Savory Spinach Mushroom Chicken Crêpes – Creamy, Delicious & Elegant
Indulge in these Savory Spinach Mushroom Chicken Crêpes! Tender crêpes filled with sautéed spinach, mushrooms, and juicy chicken, topped with a creamy sauce for a restaurant-quality meal at home. Perfect for brunch, dinner, or special occasions when you want a flavorful, impressive dish.
Equipment
- Non-stick skillet or crêpe pan
- Spatula
- Whisk and mixing bowls
- Measuring tools
- Optional: blender for smooth batter, baking dish for oven-finished crêpes
Ingredients
Crêpes:
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup milk
- 2 tbsp melted butter
- Pinch of salt
Filling:
- 1 lb cooked chicken, shredded or diced
- 2 cups fresh spinach, lightly sautéed
- 1 cup mushrooms, sliced and sautéed
- ½ cup cream cheese, ricotta, Gruyère, or béchamel sauce
- 2 cloves garlic, minced
- ½ tsp nutmeg
- Salt and pepper to taste
- Optional: caramelized onions, sun-dried tomatoes, roasted red peppers
Garnish (optional):
- Fresh parsley or thyme
- Grated cheese
- Drizzle of sauce
Instructions
- Prepare crêpe batter: Whisk together flour, eggs, milk, melted butter, and salt until smooth. Let rest 20–30 minutes.
- Cook crêpes: Heat skillet over medium heat. Pour a thin layer of batter, cook 1–2 minutes per side until lightly golden. Keep warm under foil.
- Sauté filling: Cook mushrooms with garlic and herbs until tender. Wilt spinach lightly. Combine with chicken and seasoning.
- Make creamy filling/sauce: Mix cheese or béchamel with sautéed vegetables and chicken. Adjust seasoning.
- Assemble crêpes: Spoon filling onto crêpes, fold or roll, and place on serving dish. Top with additional sauce or cheese if desired.
- Optional baking: For melty cheese and warmth, bake at 350°F (175°C) for 5–10 minutes.
- Serve: Garnish with fresh herbs and serve immediately.
Notes
- Resting the batter ensures tender, flexible crêpes.
- Lightly sauté vegetables to prevent excess moisture.
- Avoid overfilling to prevent tearing.
- Keep cooked crêpes warm under foil until assembly.
- Optional variations: use shrimp, smoked salmon, or roasted vegetables for different flavors.
- Store leftovers in the fridge for up to 2 days; freeze individually wrapped for up to 1 month. Reheat in the oven or skillet for best texture.