Chicken Mushroom Spinach Crepes

Ellen Whiteman

Chicken Mushroom Spinach Crepes is a savory and creamy French dish made with a filling of shredded cooked chicken breast, baby bella mushrooms, garlic cloves, and baby spinach. The crepes are made with a batter of all-purpose flour, eggs, whole milk, unsalted butter, and kosher salt. The filling is cooked with unsalted butter, heavy cream, garlic salt, ground white pepper, and Parmesan cheese. It is a gourmet dish that combines the flavors of chicken, mushrooms, and spinach in a delicate crepe.

Signup to Dinnerfy to explore more

Sign up
🍗 Paleo
Chicken Mushroom Spinach Crepes
French Cuisine

15 mins

20 mins

Nutritional Value

Protein - 25g
Fat - 15g
Carbohydrates - 30g
Fiber - 5g
Vitamin A - 20%
Vitamin C - 15%
Calcium - 10%
Iron - 15%


Total: 16Serves: 4
1 cup All-Purpose Flour
2 large Eggs
3/4 cup Whole Milk
2 tablespoons Unsalted Butter


1/4 teaspoon Kosher Salt
1 teaspoon Fresh Dill

chopped (optional)

Cooking Spray
3 tablespoons Unsalted Butter
1 pound Baby Bella Mushrooms


2 Garlic Cloves


2 cups Heavy Cream
3/2 teaspoons Garlic Salt
3/4 teaspoon Ground White Pepper
4 ounces Parmesan Cheese

grated (about 1 cup)

2 cups Baby Spinach
2 cups Shredded Cooked Chicken Breast

home-roasted or rotisserie chicken


Step 1 : Make the crêpes

In a blender, combine the all-purpose flour, eggs, whole milk, melted unsalted butter, and kosher salt. Blend until completely smooth, scraping down the sides as needed, about 1 minute.

Step 2 : Cook the crêpes

Heat a 10-inch nonstick skillet over medium heat and spray with cooking spray. Add ¼ cup of the crêpe batter and tilt the pan to make sure the mixture evenly and lightly coats the skillet. Cook for 1 to 2 minutes, until the crêpe is lightly browned. Flip to cook the other side for about 1 minute. Set the crêpes aside to roll with filling or fold them into quarters and top with sauce. The crêpes can be made ahead up to 2 hours, covered, and refrigerated.

Step 3 : Make the filling and sauce

In a large skillet, heat 3 tablespoons of unsalted butter over medium-high heat. Add the sliced baby bella mushrooms and cook in one layer, without disturbing, until browned, about 4 minutes. Flip and continue cooking until tender and browned, stirring occasionally, about 5 minutes. Add the minced garlic and stir constantly until fragrant, about 1 minute. Stir in the heavy cream, garlic salt, and ground white pepper and simmer, stirring occasionally to check the consistency, until thickened, 5 to 8 minutes. Add the grated Parmesan cheese and stir until smooth and melted.

Step 4 : Prepare the spinach

Measure out ¾ cup of the mushroom sauce and set aside in a small bowl. Add the baby spinach to the sauce remaining in the pan and cook, stirring often, until the spinach is wilted, approximately 2 minutes.

Step 5 : Add the chicken

Fold in the shredded cooked chicken breast and cook until heated through, about 1 minute.

Step 6 : Fill the crêpes

If filling the crêpes, spoon ¼ cup of the chicken mixture onto each crêpe and roll up.

Step 7 : Serve the crêpes

Serve the filled or folded crêpes immediately, topped with the reserved mushroom sauce and chopped fresh dill.

User Ingredient

User Instructions