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Spinach Mushroom Chicken Crepes

Savory Spinach Mushroom Chicken Crepes You'll Crave!

Enjoy these delightful Spinach Mushroom Chicken Crepes, filled with savory chicken, earthy mushrooms, and leeks, topped with a creamy béchamel sauce.
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Prep Time 30 minutes
Cook Time 40 minutes
Resting Time 30 minutes
Total Time 1 hour 40 minutes
Servings: 4 crepes
Course: Dinner
Cuisine: French
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crepe Batter
  • 1 cup Flour Substitute with gluten-free all-purpose flour for a gluten-free version.
  • 3 large Eggs Binding agent that enriches texture and flavor.
  • 1.25 cups Milk Use unsweetened almond or oat milk for a dairy-free option.
For the Filling
  • 2 cups Shredded Chicken Opt for rotisserie chicken for convenience and flavor.
  • 8 ounces Mushrooms Adds earthiness and flavor; try sautéed zucchini or bell peppers if not using mushrooms.
  • 1 medium Leek Provides a subtle, sweet onion flavor.
For the Béchamel Sauce
  • 4 tablespoons Butter The creamy base of the sauce.
  • 0.25 cup Flour Thickens the sauce; swap with cornstarch for a gluten-free alternative.
  • 2 cups Milk Consider the dairy-free option mentioned above.
For the Cheese
  • 1 cup Gruyere Melty and nutty; Comte or Swiss can also be used as a substitute.

Equipment

  • Mixing bowl
  • skillet
  • Saucepan
  • Whisk
  • Baking Dish

Method
 

Step‑by‑Step Instructions for Spinach Mushroom Chicken Crepes
  1. In a large mixing bowl, whisk together 1 cup of flour, 3 eggs, and 1 ¼ cups of milk until just combined. Set aside to rest for 30 minutes.
  2. Heat a non-stick skillet over medium heat and lightly grease it. Pour about ¼ cup of crepe batter into the skillet and cook for 1-2 minutes. Flip and cook for another minute. Repeat until all batter is used.
  3. Sauté 1 chopped leek and 8 ounces of sliced mushrooms in a skillet for 5-7 minutes. Stir in 2 cups of shredded chicken and season with salt and pepper. Cook for an additional 2-3 minutes.
  4. Melt 4 tablespoons of butter in a saucepan. Whisk in ¼ cup of flour to create a roux. Gradually add 2 cups of warm milk, whisking constantly. Simmer until thickened, then stir in 1 cup of shredded Gruyere cheese.
  5. Take one crepe and fill with the chicken and mushroom mixture. Roll tightly and place seam-side down in a greased baking dish. Pour béchamel sauce over the crepes.
  6. Preheat oven to 350°F (175°C). Bake for 20 minutes or until bubbling. Optionally broil for 1-2 minutes for a golden topping.
  7. Remove from oven and let cool for a few minutes before serving. Enjoy warm, preferably with a light salad.

Nutrition

Serving: 1crepeCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 150mgSodium: 700mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 3mg

Notes

For best results, let the crepe batter rest and use a non-stick skillet. Adjust filling according to dietary preferences.

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