Description
These savory Spinach Mushroom Chicken Crepes are filled with shredded chicken, sautéed mushrooms, and leeks, wrapped in a delicate crepe, and topped with creamy béchamel sauce and melted Gruyere cheese. Perfect for brunch or a cozy dinner!
Ingredients
Scale
For the Crepes
- 1 ¾ cup flour
- ½ tsp salt
- 2 ½ cups milk
- 2 eggs, beaten
- 4 tbsp melted butter
- 1 tbsp fresh dill
For the Filling
- 2 bone-in chicken breasts
- 1 tbsp butter
- 4 leeks, sliced
- 2 ½ cups mushrooms, sliced
- Salt and pepper, to taste
- 1 tsp Worcestershire sauce
- 1 tbsp parsley, minced
For the Béchamel Sauce
- 2 tbsp butter
- 2 tbsp flour
- 2 ⅓ cups milk
- 1 garlic clove, minced
- Salt and pepper, to taste
Garnish
- ¾ cup Gruyere cheese, shredded
- Paprika, to taste
- 3 tbsp fresh parsley, minced
Instructions
- Roast the Chicken: Bake at 375°F (190°C) for 35-40 minutes, then shred.
- Make the Crepe Batter: Whisk together flour, salt, milk, eggs, butter, and dill. Let rest for 30 minutes.
- Cook the Crepes: Heat a non-stick skillet, pour batter, and cook 1 minute per side.
- Prepare the Filling: Sauté leeks and mushrooms with Worcestershire sauce, then stir in parsley.
- Make the Béchamel Sauce: Whisk butter and flour, slowly add milk, season with garlic, salt, and pepper.
- Assemble the Crepes: Fill each crepe with the chicken and mushroom mixture, top with béchamel, roll up, and place in a baking dish.
- Bake: Sprinkle with cheese and paprika, bake at 350°F (175°C) for 10-12 minutes, then broil for 1-2 minutes.
- Serve: Garnish with fresh parsley and enjoy!
- Prep Time: 30 minute
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: French
Nutrition
- Calories: 430
- Sugar: 6g
- Sodium: 480mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 110mg