🥞 Spinach & Chicken Crêpes Recipe
👩🍳 Makes: 4–6 servings
(about 10–12 crepes, depending on size)
🧾 Ingredients
For the crêpes:
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1 cup (120g) all-purpose flour
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2 large eggs
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1 ¼ cups (300ml) milk
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2 tbsp melted butter (plus more for the pan)
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¼ tsp salt
For the filling:
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2 tbsp olive oil or butter
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2 cups cooked chicken, shredded or chopped
(rotisserie chicken works great!) -
3 cups fresh spinach (or 1 cup cooked)
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1 garlic clove, minced
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½ cup cream cheese or ricotta
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¼ cup grated Parmesan
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Salt & pepper to taste
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Optional: pinch of nutmeg
For the optional white sauce (béchamel):
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2 tbsp butter
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2 tbsp all-purpose flour
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1 ½ cups milk
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Salt & pepper to taste
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Optional: ¼ cup shredded cheese (Gruyère, mozzarella, or Swiss)
🔪 Instructions
1. Make the crêpe batter:
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In a blender (or whisking by hand), combine flour, eggs, milk, melted butter, and salt until smooth.
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Let batter rest for at least 15–30 minutes (or refrigerate up to 1 day).
2. Cook the crêpes:
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Heat a nonstick skillet or crêpe pan over medium heat and lightly grease with butter.
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Pour in about ¼ cup of batter and swirl to coat the pan.
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Cook for 1–2 minutes per side, until lightly golden.
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Stack finished crêpes on a plate with parchment or foil between them.
3. Prepare the filling:
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In a large skillet, heat olive oil/butter. Sauté garlic for 30 seconds.
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Add spinach and cook until wilted. If using frozen spinach, thaw and squeeze dry first.
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Stir in chicken, cream cheese, and Parmesan. Season with salt, pepper, and nutmeg.
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Mix until creamy and warm. Remove from heat.
4. (Optional) Make the white sauce:
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Melt butter in a saucepan. Stir in flour and cook for 1 minute.
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Gradually whisk in milk and cook until thickened.
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Season with salt, pepper, and stir in cheese if using.
5. Assemble the crêpes:
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Spoon about 2–3 tablespoons of filling onto each crêpe.
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Roll or fold (into triangles or envelopes).
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Place in a greased baking dish if baking, or serve immediately.
6. To serve:
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Pour warm white sauce over the crêpes if desired.
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Garnish with extra Parmesan, chopped parsley, or a drizzle of olive oil.
🥂 Serving Suggestions
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Pair with a simple green salad or roasted veggies.
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These can be made ahead and reheated in the oven (covered) at 350°F for 15–20 minutes.