Description

These savory crêpes are filled with sautéed mushrooms, spinach, and tender chicken, then drizzled with a creamy Dijon-Parmesan sauce. Perfect for an elegant dinner or a hearty brunch option.

Ingredients

1 cup all-purpose flour

2 eggs

1 1/4 cups milk

2 tbsp melted butter (plus more for cooking)

Pinch of salt

Dash of nutmeg

2 boneless skinless chicken breasts, diced

1 tbsp olive oil

Salt and pepper to taste

1 small onion, diced

2 cloves garlic, minced

2 cups mushrooms, sliced

2 cups fresh spinach

2 tbsp butter (for sauce)

2 tbsp all-purpose flour (for sauce)

1 cup heavy cream

1 tsp Dijon mustard

1/4 cup grated Parmesan

Fresh parsley for garnish

Instructions

In a blender or mixing bowl, combine flour, eggs, milk, melted butter, salt, and nutmeg. Blend or whisk until smooth. Refrigerate for 30 minutes.
Heat olive oil in a skillet. Cook chicken with salt and pepper until golden and cooked through. Remove and set aside.
In the same skillet, sauté onion and garlic until fragrant. Add mushrooms and cook until browned. Add spinach and cook until wilted. Combine with chicken.
In a saucepan, melt butter and whisk in flour. Gradually add cream, whisking until thickened. Stir in mustard and Parmesan. Season to taste.
Cook crêpes in a non-stick pan using 1/4 cup batter at a time, swirling to coat. Cook 1-2 minutes per side.
Fill each crêpe with chicken and vegetable mixture. Roll and plate. Drizzle with sauce and garnish with parsley.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dinner