Description
A gourmet yet easy-to-make dish, these Pesto Chicken, Spinach & Mushroom Crêpes are filled with tender roasted chicken, earthy mushrooms, and fresh spinach, all wrapped in a soft crêpe and topped with a creamy béchamel sauce.
Ingredients
Scale
For the Crêpes:
- 1 ¾ cup (210g) all-purpose flour
- ½ tsp (5ml) salt
- 2 ½ cups (595ml) milk
- 2 eggs, beaten
- 4 tbsp (60ml) melted butter
- 1 tbsp (15ml) fresh dill
For the Filling:
- 2 chicken breasts, skin-on, bone-in
- 1 tbsp (15g) butter
- 4 leeks, sliced into ½ moons
- 2 ½ cups (300g) mushrooms, sliced
- 1 tsp (5ml) Worcestershire sauce
- 1 tbsp (15ml) fresh parsley, minced
For the Béchamel Sauce:
- 2 tbsp (30g) butter
- 2 tbsp (15g) flour
- 2 1/3 cups (555ml) milk
- 1 garlic clove, minced
- Salt and pepper to taste
Garnish:
- ¾ cup Gruyère cheese, shredded
- Paprika to taste
- 3 tbsp (45ml) freshly minced parsley
Instructions
- Roast the Chicken – Bake at 375°F (190°C) for 35-40 minutes until fully cooked, then shred.
- Make the Crêpe Batter – Whisk together flour, salt, milk, eggs, butter, and dill; let rest.
- Cook the Crêpes – Pour batter into a heated non-stick skillet, swirl, and cook for 1-2 minutes per side.
- Prepare the Filling – Sauté leeks, mushrooms, and Worcestershire sauce until softened.
- Make the Béchamel Sauce – Whisk butter and flour, then slowly add milk, garlic, salt, and pepper until thickened.
- Assemble the Crêpes – Fill each crêpe with mushrooms, chicken, and béchamel, roll, and top with cheese.
- Bake at 350°F (175°C) for 10-12 minutes, then broil for a golden finish.
- Serve hot with a side salad.
Notes
- Make-Ahead: Crêpes and filling can be prepared 1-2 days in advance.
- Storage: Refrigerate crêpes for up to 3 days or freeze for up to 2 months.
- Reheating: Warm in the oven at 350°F (175°C) for 10 minutes.
- Gluten-Free Option: Substitute gluten-free flour blend for crêpes.
- Cheese Variations: Try Fontina, Emmental, or white cheddar for a different flavor.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking & Sautéing
- Cuisine: French
Nutrition
- Calories: 420
- Sugar: 6g
- Sodium: 460mg
- Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 115mg