Savory Crepes with Creamy Chicken, Ham and Mushroom Filling

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These crepes were delicious and the cheese sauce on top was to-die-for! There was so much sauce leftover, I used it to make dinners for the next two nights: I poured the sauce over chicken cordon bleu and used the rest to make macaroni & cheese. Awesome! I made several adaptions to the recipe: used half milk and half heavy cream, used white wine instead of sherry, and used swiss cheese instead of gruyere.

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One of the best dishes I've ever prepared. I made a savory crepe with chives but otherwise didn't change a thing. My guests raved. Might try it next time with shrimp and crab instead of chicken and ham.

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Very enjoyable. I used AB's crepe batter recipe and Emeril's filling. I baked them covered with foil for the initial baking period so they wouldn't dry out or burn, then I put the parmesan cheese on top and finished baking them uncovered. They were perfect and my other half really enjoyed them also.

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I made this tonight but with some changes to use what I had on hand. I used just 2% milk instead of the cream and omitted the ham. I used white wine instead of Sherry. I had purchased some premade crepes at the store, but when I tasted one, it was way to sweet. So I made these crepes but I did not refrigate the batter for one hour as I had no time. I cooked my chicken in my homemade chicken stock and cut the peices into about 1/3 inch in size, after boiling for 20 minutes. I precooked the mushroom in butter then I added the small chicken cubes and the white wine. I reduced this until the wine was mostly absorbed. I did not have any Gyurere cheese, so I omitted that also. My family loved it. I could only give it a 4 star, because I made so many changes. Tarragon is a great herb to add to this recipe, and do not forget the Essence! The crepes were so easy to make, I am sick that I spent $5.99 for 9 premade sweet crepes. Lessons learned!

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Delicious! It was my first time making crepes. I made the crepes and Essence ahead of time. I did not include the ham, which it doesn't need, but next time I will finely chop some up to really make it fabulous. I prefer my chicken thinly sliced instead of cubed. The crepes are too delicate to cube the chicken as it calls for. I will definitely double the amount of mushrooms next time. I used shiitake and baby bellas and prefer the baby bellas thinly sliced as opposed to chopped. I used mostly half and half and a little whipping cream instead of all whipping cream and it was fine. Will definitely make again.

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Indulgence at its best! These crepes are beautiful and sinfully delicious. I will absolutely prepare this recipe again, but next time I'll use more mushrooms and omit the ham; the dish was rich enough without this additional meat. Also, I recommend tasting each step prior to adding salt because this dish could easily become overwhelmed by the saltiness added from the other ingredients (chicken broth, Essence, Gruyere etc. I will absolutely revisit this recipe when we're in the mood for some buttery French indulgence.

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very goooooooooood

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Loved this one! Although I found that I was out of tarragon and sherry, also no white wine to substitute so did without and was still really good. I did throw in some herbs de provence since I was out of tarragon and wanted some sort of herb flavor.
Also, I'm sort of a lazy cook so I cooked the chicken as stated but when half cooked I just added the shallots to the chicken and then the garlic and mushrooms, etc. It helps cut down a little on the time.

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Made this for my daughters baby shower. Everyone loved it!!! This is one recipe I will keep in the archives! The only thing i changed was I eliminated the ham, just because I'm not crazy about ham. Otherwise, I followed the recipe exactly.

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This is a wonderful recipe. All the flavors blend so beautifully. Although the prep takes some time, will make it again. Followed the recipe exactly and used Bavarian smoked ham for that ingredient. I made this and put it in the refrigerator until we were ready for dinner, and the crepes maintained their shape and texture very well. Using a 1/4 cup ladle for the crepes, it only makes 9 crepes total so next time I will double the crepe recipe and freeze any extras - although they are also good with peanut butter or nutella rolled up inside - yummy! Can't wait to make this for visiting family.