Chicken Mushroom Spinach Crêpes
prep: 25 minutes
cook: 40 minutes
cool: none
crêpes
1 cup all-purpose flour
2 large eggs
¾ cup whole milk
2 tablespoons unsalted butter, melted
½ teaspoon kosher salt
1 teaspoon chopped fresh dill (optional), plus more for garnish
Cooking spray
filling and sauce
3 tablespoons unsalted butter
1 pound sliced baby bella mushrooms
2 garlic cloves, minced
2 cups heavy cream
1½ teaspoons garlic salt
¾ 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)
1. To make the crêpes: In a blender, combine the flour, eggs, milk, ½ cup water, melted butter, and salt. Blend until completely smooth, scraping down the sides as needed, about 1 minute.
2. Pour into a large liquid measuring cup and add the dill (if using), stirring to combine.
3. Heat a 10-inch nonstick skillet over medium heat and spray with cooking spray. Add ¼ cup batter and tilt the pan to make sure the mixture evenly and lightly coats the skillet. Cook 1 to 2 minutes, until the crêpe is lightly browned. Flip to cook the other side, about 1 minute.
4. 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.
5. To make the filling and sauce: In a large skillet, heat the butter over medium-high heat. Add the 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.
6. Add the garlic and stir constantly until fragrant, about 1 minute. Stir in the cream, garlic salt, and white pepper and simmer, stirring occasionally to check the consistency, until thickened, 5 to 8 minutes. Add the Parmesan and stir until smooth and melted.
7. Measure out ¾ cup of the mushroom sauce and set aside in a small bowl. Add the spinach to the sauce remaining in the pan and cook, stirring often, until the spinach is wilted, approximately 2 minutes.
8. Fold in the chicken and cook until heated through, about 1 minute.
9. If filling the crêpes, spoon ¼ cup chicken mixture onto each crêpe and roll up. Serve filled or folded crêpes immediately, topped with reserved mushroom sauce and dill.
Makes 8 crêpes