The first hint of spring always stirs a certain excitement in my kitchen, and this year, it inspired me to whip up some irresistible Spinach Mushroom Chicken Crepes. Imagine a plateful of tender crepes enveloping a succulent mix of shredded chicken, sautéed mushrooms, and leeks, all harmoniously drizzled with a creamy béchamel and topped with melted Gruyere cheese. The aroma wafts through the air, making them the perfect centerpiece for brunch with friends or a cozy dinner with loved ones.
These crepes might look elegant, but don’t let their refined appearance fool you. They’re surprisingly easy to make and endlessly versatile—feel free to swap in your favorite vegetables or opt for gluten and dairy-free alternatives. From the first bite, you’ll discover a delightful balance of flavors and textures that will transform any meal into a comforting feast. So, let’s roll up our sleeves and dive into these deliciously satisfying creations!
Why love Spinach Mushroom Chicken Crepes?
Comforting Delight: Each bite offers a warm embrace of flavors, making it a cozy favorite for any meal.
Finesse Made Easy: Surprisingly simple to prepare, these crepes will impress your friends without hours in the kitchen.
Flavorful Filling: The blend of chicken, mushrooms, and creamy béchamel creates a rich, satisfying taste that’s hard to resist.
Versatile Options: Swap in seasonal veggies or try gluten-free alternatives for a customized experience that suits everyone’s diet.
Classic with a Twist: Enjoy the elegance of French cuisine right at home, perfect for brunch or casual dinners.
Don’t forget to explore more mouthwatering recipes to elevate your cooking game!
Spinach Mushroom Chicken Crepes Ingredients
Get ready to create a delightful dish with these savory and elegant ingredients!
For the Filling
- Chicken – Use shredded rotisserie chicken for a quick, flavorful boost.
- Mushrooms – Opt for sautéed cremini or button mushrooms, or substitute with bell peppers for a lighter option.
- Leeks – Their mild sweetness complements the dish beautifully; substitute with regular onions if preferred.
For the Crepe Batter
- All-Purpose Flour – The essential base for delicate crepes; swap with gluten-free flour for gluten-free Spinach Mushroom Chicken Crepes.
- Eggs – These provide structure and richness to your crepes; use large eggs for best results.
- Milk – Whole or low-fat milk creates a beautiful batter; almond or oat milk works well for a dairy-free version.
For the Béchamel Sauce
- Butter – This adds richness to the sauce; you can replace it with olive oil for a dairy-free alternative.
- Flour – Use all-purpose flour as a thickening agent; consider gluten-free flour if needed.
- Milk – Gradually whisk in warm milk for a creamy consistency; substitute with plant-based milk if going dairy-free.
- Nutmeg – A pinch enhances the flavor profile, giving your sauce a warm, aromatic touch.
For the Topping
- Gruyere Cheese – Melts beautifully, adding a nutty flavor; consider Comte or sharp white cheddar for variations.
With these wholesome ingredients, you’re set to dive into the delicious preparation of your Spinach Mushroom Chicken Crepes!
How to Make Spinach Mushroom Chicken Crepes
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Prepare Crepe Batter: In a mixing bowl, whisk together the all-purpose flour, eggs, and milk until smooth. Allow the mixture to rest for 30 minutes; this helps achieve tender crepes.
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Cook Crepes: Heat a non-stick skillet over medium heat and lightly grease it. Pour in a small amount of batter, swirling it to cover the surface. Cook until the edges lift, about 1-2 minutes per side, and set aside.
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Sauté Filling: In a separate pan, melt butter or heat olive oil. Add sliced leeks and mushrooms, cooking them until soft and caramelized, about 5 minutes. Stir in the shredded chicken until heated through.
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Make Béchamel Sauce: In a saucepan, melt butter over medium heat. Whisk in the flour to create a roux, then gradually add warm milk, stirring continuously until the sauce thickens. Season with salt, pepper, and a pinch of nutmeg.
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Assemble Crepes: Place a generous spoonful of the filling in each crepe, roll them up gently, and arrange in a baking dish. Pour béchamel sauce over the top and sprinkle with Gruyere cheese.
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Bake: Preheat your oven to 350°F (175°C) and bake the assembled crepes for 20-25 minutes until golden and bubbly. For an extra crispy finish, broil for 1-2 minutes at the end.
Optional: Garnish with fresh herbs like parsley or chives for an extra touch of flavor.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Spinach Mushroom Chicken Crepes
Fridge: Store leftover crepes in an airtight container for up to 3 days. It’s best to separate the crepes from the sauce to maintain their texture.
Freezer: Wrap individual crepes tightly in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 2 months.
Reheating: To reheat, thaw in the fridge overnight, then warm in the oven at 350°F (175°C) until heated through, about 15-20 minutes. Enjoy your Spinach Mushroom Chicken Crepes as if they were freshly made!
Expert Tips for Spinach Mushroom Chicken Crepes
- Batter Balance: Don’t over-whisk the crepe batter; this will keep your crepes tender instead of tough.
- Heat Control: Ensure your skillet is adequately heated and greased before cooking; this aids in flipping and achieving golden edges.
- Mushroom Mastery: Sauté mushrooms on medium heat to caramelize properly; high heat can lead to burning and an unwanted bitter taste.
- Shredding Secrets: Allow chicken to cool before shredding; this preserves moisture and enhances the flavor in your filling.
- Béchamel Bliss: Always add warm milk gradually to the béchamel; this prevents lumps from forming, ensuring a smooth finish.
- Filling Wise: Be mindful not to overload the crepes with filling; too much can tear them and make assembly tricky.
Spinach Mushroom Chicken Crepes Variations
Embrace your culinary creativity and make these delightful crepes uniquely yours with just a few easy tweaks!
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Vegetarian: Omit the chicken and replace it with a colorful mix of sautéed zucchini, bell peppers, or additional mushrooms for a hearty filling.
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Gluten-Free: Substitute all-purpose flour with a gluten-free blend in both the crepes and béchamel sauce while still achieving a tender texture.
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Dairy-Free: Use almond or oat milk instead of regular milk, and select a vegan cheese alternative for a completely dairy-free dish that’s just as creamy.
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Added Greens: Stir in fresh spinach or kale into the filling for an extra boost of nutrients and a pop of color that complements the dish beautifully.
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Smoky Touch: Enhance the flavor profile by adding a dash of smoked paprika or some sautéed smoked ham to the filling. This twist brings a unique depth to each bite.
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Herb Infusion: Mix in fresh herbs like thyme or parsley into the filling or béchamel sauce for a burst of fragrant freshness that elevates your crepes.
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Cheese Swap: Experiment with different cheeses such as feta, goat cheese, or mozzarella to create a new taste experience with each variation.
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Spicy Kick: Add crushed red pepper flakes or finely chopped jalapeños to the filling for a gentle heat that rounds out the savory flavors.
With these variations, you’ll never tire of your Spinach Mushroom Chicken Crepes, and each bite can feel like a new experience ready for your next cozy gathering!
Make Ahead Options
These Spinach Mushroom Chicken Crepes are perfect for busy weeknights or meal prep enthusiasts! You can prepare the crepe batter and refrigerate it for up to 24 hours; just give it a good whisk before cooking. The mushroom and leek filling can also be made ahead and stored in the refrigerator for up to 3 days in an airtight container to keep it fresh. When you’re ready to enjoy, simply reheat the filling and assemble the crepes, topping them with the béchamel sauce and cheese before baking. This way, you’ll have a delightful dish with minimal last-minute effort, ensuring they’re just as delicious as fresh!
What to Serve with Spinach Mushroom Chicken Crepes?
Pair your delightful crepes with complementary side dishes that elevate your meal experience.
- Crisp Green Salad: A refreshing mix of greens with a tangy vinaigrette balances the rich flavors of the crepes.
- Garlic Breadsticks: The buttery, garlic-infused crunch pairs beautifully, adding a comforting, hearty element to your brunch table.
- Roasted Asparagus: Tender, roasted asparagus adds a pop of color and a crunchy texture that contrasts the soft crepes.
- Herbed Quinoa: This light and nutty grain dish brings a wholesome touch, enriching your plate with additional nutrients.
- Creamy Potato Gratin: The luxurious, cheesy layers of potato add indulgence, making it a fantastic comfort food pairing.
- Light Sauvignon Blanc: A glass of this crisp white wine complements the flavors of chicken and cream, making each bite enjoyable.
- Savory Mushroom Soup: A warm bowl of flavorful mushroom soup enhances the umami notes, creating a delightful combo.
- Velvet Chocolate Mousse: Finish off your meal on a sweet note with a light and airy dessert that won’t overshadow the main dish.
With these thoughtful pairings, your Spinach Mushroom Chicken Crepes will shine and make for a memorable dining experience!
Spinach Mushroom Chicken Crepes Recipe FAQs
How do I choose the right mushrooms for this recipe?
Absolutely! For the best flavor, I recommend using cremini or button mushrooms. Look for mushrooms that are firm and dry, without any dark spots. If you want a lighter option, sautéed zucchini or bell peppers can also be delicious substitutes!
What is the best way to store leftover crepes?
Very! After you’ve enjoyed your meal, store any leftover Spinach Mushroom Chicken Crepes in an airtight container in the refrigerator. They will stay fresh for up to 3 days. For optimal texture, it’s best to separate the crepes from the béchamel sauce when storing.
Can I freeze Spinach Mushroom Chicken Crepes?
Yes, you can! To freeze, tightly wrap each individual crepe in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months. When you’re ready to enjoy, thaw them in the refrigerator overnight and reheat in the oven at 350°F (175°C) for about 15-20 minutes until warmed through.
How can I adjust the recipe for dietary restrictions?
Great question! For a gluten-free version, simply use gluten-free all-purpose flour in both the crepes and the béchamel. To make it dairy-free, use almond or oat milk and substitute regular butter with olive oil. Additionally, you can omit the chicken and pack the crepes with more veggies for a vegetarian option!
What should I do if my béchamel sauce turns lumpy?
Oh no! If that happens, don’t worry—simply use an immersion blender to blend the sauce until smooth. For next time, gradually whisk warm milk into the roux, and keep stirring continuously to avoid lumps. Remember, patience is key here!
Can I prepare the filling in advance?
Absolutely! You can prepare the filling a day ahead and store it in the refrigerator. Just remember to let it come to room temperature before filling your crepes or reheating. Enjoy the convenience of having a head start on your delicious meal!
Savory Spinach Mushroom Chicken Crepes for Cozy Brunch Magic
Ingredients
Equipment
Method
- In a mixing bowl, whisk together the all-purpose flour, eggs, and milk until smooth. Allow the mixture to rest for 30 minutes.
- Heat a non-stick skillet over medium heat and lightly grease it. Pour in a small amount of batter and cook until edges lift, about 1-2 minutes per side.
- In a separate pan, melt butter or heat olive oil. Add sliced leeks and mushrooms, cooking until soft, about 5 minutes. Stir in shredded chicken until heated.
- In a saucepan, melt butter over medium heat. Whisk in flour to create a roux, then gradually add warm milk, stirring continuously until thickened. Season with salt, pepper, and nutmeg.
- Place a spoonful of filling in each crepe, roll gently, and arrange in a baking dish. Pour béchamel over and sprinkle with Gruyere.
- Preheat your oven to 350°F (175°C) and bake for 20-25 minutes until golden. Broil for an extra crispy finish.