Last Updated on January 29, 2026 by The Daily Simmer Team
These chicken crepes with bechamel are something I throw together in my kitchen when the family wants a hearty lunch without much fuss. It’s basically a filling of cubed chicken, onions, colorful peppers, garlic, mushrooms, and a bit of tomato paste, all wrapped in thin homemade crepes, then smothered in a simple bechamel sauce and cheese before a quick bake. I’ve made it a few times now, usually on weekends when there’s time to chop everything up. The filling comes together fast on the stove, and the crepes are straightforward if you whisk the batter well—last time mine had a couple lumps because I rushed, but they still tasted fine. What I like is how practical it is for home cooking; no fancy equipment needed, just a good nonstick pan for the crepes and a skillet for the filling. We eat it straight from the oven, maybe with a side salad. The bechamel keeps everything moist, and the melted cheese on top pulls it all together without being too heavy. Total time is about 45 minutes if your knife skills are decent.
Contents
Ingredients
Main Filling
- 2 chicken breasts, cut into small cubes
- 1 large onion, finely chopped
- 3 bell peppers (mixed colors), cut into small cubes
- 3 garlic cloves, thinly sliced
- 1 tablespoon tomato paste
- 1 cup mushrooms, finely chopped
- 1 cup shredded mozzarella cheese
- Salt and black pepper, to taste
- Pinch of dried oregano
- 1 tablespoon butter
Crepe Batter
- 2 eggs
- ¾ cup plus 3 tablespoons milk
- ¾ cup plus 3 tablespoons water
- 3 tablespoons vegetable oil
- 1½ cups all-purpose flour
- Pinch of salt
- Pinch of sugar
Bechamel Sauce
- 2 tablespoons butter or ghee
- 1 tablespoon all-purpose flour
- ½ cup milk
- 1 tablespoon heavy cream (or ½ cup labneh)
- Salt and black pepper, to taste
- Pinch of nutmeg
Instructions
- Melt the butter in a skillet over high heat. Add the chopped onion, then the chicken cubes. Cook until the chicken changes color.
- Stir in the bell peppers, garlic, and mushrooms. Keep stirring everything together for a couple minutes.
- Add the tomato paste, season with salt, pepper, and oregano. Take it off the heat and let it cool a bit.
- For the crepes, whisk the eggs, milk, water, oil, flour, salt, and sugar in a bowl or blender until smooth—no lumps.
- Heat a nonstick pan with a tiny bit of oil over medium. Pour in a thin ladle of batter, tilt to spread, cook until edges lift, flip, cook briefly, and stack on a plate. Repeat with all batter.
- For bechamel, melt butter in a small pan, stir in flour, and cook until it takes on a light color. Slowly whisk in the milk and cream, then season with salt, pepper, and nutmeg. Cook until it thickens.
- Lay a crepe flat, add some chicken filling down the center, spoon on a little bechamel, fold the sides over, and place seam-side down in a baking dish. Do this for all crepes.
- Pour the rest of the bechamel over the top, scatter mozzarella on everything. Bake at 375°F for 5-6 minutes until the cheese is melted and bubbly.
Why You’ll Love This Recipe
- The filling cooks quickly, so it’s good for busy evenings when you still want something filling.
- Crepes stay soft under the bechamel, with a nice contrast from the crisp edges if you cook them right.
- Serves the family easily, leftovers reheat okay for lunch the next day.
Chef’s Tips for Perfection
- Make sure the pan is hot before the first crepe, or they’ll stick and tear—I’ve learned that the hard way.
- Whisk the bechamel constantly off heat first when adding milk to avoid lumps; low-medium heat works best.
- If you want less cheese, just use half—still holds together fine.
Storage and Reheating
Keep leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven at 350°F for 10 minutes or microwave covered until hot—crepes might soften a bit.
Nutritional Notes
Per serving: around 520 calories, with about 25g protein, 30g carbs, 30g fat. Varies based on exact portions and cheese amount used.
