tablespoons of melted unsalted butter (and 1 tablespoon for the pan)
- 1/2 teaspoon of salt
Filling:
- 2 cups of shredded cooked chicken
- 1 cup of grated Swiss cheese (plus extra)
- 1 cup of grated Gruyere cheese (plus extra)
- 1 10-ounce can of cream of mushroom soup
- 1/2 cup of mayonnaise
- 1/2 cup of sour cream
- 1 clove of garlic, halved
- salt
- pepper
Here’s what you do:
1. First, make sure to preheat your oven to 350 degrees. Once it’s set, get a big mixing bowl and combine your flour and eggs. Gradually pour in your water and milk as well. Stir all of that up and finally add in your melted butter and salt, still mixing everything together.
2. Get a small frying pan and put it over medium-high heat and melt about half a tablespoon of butter in it. Once it’s hot enough, you can start to make your crepes! For each one, pour about 1/4 to a 1/3 cup of batter in the middle of the pan, swirling the pan as you pour to make sure the batter fills it in an even layer. Cook them until they’re golden brown (for about two minutes) and set aside.
3. Next, get a 9 x 13-inch glass baking dish and rub your halved garlic all around the inside. In the meantime, get another bowl and combine your mayonnaise, sour cream, mushroom soup and shredded cheese. Stir in your shredded chicken and add some salt and pepper taste.
4. Take about 1/3 cup of the filling and place it in each crepe, rolling them up burrito style. Once you’ve used all the crepes and filling, cut roll in half or thirds depending on size and transfer them to your baking dish. Make sure to put them close to one another and stand them up on end!
5. Sprinkle however much extra cheese you want on top and, when the oven is ready, bake the dish for 20 to 25 minutes. When it’s ready to come out, all the cheese should be bubbling and melty! Remove it from the oven, let it cool for five minutes and enjoy!
Although you may have had casserole and you may have had crepes, you’ve likely never had the two combined like they are in this delicious recipe. If the crepe preparation seems like too much work, feel free to buy pre-made crepes from the grocery store to make this recipe a little easier. As always, feel free to innovate as well—although this recipe keeps the French influence through the cheesy filling, you can pack these crepes with whatever your heart desires. You could even do a breakfast casserole version of this with eggs, sausage and potatoes… the choice is yours!
Have you tried this recipe for yourself? Let us know how it went in the comments below.
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