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Spinach and Chicken Crepes with White Wine Cream Sauce


Course Dinner
Cuisine French
Prep Time 1 hour 30 minutes
Cook Time 35 minutes
Total Time 2 hours 5 minutes
Servings 8 crepes
Close up photo of a spinach and chicken filled crepe with a gold fork taking a bite out of it from a white plate.

These Spinach & Chicken Crepes are soft and stuffed with lemon chicken, spinach, almonds, and ricotta and served under a thick and creamy white wine sauce.

Ingredients  

Crepes:

  • 1 large egg room temperature
  • cup whole milk room temperature
  • ¼ cup water
  • ½ cup all-purpose flour
  • tablespoons salted butter melted

Filling:

Sauce:


Instructions

Crepes

  • Combine the egg, whole milk, water, all-purpose flour, and 1½ tablespoons of melted butter in a blender and pulse for 10 seconds. Refrigerate for at least 1 hour and up to 48.
    1 large egg, ⅓ cup whole milk, ¼ cup water, ½ cup all-purpose flour, 1½ tablespoons salted butter
  • Once the batter has set, heat a small 8-inch nonstick pan and grease with additional butter or nonstick cooking spray.
  • Pour about 1 ounce of batter into the center of the pan and swirl around to spread evenly. You can make larger crepes by using a larger pan and more batter.
  • 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.

Filling

  • Mix together shredded chicken breast, ricotta, almonds, lemon juice, garlic powder, salt, and pepper in a medium bowl, set aside.
    1 chicken breast, ⅔ cup ricotta cheese, ¼ cup sliced almonds, 2 tablespoons lemon juice, 1 teaspoon garlic powder, ¼ teaspoon salt, ¼ teaspoon ground black pepper
  • Add olive oil to a large pan over medium heat and toss in spinach, cooking it until it begins to wilt.
    1 cup baby spinach, 2 teaspoons olive oil
  • Add in chicken salad mixture and turn heat to low, stirring occasionally.

Sauce

  • Meanwhile, in a small saucepan, melt 1 tablespoon of butter over high heat.
    1 tablespoon unsalted butter
  • Once the butter has melted, add in white wine and cook for 30 seconds and turn heat to medium-high.
    ¼ cup white wine
  • Add cream, lemon juice, garlic powder, salt, pepper, and thyme to the pan and allow the cream to reduce by half, about 5 minutes, whisking frequently.
    1½ cup heavy cream, 1 tablespoon lemon juice, ½ teaspoon garlic powder, ½ teaspoon salt, ½ teaspoon ground black pepper, 1 sprig of thyme
  • 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.

Notes

  • 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 Grigio, Dry Sherry, or Sauvignon Blanc.
  • Can I Use A Pre-Cooked Rotisserie Chicken For The Filling? Absolutely, that's actually a really great option to use in chicken crepes! You could also cook and shred chicken in advance for this recipe if you're trying to save time the night you make it.
  • 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 four servings (two small crepes each), 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.
  • This recipe makes about eight smaller crepes or four large ones. 
  • Crepe Recipe from Alton Brown.
  • 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.

Nutrition

Calories: 339kcal | Carbohydrates: 11g | Protein: 13g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 110mg | Sodium: 313mg | Potassium: 275mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1264IU | Vitamin C: 4mg | Calcium: 109mg | Iron: 1mg

Find it online: www.sugarandsoul.co/spinach-chicken-crepes/