This is not the first time we’ve made crepes. There was a day, long ago, when we made fluffy crepes stuffed with creamy white sauce-covered chicken. We were so excited to share the recipe and the photos, but alas, the photos were no good. Absolutely frightening in fact. For that reason, we decided not to dedicate a post to those crepes. It took a while, but now the crepes are back. In light of a few very awesome savory pancake meals that have taken place over the last couple of months, here’s one that you can see. Fluffy crepes, a creamy white sauce-covered chicken, bits of spinach and tiny tomatoes and just a hint of spice–this is one that you must try.
You do have to possess a bit of patience if you plan to make crepes. They need resting time to avoid tears. That’s right, the batter has to sit and de-bubble before you slap it on the griddle. If you can possibly wait an hour, that’s great. If you can give it a couple of hours, that’s even better. Maybe you’re someone who can make it the night before and have the batter just waiting in your fridge for the next day. No matter what your style may be, you should try your hand at making crepes at least once in your life. And don’t be afraid of the flip. Just keep your pan buttered and know that it may take you one or two funky folds before you achieve that prime, smooth crepe. If at first you don’t succeed…
Chicken and Spinach Crepes – Serves 4
2 cups flour
1 cup milk
1 cup water
4 tablespoons unsalted butter, melted, plus more for cooking
1 teaspoon kosher salt
1/2 teaspoon sugar
Zest of 1 lemon
1 cup spinach leaves
3 boneless, skinless chicken thighs, sliced
2 tablespoons olive oil
3 cloves garlic, minced
1/2 medium red onion, diced
1 teaspoon Chile Crunch (or red pepper flakes)
1 cup cherry tomatoes, halved
1 cup milk
1/8 cup flour
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1/2 cup havarti cheese, grated
3/4 cup sour cream
4 cups spinach leaves, roughly chopped
Juice of 1/2 lemon
1. Place all of the ingredients for the crepes, except the spinach, into a blender and pulse until just incorporated. Add the spinach and whirl until smooth, scraping down the edges if necessary. Cover and chill for at least one hour.
2. Once crepe batter has chilled, drop a bit of butter into a shallow, wide pan. Swirl the butter, then pour about 1/3 cup batter into the pan. Swirl the pan again to spread the batter out evenly toward the edges of the pan. Cook each side approximately 1-2 minutes or until golden brown. Transfer to a baking sheet and set in a warm oven. Repeat with the remaining batter.
3. Pour olive oil into a deep pan over medium heat. Once hot, add the garlic, Chile Crunch and olive oil. Cook until onions begin to turn translucent, approximately 3-5 minutes, then add in the tomatoes.
4. In a small bowl, whisk the flour, milk, salt, pepper and nutmeg until combined. Pour over the onions and garlic, stirring to mix well.
5. Add the chicken to the liquid mixture and stir well. Cook approximately 5-7 minutes or until the chicken begins to turn white on the exterior. Incorporate the havarti and sour cream into the chicken and cook another 3-5 minutes to allow the sauce to chicken.
6. Fold the spinach and lemon juice into the mixture and remove from the heat. Stir well, allowing the spinach to wilt naturally. Spoon the mixture into the middle of a crepe, fold the four edges to close and serve immediately.
Click HERE for the printable recipe.
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