Ingredients
- 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
Instructions
- Make the Crepe Batter: In a blender, combine egg, milk, water, flour, and melted butter. Pulse for 10 seconds. Refrigerate batter for at least 1 hour (up to 48 hours).
- Cook the Crepes: Heat an 8-inch nonstick skillet over medium heat and lightly grease. Pour about 1 ounce of batter into the pan and swirl to coat evenly. Cook for 30 seconds, flip, and cook an additional 10 seconds. Transfer to a cutting board. Repeat with remaining batter.
- Prepare the Filling: In a medium bowl, mix chicken, ricotta, almonds, lemon juice, garlic powder, salt, and pepper. Heat olive oil in a skillet over medium heat, add spinach, and cook until wilted. Reduce heat to low and stir in the chicken mixture. Keep warm.
- Make the Cream Sauce: In a small saucepan over high heat, melt butter. Add heavy cream, lemon juice, garlic powder, salt, pepper, and thyme. Reduce heat to medium-high and simmer for 5 minutes, whisking until sauce thickens and reduces by half. Remove thyme sprig.
- Assemble the Crepes: Spoon about ⅓ cup of chicken filling into each crepe, roll up, and place on serving dish. Pour the warm cream sauce over the top and garnish with extra sliced almonds.
Notes
- You can make the crepes a day ahead and store them stacked with parchment between each in the fridge.
- Substitute rotisserie chicken for quicker prep.
- For a vegetarian version, swap chicken with sautéed mushrooms or lentils.
- Prep Time: 1 hour 30 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 crepe
- Calories: 390 kcal
- Sugar: 2g
- Sodium: 300mg
- Fat: 29g
- Saturated Fat: 15g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 21g
- Cholesterol: 105mg
