Oh my goodness, let me tell you about these savory spinach mushroom chicken crepes! They’re like a warm hug on a plate, filled with tender chicken, fresh spinach, and perfectly cooked mushrooms, all wrapped in delicate crepes. The flavors just meld together beautifully, creating a dish that’s not only delicious but also feels so satisfying. I love making these on weekends when I have a little extra time to enjoy the process. They bring back memories of cozy brunches with friends or family. Plus, they’re versatile—perfect for a light lunch or a comforting dinner. Trust me, once you try these crepes, you’ll be hooked!
Ingredients
- 1 cup cooked chicken, shredded: Use leftover roasted or rotisserie chicken for convenience. Shred it into bite-sized pieces for easy filling.
- 1 cup fresh spinach, chopped: Fresh is best here! Chop it roughly, and don’t worry if some leaves are a bit larger; they’ll wilt down nicely.
- 1 cup mushrooms, sliced: Any variety works, but I love using cremini or button mushrooms for their mild flavor. Slice them thinly so they cook evenly.
- 1 cup milk: Whole milk gives a richer flavor, but you can use any milk you prefer. Just make sure it’s at room temperature for better mixing.
- 1 cup all-purpose flour: You’ll want regular all-purpose flour for the crepes. Make sure to sift it if it’s been sitting in the pantry for a while!
- 3 eggs: The eggs will help bind everything together, so go for large eggs for the best results.
- 2 tablespoons butter, melted: This adds richness to the batter and helps prevent sticking. You can use unsalted butter for more control over seasoning.
- Salt to taste: A little sprinkle of salt enhances all the flavors, so don’t skip this step!
- Pepper to taste: Freshly cracked black pepper adds a nice kick. Adjust according to your preference.
How to Prepare Savory Spinach Mushroom Chicken Crepes
Making the Crepe Batter
Alright, let’s kick things off by making that lovely crepe batter! In a mixing bowl, combine 1 cup of all-purpose flour, 3 large eggs, and 1 cup of milk. I like to whisk it all together until it’s smooth and free of lumps. You want a nice, thin batter that’s almost like a liquid pancake mix. If it feels a bit too thick, just add a splash more milk. Let it sit for about 10 minutes—this helps the flour absorb the liquid and gives you a tender crepe!
Cooking the Crepes
Now, let’s heat things up! Grab a non-stick skillet and place it over medium heat. Add a little butter—just enough to coat the bottom, about a teaspoon should do. Once the butter is melted and bubbly, pour in a small amount of your batter, tilting the pan gently to spread it out evenly. Cook for about 1-2 minutes until the edges look set and the bottom is a lovely golden color. Flip it with a spatula and cook for another minute on the other side. Repeat this process until all your batter is used up, stacking the crepes on a plate as you go. It’s okay if they’re not perfect; they’ll still taste amazing!
Preparing the Filling
While the crepes cool, let’s whip up that delicious filling! In a separate pan, melt a tablespoon of butter over medium heat. Toss in 1 cup of sliced mushrooms and sauté them until they’re soft and golden, which takes about 4-5 minutes. Then, add in 1 cup of chopped fresh spinach and 1 cup of shredded cooked chicken. Stir everything together, cooking for another 2-3 minutes until the spinach wilts. Season with salt and freshly cracked pepper to taste—this is where the magic happens!
Assembling the Crepes
Now comes the fun part—filling those crepes! Take one crepe and place a generous spoonful of the chicken and spinach mixture in the center. Fold the sides over the filling, then roll it up like a burrito. Repeat with the remaining crepes and filling. I like to serve them warm, drizzled with a bit more melted butter or a sprinkle of cheese on top if I’m feeling fancy. Enjoy every bite of your savory creations!
Why You’ll Love This Recipe
- Quick and easy preparation—perfect for busy weeknights!
- A delicious combination of savory chicken, fresh spinach, and earthy mushrooms.
- Light yet filling, making it a satisfying meal any time of the day.
- Customizable—add your favorite cheese or herbs for an extra flavor punch.
- Gluten-free option if you use gluten-free flour for the crepes.
- Great for using up leftover chicken, making it both economical and practical.
Tips for Success
To really elevate your savory spinach mushroom chicken crepes, consider adding a sprinkle of nutmeg to the filling for a warm, aromatic twist. If you like a cheesy indulgence, mix in some grated Gruyère or mozzarella to the chicken and spinach before filling the crepes. For a little extra flair, try sautéing some garlic with the mushrooms for added depth of flavor. And remember, if your crepes tear, don’t worry! Just patch them up with a bit of the filling—it’ll still taste amazing. Enjoy experimenting and making this dish your own!
Nutritional Information
These savory spinach mushroom chicken crepes are not only delicious but also a satisfying choice for a meal! Each crepe roughly contains about 250 calories, with 10g of fat, 15g of protein, and 30g of carbohydrates. They also have 2g of sugar and 2g of fiber, making them a balanced option. Keep in mind that these values are estimates, so your exact nutritional information may vary based on the specific ingredients you use. Enjoy every bite without the guilt!
FAQ Section
Can I use frozen spinach instead of fresh? Absolutely! Just make sure to thaw and drain any excess water from the frozen spinach before adding it to the filling. This way, you won’t end up with a watery mixture.
What can I substitute for chicken? If you want to mix things up, cooked shrimp or even sautéed tofu would work wonderfully! Just adjust the cooking time as needed.
Are these savory spinach mushroom chicken crepes gluten-free? Yes, you can easily make them gluten-free by using a gluten-free all-purpose flour blend for the crepes. They’ll still be just as delicious!
How do I store leftovers? Store any leftover crepes in an airtight container in the fridge for up to 2 days. Just reheat in a skillet over low heat or in the microwave when you’re ready to enjoy them again!
Storage & Reheating Instructions
Storing your savory spinach mushroom chicken crepes is super easy! Just place any leftovers in an airtight container and pop them in the fridge. They’ll stay fresh for up to 2 days. When you’re ready to enjoy them again, you can reheat them in a skillet over low heat, which helps maintain that delightful texture. Just add a little butter to the pan to keep them from sticking. If you’re short on time, the microwave works too—heat them in 30-second intervals until warmed through. Trust me, they’ll still taste fantastic!
For more delicious recipes, check out Creamy Spinach Mushroom Lasagna or Creamy Garlic Parmesan Pasta.
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Savory Spinach Mushroom Chicken Crepes You’ll Adore Instantly
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Savory spinach mushroom chicken crepes are a delicious and filling dish that combines tender chicken, fresh spinach, and mushrooms wrapped in thin crepes.
Ingredients
- 1 cup cooked chicken, shredded
- 1 cup fresh spinach, chopped
- 1 cup mushrooms, sliced
- 1 cup milk
- 1 cup all-purpose flour
- 3 eggs
- 2 tablespoons butter, melted
- Salt to taste
- Pepper to taste
Instructions
- In a bowl, mix flour, eggs, and milk to create the crepe batter.
- Heat a non-stick skillet and add a little butter.
- Pour a small amount of batter into the skillet and cook until golden on both sides.
- In a separate pan, sauté mushrooms in butter until soft.
- Add chopped spinach and cooked chicken to the mushrooms and cook until spinach wilts.
- Season the filling with salt and pepper.
- Fill each crepe with the chicken mixture and fold.
- Serve warm.
Notes
- Use leftover chicken for quicker preparation.
- Feel free to add cheese for extra flavor.
- Store leftovers in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 crepe
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 100mg
Keywords: savory spinach mushroom chicken crepes
