What makes a perfect weeknight dinner? For me, it’s a delicate balance of flavors and textures, like savory spinach and mushroom filled chicken crepes, made easy with a simple homemade filling and quick cooking method. Save this idea for a delicious and easy family favorite meal to try soon.

savory spinach mushroom and chicken crepes recipe on a white plate

Introduction

Imagine a dish that combines the delicate flavors of chicken, the earthy taste of mushrooms, and the vibrant freshness of spinach, all wrapped up in a thin, French-inspired crepe. This savory spinach mushroom and chicken crepes recipe is not only a feast for the taste buds, but it’s also surprisingly easy to make and requires minimal special ingredients. The beauty of this recipe lies in its simplicity and versatility, making it perfect for a quick dinner, a special occasion, or even a creative lunch. With its rich flavors and elegant presentation, this dish is sure to impress both family and friends, and the best part is, it can be made with everyday ingredients that are easily accessible.

Why This Works

Flavor balance and ingredient accessibility: The combination of chicken, mushrooms, and spinach provides a well-rounded flavor profile that is both savory and slightly earthy, all while using ingredients that are readily available in most supermarkets.
Ease of preparation: Despite its elegant appearance, this recipe is quite straightforward to prepare. The crepe batter can be made ahead of time, and the filling comes together quickly, making it a manageable dish for even the busiest of evenings.
Impressive results with minimal effort: One of the most appealing aspects of this recipe is the impressive presentation it offers with relatively little fuss. The crepes can be filled and served in a way that looks beautifully appetizing, making it perfect for entertaining or special occasions without requiring hours of preparation.

Key Ingredients

The main ingredients for this savory spinach mushroom and chicken crepes recipe include chicken breast, fresh spinach, mushrooms (such as button, cremini, or shiitake), and the ingredients for the crepe batter (flour, eggs, milk, and butter). Practical substitutions can be made for some ingredients; for example, frozen spinach can be used if fresh is not available, and different types of mushrooms can be substituted based on personal preference or availability. The crepe batter itself is quite versatile and can be made with water instead of milk for a lighter version, or with gluten-free flour for those with dietary restrictions.

Instructions

Step 1: Begin by preparing the crepe batter. In a large mixing bowl, whisk together the flour, eggs, milk, and a pinch of salt until smooth. The batter should be thin and free of lumps. Let it rest for at least 30 minutes to allow the flour to absorb the liquid.
Step 2: While the batter is resting, prepare the filling. Slice the mushrooms and chicken into small pieces. Heat a tablespoon of olive oil in a pan over medium heat, add the chicken, and cook until browned and cooked through. Remove the chicken from the pan and set aside. In the same pan, add another tablespoon of olive oil if necessary, then add the sliced mushrooms and cook until they release their moisture and start to brown. Add a handful of fresh spinach leaves to the pan and cook until wilted. Season with salt, pepper, and any other desired herbs or spices.
Step 3: To make the crepes, heat a small non-stick pan over medium heat. Pour a small amount of the batter into the pan, just enough to cover the bottom, and tilt the pan to evenly coat the bottom. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen the crepe with a spatula and flip it over. Cook the other side for another minute, until it’s also lightly browned. Repeat this process until all the batter is used up, making sure to stir the batter occasionally as you go.
Step 4: To assemble the crepes, lay a cooked crepe flat on a plate or work surface. Add a spoonful of the chicken and mushroom filling down the center of the crepe, leaving a small border at the top. Sprinkle with grated cheese if desired. Fold the bottom edge of the crepe up over the filling, then fold in the sides and roll the crepe up to form a neat package. Repeat with the remaining crepes and filling. Serve the crepes hot, garnished with additional spinach or a sprinkle of cheese if desired.

Handy Tips

One of the most helpful tips for making crepes is to not overfill them. Too much filling can make the crepes difficult to roll and can lead to them breaking open. It’s also important to not overcook the crepes, as they can become brittle and prone to cracking.
For the filling, using high-quality ingredients will result in the best flavor. Fresh spinach and mushrooms will give a brighter, more vibrant taste compared to frozen or canned alternatives.
Don’t be discouraged if the first few crepes don’t turn out perfectly. It can take a little practice to get the hang of making them, especially in terms of judging the right amount of batter and the perfect cooking time.

Heat Control

Heat control is crucial when cooking both the crepes and the filling. For the crepes, the pan should be hot enough that the batter starts to cook as soon as it’s poured in, but not so hot that it burns before it can be tilted to cover the bottom of the pan. A medium heat is usually ideal. When cooking the filling, especially the chicken, it’s important to cook it through without overcooking it. Chicken is cooked through when it reaches an internal temperature of 165°F (74°C). The mushrooms should be cooked until they’re tender and lightly browned, which can take about 5 minutes depending on their thickness and the heat level.

Crunch Factor

The crunch factor in this dish comes primarily from the texture of the crepe and the filling. The crepe itself should be lightly browned and crispy on the edges, giving way to a soft interior. The filling, particularly the mushrooms, adds an earthy texture that complements the softness of the spinach and chicken. To achieve the right texture, make sure not to overcook the crepes or the filling. A slight crunch from sautéed mushrooms and a soft, pliable crepe will provide a delightful contrast of textures in each bite.

Pro Kitchen Tricks

One expert tip for making crepes is to use a high-quality non-stick pan. This will prevent the crepes from sticking and make them easier to flip and remove from the pan.
For a shortcut, consider making the crepe batter and the filling a day in advance. The batter can be refrigerated overnight, and the filling can be cooked and refrigerated, then reheated when it’s time to assemble the crepes.
A cleanup hack is to wash the crepe pan immediately after use, while it’s still warm. This will prevent any stuck-on batter from drying and becoming difficult to remove.

Storage Tips

Leftover crepes can be stored in an airtight container in the refrigerator for up to 3 days. They can be reheated in the microwave or in a pan on the stovetop.
The filling can also be stored in the refrigerator for up to 3 days and reheated as needed.
For longer storage, both the crepes and the filling can be frozen. Place the crepes in a single layer in a freezer-safe bag or container, and freeze the filling in an airtight container or freezer bag. Frozen crepes and filling can be stored for up to 2 months.

Gift Packaging Ideas

If you’re considering giving this savory spinach mushroom and chicken crepes recipe as a gift, perhaps for a dinner party or a housewarming, there are several creative ways to package it. One idea is to fill a decorative jar with the filling and include a package of crepe batter mix or pre-made crepes on the side, along with instructions for assembly. Another idea is to assemble the crepes, place them in a baking dish, and freeze them. The recipient can then bake the crepes in the oven until heated through. You could also include a bottle of wine or a fresh baguette to complement the meal.

Flavor Variations

Different spices: Consider adding some dried or fresh herbs like thyme, rosemary, or parsley to the filling for an extra burst of flavor.
Creative toppings: In addition to the standard filling, you could offer a variety of toppings such as grated cheese, sour cream, diced onions, or sliced bell peppers to let everyone customize their crepes.
Ingredient swaps: For a vegetarian version, you could swap the chicken with additional mushrooms or other vegetables like zucchini or bell peppers. For a vegan version, you could use a non-dairy milk in the crepe batter and omit any animal products from the filling.

Troubleshooting

Texture problems: If your crepes are too thick and rubbery, it may be because the batter was overmixed or too much flour was used. If they’re too thin and tear easily, it could be because the batter was too watery or not enough flour was used.
Ingredient replacements: If you find yourself missing an ingredient, don’t be afraid to get creative with substitutions. For example, if you don’t have mushrooms, you could use diced bell peppers or zucchini instead.
Over/undercooking signs: Keep an eye on your crepes and filling as they cook. Overcooked crepes will be dark brown and crispy, while undercooked ones will be pale and soft. The filling should be heated through, with the chicken cooked to 165°F (74°C) and the vegetables tender.

FAQs

Can I freeze it? Yes, both the crepes and the filling can be frozen for up to 2 months. Simply thaw and reheat when you’re ready to serve.
Is it gluten-free? The traditional crepe batter contains wheat flour, making it not gluten-free. However, you can easily make a gluten-free version by substituting the wheat flour with a gluten-free flour blend.
Can I double the recipe? Yes, you can easily double or triple this recipe if you’re serving a larger crowd. Just be sure to have enough pans and workspace to cook all the crepes and prepare the filling.

Conclusion

This savory spinach mushroom and chicken crepes recipe offers a delicious and elegant meal solution that’s perfect for a variety of occasions. With its combination of flavors, textures, and the ability to customize, it’s sure to become a favorite. Don’t be intimidated by the idea of making crepes from scratch; with a little practice, you’ll be a pro in no time. Share this recipe with friends and family, and enjoy experimenting with the different flavor variations and substitutions to make it your own. Whether you’re a seasoned chef or a beginner in the kitchen, this recipe is a great way to explore the world of French cuisine with a personal touch.

Savory Chicken Mushroom Crepes