Jump to Recipe Print RecipeI recently found myself reminiscing about the charming streets of Paris, where the aroma of crepes sizzling on griddles fills the air. It’s hard to resist making my own version at home, particularly these delightful Spinach Mushroom Chicken Crepes. They’re a beautiful intersection of French culinary tradition and wholesome comfort, packed with savory chicken, earthy mushrooms, and a creamy béchamel that wraps each bite in warmth. Whether you’re hosting a cozy brunch or looking for an impressive dinner, this dish is your go-to, complete with gluten-free and vegetarian variations to suit all tastes. Plus, they’re perfect for meal prep, allowing you to savor a gourmet experience without the fuss. Ready to elevate your culinary repertoire? Let’s dive into making these crepes together! Why are Spinach Mushroom Chicken Crepes a must-try? Comforting Flavors: This dish showcases a hearty blend of tender chicken, earthy mushrooms, and creamy béchamel that creates an irresistible flavor profile. Versatile Options: Easily customize for dietary needs with gluten-free or vegetarian alternatives, ensuring everyone at your table is satisfied. Easy Meal Prep: Assemble ahead of time for busy days. They store beautifully in the fridge, waiting to be baked fresh when you’re ready. Impressive Presentation: These crepes look gourmet, making them perfect for impressing guests at brunch or dinner. Serve alongside a light salad for a complete meal! French Inspiration: Enjoy a delightful taste of French cuisine right at home, transforming your kitchen into a charming bistro atmosphere. Dive into these Spinach Mushroom Chicken Crepes and elevate your cooking today! Spinach Mushroom Chicken Crepes Ingredients For the Crepe Batter All-Purpose Flour – Provides structure; you can use a gluten-free blend as a substitute. Eggs – Binds ingredients and adds richness; no direct substitutes for this recipe. Milk – Creates a smooth batter; consider unsweetened almond or oat milk for a dairy-free version. For the Filling Shredded Chicken – Provides protein and flavor; substitute with shredded rotisserie chicken for convenience. Mushrooms – Adds umami and texture; feel free to use sautéed zucchini or spinach. Leeks – Offers a mild onion flavor; shallots make a good replacement for a similar taste. For the Béchamel Sauce Butter – Adds richness to the sauce; opt for vegan butter for a plant-based alternative. Flour – Thickens the sauce; you can substitute with cornstarch for a gluten-free option. Milk – Essential for sauce consistency; dairy-free milk works well as a substitute. For the Topping Gruyere Cheese – Provides creamy texture and flavor; Comte or Swiss cheese could work too, or try dairy-free cheese alternatives. Step‑by‑Step Instructions for Spinach Mushroom Chicken Crepes Step 1: Prepare Crepe Batter In a mixing bowl, whisk together 1 cup of all-purpose flour, 2 large eggs, and 1 ½ cups of milk until just combined; avoid over-mixing for a light crepe. Let the batter rest for at least 30 minutes at room temperature, allowing the flavors to meld and the texture to improve. Step 2: Cook Crepes Heat a non-stick skillet over medium heat and lightly grease it with butter or oil. Pour in about ¼ cup of the crepe batter and swirl it to form a thin layer. Cook for 1-2 minutes until the edges lift and appear lightly golden, then carefully flip and cook for an additional minute until done. Repeat for the remaining batter. Step 3: Sauté Filling In a separate skillet, melt 1 tablespoon of butter over medium heat. Add sliced leeks and 8 ounces of sliced mushrooms, sautéing until they’re tender and fragrant, about 5-7 minutes. Stir in 2 cups of shredded chicken and season with salt and pepper, cooking just until heated through; set aside. Step 4: Make Béchamel Sauce In a saucepan, melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of flour, cooking for 1-2 minutes until golden. Gradually add 2 cups of warm milk while stirring continuously to prevent lumps. Cook and stir for about 5 minutes until the sauce thickens; season with salt and nutmeg. Step 5: Assemble Crepes Preheat your oven to 350°F (175°C). On a crepe, spread a generous spoonful of the chicken, mushroom, and leek filling, then roll it up tightly and place in a greased baking dish. Repeat for all crepes, ensuring they’re snug but not overcrowded. Step 6: Bake Pour the prepared béchamel sauce generously over the assembled crepes and sprinkle with 1 cup of shredded Gruyere cheese. Place the baking dish in the preheated oven and bake for 20-25 minutes, until the crepes are heated through and the cheese is bubbly and golden. For a crispy top, broil for an additional 1-2 minutes. What to Serve with Spinach Mushroom Chicken Crepes Indulging in these delightful crepes? Consider a few perfect pairings to elevate your meal experience. Mixed Green Salad: A light, refreshing salad adds a crisp contrast to the rich, creamy flavors of the crepes. Toss with a tangy vinaigrette for balance. Garlic Roasted Potatoes: Crispy, golden-brown potatoes seasoned with garlic and herbs provide a crunchy texture that complements the softness of the crepes perfectly. Steamed Asparagus: Tender asparagus drizzled with lemon adds a fresh, vibrant element that brightens the dish while offering a satisfying crunch. Herbed Quinoa: This fluffy, protein-packed grain, tossed with fresh herbs, enhances the earthy notes of the mushrooms and brings a nutty flavor to the table. Sautéed Spinach: A simple side of sautéed spinach with garlic brings out the savory depth of the chicken filling while adding a pop of color to your plate. Creamy Tomato Soup: For those chilly evenings, a bowl of warm, creamy tomato soup can provide a comforting, nostalgic pairing alongside the crepes. Sparkling White Wine: A sparkling white wine like Champagne or Prosecco makes for a festive drink that cuts through the richness of the béchamel sauce. Lemon Tart: To finish on a sweet note, a zesty lemon tart provides a delightful contrast with its tartness, cleansing the palate after the savory crepes. Café au Lait: Brew a comforting café au lait for a warm drink that pairs beautifully with the lightness of the crepes, drawing you into a French bistro ambiance. Expert Tips for Spinach Mushroom Chicken Crepes Perfect Crepes: Let the batter rest for at least 30 minutes to achieve light and airy crepes that don’t tear easily during cooking. Grease Smartly: Always use a well-greased non-stick skillet or crepe pan to prevent sticking, ensuring smooth flipping of your crepes. Soft Filling: Sauté leeks and mushrooms over medium heat to bring out their flavors without burning—cook until fully tender. Lump-Free Sauce: Gradually add warm milk to the béchamel and whisk continuously to create a smooth consistency, avoiding any lumps. Fill Wisely: Don’t overfill your crepes to prevent tearing; use just enough of the filling for easy rolling and a neat presentation. Versatile Variations: Swap out the chicken in the filling for veggies or use gluten-free flour to cater to dietary preferences while keeping your crepes delicious. Make Ahead Options These Spinach Mushroom Chicken Crepes are perfect for meal prep, allowing you to save time on busy weeknights! You can prepare the crepes and filling up to 24 hours in advance. Simply cook the crepes and cool them, then layer the filling (shredded chicken, sautéed mushrooms, and leeks) and roll them up before placing them in a greased baking dish. Cover tightly with plastic wrap and refrigerate. For the béchamel sauce, make it just before you’re ready to bake, as keeping it warm will enhance its creaminess. When you’re ready to serve, pour the sauce over the assembled crepes, sprinkle with Gruyere cheese, and bake until golden and bubbling. You’ll have a delightful dish ready with minimal effort! How to Store and Freeze Spinach Mushroom Chicken Crepes Fridge: Store assembled crepes in an airtight container in the refrigerator for up to 2 days. When ready to bake, simply reheat in the oven until heated through. Freezer: Freeze unbaked crepes by placing them in a single layer on a baking sheet, covered with plastic wrap. Once solid, transfer to an airtight container and freeze for up to 2 months. Reheating: To reheat frozen Spinach Mushroom Chicken Crepes, bake directly from the freezer in a preheated oven at 350°F (175°C) for 25-30 minutes, ensuring they’re heated thoroughly. Leftovers: Store any leftover baked crepes in the fridge for up to 3 days. Reheat gently in the oven or microwave before serving to restore their lovely texture. Spinach Mushroom Chicken Crepes Variations Embrace the joy of cooking by exploring delightful twists and substitutions for your Spinach Mushroom Chicken Crepes! Vegetarian Twist: Replace chicken with sautéed spinach, mushrooms, and zucchini for a delicious veggie-packed option. It’s an earthy alternative that retains all the creaminess. Gluten-Free Crepes: Use a gluten-free flour blend instead of all-purpose flour in your batter. This swap ensures everyone can enjoy these delightful crepes without sacrificing flavor. Dairy-Free Delight: Opt for almond or oat milk and vegan butter for the béchamel sauce. You won’t miss the dairy with such a creamy and fulfilling taste! Cheesy Varieties: Experiment with different cheeses like mozzarella for a milder flavor or sharp cheddar for an extra kick. Each cheese brings unique character to your dish. Mini Crepes: Create bite-sized versions as appetizers using a smaller skillet. These mini wonders make for impressive party starters or festive gatherings. Savory Herbs: Add fresh herbs like thyme or parsley to the filling for an aromatic touch. They not only enhance flavor but elevate the visual appeal as well. Spicy Kick: Incorporate red pepper flakes or a pinch of cayenne pepper into the filling for a delightful heat that pairs excellently with the creamy sauce. Sauce Variations: Try a unique twist on the béchamel by stirring in pesto for an extra flavor dimension that transforms the standard into something surprising and delicious. For more inspired dishes, consider making my Butter Chicken Comfort or trying out some Chicken Broccoli Savory for a delectable, family-friendly meal! Spinach Mushroom Chicken Crepes Recipe FAQs How do I choose the right mushrooms for this recipe? Absolutely! When selecting mushrooms, look for firm, smooth caps with no dark spots or slimy texture, as these are signs of freshness. Varieties like cremini or shiitake add a wonderful umami flavor, but if you’re feeling adventurous, try portobello for a meaty texture. What is the best way to store leftover Spinach Mushroom Chicken Crepes? Very! Once baked, you can store leftover crepes in an airtight container in the refrigerator for up to 3 days. Just ensure they’re cooled completely before sealing. When you’re ready to enjoy them again, gently reheat in the oven or microwave to restore their lovely texture. Can I freeze unbaked Spinach Mushroom Chicken Crepes? Yes! To freeze, lay the assembled but unbaked crepes on a baking sheet lined with parchment paper. Cover with plastic wrap and freeze until solid, usually 1–2 hours. Once frozen, you can transfer them to an airtight container. They should keep well for up to 2 months. When ready to bake, no need to thaw; just pop them in the preheated oven for about 30 minutes. What should I do if my béchamel sauce turns lumpy? First, don’t worry—this happens! If you find your béchamel sauce lumpy, you can use an immersion blender to smooth it out or whisk vigorously to break down the lumps. To prevent this in the future, always whisk in the warm milk gradually while stirring continuously. If it’s too thick, simply add a bit more milk to reach your desired consistency. Are there any dietary considerations for the Spinach Mushroom Chicken Crepes? Absolutely! With a few simple swaps, you can cater to dietary needs. Use gluten-free flour for the crepe batter and cornstarch for the béchamel sauce. For a vegetarian option, replace the chicken with sautéed vegetables, like spinach and zucchini. Always be mindful of potential allergens depending on your guests’ preferences! Irresistible Spinach Mushroom Chicken Crepes for Cozy Brunches Delight in these Spinach Mushroom Chicken Crepes, a fusion of tender chicken, earthy mushrooms, and creamy béchamel, perfect for brunch or dinner. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 25 minutes minsResting Time 30 minutes minsTotal Time 1 hour hr 25 minutes mins Servings: 4 crepesCourse: DinnerCuisine: FrenchCalories: 400 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Crepe Batter1 cup All-Purpose Flour can substitute with gluten-free blend2 large Eggs no direct substitutes1.5 cups Milk can use unsweetened almond or oat milkFor the Filling2 cups Shredded Chicken can use rotisserie chicken for convenience8 ounces Mushrooms can substitute with sautéed zucchini or spinach1 cup Leeks shallots can be a substituteFor the Béchamel Sauce2 tablespoons Butter use vegan butter for plant-based option2 tablespoons Flour can substitute with cornstarch for gluten-free2 cups Milk dairy-free milk can be usedFor the Topping1 cup Gruyere Cheese Comte or Swiss cheese can work too Equipment non-stick skilletMixing bowlsaucepanBaking dish Method Step-by-Step Instructions for Spinach Mushroom Chicken CrepesIn a mixing bowl, whisk together all-purpose flour, eggs, and milk until just combined; let the batter rest for at least 30 minutes.Heat a non-stick skillet over medium heat and lightly grease it. Pour in about 1/4 cup of crepe batter and cook for 1-2 minutes, then flip and cook for an additional minute.In a separate skillet, melt butter and sauté leeks and mushrooms until tender. Stir in shredded chicken and season; set aside.In a saucepan, melt butter and whisk in flour, then gradually add warm milk until thickened to make béchamel sauce; season with salt and nutmeg.Preheat your oven to 350°F (175°C). Spread filling on crepes, roll them, and place in a greased baking dish.Pour béchamel over crepes and sprinkle with cheese. Bake in the oven for 20-25 minutes until bubbly and golden. Nutrition Serving: 1crepeCalories: 400kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 150mgSodium: 600mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 1500IUVitamin C: 5mgCalcium: 250mgIron: 2mg NotesThese crepes can be prepared ahead of time and are perfect for impressing guests or for meal prep. 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