Description
Tender chicken, sautéed mushrooms, and fresh spinach wrapped in delicate crêpes create a savory, elegant meal perfect for brunch, lunch, or dinner.
Ingredients
Crêpes:
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1 cup all-purpose flour
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1 ¼ cups milk
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2 large eggs
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2 tbsp melted butter
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Pinch of salt
Filling:
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2 cups cooked chicken, shredded
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1 cup mushrooms, sliced
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2 cups fresh spinach
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2 cloves garlic, minced
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1 tbsp olive oil
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Salt and pepper, to taste
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½ cup shredded cheese (Gruyère or mozzarella)
Instructions
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Make crêpe batter: Whisk flour, milk, eggs, melted butter, and salt until smooth. Let rest 10 minutes.
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Cook crêpes: Heat a non-stick pan over medium heat, pour ¼ cup batter, swirl to coat, cook 1-2 minutes each side. Repeat for 8 crêpes.
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Prepare filling: In a skillet, heat olive oil, sauté garlic and mushrooms until soft. Add spinach and cook until wilted. Stir in chicken, salt, and pepper.
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Assemble: Place filling and cheese on each crêpe, fold or roll, and heat briefly to melt cheese.
Notes
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Use leftover rotisserie chicken to save time.
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Substitute spinach with kale or Swiss chard for a twist.
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Serve with a side salad or light cream sauce.
- Prep Time: 20 minutes |
- Cook Time: 25 minutes
Nutrition
- Calories: 350 kcal
- Sugar: 4g
- Sodium: 480mg
- Fat: 12 g
- Carbohydrates: 25g
- Protein: 32g