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Spinach Mushroom Chicken Crepes

Spinach Mushroom Chicken Crepes for Cozy Comfort Food Nights

These Spinach Mushroom Chicken Crepes are a delightful blend of flavors, perfect for comforting dinner nights.
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Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 4 crepes
Course: Dinner
Cuisine: French
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the Crepes
  • 1 cup Gluten-free Flour Use this for a gluten-free version without sacrificing taste.
  • 2 large Eggs Essential for binding the crepe batter.
  • 1 cup Milk Creates a smooth batter; swap with plant-based milk for dairy-free.
  • 1 pinch Salt Just a pinch enhances all the flavors.
For the Filling
  • 2 cups Shredded Chicken Adds protein and a hearty texture; rotisserie chicken is a great time saver.
  • 1 cup Mushrooms Bring umami flavor and moisture; zucchini or bell peppers make delicious substitutes.
  • 1 cup Leeks Provide a mild onion flavor and subtle sweetness when sautéed in butter.
For the Béchamel Sauce
  • 3 tablespoons Butter For a rich flavor base; opting for unsalted gives you better control.
  • 2 tablespoons Flour Thickens the sauce; use cornstarch for a gluten-free alternative.
  • 2 cups Milk Creates a luscious, creamy texture; almond milk works well for a dairy-free touch.
  • 1 cup Gruyere Cheese Melts beautifully and enhances depth; Comte or mozzarella offer milder alternatives.

Equipment

  • Non-Stick Skillet
  • mixing bowl
  • sauté pan
  • Medium saucepan

Method
 

Crepe Preparation
  1. In a mixing bowl, whisk together gluten-free flour, eggs, milk, and a pinch of salt until smooth. Allow the crepe batter to rest for 30 minutes at room temperature.
  2. Heat a non-stick skillet over medium heat and lightly grease it with butter. Pour a small amount of batter into the skillet, swirling it to evenly coat the bottom. Cook for about 1-2 minutes or until the edges lift slightly, then flip and cook for an additional 30 seconds.
  3. Repeat this process until all the batter is used, keeping the cooked crepes warm under a kitchen towel.
Filling Preparation
  1. In a sauté pan, melt 2 tablespoons of butter over medium heat. Add sliced leeks and chopped mushrooms, cooking until they turn golden brown and tender, about 5-7 minutes.
  2. Mix in the shredded chicken and sauté briefly until heated through. Spoon about 2 tablespoons of this filling onto each crepe, then fold or roll them up.
Béchamel Sauce
  1. In a medium saucepan, melt 3 tablespoons of butter over medium heat. Whisk in gluten-free flour, stirring for about 1-2 minutes until it forms a smooth paste.
  2. Gradually add warm milk while continuously whisking to avoid lumps. Cook for about 5-7 minutes until the sauce thickens, then season with salt and pepper to taste.
Assembling and Baking
  1. Preheat your oven to 350°F (175°C). Pour the creamy béchamel sauce generously over the filled crepes in the baking dish.
  2. Sprinkle grated Gruyere cheese on top. Bake in the preheated oven for 20-25 minutes or until the top is golden and bubbly.

Notes

Use room temperature ingredients for a smoother crepe batter. Store leftovers in an airtight container for up to 3 days.