Spinach & Chicken Crepes with White Wine Cream Sauce
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.
Servings: 4 Servings
- 1 Large Egg
- 1/3 cup Milk
- 1/4 cup Water
- 1/2 cup Flour
- 1 1/2 tbsp Butter melted
Combine all ingredients in a blender and pulse for 10 seconds. Refrigerate for at least 1 hour and up to 48.
Once 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 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 and turn a dark green.
Add in chicken salad mixture and turn heat to low, stirring occasionally.
Meanwhile, in a small saucepan, melt butter on high heat.
Once 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 cream to reduce by half, about 5 minutes, stirring frequently.
While sauce is simmering, assemble crepes by filling each crepe with about 1/3 cup of chicken filling and rolling.
Remove sprig of thyme from sauce and pour over prepared crepes.
Sprinkle with additional almonds.