Yield
5 servings (serving size: 2 crepes)

Fill tender crepes with a creamy mixture of chicken, cheese, frozen chopped spinach and sliced mushrooms for an elegant but easy weeknight meal. You can make the Basic Crepes ahead of time and freeze them until you're ready to use them in a recipe.

How to Make It

Step 1

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sliced onion and mushrooms to pan; sauté 5 minutes or until mushrooms release their moisture and darken. Stir in chicken, green onions, 1/4 teaspoon salt, and spinach.

Step 2

Melt butter in a small saucepan over medium heat. Add flour to pan; stir with a whisk until blended. Cook 1 minute, stirring constantly. Gradually add milk to pan, stirring constantly with a whisk; cook 5 minutes or until thick. Remove from heat. Stir in remaining 1/2 teaspoon salt and pepper. Pour milk mixture over chicken mixture; stir to combine.

Step 3

Preheat broiler.

Step 4

Spoon about 1/2 cup chicken mixture in the center of each crepe; fold ends and sides over. Place, seam side down, in a 13 x 9-inch baking pan coated with cooking spray. Sprinkle crepes evenly with cheese. Broil 2 minutes or until lightly browned.

Ratings & Reviews

JolieCat's Review

JolieCat
May 27, 2011
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!

JessicaSophia's Review

StephMerrifield
November 22, 2010
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!

Chate64's Review

creativereader
September 06, 2010
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!

spc0829's Review

cookfromchicago
May 19, 2010
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.

creativereader's Review

RedSoxFan
January 08, 2010
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's Review

spc0829
November 16, 2009
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.

RedSoxFan's Review

JessicaSophia
December 17, 2008
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!!

StephMerrifield's Review

Chate64
November 25, 2008
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.