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–+ servings
Spinach Mushroom Chicken Crepes

Delicious Spinach Mushroom Chicken Crepes for Cozy Nights

Delicious spinach mushroom chicken crepes with creamy béchamel sauce are a comforting dish perfect for cozy nights.
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Prep Time 30 minutes
Cook Time 35 minutes
Resting Time 30 minutes
Total Time 1 hour 35 minutes
Servings: 4 crepes
Course: Dinner
Cuisine: French
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crepes
  • 1 cup Gluten-Free Flour Use certified gluten-free flour.
  • 3 large Eggs Room temperature for smoother batter.
  • 1 cup Milk Substitute with plant-based milk if desired.
  • 1 teaspoon Salt A pinch enhances flavor.
For the Filling
  • 2 cups Shredded Chicken Rotisserie chicken works well.
  • 1 cup Mushrooms Feel free to replace with zucchini or bell peppers.
  • 2 medium Leeks Choose firm leeks with bright greens.
  • 2 tablespoons Butter Use unsalted for better control over saltiness.
For the Béchamel Sauce
  • 3 tablespoons Butter Unsalted is preferable.
  • 3 tablespoons Gluten-Free Flour Essential for creamy texture.
  • 2 cups Milk Warm milk for best results.
  • 1 cup Gruyere Cheese Can swap with nutritional yeast for dairy-free.

Equipment

  • Mixing bowl
  • non-stick skillet
  • large skillet
  • Saucepan

Method
 

Prepare Crepe Batter
  1. In a mixing bowl, whisk together the gluten-free flour, eggs, milk, and a pinch of salt until smooth. Allow to rest for 30 minutes.
Cook Crepes
  1. Heat a non-stick skillet and grease with butter. Pour in crepe batter, cook until edges lift slightly and bottom is golden. Flip and cook until set.
Prepare Filling
  1. Melt butter in a large skillet, sauté leeks and mushrooms for 5-7 minutes until tender. Add shredded chicken, mixing well, and cook for another 2-3 minutes.
Make Béchamel Sauce
  1. Melt butter in a saucepan, whisk in gluten-free flour and cook until golden. Gradually add warm milk while whisking until thickened. Stir in Gruyere cheese until melted.
Assemble and Bake
  1. Preheat oven to 350°F (175°C). Fill crepes with chicken and mushroom mixture, roll, place in a greased baking dish, cover with béchamel sauce, sprinkle cheese and bake for 20-25 minutes.

Nutrition

Serving: 1crepeCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 90mgSodium: 400mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 900IUVitamin C: 5mgCalcium: 150mgIron: 2mg

Notes

Allowing the crepe batter to rest is essential for tender crepes. Experiment with different fillings for variations.

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