Description
These Spinach and Chicken Crepes are a French-inspired dinner dish filled with tender shredded chicken, wilted spinach, almonds, and creamy ricotta, then topped with a rich, lemony cream sauce. Perfectly elegant and comforting for a special meal.
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
Instructions
- Crepes: In a blender, combine egg, milk, water, flour, and melted butter. Blend for 10 seconds, then refrigerate batter for at least 1 hour.
- Heat an 8-inch nonstick pan and lightly grease with butter or spray. Pour about 1 oz of batter into the center and swirl to coat the pan. Cook for 30 seconds, flip, and cook another 10 seconds. Transfer to a board to cool and repeat with remaining batter.
- Filling: In a bowl, mix shredded chicken, ricotta, almonds, lemon juice, garlic powder, salt, and pepper. In a skillet, heat olive oil and cook spinach until wilted. Stir in chicken mixture and heat through on low.
- Sauce: In a small saucepan, melt butter over medium heat. Add chicken broth and simmer 1 minute. Stir in cream, lemon juice, garlic powder, salt, pepper, and thyme. Simmer until reduced by half, about 5 minutes. Remove thyme sprig.
- To Assemble: Fill each crepe with about ⅓ cup filling, roll tightly, place on a serving plate, and drizzle with lemon cream sauce. Garnish with extra almonds if desired.
Notes
- Batter can be made up to 48 hours in advance and kept chilled.
- Use rotisserie chicken for convenience.
- Sauce can be made ahead and reheated gently.
- Sprinkle with fresh herbs or Parmesan for extra flavor.
Nutrition
- Serving Size: 1 crepe
- Calories: 390
- Sugar: 2g
- Sodium: 340mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 115mg
