Great lunch/dinner recipe, especially because it's something different. Comes together really fast if you do the prep work ahead of time - we made the crepes earlier in the week and had as dessert. It was nice to use the crepes a few days later as part of dinner.
Chicken, Spinach, and Mushroom Crepes
StephMerrifield Posted: 11/25/08
RedSoxFan Posted: 12/17/08
I am an absolute novice in the kitchen BUT I have a discerning pallet & I can appreciate as well as identify different ingredients in dishes so i'm not completely hopeless. this was an easy to follow recipe, I added a bit more salt & pepper, used fresh spinach in lieu of frozen & grated red onion instead of thin chopped onion (presumably white) and this came out awesome! crepes made all the difference adding a sugary sweetness that I didn't expect but thoroughly enjoyed. pretty healthy dish - low carbs, high protein and well worth the hour it took me to make (told you I was a complete rookie in the kitchen). hope to shave 20 min off the 2nd time around. served with organic spring mix, cherry tomatoes, cucumbers, shaved carrots & wishbone balsamic spritzer dressing. not sure how anyone could NOT like this recipe, it's easy to make, contains common, fresh ingredients and tastes as good as any $20 chicken entree at your favorite restaurant- what else could you ask for? Go RED SOX!!
Chate64 Posted: 09/06/10
Okay, I'm giving this a three only because you have to do some tweaking for flavor. I personally love the concept. The base is good, however, you have to work on the sauce. It needs some FLAVOR! I'm going to try this again, but I'll be making a bit more sauce, adding more pepper/salt & some of the cheese to the sauce instead of the top of the crepes and maybe some sherry and paprika? I will definitely have to experiment!
JessicaSophia Posted: 11/22/10
This recipe was delicious and different. But I wouldn't say it "comes together in a flash" as the intro copy suggests - it took me more than an hour and a half to prepare everything (Granted, I did start out with raw chicken, but that only added about 10 minutes to the total). Plus, you have to take into account chilling the crepe batter for an hour. Another minor complaint is that the crepes did not make as many as promised - I got only 7 crepes out of the batter recipe. Maybe I was making them thicker than the developer (using nearly a half-cup of batter per crepe) because if I made them too thin, they ripped when I tried to flip them. Still, it was delicious and elegant and I would definitely make it again - when I have plenty of time on my hands!
creativereader Posted: 01/08/10
This recipe sounds good, and because of the postivie reviews I decided to give it a try. It was not very good. Not very flavorful, and the sauce was really runny. Needed some spices.
cookfromchicago Posted: 11/16/09
These are delicious. I served them for company with a green salad and Julia Child's lemon oil dressing. The prep time was much longer than I anticipated though. I recommend doing all the prep ahead. The crepes are easy and very good. If you make the crepes ahead, warm them up before you fill them. The broiling time is not enough time to heat them up.
spc0829 Posted: 05/19/10
I feel this is a good recipe but does need a few adjustments to make it a great recipe! First, make more sauce than suggested. Second, add at least 3/4 cup shredded monteray jack cheese into the sauce to make it more flavorful. Third, broil on low for longer than 2 min or bake to warm through.
JolieCat Posted: 05/27/11
I've made this several times and it always gets rave reviews! I use rotisserie chicken (to save time) and fontina cheese which seems to go better with the dish. Inside each crepe I also add about a tablespoon of cheese with the chicken. These are a winner!