Best Spinach Chicken Crepes Recipes

SPINACH CHICKEN CREPES

Steps:

• For crepe batter, in a small bowl, combine egg and milk. Add flour and salt until well blended. Cover and refrigerate for 1 hour., Heat a lightly greased 6-in. nonstick skillet; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., For sauce, in a large saucepan, bring vegetables and water to a boil. Reduce heat; cover and simmer for 5 minutes or until tender. , In a small bowl, combine the cornstarch, evaporated milk, salt and pepper until smooth; stir into vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Add cheese and sherry; stir until cheese is melted. Remove from the heat., Combine the spinach, chicken and 1 cup sauce; spread 1/4 cupful down the center of each crepe. Roll up and place in a greased 13-in. x 9-in. baking dish. Spoon remaining sauce over crepes. Cover and bake at 375° for 20-25 minutes or until heated through.

CHICKEN, SPINACH, BROCCOLI, AND CHEESE CREPES WITH HOLLANDAISE S

Steps:

• Preheat oven to 350 degrees.
• For filling:.
• Heat 1 T. oil in a large skillet or wok.
• Add the garlic and the broccoli and stir fry until broccoli is crisp tender.
• Add the onion powder and salt and pepper to taste.
• Add the baby spinach and continue to stir fry until the spinach all wilts.
• In a large bowl combine the cooked broccoli and spinach with the chicken, gorgonzola, 14/c. of the cheddar.
• Beat one egg and combine with the chicken mixture.
• For crepes:
• Combine flour, milk, eggs, 1 t. vegetable oil, and 1/4 t. of salt.
• Heat a 10 inch skillet and coat with cooking spray.
• Pour in about 1/4 cup batter; lift and tilt skillet to spread thinly and evenly.
• Return to heat and brown lightly on both sides.
• Slide crepe onto plate.
• Repeat with remaining batter.
• Spoon the chicken mixture along the center of crepe and roll, placing the crepes side by side into a 13X9X2 baking dish.
• When all the crepes are in the dish, sprinkle remaining cheddar on top.
• Bake 20 minutes in preheated oven.
• While crepes are baking, in a small saucepan over low heat combine 4 egg yolks, 2/3 cup cream, 1 t. salt, and the juice of one lemon.
• Stir until mixture begins to thicken.
• Remove from the heat and stir in butter.
• When crepes are finished baking, serve immediately with the Hollandaise sauce spooned over top.

CREAMY CHICKEN, MUSHROOM & SPINACH CREPES

Steps:

• 1. First, combine 2 tbsp lemon juice, green onions, cornstarch, lemon rind and salt in a medium bowl; stir with a wire whisk until blended. Add chicken; toss to coat. Cover and refrigerate for 1 hour.
• 2. Meanwhile, make the crêpes - Combine all ingredients in electric blender, cover and process until smooth. Coat an 8-inch nonstick skillet with cooking spray, place over medium heat. Pour about ¼ cup of batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 ½ minutes on each side. (Crêpe should easily be lifted to flip and remove when done cooking). Place crêpe on wax paper and let cool. Repeat process until all batter is used.
• 3. Next, heat 1 tbsp oil in a large nonstick skillet over medium-high heat. Add the chicken mixture; sauté 4 minutes or until chicken is done. Spoon mixture into bowl, sprinkle with remaining lemon juice and pepper and set aside.
• 4. Heat remaining oil in skillet over medium-high heat. Add bell pepper and mushrooms and sauté 2 minutes. Add spinach and garlic, continue to cook 2 more minutes, or until spinach begins to wilt; add chicken to mixture.
• 5. Stir in sour cream and mayonnaise. Spoon chicken mixture into center of each crêpe; gently roll closed. Serve.

CREAMY CHICKEN, SPINACH & MUSHROOM CREPES

Steps:

• 1. First, in a bowl, combine 2 tbsp lemon juice, green onions, cornstarch, lemon rind and salt in a medium bowl; stir with a wire whisk until blended.
• 2. Add chicken; toss to coat. Cover and refrigerate for 1 hour.
• 3. For crêpes - Combine all ingredients in electric blender, cover and process until smooth.
• 4. Heat an 8-inch nonstick skillet over medium heat, and coat with cooking spray.
• 5. Pour about ¼ cup of batter into heated pan; quickly tilt pan in all directions so batter covers pan with a thin circular film.
• 6. Cook about 1 ½ minutes on each side. (Crêpe should easily be lifted with a spatula to flip and remove when done cooking).
• 7. Place crêpe on wax paper and let cool.
• 8. Repeat process until all batter is used.
• 9. Filling - Combine honey and yogurt together, and set aside.
• 10. Next, heat 1 tbsp oil in a large nonstick skillet over medium-high heat. Add the chicken mixture; sauté 4 minutes or until chicken is done.
• 11. Spoon mixture into a bowl, sprinkle with remaining lemon juice, salt and pepper, and set aside.
• 12. Heat remaining oil in skillet over medium-high heat. Add bell pepper and mushrooms and sauté 2 minutes. Add spinach and garlic, continue to cook 2 more minutes, or until spinach begins to wilt.
• 13. Add chicken to mixture.
• 14. Stir in yogurt mixture, combine well.
• 15. Remove from heat. Spoon chicken mixture into center of each crêpe; gently roll closed. Serve and enjoy!

CHICKEN SPINACH CREPES FILLING

Steps:

• cook chicken breasts in boling water.
• when done, take out and shred.
• Put heat oil in pan on low, add garlic and saute alittle. Wash spinach and add with chicken, chopped tomatoes, sour cream, salt, mix and cover. Simmer until tomatoes soften up and spinach wilts.
• Add alfredo sauce (I used ready-made) to bottom of pan. Fill crepe and place on top of sauce. Make one layer and put more sauce on top. Sprinkle cheese on top and put in 450 oven for 12 minutes.