When I first stumbled upon the chicken and spinach stuffed crepes recipe, I was intrigued by the idea of combining savory chicken, fresh spinach, and creamy cheese wrapped in delicate crepes. The first time I prepared this dish for my family, the response was overwhelmingly positive. The blend of flavors and textures was a hit, and it quickly became a requested dish for weekend brunches and special occasions. My family loved the way the tender chicken paired with the freshness of the spinach, and the creamy sauce brought everything together beautifully. With a touch of nutmeg and a sprinkle of cheese, it was the perfect comfort food that felt both elegant and satisfying. This dish truly embodies the art of transforming simple ingredients into something extraordinary.
Ingredients
To make these delightful chicken and spinach stuffed crepes, you’ll need the following ingredients:
- 2 cups of cooked chicken, shredded
- 2 cups of fresh spinach, chopped
- 1 cup of ricotta cheese
- 1/2 cup of grated Parmesan cheese
- 1 cup of mozzarella cheese, shredded
- 1/4 teaspoon of nutmeg
- Salt and pepper to taste
- 8-10 crepes (store-bought or homemade)
- 2 tablespoons of olive oil
- 1 clove of garlic, minced
- 1 cup of heavy cream
- 1 tablespoon of butter
- 1 tablespoon of flour
- 1 cup of milk
Instructions
Start by preparing the filling. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the chopped spinach and cook until wilted, about 2-3 minutes. In a large bowl, combine the cooked chicken, ricotta cheese, Parmesan cheese, mozzarella cheese, nutmeg, and the sautéed spinach. Season with salt and pepper. Mix until all the ingredients are well incorporated.
Next, prepare the creamy sauce. In a saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute until it forms a paste. Gradually add the milk, whisking continuously to prevent any lumps. Cook until the sauce thickens, about 3-4 minutes. Pour in the heavy cream and continue to cook for another 2 minutes. Season with salt and pepper to taste.
To assemble the crepes, place one crepe on a flat surface. Spread a generous amount of the chicken and spinach filling in the center. Gently roll the crepe around the filling and place it seam-side down in a greased baking dish. Repeat with the remaining crepes and filling.
Pour the creamy sauce over the stuffed crepes, ensuring they are well covered. Sprinkle additional mozzarella cheese on top. Bake in a preheated oven at 350°F (175°C) for about 20 minutes or until the cheese is bubbly and golden brown.
Nutrition Facts
This recipe yields approximately 8 servings. Each serving contains around 420 calories. The calorie count may vary slightly based on the specific brands of ingredients used and the portion sizes.
Preparation Time
The preparation time for this recipe is approximately 20 minutes, with an additional 20 minutes of baking time. In total, you can expect to have this delicious dish ready in about 40 minutes, making it a perfect option for a quick yet satisfying meal.
How to Serve
- Serve the chicken and spinach stuffed crepes hot, straight from the oven, for the best flavor and texture.
- Pair with a simple green salad dressed with a light vinaigrette to complement the richness of the crepes.
- Consider serving with a side of roasted vegetables for a more substantial meal.
- These crepes also make a great dish for brunch, served alongside fresh fruit and a glass of orange juice.
- Garnish with fresh herbs, such as basil or parsley, for an added burst of flavor and color.
Additional Tips
Tip 1: For an extra flavor boost, add a pinch of red pepper flakes to the filling for a subtle kick.
Tip 2: If you prefer, you can substitute the ricotta cheese with cottage cheese for a slightly different texture.
Tip 3: To save time, use rotisserie chicken as a convenient and flavorful alternative.
Tip 4: Make the crepes ahead of time and store them in the refrigerator to streamline the preparation process.
Tip 5: For a vegetarian version, replace the chicken with sautéed mushrooms or zucchini.
FAQ Section
Q1: Can I use frozen spinach instead of fresh?
A1: Yes, you can use frozen spinach. Be sure to thaw and drain it well before adding it to the filling to avoid excess moisture.
Q2: Can I make the crepes gluten-free?
A2: Absolutely! Use gluten-free flour to make the crepes, and ensure your other ingredients are gluten-free as well.
Q3: How can I store leftovers?
A3: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
Q4: Can I freeze the stuffed crepes?
A4: Yes, you can freeze them. Assemble the crepes but do not bake. Wrap tightly and freeze for up to 2 months. Thaw in the refrigerator before baking.
Q5: What other fillings can I use?
A5: Feel free to experiment with other fillings such as ham and cheese, or sautéed mushrooms and onions for a different twist.
This chicken and spinach stuffed crepes recipe is a delightful dish that brings together the best of savory crepes and creamy fillings. Whether you’re serving it for a special occasion or a casual family dinner, it’s sure to impress and satisfy everyone’s taste buds. Enjoy the process of creating these delicious crepes and savor every bite!
