Crepes Stuffed With Chicken And Spinach

I love crepes, but don’t make them all that often. I like them more than Larry does. I like savory crepes and I like sweet crepes. Savory crepes are used as the main course of a meal, where as sweet crepes are usually eaten as desserts or breakfast. I wanted to vary our menu a bit for dinner, so I made crepes stuffed with chicken and spinach then topped them with a mustard cream sauce. And, I got to use up a lot of my leftovers in the process. WHOOOO HOOOO!!!!

Crepes are both individual pancakes that are very thin, as well as the filled creation you make with the crepes. They are very popular in France, where they were created, but are also very popular all over Europe, as well as the rest of the world too. They are loved internationally. Of course these delicious pancakes go by different names depending on where you eat them. In Italy, they are known as crespelles. Hungary calls them palaesintas. They are known as blintzes in the Jewish communities, and blinis in Russia. The Greeks call them kreps, and the Scandinavians call them plattars.

“In France, crepes are traditionally offered on Candlemas or Shrove Tuesday to celebrate renewal, family life and hope for good fortune and happiness ahead. While making the crepes, it is customary to touch the handle of the frying pan and make a wish while the pancake is turned, holding a coin in the hand. In earlier French times, rural society farmers offered crepes to their landlords as a symbol of their allegiance.” (p. 5 Crepes Sweet & Savory Recipes for the Home Cook by Lou Seibert Pappas).

The word crepe is French, but has its origins from the Latin word crispus. Crepes were originally known as galettes, or flat cakes. For the best results, prepare the batter at least one hour before cooking, though two hours is better. The resting time allows for the flour to absorb into the liquids and for the foam to dissipate. You want the batter to be the consistency of heavy cream.

Crepes with Chicken and Spinach

Crepes can be filled with anything. They are very versatile. The possibilities are endless. I made savory crepes, with sun-dried tomatoes cooked right into the mix. Then filled them with chicken, spinach, mushrooms, garlic and shallots.

The Crepes

2 eggs

1 cup milk

1/3 cup water

1 cup flour

salt & pepper to taste

1/2 cup chopped sun-dried tomatoes in oil

Whisk everything together just until it is well blended. Do NOT overmix, or you will have tough crepes. Then cover and refrigerate for at least 1-2 hours before cooking.

While my batter was setting, I made the stuffing.

2-3 cups fresh baby spinach, stems removed

1 cup sliced mushrooms

1 large shallot, sliced very thin

1/2 TBSP garlic

2-3 cups cooked chicken, diced small

salt & pepper to taste

1-2 tsp lemon pepper

shredded light or white cheese of your choice

In a hot skillet, cook the vegetables for about 5 minutes in a little butter and olive oil until the shallots are translucent and the spinach is wilted.

Add the cooked chicken and combine together well. Cook just long enough for the chicken to heat up. Once everything is cooked, set it aside and make the crepes.

Get a small skillet very hot and add about 1-2 tsp of butter and swirl it around for EACH CREPE. Add about 2/3 cup of the batter and swirl it around to completely cover the pan. Cook for about 1-1 1/2 minutes per side, or until the batter is mostly dry, then carefully flip and continue to cook for an additional 1-1/2 minutes once again. Repeat until all the batter is cooked.

Preheat the oven to 375*F or 191* C.

Spray a 9×13 baking pan with cooking spray.

To fill the crepes, add a layer of cheese, then about 2 TBSP of filling. Grab the edges and carefully roll each crepe, and place them side by side in the prepared pan.

When all the crepes are filled, top them with a little cheese and bake for about 20-25 minutes or until all the cheese is melted.

While the crepes are cooking, make the sauce. I made a mustard cream sauce.

1 cup heavy whipping cream

1-2 tsp Dijon mustard

1-2 tsp spicy brown mustard

2 TBSP butter

1 tsp cayenne pepper, or to taste

Mix everything together in a small skillet and combine well. Cook for about 3-5 minutes, stirring constantly. Add the butter as a finish right at the end of the cooking process and incorporate well.

Once everything is ready, top the crepes with sauce and serve alongside your favorite side dishes. I had some wild rice and asparagus. Then I finished it off with a nice chardonnay. It was a perfect spring meal.

C’est ce bon! Bon Appetit!

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.