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Chicken Mushroom Spinach Crêpes with Mushroom Sauce

byJoanna Gaines

Total 1 hour and 5 minutes

Active 65 mins

Makes 4 to 8 servings

fromCrepesMagnolia Table with Joanna Gaines

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

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.

Meet The Creator

Joanna Gaines

Joanna Gaines is the co-founder of Magnolia, a home and lifestyle brand, a bestselling author, and editor-in-chief of Magnolia Journal. Alongside her passion for design and food, nothing inspires Jo more than time at home with family—messing with recipes in the kitchen or planting something in the garden.