Savory Crepes? Cheesy Chicken Crepe!

Ingredients

• 1 cup Whole Milk (room temperature)
• 2 large Eggs (room temperature)
• 1 cup All-Purpose Flour (sifted)
• 1 pinch Ground Nutmeg (adds subtle warmth)
• 2 tablespoons Unsalted Butter (melted, cooled slightly)
• 1/4 teaspoon Salt (or to taste)
• 1/4 teaspoon Black Pepper (freshly ground)
• 1 cup Onion (finely diced, about 1 medium onion)
• 4 ounces Baby Portobello Mushrooms (sliced)
• 1 pound Chicken Breast (boneless, skinless, cut into bite‑size pieces)
• 2 cups Fresh Spinach Leaves (roughly chopped)
• 2 ounces Unsalted Butter (for sauce) (cut into cubes)
• 1/4 cup All-Purpose Flour (for roux) (sifted)
• 2 cups Whole Milk (for sauce) (warm)
• 2 ounces Gruyère Cheese (grated)
• 1 tablespoon Parmesan Cheese (freshly grated)
• 1 Egg Yolk (room temperature)
• 2 ounces Mozzarella Cheese (shredded, for topping (optional))

Instructions

1. Make Crepe Batter

   In a mixing bowl combine 1 cup milk, 2 eggs, 1 cup sifted flour, a pinch of ground nutmeg, 2 tbsp melted butter, salt and pepper. Blend with an immersion blender until smooth.

   Time: PT5M

2. Rest Batter

   Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to improve texture.

   Time: PT2H

3. Preheat Skillet

   Place a non‑stick skillet over medium‑high heat and add a small pat of butter. Heat until the butter foams and sizzles (about 300°F).

   Time: PT2M

   Temperature: 300°F

4. Cook Crepes

   Stir the rested batter gently. Pour roughly 3 ounces (just under ½ cup) into the hot skillet, swirling to coat the bottom thinly. Cook until edges turn light golden and the surface is set, then flip and cook the other side 30‑45 seconds. Transfer to a plate and repeat until batter is used (about 8 crepes).

   Time: PT20M

   Temperature: 300°F

5. Prepare Filling Ingredients

   Dice 1 cup onion, slice 4 oz baby portobello mushrooms, cut 1 lb chicken breast into bite‑size pieces, and roughly chop 2 cups spinach.

   Time: PT10M

6. Sauté Onion

   Add a little butter to the skillet over medium‑high heat (≈365°F). Add the diced onion and sauté until translucent and lightly caramelized, about 5 minutes.

   Time: PT5M

   Temperature: 365°F

7. Brown Chicken

   Push the onion to the side, add the chicken pieces, and cook, stirring, until they develop a golden crust (about 5 minutes).

   Time: PT5M

   Temperature: 365°F

8. Cook Mushrooms

   Add the sliced mushrooms to the pan, sprinkle with a pinch of salt, and sauté until their released water evaporates and they turn golden, about 3 minutes.

   Time: PT3M

   Temperature: 365°F

9. Wilt Spinach

   Add the chopped spinach, toss quickly, and cook until wilted and excess moisture evaporates, about 2 minutes.

   Time: PT2M

   Temperature: 365°F

10. Make Roux

    In a separate saucepan melt 2 oz butter over medium heat, then whisk in ¼ cup flour. Cook, stirring constantly, for 2 minutes until lightly golden.

    Time: PT2M

    Temperature: 350°F

11. Add Milk

    Gradually whisk in 2 cups warm milk, continuing to stir until the mixture thickens and coats the back of a spoon, about 3 minutes.

    Time: PT3M

    Temperature: 350°F

12. Incorporate Cheeses

    Stir in 2 oz grated Gruyère and 1 tbsp grated Parmesan until melted and smooth, about 2 minutes.

    Time: PT2M

    Temperature: 350°F

13. Temper Egg Yolk

    Remove the saucepan from heat. Lightly beat 1 egg yolk in a small bowl, then slowly whisk in a tablespoon of the hot sauce to temper. Finally, whisk the tempered yolk back into the sauce, stirring quickly to avoid scrambling.

    Time: PT1M

14. Assemble Crepes

    Lay a crepe on a plate, spoon a generous amount of the chicken‑mushroom‑spinach mixture onto the center, drizzle with morning sauce, and sprinkle a little shredded mozzarella if desired. Fold the crepe over (or roll) and repeat for remaining crepes.

    Time: PT5M

15. Finish Under Broiler (Optional)

    Place assembled crepes on a broiler‑safe pan, sprinkle extra mozzarella on top, and broil on high for 1‑2 minutes until the cheese bubbles and turns golden.

    Time: PT2M

    Temperature: Broiler High

Nutrition Facts

Calories

520

Protein

35 g

Carbohydrates

45 g

Fat

25 g

Fiber

4 g