Taste of Home
Spinach Chicken Crepes
TOTAL TIME: Prep: 40 min. + chilling Bake: 20 min.
YIELD: 6 servings.
I made this dish at a cooking class several years ago. These spinach- and chicken-filled crepes are topped with a tasty mushroom sauce.
Ingredients
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1 egg, lightly beaten
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1 cup milk
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3/4 cup all-purpose flour
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1/8 teaspoon salt
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SAUCE:
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2 cups sliced fresh mushrooms
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1/2 cup sliced leek (white portion only)
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1 medium carrot, shredded
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1/2 cup water
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2 tablespoons cornstarch
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3/4 cup evaporated milk
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1/4 teaspoon salt
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1/8 teaspoon pepper
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1/2 cup shredded cheddar cheese
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2 tablespoons sherry or chicken broth
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FILLING:
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1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
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2 cups cubed cooked chicken
Directions
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1.
For crepe batter, in a small bowl, combine egg and milk. Add flour and salt until well blended. Cover and refrigerate for 1 hour.
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2.
Heat a lightly greased 6-in. nonstick skillet; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
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3.
For sauce, in a large saucepan, bring vegetables and water to a boil. Reduce heat; cover and simmer for 5 minutes or until tender.
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4.
In a small bowl, combine the cornstarch, evaporated milk, salt and pepper until smooth; stir into vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Add cheese and sherry; stir until cheese is melted. Remove from the heat.
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5.
Combine the spinach, chicken and 1 cup sauce; spread 1/4 cupful down the center of each crepe. Roll up and place in a greased 13-in. x 9-in. baking dish. Spoon remaining sauce over crepes. Cover and bake at 375° for 20-25 minutes or until heated through.
Nutrition Facts
2 each: 278 calories, 9g fat (5g saturated fat), 97mg cholesterol, 336mg sodium, 25g carbohydrate (7g sugars, 3g fiber), 24g protein.
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