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Real Recipes From Real Home Cooks ®

creamy chicken, spinach & mushroom crepes

keepitinthekitchen avatar
Recipe by
Darci Juris
@keepitinthekitchen
Scottsdale, AZ

Crêpes can be sweet or savory. They can be served as appetizers, main courses, side dishes or desserts. Crêpe fillings can honestly be whatever your heart desires. For main courses, crêpes are typically filled with a combination of ingredients ranging from different meats, vegetables, cheeses and eggs. Dessert crêpes include fillings like jam, any type of fruit or berries mixed with whipped cream, cream cheese, nutella, chocolate sauce or ice cream. Is your mouth watering yet? This delicious, savory and rather low cal, healthy chicken crêpe recipe below is a crowd favorite.

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yield 4 -6 servings
prep time 30 Min
cook time 30 Min
method Stove Top

Ingredients For creamy chicken, spinach & mushroom crepes

  • CREPE
  • 3/4 c
    milk
  • 2/3 c
    flour (can use gluten-free)
  • 1/4 tsp
    xanthan gum (only if using gluten-free flour)
  • dash
    salt
  • 1
    egg
  • 1 Tbsp
    green onions, chopped
  • cooking spray oil
  • FILLING
  • 1/2 c
    plain yogurt
  • 3 Tbsp
    honey
  • 1 lb
    boneless chicken breast, cut into chunks
  • 1 tsp
    cornstarch (or arrowroot)
  • 3 Tbsp
    fresh lemon juice
  • 1 tsp
    lemon rind, grated
  • 2 Tbsp
    green onions, chopped
  • dash
    salt n pepper
  • 2 Tbsp
    olive oil
  • 1/2 c
    red bell pepper, chopped
  • 1 c
    mushrooms, chopped
  • 1 clove
    garlic, minced
  • 6 c
    fresh spinach

How To Make creamy chicken, spinach & mushroom crepes

  • 1
    First, in a bowl, combine 2 tbsp lemon juice, green onions, cornstarch, lemon rind and salt in a medium bowl; stir with a wire whisk until blended.
  • 2
    Add chicken; toss to coat. Cover and refrigerate for 1 hour.
  • 3
    For crêpes - Combine all ingredients in electric blender, cover and process until smooth.
  • 4
    Heat an 8-inch nonstick skillet over medium heat, and coat with cooking spray.
  • 5
    Pour about ¼ cup of batter into heated pan; quickly tilt pan in all directions so batter covers pan with a thin circular film.
  • 6
    Cook about 1 ½ minutes on each side. (Crêpe should easily be lifted with a spatula to flip and remove when done cooking).
  • 7
    Place crêpe on wax paper and let cool.
  • 8
    Repeat process until all batter is used.
  • 9
    Filling - Combine honey and yogurt together, and set aside.
  • 10
    Next, heat 1 tbsp oil in a large nonstick skillet over medium-high heat. Add the chicken mixture; sauté 4 minutes or until chicken is done.
  • 11
    Spoon mixture into a bowl, sprinkle with remaining lemon juice, salt and pepper, and set aside.
  • 12
    Heat remaining oil in skillet over medium-high heat. Add bell pepper and mushrooms and sauté 2 minutes. Add spinach and garlic, continue to cook 2 more minutes, or until spinach begins to wilt.
  • 13
    Add chicken to mixture.
  • 14
    Stir in yogurt mixture, combine well.
  • 15
    Remove from heat. Spoon chicken mixture into center of each crêpe; gently roll closed. Serve and enjoy!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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