Name: Spinach and Chicken Crepes with Creamy Lemon Sauce
Prep time: 1 h 30 min
Cook time: 35 min
Total time: 2 h 5 min
Cuisine: French
Ingredients: Crepes:; 1 large egg, room temperature; ⅓ cup whole milk, room temperature; ¼ cup water; ½ cup all-purpose flour; 1½ tablespoons salted butter, melted; Filling:; 1 chicken breast, cooked and shredded; ⅔ cup ricotta cheese; ¼ cup sliced almonds; 2 tablespoons lemon juice; 1 teaspoon garlic powder; ¼ teaspoon salt; ¼ teaspoon ground black pepper; 2 teaspoons olive oil; 1 cup baby spinach; Sauce:; 1 tablespoon unsalted butter; ¼ cup low-sodium chicken broth; 1½ cups heavy cream; 1 tablespoon lemon juice; ½ teaspoon garlic powder; ½ teaspoon salt; ½ teaspoon ground black pepper; 1 sprig thyme

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Spinach and Chicken Crepes with Creamy Lemon Sauce are an elegant yet comforting dish that’s perfect for a special dinner or a sophisticated brunch. Tender homemade crepes are filled with lemon-infused chicken, ricotta, spinach, and crunchy almonds, then topped with a luxurious lemon-thyme cream sauce. It’s a delightful French-inspired recipe that’s full of bright flavor and rich textures.

Spinach and Chicken Crepes with Creamy Lemon Sauce

Why You’ll Love This Recipe

These crepes bring together everything you want in a savory dish—silky textures, bold flavors, and a beautiful presentation. The lemon-thyme sauce brightens the creamy filling, while the toasted almonds provide a delightful crunch in every bite.

Homemade crepes with simple ingredients
Elegant presentation that’s dinner-party worthy
Flavorful lemon-chicken and spinach filling
Rich, velvety sauce with herbaceous notes
A satisfying, complete meal in every crepe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Crepes:

1 large egg, room temperature
⅓ cup whole milk, room temperature
¼ cup water
½ cup all-purpose flour
1½ tablespoons salted butter, melted

Filling:

1 chicken breast, cooked and shredded
⅔ cup ricotta cheese
¼ cup sliced almonds
2 tablespoons lemon juice
1 teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon ground black pepper
2 teaspoons olive oil
1 cup baby spinach

Sauce:

1 tablespoon unsalted butter
¼ cup low-sodium chicken broth
1½ cups heavy cream
1 tablespoon lemon juice
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon ground black pepper
1 sprig fresh thyme

Directions

Make the Crepes:

In a blender, combine the egg, milk, water, flour, and melted butter. Blend for 10 seconds until smooth. Refrigerate the batter for at least 1 hour (up to 48 hours).
Heat an 8-inch nonstick skillet over medium heat and lightly grease with butter or cooking spray.
Pour about 1 ounce (2 tablespoons) of batter into the center of the pan and swirl to spread it thinly.
Cook for 30 seconds on one side, flip, and cook for another 10 seconds.
Transfer finished crepes to a board to cool. Repeat until all batter is used.

Prepare the Filling:

In a bowl, combine shredded chicken, ricotta cheese, sliced almonds, lemon juice, garlic powder, salt, and pepper.
In a skillet, heat olive oil over medium heat. Add baby spinach and cook until wilted.
Stir in the chicken mixture and heat gently to warm through.

Make the Creamy Lemon Sauce:

In a small saucepan, melt butter over medium heat.
Add chicken broth and cook for about 1 minute.
Stir in heavy cream, lemon juice, garlic powder, salt, pepper, and thyme.
Simmer and whisk for about 5 minutes, until the sauce thickens and reduces by half.
Remove the thyme sprig before serving.

Assemble the Crepes:

Spoon about ⅓ cup of the filling into the center of each crepe and roll tightly.
Arrange the filled crepes on a plate or serving dish.
Drizzle generously with the creamy lemon sauce and sprinkle with extra sliced almonds if desired.

Servings and timing

Servings: 8 crepes
Prep time: 1 hour 30 minutes
Cook time: 35 minutes
Total time: 2 hours 5 minutes

Variations

Add cheese: Sprinkle mozzarella or Gruyère inside each crepe before rolling for extra richness.
Nut-free: Omit the almonds or replace them with toasted sunflower seeds.
Vegetarian: Leave out the chicken and double the spinach, or add sautéed mushrooms or artichoke hearts.
Gluten-free: Use a 1:1 gluten-free flour substitute for the crepes.
Herb twist: Swap thyme with fresh dill or basil for a different herbal note.

Storage/Reheating

Refrigerator: Store assembled crepes in an airtight container for up to 3 days. Keep sauce separate if possible.
Freezer: Freeze crepes (unassembled) between sheets of parchment paper for up to 1 month. Thaw before reheating and assembling.
Reheating: Warm filled crepes in the oven at 350°F for 10–15 minutes. Heat sauce gently on the stovetop and spoon over before serving.

FAQs

Can I make the crepes ahead of time?

Yes, crepes can be made up to 2 days ahead. Store them in the fridge with parchment paper between each crepe to prevent sticking.

Do I have to use a blender for the crepe batter?

A blender makes a smoother batter quickly, but you can whisk by hand until lump-free.

Can I substitute the ricotta?

Yes, cottage cheese, cream cheese, or goat cheese work well as substitutes.

Can I use store-bought crepes?

Absolutely. Store-bought crepes save time and still work great with this filling and sauce.

What’s the best way to shred chicken?

Use two forks or a hand mixer to shred warm, cooked chicken quickly and evenly.

Can I add other vegetables to the filling?

Yes, mushrooms, sautéed leeks, or roasted red peppers are great additions.

Is this dish good for entertaining?

Definitely. It’s elegant and can be prepped in stages to make serving a breeze.

Can I use rotisserie chicken?

Yes, rotisserie chicken is a great shortcut and adds extra flavor.

How thick should the sauce be?

The sauce should coat the back of a spoon. Simmer longer for a thicker consistency.

What can I serve with these crepes?

A light salad, roasted asparagus, pairs beautifully with this dish.

Conclusion

Spinach and Chicken Crepes with Creamy Lemon Sauce are a celebration of flavor and finesse. The homemade crepes are delicate yet hearty, the filling is packed with fresh and tangy flavors, and the lemon-thyme sauce ties everything together with elegance. Whether you’re planning a cozy dinner or a special gathering, this recipe is sure to impress while delivering comfort in every bite.