Name: Spinach Chicken Crepes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 2 cups all-purpose flour; 2 large eggs; 2.5 cups milk; 0.5 teaspoon salt; 2 tablespoons butter (melted); 2 cups cooked chicken (shredded or diced); 5 ounces fresh spinach (chopped); 0.5 cup cream cheese (softened); 0.25 cup Parmesan cheese (grated); 0.25 teaspoon garlic powder; 0.5 teaspoon salt; 0.25 teaspoon black pepper

What are some recipes that feel like a warm hug? What’s your take on spinach chicken crepes? It was one of those ridiculously busy weeknights where dinner felt like an impossible mountain to climb. My kids were practically hanging off me, asking for snacks, and the fridge was looking a little… I rummaged through, found some leftover cooked chicken, a bit of wilting spinach, and some pantry staples. I’ll be honest, it’s all good. What happened to staples, and somehow, this magic happened. It wasn’t just edible, it was *delicious*. The creamy chicken and spinach filling, wrapped in a delicate, slightly savory crepe, all topped with mozzarella and parmesan. With a whisper of cheese… it was ‘a revelation’! Is it my version of comfort food, like an elegant, grown-up cousin to grilled cheese? Is there anything more satisfying than that? If you’ve ever loved chicken pot pie but want something a little lighter and quicker, you are here. I love spinach chicken crepes. Is it a healthy dish?

What are Spinach Chicken Crepes?

What are these little parcels of happiness? What are French-style crepes? What’s better, we’re filling them with a creamy, savory mixture of shredded cheese and toasted almonds? Chicken and tender spinach, often bound with a light béchamel or cream cheese sauce. I like to add garlic and onion to my recipes. Sometimes I add more than just that. The whole thing is then often folded or rolled and gently warmed through, maybe with a sprinkle of salt. How do I get cheese on top? Is it a delicate, flavorful wrap that’s elegant enough for guests but simple enough to make it more attractive? It’s not quite a casserole, not really .. but something wonderfully in between, delivering all of the above. The comfort with a touch of French sophistication. What is spinach chicken crepes? What is a delightful combination that just works!

Why you’ll love this recipe?

Honestly, there are so many reasons why this recipe has become a staple in my kitchen, and I have a feeling you’ll feel the same way. First off, the flavor profile is just incredible. It’s rich and savory from the creamy chicken and spinach, with the delicate, slightly eggy crepe providing the perfect tender base. It’s not heavy, but it’s deeply satisfying. What I personally love most about this is how surprisingly easy it is to make, even though it feels like a fancy restaurant dish. The crepes themselves are simple to whip up, and the filling comes together in a flash, especially if you have leftover cooked chicken. This makes it a lifesaver on busy nights when you want something impressive without hours of prep. Plus, it’s remarkably cost-effective. You can use up leftover chicken, wilting spinach, and pantry staples like flour, eggs, and milk. It’s a fantastic way to transform simple ingredients into something truly special. If you’re looking for a versatile dish that can be adapted for different meals, this is it. I’ve served these spinach chicken crepes for a lovely brunch, as a light dinner with a side salad, and even as an appetizer when cut into smaller portions. It’s a recipe that never disappoints and always gets rave reviews. It’s like a more elegant, less fussy version of my mom’s Chicken Enchiladas, but with a totally different flavor profile that I adore.

How do I make Spinach Chicken Crepes?

Quick Overview

What is the process of making spinach chicken crepes? How do you prepare crepes, and then assemble and warm everything? How do you make crepes? While they rest, you’ll quickly sauté the spinach and combine it with cooked chicken and a creamy sauce. Then, it’s just a matter of filling, folding or rolling, and then, another warm-up. What is a method that’s designed for minimal fuss, maximum flavor, and an elegant final dish? How can I become a culinary pro without the stress?

Ingredients

For the Main Batter:
1 12 cups all-purpose flour.
2 large eggs
34 cup milk (whole milk works best for richness, but you can use 2% or even almond milk for a calorie deficit). Is there a texture difference between
¾ cup water
14 teaspoon salt.
2 tablespoons unsalted butter, plus more for greasing the pan.
*Tip: Don’t be afraid to let the batter rest for about 15-30 minutes if you have the time. It helps make the crepes even more tender.*

For the Filling:
2 cups cooked chicken, shredded or diced (rotisserie chicken is a lifesaver here)
5 ounces fresh spinach (about 5-6 cups loosely packed)
2 tablespoons unsalted butter. 2 teaspoons
1 small onion, finely chopped.
2 cloves garlic, minced.
2 tablespoons of all-purpose flour. If you
1 12 cups milk (again, whole milk for best results)
12 teaspoon salt, or to taste.
14 teaspoon black pepper, or to taste.
Pinch of nutmeg (optional, but it adds a lovely warmth)
14 cup grated Parmesan cheese (optional, for extra flavor) (included)

For the Glaze:
12 cup Gruyère, Swiss, or mild cheddar cheese (or a blend)
*Optional: A drizzle of heavy cream or a sprinkle of fresh parsley for garnish.

What are the steps to

Step 1: Preheat & Prep Pan

What is the best way to make a crepe making station? You’ll need a non-stick skillet or specialized crepe pan, about 8-10 inches in size. How do you grease a baking dish with butter? Just enough to prevent sticking. Heat a pan over medium heat. If water evaporates quickly, you want it hot enough that it sizzles, but not so hot that you can’t touch it. What is the best way to burn crepes immediately

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour and salt. Set aside. Is it necessary to add wet ingredients before mixing? Is it a simple step, but it really helps with consistency batter?

Step 3: Mix Wet Ingredients

In a separate, larger bowl or blender, whisk together the 2 large eggs, 34 cup milk, and 4 cups of water. Set aside. I used 2 tablespoons of melted butter and 1 cup of water until well combined. If you’re using a blender, this is super easy – just pulse until smooth.

Step 4: Combine

Gradually pour the wet ingredients into the dry ingredients, whisking constantly until you have a smooth dough. How do I make a smooth, If you used a blender, you can pour the dry ingredients into the blender with the wet ingredients. Blend until smooth. The batter should be thin, about the consistency of heavy cream. If it seems too thick, add a tablespoon or two more water or milk. How do you make crepes? If you have time, let it rest for 15-30 minutes – this really does make a difference in your life.

Step 5: Prepare Filling

While the batter rests (or while you cook crepes, if you’re short on time!) How do I make the filling? Melt 2 tablespoons of butter in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the spinach and cook until it’s wilted down. Serve warm. Now, add the 2 tablespoons of flour to the skillet with the spinach mixture and stir it around for a few minutes. How long does it take for raw flour to cook out the taste? Gradually pour in 1 12 cups of milk, whisking constantly to avoid lumps. Bring the mixture to a simmer, and cook, stirring, until it thickens into an easy, creamy sauce. Stir in the shredded chicken, salt, pepper, and Parmesan cheese (if using). Cook for another 2-3 minutes, just until the chicken is heated through and everything is well done. Taste and adjust seasoning if needed. This filling is so good, you might want to eat it with a spoon right out of the pan!

Step 6: Layer & Swirl

Now for the assembly! Take about 14 to 2 cups of the spinach chicken filling and spoon it onto the center of one crepe. What do you do with crepe? Fold it in half, and then again, to form a triangle. Place the filled crepe seam-side down in a lightly greased baking dish. Repeat with remaining crepes and filling, arranging them snugly in the baking dish.

Step 7: Bake

Preheat your oven to 375°F (190°C). Once all your crepes are filled and arranged in the baking dish, sprinkle the 12 cup of cheese evenly. If you want extra richness, you can drizzle a tablespoon or two of heavy cream over the top. Bake for 15-20 minutes, or until cheese is melted and bubbly and the crepes are heated through. You’re not cooking anything here. Is it just me melding all the flavors together?

Step 8: Cool & Glaze

What’s the best way to make crepes in the oven? What is the time it takes to serve This allows the cheese to set slightly and the flavors to meld even more. What are some ways to garnish parsley with a little color? In this case, the glaze is really just the melted cheese on top, which is perfectly adequate and delicious.

Step 9: Slice & Serve

Serve the spinach chicken crepes warm, right from the baking dish. Use a spatula to lift them onto plates. What are some good side salads to serve with them? What is the best vinaigrette to cut through the richness? What are some of the best recipes you’ve created?

What is the best way to serve it?

What are some of the best spinach chicken crepe recipes? I love pairing these with a strong cup of coffee or fresh juice for breakfast. What are some of the best brunch foods? I’ll plate them nicely, perhaps with a dollop of sour cream or crème fraîche on the side and maybe with some ice cream. Sprinkle with chives. A mimosa or sparkling rosé complements them beautifully, making it feel like a special occasion. As a dessert, while not traditional, I have made sour cream and whipped cream. I love it. What is the best honey? What are some good Side Dishes to serve with spinach chicken crepes? What is a good salad with romaine or mixed greens with lemon vinaigrette or Dijon mustard dressing? It adds a refreshing element that balances the creamy filling. My kids always ask for seconds, and sometimes we’ll even have them as a late-night snack when we’re hungry. How do I watch a movie? Is it always a win?

How do you make Spinach Chicken Crepes?

Over the years, I’ve picked up a few tricks that make these spinach chicken crepes absolutely perfect every time. First, for the crepe batter, whisking is key, but if you happen to get lumps, don’t panic! You can strain the batter through a fine-mesh sieve. Also, while you can cook the crepes immediately, letting the batter rest in the fridge for at least 30 minutes (or even overnight) really does make a difference – it allows the gluten to relax, resulting in more tender crepes. When cooking the crepes, make sure your pan is hot but not smoking. A good way to test is to flick a tiny bit of water onto the pan; it should sizzle and evaporate quickly. Don’t overload the pan with batter; just enough to coat the bottom thinly. For the filling, if you’re using fresh spinach, make sure to cook it down really well to get rid of excess moisture. Squeeze it out with your hands or a clean kitchen towel after cooking if needed, especially if you want a thicker filling. If you don’t have leftover cooked chicken, you can quickly poach a Chicken Breast or two in some simmering water or chicken broth until cooked through, then shred it. When it comes to assembling, don’t overstuff the crepes, or they’ll be hard to fold or roll and might burst. For the cheese topping, I love using Gruyère or Swiss for their nutty flavor, but a mild cheddar or a Monterey Jack works beautifully too. You can even mix them! If you find your crepes are sticking, even with a well-seasoned non-stick pan, a tiny bit of butter or cooking spray between each crepe as you cook them can help. I’ve learned that the consistency of the béchamel sauce for the filling is important – too thin and it’ll be runny, too thick and it can be pasty. Aim for a creamy, pourable consistency that coats the back of a spoon. Lastly, a pinch of nutmeg in the filling really does elevate the flavor; it’s a small addition but it makes a noticeable difference in adding warmth and depth. Trust me on this one!

Storing and Reheating Tips

These spinach chicken crepes are fantastic for making ahead, which is a lifesaver for me! Once they’ve cooled completely, you can store them in an airtight container in the refrigerator for up to 3 days. I like to place a piece of parchment paper between layers of crepes if I’m stacking them directly, to prevent them from sticking together. If you plan to freeze them, wrap them tightly, first in plastic wrap and then in aluminum foil, or place them in a freezer-safe container or bag. They’ll keep well in the freezer for about 2 to 3 months. When you’re ready to reheat, if they’re from the fridge, I usually pop them back into a preheated oven at around 350°F (175°C) for about 10-15 minutes, uncovered, until they’re heated through and the cheese is bubbly again. If they’re frozen, it’s best to thaw them in the refrigerator overnight first. If you need to reheat them from frozen, you can do so directly in the oven, but it will take longer, likely 25-30 minutes, and you might want to cover them loosely with foil for the first 15 minutes to prevent the cheese from browning too quickly. I generally avoid reheating them in the microwave, as the crepes can sometimes become a bit chewy, but if you’re in a real pinch, a quick zap on low power might work. For best results, always aim for the oven for that lovely, slightly crispy edge and perfectly melted cheese.

Frequently Asked Questions

Can I make this gluten-free?

Yes, absolutely! For the crepes, you can substitute a gluten-free all-purpose flour blend that contains xanthan gum. You might need to adjust the liquid slightly, as gluten-free flours can absorb moisture differently. Start with the recipe as is, and if the batter seems too thick, add a tablespoon or two more milk or water until you reach a pourable consistency. For the filling, ensure your thickener (flour) is replaced with a gluten-free alternative like cornstarch or a gluten-free flour blend, using about half the amount of cornstarch as you would flour. The rest of the ingredients are naturally gluten-free. The texture might be slightly different, but it will still be delicious!

Do I need to peel the zucchini?

Wait, zucchini? I think there might be a little confusion there! This recipe is for spinach chicken crepes and doesn’t actually call for zucchini. If you’re thinking of a different recipe, I’d be happy to help! For these spinach chicken crepes, no peeling is required as there are no zucchini involved. Just tender chicken and spinach in a creamy sauce wrapped in delicate crepes.

Can I make this as muffins instead?

That’s a fun idea! You could definitely adapt this into muffin form. Instead of filling individual crepes, you could layer the batter and filling into greased muffin tins. You might want to spoon some filling into the bottom of each muffin cup, then pour some crepe batter over it, or vice-versa, and top with cheese. Baking time would likely be shorter, probably around 20-25 minutes at 375°F (190°C), until they’re set and golden. Keep an eye on them, as muffin tins can bake faster than a larger baking dish. It would make for a great grab-and-go option!

How can I adjust the sweetness level?

This recipe is designed to be savory, so sweetness isn’t a primary focus. However, if you find it’s not quite to your liking, the sweetness mainly comes from the natural sugars in the onion and the milk. You could try using slightly less milk for the sauce or sautéing the onions a bit longer until they caramelize more, which will bring out their natural sweetness. If you’re looking for a truly sweet component, adding a small amount of honey or maple syrup to the filling (maybe 1-2 teaspoons) could work, but be mindful not to make it too sugary. The cheese on top also adds a touch of subtle sweetness depending on the type.

What can I use instead of the glaze?

The “glaze” in this recipe is really just the melted cheese on top, which I find delicious! If you’re not a fan of cheese, or want a lighter option, you have a few alternatives. You could skip the cheese entirely and just serve the warm crepes as they are. Another option is to top them with a sprinkle of fresh herbs like parsley or chives right before serving for a burst of freshness. You could also drizzle a bit of extra creamy sauce over the top, or even a dollop of sour cream or crème fraîche. For a bit of tang, a spoonful of Dijon mustard mixed into the filling or served alongside would also be lovely.

Final Thoughts

So there you have it – my beloved spinach chicken crepes! I really hope you give these a try. They’re more than just a meal; they’re a little bit of comfort, a touch of elegance, and a whole lot of flavor all wrapped up in one. The creamy, savory filling combined with the delicate crepes is truly satisfying, and they’re surprisingly easy to make, which is always a huge win in my book. If you loved this recipe, you might also enjoy my creamy chicken enchiladas or my savory mushroom crepes for more comforting, flavorful dishes. Don’t be shy about making this your own – experiment with different herbs, cheeses, or even add a little pinch of spice to the filling! I can’t wait to hear how yours turn out, so please leave a comment below and let me know your experience, or share your own fantastic variations. Happy cooking, and enjoy every delicious bite!