Chicken and Spinach Stuffed Crepes Recipe
If breakfast and dinner had a baby, it would be these Chicken and Spinach Stuffed Crêpes. Delicate, golden-brown crêpes wrap around a creamy, cheesy, garlicky filling that’s way too good for just one meal. Spinach sneaks in for a “healthy” excuse to eat extra. Whether you’re making a fancy brunch or just showing off, these crêpes deliver. The best part? They look gourmet but require minimal effort—because who has time for complicated recipes? Just stuff, roll, and devour. Serve them hot, and watch your guests fight over the last one.
Chicken and Spinach Stuffed Crepes Recipe
Light, thin crêpes packed with savory chicken, creamy cheese, and garlicky spinach, then folded into perfection. Rich, filling, and surprisingly easy to make.
Ingredients
For the Crêpes:
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup milk
- ½ cup water
- 2 tablespoons butter melted
- ¼ teaspoon salt
For the Filling:
- 1 cup shredded cooked chicken
- 1 cup fresh spinach chopped
- ½ cup ricotta cheese
- ½ cup mozzarella cheese shredded
- ¼ cup Parmesan cheese grated
- 1 clove garlic minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon Italian seasoning
- 1 tablespoon olive oil
Instructions
- Make the crêpe batter: Whisk flour, eggs, milk, water, butter, and salt until smooth. Let it rest for 10 minutes while prepping the filling.
- Sauté the spinach: Heat olive oil in a pan. Add garlic and spinach. Cook until wilted, about 2 minutes.
- Mix the filling: Combine chicken, ricotta, mozzarella, Parmesan, spinach, garlic, salt, pepper, and Italian seasoning in a bowl. Stir until creamy.
- Cook the crêpes: Heat a non-stick pan over medium heat. Pour ¼ cup of batter, swirling to coat the bottom. Cook 1–2 minutes per side.
- Fill and fold: Spoon 2 tablespoons of filling onto each crêpe. Roll or fold into quarters.
- Warm them up: Place stuffed crêpes back on the pan for 1 minute per side, letting the cheese melt.
- Serve immediately and enjoy the applause.
Notes
Nutritional Information (Per Serving)
- Calories: ~450
- Total Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 28g
Vitamins & Minerals (Per Serving)
- Calcium: 25%
- Iron: 15%
- Vitamin A: 30%
- Magnesium: 10%
- Potassium: 12%
Extra Tips for the Best Stuffed Crêpes
- Use a blender for a lump-free crêpe batter.
- Don’t overfill—unless you enjoy stuffing spilling out everywhere.
- Add a drizzle of creamy sauce for extra decadence.
- Make extra crêpes because someone will definitely ask for seconds.
- Pair with a crisp white wine—because why not?
