Savory Spinach Mushroom Chicken Crêpes

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Golden, delicate crêpes filled with creamy spinach, sautéed mushrooms, and tender chicken—this comforting dish is everything you want in a savory bite. Whether you’re looking for a crowd-pleasing brunch centerpiece or an elegant weeknight dinner, these savory spinach mushroom chicken crêpes deliver both flavor and flair. Topped with a silky Dijon cream sauce and a sprinkle of fresh herbs, they’re indulgent without being too heavy.

Crêpes aren’t just for dessert. The light, airy pancake wraps perfectly around savory fillings, and this version balances richness with earthy notes and vibrant greens. The creamy sauce pulls it all together, making each forkful a satisfying delight. If you’ve never tried savory crêpes before, this is the recipe to start with.

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What Kind of Crêpe Batter Should I Use?

For these savory crêpes, a basic French-style crêpe batter works best. You’ll want something thin, flexible, and neutral in flavor so it complements rather than competes with the filling. Adding a pinch of salt and a hint of nutmeg to the batter can subtly enhance the savory vibe. Chill the batter for at least 30 minutes before using—it helps the flour fully hydrate, giving you that delicate yet pliable texture.

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Ingredients for the Savory Spinach Mushroom Chicken Crêpes

Chicken Breast – Lean and tender, chicken breast adds a hearty element to the filling. Sautéed with seasoning, it pairs beautifully with the earthy flavors.

Mushrooms – Cremini or button mushrooms are ideal for their deep umami taste and meaty texture. They soak up flavor and add a satisfying bite.

Spinach – Fresh or frozen spinach gives the dish its vibrant color and a touch of bitterness to balance the richness.

Garlic & Onion – Essential aromatics that build a savory flavor base for the filling.

Butter & Olive Oil – For sautéing and enriching the crêpe batter with a touch of richness.

All-Purpose Flour, Eggs & Milk – Core crêpe ingredients. These create a smooth batter that cooks into golden, thin pancakes.

Dijon Mustard & Heavy Cream – Form the base of the luscious sauce spooned over the crêpes.

Parmesan Cheese – Adds depth and a salty bite to the sauce and filling.

Fresh Parsley – For a pop of color and a fresh, herbal finish.

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How To Make the Savory Spinach Mushroom Chicken Crêpes

Step 1: Make the Crêpe Batter

In a blender or large bowl, combine 1 cup of all-purpose flour, 2 eggs, 1 1/4 cups of milk, 2 tablespoons of melted butter, a pinch of salt, and a dash of nutmeg. Blend or whisk until smooth. Cover and refrigerate the batter for at least 30 minutes to rest.

Step 2: Cook the Chicken

Cut 2 boneless, skinless chicken breasts into bite-sized pieces. Season with salt and pepper. Heat 1 tablespoon of olive oil in a skillet over medium heat and cook the chicken until golden and fully cooked, about 6-8 minutes. Transfer to a bowl and set aside.

Step 3: Sauté the Vegetables

In the same skillet, add a bit more oil if needed. Sauté 1 small diced onion and 2 cloves of minced garlic until fragrant. Add 2 cups of sliced mushrooms and cook until they release their moisture and begin to brown. Stir in 2 cups of fresh spinach and cook until wilted. Combine the veggies with the cooked chicken.

Step 4: Prepare the Dijon Cream Sauce

In a small saucepan, melt 2 tablespoons of butter. Stir in 2 tablespoons of flour and whisk for a minute. Slowly pour in 1 cup of heavy cream while whisking. Cook until the sauce thickens, then stir in 1 teaspoon of Dijon mustard and 1/4 cup of grated Parmesan. Season with salt and pepper to taste.

Step 5: Cook the Crêpes

Heat a non-stick skillet over medium heat and lightly grease it with butter. Pour about 1/4 cup of batter into the pan, swirling to coat the bottom evenly. Cook for 1-2 minutes on each side until golden. Repeat until all batter is used.

Step 6: Fill and Roll

Spoon the chicken-spinach-mushroom mixture onto each crêpe and roll them up. Place on a serving plate and drizzle with the warm Dijon cream sauce. Garnish with fresh parsley and extra Parmesan if desired.

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Serving and Storing Savory Spinach Mushroom Chicken Crêpes

These savory crêpes are best served warm, fresh off the skillet and drizzled with the velvety Dijon cream sauce. They make a lovely plated lunch or dinner alongside a crisp green salad or roasted veggies. If you’re hosting, they can also be made ahead and gently reheated in the oven (covered with foil) at 325°F until warmed through.

For leftovers, store the filled crêpes and sauce separately in airtight containers in the fridge. They’ll keep well for up to 3 days. To reheat, warm the crêpes in a covered skillet or low oven, and reheat the sauce gently over the stove, adding a splash of cream if needed to loosen it.

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Frequently Asked Questions

How thin should my crêpe batter be?

The batter should be thinner than pancake batter—smooth and pourable. If it’s too thick, whisk in a bit more milk a tablespoon at a time until the texture is right.

Can I use rotisserie chicken instead?

Yes, rotisserie chicken is a great shortcut. Just shred or chop it and add it to the sautéed vegetables before filling the crêpes.

What kind of mushrooms work best?

Cremini, white button, or even shiitake mushrooms will work beautifully. Just make sure to cook off their moisture to prevent soggy filling.

Can I freeze the crêpes?

The plain crêpes freeze well. Stack with parchment between each, wrap in plastic, and freeze for up to 2 months. Thaw and fill as desired. Avoid freezing filled crêpes—they may become watery.

Is there a gluten-free version?

Yes! Substitute the flour in the crêpe batter with a gluten-free all-purpose blend. Check that your Dijon mustard and cream are also gluten-free.

What if I don’t have heavy cream?

You can use half-and-half, though the sauce will be slightly thinner. A splash of milk with a spoon of cream cheese can also mimic the richness.

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