Crepes with Chicken and Spinach Filling – Chicken Florentine Crepes Recipe

Discover how to make this delicious crepe recipe featuring a savory filling of chicken fillet, spinach, and a creamy sauce. This easy recipe is perfect for a satisfying lunch or a dish for family gatherings. It can be served as a side dish, an appetizer, or even as a main course on its own.

One of the standout features of this recipe is its versatility; you can prepare the delightful stuffed crepes in advance, allowing for a fuss-free mealtime. When you’re ready to serve, simply pop them in the oven for 10 minutes to create a wonderfully golden, cheesy crust that adds an irresistible texture and flavor. This dish is also a splendid way to repurpose leftover meat—using succulent turkey after a festive Thanksgiving feast adds a rich, savory twist.

Inspired by the classic Chicken Florentine Crepes, this recipe underwent a transformation during my first attempt, leading to the creation of this unique version that I truly adore. I hope you and your family relish every bite as much as mine did!

This filling was my first attempt at making savory pancakes. From the moment I took the first bite, I became a “savory crepe fancier” and will share with you some other fillings I have discovered soon. Meanwhile, here is a mix of sweet pancakes and crepe recipes that I adore:

• Buttermilk Pancakes
• Easy Crepes Recipe
• Banana Pancakes
• Fluffy Yogurt Pancakes (my favorite😊)

Crepe Batter Ingredients:

• 2 eggs;
• 1 Metric cup all-purpose flour;
• 125 ml water;
• 125 ml milk;
• a pinch of salt;
• 1 tbsp. vegetable oil.

Savory Crepe Filling Ingredients:

• 200 g fresh spinach;
• 1 chicken breast;
• 3 garlic cloves;
• 200 ml half-and-half;
• Dried herbs mix;
• 100 g creamy light cheese;
• 50 g hard cheese;
• 1 tbsp. vegetable oil;
• ½ tsp. marjoram;
• Salt and black pepper to your taste.

How to make crepes with chicken spinach filling at home:

• For crepes, beat in one egg into a deep bowl, season with a pinch of salt. Whisk nicely using a whisk or a mixer. Pour milk and water, whisk once again. Sift the flour to the mixture and give the batter the last whisk. Make sure to get rid of all the lumps. The fluid should be smooth for the best result. Let the batter rest for 15-20 minutes before making crepes.

• Lightly grease a non-stick pan and let it heat on medium setting of the stove. Take a full ladle of batter and evenly distribute it over the surface of the pan by swirling motions. Cook on each side until golden.

• Make crepes by using all the batter. Stack them on the flat plate.

• For the filling, cut chicken breast into small pieces. Cook them in oil on high heat until cooked through. Add salt only at the end of the process, so that chicken meat stays juicy. Here you can also add some extra seasoning, for example, the mix of your favorite dried herbs.

• While chicken is cooking on the stove, combine half-and-half cream, grated light cheese, and crushed garlic cloves in a deep bowl. Add marjoram to the mix and nicely whisk the mixture.

• Add spinach to the skillet with the chicken and cook for a minute constantly stirring the mixture. Pour the creamy sauce into the skillet.

• Let it cook for 2 to 5 minutes until the sauce becomes thick. Add salt and freshly ground black pepper.

• Place a heaped tablespoon of the filling in the center of the crepe and then roll it in the desired shape.

• Place all the rolled crepes with filling in a casserole dish and sprinkle grated hard cheese over.

• Bake chicken crepes for 10 minutes in the preheated oven at 350ºF/180°C or until cheese melts. Serve still warm!

If you enjoyed the Chicken Spinach Crepes Recipe, I would greatly appreciate it if you could share it on Pinterest or leave a star review!

I’m eager to hear about your favorite savory crepe fillings—please share your mouthwatering ideas with me! I can’t wait to explore the delightful combinations and flavors that make these delicate crepes truly unforgettable.