Chicken & Mushroom Crepe Rolls – Kid & Baby Friendly

This is a mushroom chicken crepe recipe that the whole family can enjoy, from small babies, older kids to adults. The crepes are made first then filled with a soft chicken mushroom filling, rolled up and served as finger food, snack or packed in a lunch box for school.

The chicken crepe roll ups can be easily prepped in advance and stored in the freezer. Enjoy cold or warm seared on both sides to form a golden crust.

Crepes are a great way to make a meal for your little ones. This is a great baby crepe recipe if you’re doing baby led weaning. They are soft, gentle, and easy to chew, so you could offer them starting from 9 months. When making these crepes for kids, you can sear them after rolling, so they could form a crispy golden crust.

Related: Easy Mini Chicken Cutlets

This recipe is for chicken and mushroom filling, but you can use any type of filling that your child enjoys. I will show you how to make the crepes themselves, as well as the filling. Let’s get started!

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Crepe Ingredients

• Flour (I used unbleached organic all-purpose flour), for healthier crepes use 50% white flour and 50% whole wheat flour. Or use a gluten free flour blend if you want gluten free crepes.
• Milk (I used dairy free milk) but regular dairy milk works as well.
• Eggs – for binding properties.
• Butter – (ghee, dairy free butter or a neutral oil also works) – a little fat helps the crepes keep their pliability and softness.
• A pinch of sea salt or pink salt.

How To Make The Crepes

• Start by making the crepe batter. For that you need to add all your ingredients (room temperature) in a blender. Mix by pulsing until combined. It’s ok if it looks a bit watery, it will thicken up.
• Let it sit for at least 30 minutes (or overnight if you’re making the batter in advance). The dry ingredients will continue to soak up the moisture from the wet ingredients. Resting will help the crepes cook through more fully and evenly, providing a finer texture. Give it another mix just before using, add more liquid if it looks too thick.

• Cook the crepes: preheat a 10-inch nonstick skillet (I used a ceramic skillet) over low heat for 3 minutes. Then add 1 teaspoon of oil/butter and let it heat for another 3 minutes. Then spread it all over the skillet. That’s the only time you’ll need to grease the pan if using a ceramic skillet.

• Pour about 1/4 cup or less of crepe batter into the heated pan. As you pour, quickly tilt the pan in all directions to spread a thin layer of batter across the bottom.
  • Cook the crepe about one to two minutes on each side. 
  • Cover with a lid or towel to help crepes moisten while you cook the rest.

How To Make The Mushroom Chicken Filling

• To prepare the crepe filling you have two options: use the stove (in a pan) or bake the ingredients in the oven. I prefer the oven because it frees a lot of my time. So I just rinse separately the chicken breast, the mushrooms and peel the onion (and slice).
• Place everything in a baking dish, season with a little salt and pepper. Bake for about 22-25 minutes at 400F (204 degrees C) or until the chicken is cooked through.

• Allow to cool. Then transfer to a food processor and pulse a few times until it resembles a thick paste. You can also add 1/2 to 3/4 cup of shredded cheese if you want.

How To Assemble And Roll Up the Crepes

Take one crepe at a time and place a tablespoon of mushroom chicken filling onto the side of the crepe. Then flip up the bottom of the crepe, fold the sides in and roll to make a long thin (tube like) wrap.

This shape is great when making these crepes for baby and kids. It’s easy for them to hold in their hand. You can make larger rolled up crepes for older kids and adults.

Enjoy as they are, or sear on all sides in a pan for a golden crust. The heat will melt the cheese inside the crepes.

You could also bake them in the oven for 10 minutes in a preheated oven at 420F, before serving.

More Finger Food Recipes With Chicken

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