Description
Savory Spinach Mushroom Chicken Crêpes are an elegant yet comforting dish filled with tender chicken, sautéed mushrooms, and fresh spinach, all wrapped in delicate, homemade crêpes and topped with a creamy Dijon sauce. Perfect for brunch, lunch, or dinner, this recipe is both satisfying and versatile.
Ingredients
Scale
- 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)
Instructions
- In a bowl, whisk together flour, eggs, milk, melted butter, and a pinch of salt until smooth. Let batter rest for 30 minutes.
- Heat a nonstick skillet over medium heat, lightly grease, and pour in about 1/4 cup of batter. Swirl to coat. Cook each crêpe for 1–2 minutes per side. Set aside.
- In a skillet, sauté onion or shallot in butter or oil until soft. Add mushrooms and cook until browned. Stir in garlic, cook briefly, then add spinach until wilted.
- Mix in cooked chicken, season with salt and pepper, and stir until heated through.
- In a saucepan, heat heavy cream with Dijon mustard and nutmeg (if using) over medium-low heat until slightly thickened. Season to taste.
- Fill each crêpe with the chicken-mushroom-spinach mixture, roll or fold, and place seam-side down.
- Drizzle sauce over the crêpes and garnish with parsley. Optionally, broil for 1–2 minutes until lightly golden.
- Prep Time: 20 minutes
- Cook Time: 30 minutes