Learn how to make this delicious crepes recipe with a juicy savory filling that consists of chicken fillet, spinach, and creamy sauce. With such an easy recipe, you will have a perfect lunch option and even a dish for a family gathering. It can be served as a side dish, an appetizer, or even a separate main dish.
Moreover, the best thing about the recipe that you can make stuffed crepes ahead of time, and then before serving you simply need to bake them for 10 minutes in the oven with a cheesy crust. It is also a perfect recipe to make when you have leftover meat (using turkey after Thanksgiving can be a win-win situation).
This recipe was inspired by Chicken Florentine Crepes dish but when I was making them for the first time, I had to make some changes and, as a result, this recipe was born. I hope that you will appreciate it as much as my family 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:
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 liked Chicken Spinach Crepes Recipe, I would appreciate it so much if you would share it on Pinterest or you could give the recipe a star review!
Crepes with Chicken and Spinach Filling
Ingredients
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
Instructions
- 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!
Notes
If you have your favorite types of filling for the savory crepes, I will be really grateful if you share them with me.
