Chicken Mushroom Spinach Crêpes with Mushroom Sauce
Total 1 hour and 5 minutes
Active 65 mins
Makes 4 to 8 servings
Ingredients
Crêpes
Filling and Sauce
Directions
- To make the crêpes: In a blender, combine the flour, eggs, milk, 1/2 cup water, melted butter, and salt. Blend until completely smooth, scraping down the sides as needed, about 1 minute.
- Pour into a large liquid measuring cup and add the dill (if using), stirring to combine.
- Heat a 10-inch nonstick skillet over medium heat and spray with cooking spray. Add 1/4 cup of the 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.
- 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.
- 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.
- Add the garlic and stir constantly until fragrant, about 1 minute. Stir in the cream, chicken broth, 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.
- Measure out 3/4 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.
- Fold in the chicken and cook until heated through, about 1 minute.
- If filling the crêpes, spoon 1/4 cup of the chicken mixture onto each crêpe and roll up. Serve filled or folded crêpes immediately, topped with reserved mushroom sauce and dill.
“Magnolia Table: A Collection of Recipes for Gathering, Volume 2” by Joanna Gaines © William Morrow 2020. Provided courtesy of Joanna Gaines. All rights reserved.
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