Spinach & Chicken Crepes are stuffed with lemon chicken, spinach, almonds, and ricotta and served under a thick and creamy white wine sauce!
These Spinach & Chicken Crepes with White Wine Cream Sauce are the delicious answer to your nightly burning question of, “What’s for dinner?” But don’t just serve them for dinner, eat them up for lunch as well or even as a late brunch!
I’m sure you’ve heard of crepes with their subtle sweet taste and delicate thin pancake-like appearance. The crepes then get stuffed with a sweet filling like that of my Apple Cheesecake Crepes or Lemon Cheesecake Crepes, but have you heard of SAVORY crepes?
If not, this recipe will blow your mind and shock your taste buds, in a good way of course! The spinach and little bursts of lemon brighten up this otherwise rich dish while the almonds add the perfect amount of texture and crunch to the filling.
What makes this recipe even better? You can easily make it ahead of time so that you can still ensure a mouthwatering meal come dinnertime on even the busiest weeknights! Keep the crepe batter in the fridge for up to 48 hours, whip up the chicken filling and saute it in the spinach right before serving. Then just reheat the cream sauce!
Spot ON recipe! I have a long history eating French created crepes and this recipe is from the same concept! Now I’m in a different country, I could never find a replacement in any restaurant that matched and I thought “Well its time to cook some myself! So go to Pinterest… for a recipe”. This is the first one I found and I know it’s correct, based on the fact they use to prepare that wine sauce at the table…. Thank You Very Much!
This Spinach & Chicken Crepes with White Wine Cream Sauce recipe is broken down into three parts; the crepes, chicken filling, and that amazing white wine cream sauce. Though they’re quickly and easily made separately, once they come together it delivers an incredible flavor and texture combination that is out of this world GOOD!
For the crepes, you will need an egg, whole milk, water, all-purpose flour, and melted salted butter. The trick to perfectly tender and delicate crepes is refrigerating the batter, so don’t be tempted to skip that instruction step from the recipe card!
Next, chicken breast, ricotta cheese, sliced almonds, lemon juice, garlic powder, salt, and black pepper get combined to start creating the chicken filling. You’ll then saute baby spinach in olive oil before adding in the chicken mixture to complete the filling for these crepes!
Last, but certainly not least, is that wonderful white wine cream sauce that ties this entire dish together. For this, you’ll need unsalted butter, heavy cream, white wine, lemon juice, garlic powder, salt, black pepper, and a sprig of thyme.
How To Make Spinach & Chicken Crepes With White Wine Cream Sauce
- Pulse all of the crepe ingredients together in a blender. Chill the batter in the refrigerator.
- Heat a small pan with butter and then pour about an ounce of batter into the center of the pan. Using a crepe pan will be really helpful.
- Cook the crepe on both sides. Transer each crepe to a cutting board or plate to cool while you continue cooking up the remaining batter.
- Prepare the filling by mixing the shredded chicken breast, ricotta, almonds, lemon juice, garlic powder, salt, and pepper together in a medium bowl.
- Heat a large pan with olive oil over medium heat. Add the spinach to the pan, cooking it until it begins to wilt.
- Add in the chicken salad mixture, reduce the heat, and stir occasionally.
- Prepare the sauce by melting butter over high heat in a small saucepan.
- Add in the white wine after the butter has melted. Then reduce the heat and add the cream, lemon juice, seasonings, and thyme.
- Stir the mixture frequently. Continue cooking to allow the cream to reduce by half.
- Assemble the crepes by filling each with the chicken filling and rolling it up.
- Remove the sprig of thyme from the sauce and then pour the sauce over the crepes. Sprinkle with almonds and enjoy!
Frequently Asked Questions
How To Store
If the crepes have already been assembled you can save them for up to a day in the refrigerator. But they may become soggy so if possible I’d recommend only storing the crepes, filling, and sauce separately.
- Store the crepes in the refrigerator for up to 2 days. To do so, wrap the stack of leftover crepes tightly in plastic wrap or aluminum foil.
- Keep the chicken salad stored in an airtight container in the refrigerator. Enjoy within 3 to 4 days.
- The white wine cream sauce has the longest shelf life. This can be kept for up to 5 to 6 days when stored in an airtight container in the refrigerator.
What Kind Of White Wine Should I Use For The Sauce?
There are so many white wines out there to try so you could really have fun trying a new one or just sticking to your favorite one. If you’ve never cooked with white wine before I’d suggest choosing between Pinot Grigo, Dry Sherry, or Sauvignon Blanc.
Can I Use A Pre-Cooked Rotisserie Chicken For The Filling?
Absolutely, that’s actually a really great option!
What Can I Replace The White Wine With?
If you’d like to skip out on the white wine you can swap it out for chicken broth.
Can I Double The Ingredients On The Crepes, Filling, And Cream Sauce?
Yes, you can! This recipe makes 4 servings so if you’re feeding a large crowd or simply just want more to go around then you can double or even triple the ingredients for each recipe.
These Spinach and Chicken Crepes with White Wine Cream Sauce is always an easy way to impress guests while also pleasing their taste buds! Here are more delicious chicken recipes to serve to your friends and family!
- Bourbon Chicken (Better Than Takeout) – Homemade bourbon sauce smothers tender chunks of chicken that can be served over a bed of rice!
- Classic Chicken Pot Pie – A hearty filling made of juicy chicken breast, frozen peas, celery, onion, potato, and carrots fills a buttery pie crust!
- Instant Pot Chicken Parmesan Pasta – Loaded with tomato sauce, cheese, and chicken, ready to enjoy in only 25 minutes!
- Ranch Chicken and Rice Casserole – Prep this one-dish chicken dinner using just 6 ingredients and 5 minutes of your time!
- Creamy Tuscan Chicken – Whip up this homemade gourmet meal in just 30 minutes for a delicious and quick week night meal!
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This recipe was originally published in January 2015 and was updated in September 2021 with fresh photos and notes.
Spinach and Chicken Crepes with White Wine Cream Sauce
- 1 large egg room temperature
- ⅓ cup whole milk room temperature
- ¼ cup water
- ½ cup all-purpose flour
- 1½ tbsp salted butter melted
- Combine all ingredients in a blender and pulse for 10 seconds. Refrigerate for at least 1 hour and up to 48.
- Once the batter has set, heat a small pan and add butter.
- Pour about an ounce of batter into the center of the pan and swirl around to spread evenly.
- Cook for about 30 seconds, then flip and cook for another 10 seconds.
- Move them to a flat cutting board to cool and continue until the batter is gone.
- Mix together shredded chicken breast, ricotta, almonds, lemon juice, garlic powder, salt, and pepper in a medium bowl, set aside.
- Add a little olive oil to a large pan over medium heat and toss in spinach, cooking it until it begins to wilt.
- Add in chicken salad mixture and turn heat to low, stirring occasionally.
- Meanwhile, in a small saucepan, melt butter on high heat.
- Once the butter has melted, add in white wine and cook for 30 seconds and turn heat to medium-high.
- Add cream, lemon juice, seasonings, and thyme to the pan and allow the cream to reduce by half, about 5 minutes, stirring frequently.
- While sauce is simmering, assemble crepes by filling each crepe with about ⅓ cup of chicken filling and rolling.
- Remove the sprig of thyme from the sauce and pour over prepared crepes.
- Sprinkle with additional almonds.
- Crepe Recipe from Alton Brown.