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5 from 3 votes

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.
Prep Time1 hr 30 mins
Cook Time35 mins
Total Time2 hrs 5 mins
Course: Dinner
Servings: 4 Servings
Author: Rebecca Hubbell

Ingredients

Crepes:

  • 1 Large Egg
  • 1/3 cup Milk
  • 1/4 cup Water
  • 1/2 cup Flour
  • 1 1/2 tbsp Butter melted

Filling:

Sauce:

Instructions

Crepes:

  • 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.

Filling:

  • 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.

Sauce:

  • 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.

Notes

Crepe Recipe from Alton Brown