Name: Savory Spinach Mushroom Chicken Crêpes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 cup all-purpose flour; 2 large eggs; 1 1/2 cups milk; 2 tablespoons melted butter (plus extra for the pan); Pinch of salt; 2 cups cooked chicken breast, diced or shredded; 1 1/2 cups mushrooms, sliced; 3 cups fresh spinach; 2 cloves garlic, minced; 1 small onion or shallot, finely chopped; 1 cup heavy cream; 1 to 2 teaspoons Dijon mustard; Pinch of nutmeg (optional); Salt and pepper to taste; Fresh parsley, chopped (for garnish)

I’ve always had a soft spot for French-inspired comfort food, and these Savory Spinach Mushroom Chicken Crêpes are one of my absolute favorites. There’s something incredibly cozy about tender sautéed chicken, earthy mushrooms, and wilted spinach all wrapped in a delicate, golden crêpe. It’s the kind of dish that feels indulgent but is surprisingly simple to make, especially once you get the hang of crêpe-making. The creamy sauce that tops everything off is just the cherry on top.

Savory Spinach Mushroom Chicken Crepes Recipe

This recipe is perfect for brunches, elegant lunches, or even a cozy dinner. I love how versatile it is—while it looks impressive on the plate, it’s surprisingly fuss-free. Plus, the flavors come together so harmoniously: the richness of the sauce, the savoriness of the mushrooms and chicken, and the freshness of the spinach all nestled inside those paper-thin crêpes. If you’re looking to impress without the stress, this dish delivers every time.

Why You’ll Love These Savory Spinach Mushroom Chicken Crêpes

Delicate yet hearty: Light crêpes hold a filling that’s both satisfying and flavorful.
Elegant presentation: Looks restaurant-worthy but comes together at home with ease.
Make-ahead friendly: Crêpes and filling can be prepped ahead and assembled when needed.
Versatile: Great for brunch, lunch, or dinner—and perfect for entertaining.
Customizable: Works beautifully with dairy-free or low-carb adaptations.

What Kind of Crêpe Should I Use?

For this dish, I always opt for classic French-style savory crêpes. These are made without sugar, unlike dessert crêpes, so they don’t overpower the flavor of the savory filling. You want your crêpes to be thin and tender but sturdy enough to hold the warm chicken, mushrooms, and spinach without tearing.

If you’re making them at home, a simple batter of flour, eggs, milk, a pinch of salt, and a touch of melted butter will do the trick. Letting the batter rest for at least 30 minutes helps develop the texture and makes the crêpes more pliable. Store-bought crêpes can work too in a pinch—just make sure they’re unsweetened and not too thick.

Options for Substitutions

Craving flexibility? This recipe adapts wonderfully:

Protein Swap: Instead of chicken, try shredded rotisserie turkey, cooked sausage, or even tofu for a vegetarian spin.
Mushroom Variety: Button mushrooms are classic, but cremini, shiitake, or a wild mix bring more depth and earthiness.
Leafy Greens: Spinach is the go-to, but kale or Swiss chard are great alternatives—just be sure to sauté them until tender.
Dairy-Free: Use plant-based milk for the crêpes and a cashew cream sauce instead of the dairy-based one.
Gluten-Free: Substitute gluten-free flour in the crêpe batter—buckwheat flour works beautifully for a more rustic feel.
Sauce Adjustments: You can swap out the cream-based sauce for a light bechamel or even a spoonful of garlicky pesto.

Ingredients for These Savory Spinach Mushroom Chicken Crêpes

Each ingredient in this recipe plays a role in building flavor and texture, making every bite feel balanced and comforting.

All-Purpose Flour – The base of the crêpe batter, giving structure without making it too dense.
Eggs – Essential for binding the batter and adding richness to the crêpes.
Milk – Helps achieve that smooth, pourable consistency for thin, tender crêpes.
Butter (melted) – Adds flavor to the batter and ensures a golden, delicate crêpe.
Salt – Enhances all the other flavors and balances the savory elements.
Cooked Chicken Breast – A hearty protein that pairs beautifully with creamy sauces and earthy vegetables.
Mushrooms (like cremini or button) – Provide a meaty texture and deep umami flavor.
Fresh Spinach – Adds freshness, color, and a mild green note that complements the mushrooms and chicken.
Garlic – Brings a warm, aromatic punch to the filling.
Onion or Shallot – Adds sweetness and depth once sautéed.
Heavy Cream – Used in the sauce for a silky, luxurious finish.
Dijon Mustard – Sharpens the sauce and adds complexity without overpowering.
Nutmeg (optional) – Just a pinch adds a subtle warmth, especially in the sauce.
Fresh Parsley – A bright finishing touch that livens up the dish.

Savory Spinach Mushroom Chicken Crepes Recipe2

Step 1: Make the Crêpe Batter

In a mixing bowl, whisk together 1 cup of all-purpose flour, 2 large eggs, 1 ½ cups of milk, a pinch of salt, and 2 tablespoons of melted butter. Whisk until smooth, then let the batter rest for 30 minutes. This helps the gluten relax and creates lighter crêpes.

Step 2: Cook the Crêpes

Heat a nonstick skillet or crêpe pan over medium heat and lightly grease it with butter. Pour in about ¼ cup of batter, swirling the pan immediately to spread it into a thin layer. Cook for 1–2 minutes on each side until lightly golden. Set aside on a plate, stacking them with parchment between layers.

Step 3: Prepare the Filling

In a large skillet, heat a bit of oil or butter. Add diced onion or shallot and sauté until soft. Toss in sliced mushrooms and cook until browned. Add minced garlic and cook for 30 seconds. Stir in roughly chopped fresh spinach and let it wilt. Add diced cooked chicken and mix until evenly combined. Season with salt and pepper to taste.

Step 4: Make the Creamy Sauce

In a small saucepan, warm 1 cup of heavy cream over medium-low heat. Stir in 1–2 teaspoons of Dijon mustard and a pinch of nutmeg. Let it simmer gently for a few minutes until it thickens slightly. Taste and adjust seasoning if needed.

Step 5: Fill and Roll the Crêpes

Place a generous spoonful of the filling down the center of each crêpe. Roll or fold them over, then arrange them seam-side down in a baking dish or directly on serving plates.

Step 6: Add Sauce and Garnish

Spoon the warm sauce over the filled crêpes and sprinkle with chopped fresh parsley. If you like, you can place them under the broiler for a minute or two to lightly brown the top.

How Long to Cook the Savory Spinach Mushroom Chicken Crêpes

Cooking times vary slightly depending on your stove and pan, but here’s a general guide:

Crêpes: Each crêpe takes about 1–2 minutes per side. You’ll know it’s ready to flip when the edges lift easily and the underside is lightly golden.
Filling: The filling should take about 10–12 minutes in total—enough time to sauté the mushrooms and onions, wilt the spinach, and warm the chicken.
Sauce: Simmer the cream sauce gently for about 5 minutes. Don’t rush this—it needs to thicken slightly without boiling.
Final Assembly (optional): If you want to warm the filled crêpes in the oven or melt cheese on top, bake them at 350°F (175°C) for 10–12 minutes.

Tips for Perfect Savory Spinach Mushroom Chicken Crêpes

Rest the Batter: Always let your crêpe batter rest. This ensures a smoother texture and helps prevent tearing.
Nonstick is Your Friend: Use a good-quality nonstick pan or a seasoned crêpe pan for easy flipping and perfect golden edges.
Go Thin, Not Thick: Pour just enough batter to coat the bottom of the pan. Swirl quickly to create even layers.
Dry the Fillings: Avoid excess moisture by cooking off any liquid released from the mushrooms or spinach. Wet fillings can make the crêpes soggy.
Make-Ahead Friendly: You can make the crêpes a day ahead and store them in the fridge, separated by parchment and wrapped in foil or plastic.
Warm Before Serving: Gently reheat crêpes in the oven, covered with foil, so they don’t dry out.
Season Each Layer: Lightly season the crêpe batter, the filling, and the sauce for balanced flavor throughout.

Watch Out for These Mistakes While Cooking

Even with a straightforward recipe like this, a few common missteps can sneak in. Here’s what to avoid to keep your crêpes delicate and delicious:

Skipping the Batter Rest Time: This can lead to chewy or rubbery crêpes. The rest allows the gluten to relax and the bubbles to dissipate.
Overstuffing the Crêpes: It might be tempting, but too much filling can cause tearing or prevent a clean roll.
Too Much Heat: Crêpes cook quickly, but high heat can make them crisp and brittle instead of soft and pliable.
Neglecting to Drain Spinach and Mushrooms: These release a lot of moisture. Sauté until most of the liquid evaporates to avoid soggy interiors.
Sauce Too Thick or Thin: If the sauce is too runny, it won’t coat well; too thick, and it’ll overwhelm the filling. Simmer until it lightly coats the back of a spoon.
Forgetting to Season as You Go: The components need individual seasoning to bring the whole dish to life.

What to Serve With Savory Spinach Mushroom Chicken Crêpes?

Crêpes are satisfying on their own, but pairing them with complementary sides can turn the meal into a standout experience.

Mixed Greens with Vinaigrette

A crisp salad with a lemony or balsamic vinaigrette adds freshness and balances the richness of the filling.

Crusty Baguette or Garlic Bread

Great for soaking up any extra sauce and bringing a bit of crunch to the meal.

Light White Wine or Sparkling Water

A chilled Chardonnay or Sauvignon Blanc complements the creaminess and earthiness, while sparkling water with lemon keeps it refreshing.

Cheese Plate

A small board with brie, goat cheese, and some nuts or dried fruit makes a delightful starter or side.

Roasted Baby Potatoes

Seasoned with rosemary and olive oil, they add a hearty touch without stealing the spotlight.

Chilled Soup (like Gazpacho or Vichyssoise)

A refined way to start the meal and perfect for a warm-weather brunch or lunch.

Soft-Boiled Eggs or Poached Eggs

Ideal for brunch settings—when cut, the yolk adds another rich layer to the dish.

Storage Instructions

These Savory Spinach Mushroom Chicken Crêpes are ideal for making ahead or storing leftovers. Here’s how to keep them fresh:

Refrigerator: Once cooked and cooled, store filled crêpes in an airtight container. They’ll keep well for up to 3 days. If possible, keep the sauce separate and reheat it just before serving to maintain the texture.
Freezer: For longer storage, wrap individual filled crêpes tightly in plastic wrap, then place in a freezer-safe bag or container. They’ll freeze well for up to 2 months. Freeze the sauce separately in a small airtight container.
Reheating: Gently reheat in a 350°F (175°C) oven, covered with foil, for about 10–12 minutes. You can also microwave them on medium power in short bursts, but oven reheating keeps the texture better.
Crêpes Alone: If you’ve made a batch of plain crêpes, stack them with parchment between each and store in the fridge for up to 5 days, or freeze for a month.

Estimated Nutrition (per filled crêpe with sauce)

These values are estimates and may vary depending on exact portion sizes and ingredient brands used.

Calories: ~320
Protein: 20g
Fat: 19g
Carbohydrates: 18g
Fiber: 2g
Sugars: 3g
Sodium: ~350mg
Calcium: ~90mg

This recipe offers a nice balance of protein, healthy fats, and fiber, making it not just comforting, but nourishing too.

Frequently Asked Questions

What kind of pan is best for making crêpes?

A nonstick skillet or a dedicated crêpe pan with shallow sides works best. The key is an evenly heated surface that lets the batter spread thin and cook evenly.

Can I make the crêpes in advance?

Absolutely. You can make the crêpes up to 2 days ahead and store them in the refrigerator with parchment paper between each. Reheat briefly in a pan or microwave before filling.

How do I keep the crêpes from tearing?

Make sure your batter is well-rested and your pan is hot but not scorching. Also, be gentle when flipping and folding. Overstuffing is a common culprit for tears.

Can I use rotisserie chicken?

Yes! Shredded rotisserie chicken is a great shortcut and works wonderfully in this recipe. Just warm it slightly and mix it into the filling.

What can I use instead of cream in the sauce?

You can substitute with half-and-half, a plant-based cream, or even a light béchamel. For a dairy-free option, cashew cream or full-fat coconut milk can work well.

Are these crêpes suitable for freezing?

Definitely. Filled and cooled crêpes can be wrapped and frozen for up to 2 months. Thaw overnight in the fridge and reheat in the oven.

How can I make this dish vegetarian?

Skip the chicken and add more mushrooms or swap in sautéed tofu or lentils. The dish remains hearty and flavorful.

What’s the best way to reheat leftovers?

Oven reheating is ideal—cover with foil and warm at 350°F (175°C) for about 10–12 minutes. This helps keep the texture soft and prevents drying out.

Conclusion

Savory Spinach Mushroom Chicken Crêpes are the perfect harmony of comfort, elegance, and versatility. Whether you’re planning a cozy weekend brunch, a light yet satisfying dinner, or an impressive make-ahead meal for guests, this dish delivers on all fronts. With simple ingredients and flexible prep, it proves that French-inspired cooking doesn’t have to be complicated—it just has to be delicious.