Chicken and Spinach Crepes

Enjoy delicious Chicken and Spinach Crepes with a creamy béchamel sauce, perfect for a savory meal. Easy to prepare, it'll delight your taste buds!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 375F. Place chicken on a baking sheet and roast for 35-40 mins or until the chicken is cooked through. Set aside to cool. Then shred the meat with forks and transfer to a bowl. Set aside until ready to use. This can be done the day before.

Step 2

Whisk together the crepe batter. Combine flour and salt in a large bowl, whisk together and add the milk slowly, whisking until combined. Then add the beaten eggs, whisking until smooth. Then whisk in the melted butter.

Step 3

Heat a non-stick 12-inch skillet on medium-high heat. Grease the pan evenly. Once hot pour 1 ladle full of batter into the pan and swirl the batter around until it covers the bottom of the pan. Allow to cook until set and edges start to turn golden brown.

Step 4

Slide a thin spatula under the crepe enough to grab hold of it and flip it quickly with your hands. Cook on the other side for 30 seconds more.

Step 5

Slide the crepe off the pan and set aside. Repeat the process making the crepes, and setting them aside.

Step 6

Allow the crepes to cool while you prepare the filling.

Step 7

In a large skillet melt the butter, add the green onions and cook until they are soft and fragrant. Then add the Worcestershire sauce, salt, and pepper to taste. Transfer mixture to the bowl with the shredded chicken.

Step 8

For the béchamel sauce, melt the butter in a deep skillet and add flour to make a roux. Slowly add the milk, stirring until combined. Simmer mixture until thickened. Then add 1 minced garlic clove and season with salt and pepper to taste.

Step 9

Mix the shredded chicken and green onion mixture with a small amount of the béchamel sauce, just enough to hold the filling together.

Step 10

Fill each crepe with the filling and fold as if making a burrito.

Step 11

Place each folded crepe in a 9x13 pan and cover with the remaining béchamel sauce. Top with shredded cheese.

Step 12

Bake at 350F for 10-12 minutes.