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Photo of Chicken and mushroom baked crepes by WW

Chicken and mushroom baked crepes

Total Time
50 min
20 min
30 min
Golden brown and oozing with a deliciously hot and hearty filling, these crepes are perfect for an elegant but easy dinner with your favourite veggies


Brown onion

½ medium, finely chopped

Skinless chicken breast

360 g, fat trimmed, cut into 2cm pieces, (buy 400g)


400 g, sliced

Reduced fat oil spread

2 tbs

Plain flour

2 tbs

Skim milk

½ cup(s), (125ml)

Chicken stock

½ cup(s), (125ml)

Ground nutmeg

¼ tsp

Fresh flat-leaf parsley

2 tbs, chopped


8 individual, (frozen, just thawed)

Grated parmesan cheese

cup(s), (25g)

Fresh chives

2 tbs, finely chopped

Oil spray

2 x 3 second spray(s)


  1. Preheat oven to 200°C or 180°C fan-forced. Spray a 28cm x 20cm x 3cm baking dish with oil.
  2. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Add onion and cook, stirring, for 5 minutes or until softened. Add chicken and cook, stirring, for 5 minutes or until browned. Add mushrooms and 2 tablespoons water and cook, stirring, for 2 minutes or until mushrooms have softened.
  3. Heat spread in saucepan over medium heat. Add flour and cook, stirring, for 1 minute. Combine milk, stock and nutmeg in a jug. Gradually add milk mixture to flour mixture and stir until smooth. Bring to the boil. Reduce heat to low and simmer, uncovered, for 2–3 minutes or until sauce has thickened. Stir in chicken mixture and parsley.
  4. Reserve ½ cup of the chicken mixture. Lay crepes on a flat work surface. Divide remaining chicken mixture among crepes, spreading it evenly along one edge. Roll crepes to enclose filling and place, seam-side down, in prepared dish. Spoon reserved filling along centre of the crepes. Sprinkle with parmesan and bake for 10 minutes or until cheese is golden and crepes are heated through. Serve sprinkled with chives.