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–+ servings
Spinach Mushroom Chicken Crepes

Spinach Mushroom Chicken Crepes: Comfort Food Made Easy

Indulge in delicious Spinach Mushroom Chicken Crepes with creamy béchamel sauce, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 35 minutes
Resting Time 30 minutes
Total Time 1 hour 35 minutes
Servings: 4 crepes
Course: Dinner
Cuisine: French
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crepes
  • 1 cup gluten-free flour substitute with regular flour if gluten is not a concern
  • 2 large eggs use a flax egg for egg-free versions
  • 1 cup milk substitute with almond or oat milk for dairy-free option
  • 1 pinch salt just a pinch is sufficient
For the Filling
  • 2 cups shredded chicken rotisserie chicken is a time saver
  • 1 cup mushrooms zucchini or bell peppers can be used instead
  • 1 cup leeks shallots or green onions are alternatives
For the Béchamel Sauce
  • 3 tablespoons butter use unsalted for better control
  • 3 tablespoons flour cornstarch is a gluten-free option
  • 2 cups milk any dairy-free milk will work too
  • 1 cup Gruyere cheese consider Comté or mozzarella for milder taste

Equipment

  • non-stick skillet
  • medium bowl
  • Medium saucepan

Method
 

Step-by-Step Instructions
  1. In a medium bowl, whisk together gluten-free flour, large eggs, milk, and a pinch of salt until smooth. Let it rest for 30 minutes.
  2. Heat a non-stick skillet over medium heat, lightly grease with butter. Pour ¼ cup of the crepe batter, swirl to coat, and cook for 1-2 minutes until edges lift. Flip and cook for another 30 seconds. Repeat.
  3. Add butter to the skillet, sauté sliced leeks and mushrooms over medium heat for 5-7 minutes until golden. Stir in shredded chicken to warm.
  4. In a medium saucepan over low heat, melt 3 tablespoons of butter. Whisk in 3 tablespoons of flour, cooking for 1-2 minutes. Gradually add warm milk, whisking until thick, about 5-7 minutes.
  5. Preheat oven to 350°F (175°C). Fill crepes with the chicken mixture, roll tightly, and place in a greased baking dish. Pour béchamel sauce and sprinkle Gruyere cheese on top. Bake for 20-25 minutes until bubbly.

Nutrition

Serving: 1crepeCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 150mgSodium: 500mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 3mg

Notes

Use room temperature ingredients for the batter and avoid overfilling crepes to prevent tearing.

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