Spinach and Chicken Crepes with White Cream Sauce

Spinach and Chicken Crepes with White Cream Sauce are an elegant, French-inspired dish that brings together soft, tender crepes filled with savory shredded chicken, wilted spinach, ricotta, and toasted almonds. Drizzled with a rich garlic cream sauce and finished with a touch of lemon, this dish is ideal for special dinners or any time you want to serve something comforting yet refined.

Why You’ll Love This Recipe

This recipe offers the perfect balance of richness and freshness. The filling is creamy yet light, with bright notes from lemon juice and delicate texture from ricotta and spinach. The crepes themselves are soft and buttery, and the velvety cream sauce adds a luscious final touch. Whether you’re planning a date night, hosting a brunch, or just want to try something different, these savory crepes will leave a lasting impression.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crepes:

• 1 large egg, room temperature

• ⅓ cup whole milk, room temperature

• ¼ cup water

• ½ cup all-purpose flour

• 1½ tablespoons salted butter, melted

For the Filling:

• 1 chicken breast, cooked and shredded

• ⅔ cup ricotta cheese

• ¼ cup sliced almonds

• 2 tablespoons lemon juice

• 1 teaspoon garlic powder

• ¼ teaspoon salt

• ¼ teaspoon ground black pepper

• 2 teaspoons olive oil

• 1 cup baby spinach

For the White Cream Sauce:

• 1 tablespoon unsalted butter

• 1½ cups heavy cream

• 1 tablespoon lemon juice

• ½ teaspoon garlic powder

• ½ teaspoon salt

• ½ teaspoon ground black pepper

• 1 sprig fresh thyme

Directions

1. Make the Crepe Batter:
   In a blender, combine the egg, milk, water, flour, and melted butter. Pulse for 10 seconds or until smooth. Refrigerate the batter for at least 1 hour (or up to 48 hours).

2. Cook the Crepes:
   Heat an 8-inch nonstick skillet over medium heat and lightly grease it.
   Pour about 1 ounce of batter into the pan and swirl to coat evenly.
   Cook for 30 seconds, flip, and cook for another 10 seconds.
   Transfer to a cutting board and repeat with the remaining batter.

3. Prepare the Filling:
   In a medium bowl, mix the shredded chicken with ricotta, sliced almonds, lemon juice, garlic powder, salt, and pepper.
   In a skillet over medium heat, warm the olive oil and sauté the spinach until just wilted.
   Reduce heat to low and stir in the chicken mixture. Keep warm.

4. Make the Cream Sauce:
   In a small saucepan over high heat, melt the butter.
   Add the heavy cream, lemon juice, garlic powder, salt, pepper, and thyme.
   Reduce heat to medium-high and simmer for 5 minutes, whisking continuously, until the sauce thickens and reduces by half.
   Remove and discard the thyme sprig.

5. Assemble the Crepes:
   Spoon about ⅓ cup of the chicken filling into each crepe.
   Roll up and arrange on a serving plate.
   Pour the warm cream sauce over the top and garnish with extra sliced almonds if desired.
   Serve immediately.

Servings and timing

Servings: 8 crepes
Prep Time: 1 hour 30 minutes (includes crepe batter resting)
Cooking Time: 35 minutes
Total Time: 2 hours 5 minutes
Calories per serving: 390 kcal

Variations

• Cheesy upgrade: Add shredded mozzarella or Parmesan to the filling for extra richness.

• Nut-free version: Omit the almonds or replace them with sunflower seeds for crunch.

• Add mushrooms: Sauté mushrooms with the spinach for an earthy depth.

• Vegetarian option: Skip the chicken and use sautéed mushrooms, artichokes, or roasted vegetables instead.

• Herb infusion: Add fresh chopped basil or tarragon to the filling for extra aroma.

Storage/Reheating

Store assembled crepes (without sauce) in an airtight container in the refrigerator for up to 3 days.

To reheat, place crepes in a covered baking dish in a 350°F (175°C) oven for about 10–15 minutes, or until heated through. Add the cream sauce just before serving.

The cream sauce can be stored separately for up to 3 days and reheated gently on the stove over low heat while whisking.

Freezing is not recommended, as the ricotta filling and sauce may change texture when thawed.

FAQs

Can I make the crepes ahead of time?

Yes, crepes can be made up to 2 days in advance. Stack them with parchment paper between each and refrigerate in a sealed container.

What’s the best way to cook the chicken?

You can bake, boil, or poach the chicken. Using rotisserie chicken is also a quick and flavorful option.

Can I use store-bought crepes?

Yes, store-bought crepes work in a pinch. Just ensure they’re fresh and not overly sweetened.

How can I make this gluten-free?

Use a gluten-free all-purpose flour blend for the crepe batter. The rest of the ingredients are naturally gluten-free.

Can I substitute the heavy cream?

For a lighter version, use half-and-half or whole milk, though the sauce may be thinner.

Do I need to rest the crepe batter?

Yes, resting the batter allows the flour to fully hydrate, which results in more tender and pliable crepes.

Is this dish freezer-friendly?

Freezing is not recommended due to the delicate nature of the cream sauce and ricotta filling.

Can I use different herbs?

Absolutely. Thyme is traditional, but fresh basil, tarragon, or rosemary also pair beautifully.

What should I serve with these crepes?

A light green salad or roasted vegetables pair well to balance the richness of the dish.

Can I make the cream sauce without thyme?

Yes, it will still be delicious. Thyme adds a subtle herbal note but is not essential.

Conclusion

Spinach and Chicken Crepes with White Cream Sauce are a restaurant-quality dish you can create at home with a bit of planning and care. The combination of savory filling and creamy lemon-infused sauce wrapped in delicate crepes makes this a standout meal for special occasions or elevated everyday dinners. With its beautiful presentation and complex yet comforting flavors, this recipe is sure to impress anyone at your table.

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