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BlogRecipes
Joanna Gaines's Chicken Mushroom Spinach Crepes with Mushroom Sauce

Chicken Mushroom Spinach Crêpes with Mushroom Sauce

byJoanna Gaines
Total 1 hour and 5 minutes
Active 65 mins
Makes 4 to 8 servings
Ingredients
Crêpes
  • 1 cup all-purpose flour
  • 2 large eggs
  • 3/4 cup whole milk
  • 2 tablespoons unsalted butter, melted
  • 1/2 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
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 1/2 teaspoons garlic salt
  • 3/4 teaspoon ground white pepper
  • 1/4 cup grated Parmesan cheese
  • 2 cups baby spinach
  • 2 cups shredded cooked chicken breast (home-roasted or rotisserie chicken)
    Directions
    1. 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.
    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 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.
    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, 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.
    7. 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.
    8. Fold in the chicken and cook until heated through, about 1 minute.
    9. 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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