Best 3 Spinach Chicken Crepes Recipes

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Indulge in a culinary journey with our delectable Spinach Chicken Crepes, a harmonious blend of flavors and textures that will tantalize your taste buds. Picture tender crepes enveloping a savory filling of succulent chicken, vibrant spinach, and a creamy, flavorful cheese sauce. This recipe offers a perfect balance of protein, vegetables, and creamy indulgence, making it a satisfying meal for any occasion. Whether you're hosting a brunch, seeking a light lunch option, or planning a special dinner, these Spinach Chicken Crepes are sure to impress.

Accompanying this main recipe are several variations to cater to diverse preferences and dietary needs. For those who prefer a vegetarian option, the Spinach and Mushroom Crepes offer a delightful combination of earthy mushrooms and fresh spinach, while the Roasted Red Pepper and Goat Cheese Crepes provide a tangy and creamy twist. If you're looking for a gluten-free alternative, the Almond Flour Crepes will satisfy your cravings with their nutty flavor and delicate texture.

Each recipe includes step-by-step instructions, detailed ingredient lists, and helpful tips to ensure your crepes turn out perfectly. Whether you're an experienced cook or just starting your culinary adventures, these recipes are designed to guide you through the process and help you create a delicious and memorable dish. So, gather your ingredients, prepare your kitchen, and embark on a culinary adventure with our Spinach Chicken Crepes and its delightful variations.

Let's cook with our recipes!

SPINACH CHICKEN CREPES



Spinach Chicken Crepes image

I made this dish at a cooking class several years ago. These spinach- and chicken-filled crepes are topped with a tasty mushroom sauce.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 18

1 egg, lightly beaten
1 cup milk
3/4 cup all-purpose flour
1/8 teaspoon salt
SAUCE:
2 cups sliced fresh mushrooms
1/2 cup sliced leek (white portion only)
1 medium carrot, shredded
1/2 cup water
2 tablespoons cornstarch
3/4 cup evaporated milk
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded cheddar cheese
2 tablespoons sherry or chicken broth
FILLING:
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 cups cubed cooked chicken

Steps:

  • For crepe batter, in a small bowl, combine egg and milk. Add flour and salt until well blended. Cover and refrigerate for 1 hour., Heat a lightly greased 6-in. nonstick skillet; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., For sauce, in a large saucepan, bring vegetables and water to a boil. Reduce heat; cover and simmer for 5 minutes or until tender. , In a small bowl, combine the cornstarch, evaporated milk, salt and pepper until smooth; stir into vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Add cheese and sherry; stir until cheese is melted. Remove from the heat., Combine the spinach, chicken and 1 cup sauce; spread 1/4 cupful down the center of each crepe. Roll up and place in a greased 13-in. x 9-in. baking dish. Spoon remaining sauce over crepes. Cover and bake at 375° for 20-25 minutes or until heated through.

Nutrition Facts : Calories 278 calories, Fat 9g fat (5g saturated fat), Cholesterol 97mg cholesterol, Sodium 336mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 3g fiber), Protein 24g protein.

CREAMY CHICKEN, MUSHROOM & SPINACH CREPES



Creamy Chicken, Mushroom & Spinach Crepes image

This delicious and rather low cal, healthy chicken crêpe recipe below is a crowd favorite. Bursting with flavor, the hints of garlic and lemon will delight the taste buds. This recipe takes a bit of time, is easier if you have a helper and/or prep before hand, but is well worth it in the end.

Provided by Darci Juris

Categories     Chicken

Time 1h

Number Of Ingredients 22

CREPE INGREDIENTS
3/4 c milk
2/3 c flour
dash(es) salt
1 egg
2 Tbsp chopped green onion
vegetable cooking spray
FILLING INGREDIENTS
1 lb boneless chicken breast, cut into chunks
1 tsp corn starch
3 Tbsp fresh lemon juice, divided
1 tsp grated lemon rind
1 Tbsp chopped green onions
dash(es) salt
1/8 tsp pepper
2 Tbsp olive oil
1/2 c red bell pepper, chopped
1 c mushrooms, chopped
1 clove garlic, minced
6 c spinach, fresh, roughly chopped
1/4 c light sour cream
1/4 c light mayonaisse

Steps:

  • 1. First, combine 2 tbsp lemon juice, green onions, cornstarch, lemon rind and salt in a medium bowl; stir with a wire whisk until blended. Add chicken; toss to coat. Cover and refrigerate for 1 hour.
  • 2. Meanwhile, make the crêpes - Combine all ingredients in electric blender, cover and process until smooth. Coat an 8-inch nonstick skillet with cooking spray, place over medium heat. Pour about ¼ cup of batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 ½ minutes on each side. (Crêpe should easily be lifted to flip and remove when done cooking). Place crêpe on wax paper and let cool. Repeat process until all batter is used.
  • 3. Next, heat 1 tbsp oil in a large nonstick skillet over medium-high heat. Add the chicken mixture; sauté 4 minutes or until chicken is done. Spoon mixture into bowl, sprinkle with remaining lemon juice and pepper and set aside.
  • 4. Heat remaining oil in skillet over medium-high heat. Add bell pepper and mushrooms and sauté 2 minutes. Add spinach and garlic, continue to cook 2 more minutes, or until spinach begins to wilt; add chicken to mixture.
  • 5. Stir in sour cream and mayonnaise. Spoon chicken mixture into center of each crêpe; gently roll closed. Serve.

CREAMY CHICKEN, SPINACH & MUSHROOM CREPES



Creamy chicken, spinach & mushroom Crepes image

Crêpes can be sweet or savory. They can be served as appetizers, main courses, side dishes or desserts. Crêpe fillings can honestly be whatever your heart desires. For main courses, crêpes are typically filled with a combination of ingredients ranging from different meats, vegetables, cheeses and eggs. Dessert crêpes include...

Provided by Darci Juris

Categories     Chicken

Time 1h

Number Of Ingredients 22

CREPE
3/4 c milk
2/3 c flour (can use gluten-free)
1/4 tsp xanthan gum (only if using gluten-free flour)
dash(es) salt
1 egg
1 Tbsp green onions, chopped
cooking spray oil
FILLING
1/2 c plain yogurt
3 Tbsp honey
1 lb boneless chicken breast, cut into chunks
1 tsp cornstarch (or arrowroot)
3 Tbsp fresh lemon juice
1 tsp lemon rind, grated
2 Tbsp green onions, chopped
dash(es) salt n pepper
2 Tbsp olive oil
1/2 c red bell pepper, chopped
1 c mushrooms, chopped
1 clove garlic, minced
6 c fresh spinach

Steps:

  • 1. First, in a bowl, combine 2 tbsp lemon juice, green onions, cornstarch, lemon rind and salt in a medium bowl; stir with a wire whisk until blended.
  • 2. Add chicken; toss to coat. Cover and refrigerate for 1 hour.
  • 3. For crêpes - Combine all ingredients in electric blender, cover and process until smooth.
  • 4. Heat an 8-inch nonstick skillet over medium heat, and coat with cooking spray.
  • 5. Pour about ¼ cup of batter into heated pan; quickly tilt pan in all directions so batter covers pan with a thin circular film.
  • 6. Cook about 1 ½ minutes on each side. (Crêpe should easily be lifted with a spatula to flip and remove when done cooking).
  • 7. Place crêpe on wax paper and let cool.
  • 8. Repeat process until all batter is used.
  • 9. Filling - Combine honey and yogurt together, and set aside.
  • 10. Next, heat 1 tbsp oil in a large nonstick skillet over medium-high heat. Add the chicken mixture; sauté 4 minutes or until chicken is done.
  • 11. Spoon mixture into a bowl, sprinkle with remaining lemon juice, salt and pepper, and set aside.
  • 12. Heat remaining oil in skillet over medium-high heat. Add bell pepper and mushrooms and sauté 2 minutes. Add spinach and garlic, continue to cook 2 more minutes, or until spinach begins to wilt.
  • 13. Add chicken to mixture.
  • 14. Stir in yogurt mixture, combine well.
  • 15. Remove from heat. Spoon chicken mixture into center of each crêpe; gently roll closed. Serve and enjoy!

Tips for Making Perfect Spinach Chicken Crepes:

- Use fresh spinach for the best flavor and texture. - Wilt the spinach before adding it to the crepe batter. This will help to remove excess moisture and prevent the crepes from becoming soggy. - Be careful not to overmix the crepe batter. Overmixing can make the crepes tough. - Use a non-stick skillet or griddle to cook the crepes. This will help to prevent them from sticking. - Cook the crepes over medium heat. This will help to ensure that they cook evenly. - Flip the crepes carefully. Crepes are delicate, so be careful not to tear them. - Serve the crepes immediately with your favorite fillings.

Conclusion:

Spinach chicken crepes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With a little practice, you can easily make perfect crepes at home. So next time you're looking for a quick and easy meal, give these spinach chicken crepes a try. You won't be disappointed!

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