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Spinach Chicken Crepes

 Spinach Chicken Crepes
I made this dish at a cooking class several years ago. These spinach- and chicken-filled crepes are topped with a tasty mushroom sauce.
6 ServingsPrep: 40 min. + chilling Bake: 20 min.

Ingredients

  • 1 egg, lightly beaten
  • 1 cup milk
  • 3/4 cup all-purpose flour
  • 1/8 teaspoon salt
  • SAUCE:
  • 2 cups sliced fresh mushrooms
  • 1/2 cup sliced leek (white portion only)
  • 1 medium carrot, shredded
  • 1/2 cup water
  • 2 tablespoons cornstarch
  • 3/4 cup evaporated milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup shredded cheddar cheese
  • 2 tablespoons sherry or chicken broth
  • FILLING:
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 2 cups cubed cooked chicken

Directions

  • For crepe batter, in a small bowl, combine egg and milk. Add flour
  • and salt until well blended. Cover and refrigerate for 1 hour.
  • Heat a lightly greased 6-in. nonstick skillet; pour 2 tablespoons
  • batter into the center of skillet. Lift and tilt pan to coat bottom

2 of 2

Spinach Chicken Crepes (continued)

Directions (continued)

  • 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.
  • For sauce, in a large saucepan, bring vegetables and water to a boil.
  • Reduce heat; cover and simmer for 5 minutes or until tender.
  • 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.
  • 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. Yield: 6
  • servings.
Nutritional Facts: 1 serving (2 each) equals 278 calories, 9 g fat (5 g saturated fat), 97 mg cholesterol, 336 mg sodium, 25 g carbohydrate, 3 g fiber, 24 g protein.