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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. 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.

Chicken crepe rolls filled with chicken breast and mushroom, great for a baby (BLW) and older kids.
Crepe rolls filled with chicken and mushroom, great for a baby (BLW) and older kids.

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.

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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Close up shot of chicken crepe roll up.
Soft chicken crepe roll, bitten.

Crepe Ingredients

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.
Process shots showing how to make crepe batter in a blender.
Making crepe batter in a blender.
  • 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.
Process shots showing how to cook baby crepes in a skillet.
Cooking the crepes in the pan.

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.
How to make the mushroom chicken filling for crepes. Chicken breast, onion, mushrooms baked in the oven.
Chicken breast, onion, mushrooms baked in the oven.
  • 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.
Process shots showing how to mix the crepe chicken filling in a food processor.

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.

Process shots showing how to assemble the crepe rolls with mushroom and chicken filling.
Steps for assembling the crepe rolls.

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.

Process shots showing how to sear the crepe roll ups in the pan after rolling.
Searing the crepe rolls in the pan with a little butter for a golden crust. For babies you can bake them in the oven or serve as is.
Chicken crepes for kids in a lunch box.
Great for your kids lunch box along with some fresh vegetables.

More Finger Food Recipes With Chicken

chicken crepes for kids baby featured image

Rolled Crepes With Chicken And Mushroom – Kid & Baby Friendly

ThrivingNest
Crepe roll ups with mushroom and chicken filling that the whole family can enjoy – from small babies (9 months and up), 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. The chicken crepes can be easily prepped in advance and stored in the freezer. Enjoy cold or warm seared on both sides with a golden crust.
5 from 1 vote
DIETS: Dairy Free
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Appetizer, Main Course, Side Dish, Snack
Cuisine French
Servings 12 stuffed crepes
Calories 125.3 kcal

Ingredients
  

Crepe Batter

  • 2 cups milk (or dairy free milk)
  • 3/4 cup all purpose unbleached flour (see notes for other flours)
  • 2 large eggs (room temperature)
  • 2 tbsp butter, melted (ghee or a neutral oil will also work)
  • pinch of sea salt (or pink salt)

Chicken And Mushroom Filling

  • 1 large chicken breast
  • 8 oz mushrooms
  • 1 small onion
  • 1/2 tsp sea salt (remove for babies)
  • 1/4 tsp black pepper (reduce for babies)
  • 3/4 cup shredded Gouda cheese (optional)

Instructions
 

Make The Crepe Batter

  • 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. 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.

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 for that 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.

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.
  • Proceed with all the remaining crepes. 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 at 420F in a preheated oven.

Notes

Tips For Perfect Chicken Crepes

  • Other flour options: for healthier crepes use 50% white flour and 50% whole wheat flour (or even oat flour). After blending check if you need to add a touch more liquid, whole grain flours tends to absorb more moisture.
  • For Gluten Free Crepes: use a gluten free flour mix.

Nutrition

Serving: 1stuffed crepeCalories: 125.3kcalCarbohydrates: 9.79gProtein: 10.32gFat: 4.8gFiber: 0.89gSugar: 2.9g
Have you tried any of these recipes? Your feedback is really helpful, please rate and leave a comment below recipe card!!
Chicken crepes for kids rolled up with mushroom and chicken breast filling that the whole family can enjoy – from small babies (9 months and up), older kids to adults. Serve the chicken filled crepes as finger food, snack or packed in children’s lunch box. The chicken  crepe rolls can be easily prepped in advance and stored in the freezer. Enjoy cold or warm seared on both sides with a golden crust. #crepesforkids #crepesforbaby #babycrepes #fingerfood #blw #chickencrepes #creperolls #lunchbox
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