Wednesday, November 28, 2018 Wednesday, November 28, 2018

Spinach & Creamy Chicken Crepes

Have you ever had a savory crepe? I love them! These Spinach & Creamy Chicken Crepes are so flavorful and delicious! The crepe batter is filled with fragrant herbs and are cooked to perfection. The crepes are then stuffed with a creamy chicken and spinach blend, and topped with a creamy white sauce. YUM! Make it with me.

Crepes are often thought of as sweet. I love a sweet crepe stuffed with nutella, fresh strawberries, and whipping cream! But crepes are so fun to make into a savory dish as well! You can transform a delicious breakfast idea to a decadent dinner dish! These Spinach and Creamy Chicken Crepes are the perfect blend of savory flavors. The crepe batter itself is made with fresh herbs such as thyme and rosemary. You can see the green speckles in the crepe.

The cream sauce that is poured over the crepes at the end is what really ties this dish together. The cream sauce is made with heavy cream, lemon juice, white wine, and thyme. It has such a dreamy flavor and it pairs perfectly with the spinach and chicken.

I use a crepe maker to cook up my crepes. It makes cooking crepes super easy and it's fun for the whole family! Something about using the wooden spreader for the batter makes you feel like you've taken a day trip to France. I bought my crepe maker on Amazon. Click the image below to shop the exact model I have. Let's get cooking!

Spinach & Creamy Chicken Crepes
Yields 8 crepes

Savory Herb Crepes 
2 cups flour
3 eggs
1/4 teaspoon salt
2 cups milk
2 tablespoons melted butter
1/2 teaspoon parsley 
1/4 teaspoon thyme
1/4 teaspoon rosemary

Place all ingredients in a blender, and blend on high until smooth. Refrigerate for at least 20 minutes.

Heat crepe griddle to medium high heat. 

Pour or scoop about 1/3 cup of batter on griddle, and immediately spread with wooden stick in a circular motion. Continue spreading until batter is thin.

Cook for 2-3 minutes on one side, then flip and cook for a remaining minute.

Place the crepes in a flat pile and let them cool a bit while you repeat the process and make more crepes.

Creamy Chicken Filling
2-3 cups rotisserie chicken
1 cup Ricotta cheese
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic powder
2 cups fresh spinach

Mix together chicken, ricotta, lemon juice, salt, pepper, and garlic powder together in a medium bowl.

Add olive oil to a frying pan over medium high heat and toss spinach until wilted.

Add chicken mixture and turn to low heat, stirring occasionally.

Cream Sauce
2 tablespoons butter
1/4 cup white wine
2 cups heavy cream
1 tablespoon lemon juice
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
1 thyme sprig

Melt butter in a small saucepan over high heat.

Add in white wine and cook for 1 minute.

Reduce heat to low and add in cream, lemon juice, seasonings, and thyme sprig. Stir frequently and allow cream sauce to simmer for 5 minutes. When finished, remove the thyme sprig and pour over crepes.

While sauce is simmering, begin assembling crepes. Fill each crepe with chicken mix and roll up. Pour cream sauce over prepared crepes. Enjoy! 


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