This Chicken and Spinach Crepe Recipe is an ideal choice for a weekend brunch. It’s easy to make, and won’t weigh you down. Serve it with a crisp side salad and your favorite dressing for a wonderful meal!

Crepes are easier to make than you may think. Follow the steps in the recipe for perfect results.

Table of Contents

Ingredients You’ll Need for the Crepes

flour
salt
milk
eggs
butter
dill

Filling for the Crepe

cooked chicken
butter
spinach
salt and pepper
Worcestershire sauce

How to Make Chicken and Spinach Crepes

Step 1: Make the Filling

In a large skillet, melt the butter. Add the spinach and cook until soft.
Add the shredded chicken, Worcestershire sauce, salt and pepper to taste. Transfer the mixture to a bowl and set it aside to cool.

Step 2: Make the Crepes

Combine the flour and salt in a large bowl. Whisk together until combined and then slowly add the milk until incorporated. Add the beaten eggs, whisking until smooth.
Whisk in the melted butter and the dill.
Heat a 12-inch non-stick skillet over medium-high heat. Add some oil to a piece of paper towel to grease the skillet. When the skillet is hot, pour a ladle of batter into the skillet and swirl the batter around until it fully covers the bottom of the pan. Cook until the edges of the crepe are set and begin to turn golden brown.
Use a thin spatula to slide under the crepe and quickly flip it with your hands. Cook the other side of the crepe for about 30 seconds.
Slide the crepe off of the pan onto a cutting board. Repeat with the remaining batter until done.

Step 3: Assemble The Crepe

Place a crepe onto a plate, fill with 2 tablespoons of the chicken and spinach filling. Roll up the crepe and sprinkle with shredded gruyere cheese.
Optional: Instead of cooking the crepes in a skillet, preheat an oven to 350°F and bake the crepes for 10-12 minutes. Once done, place them under the broiler for 1-2 minutes.

Tips and Tricks

Save yourself some time by making the crepes ahead of time. Stack the crepes on paper towels lined with foil. You’ll want to place them so they’re stacked facing the same direction. This will allow the crepes to be tightly wrapped. Place the tightly wrapped crepes in the fridge until you’re ready to use them. The chicken and spinach filling can also be made ahead of time. After cooking, allow it to cool completely, and then place it in an airtight container in the fridge.
Replace the spinach with your favorite veggies or whatever you have on hand.
Crepe batter that’s smooth and lump-free will produce the best crepes. Place the flour in a large bowl with the salt and whisk until combined, then add the milk.
Use a non-stick pan to cook the crepes. Adding oil will help to prevent the batter from sticking.

What Goes Well with a Crepe?

Salsa, mustard, hollandaise sauce and chutney are good choices for savory crepes. For sweet crepes, Nutella, caramel sauce, fruit spreads, honey, fresh fruit, nut butters and maple syrup are popular choices.

Why Are My Crepes Rubbery?

Rubbery crepes can be caused from cooking the crepes too slowly or using too much flour.

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Chicken and Spinach Crepe Recipe

Prep Time 1 30

Cook Time 30

Servings

Ingredients

For The Crepes

1 ¾ cup flour
½ teaspoon salt
2 ½ cups milk
2 eggs beaten
4 tablespoon butter melted
1 tablespoon fresh dill

For The Filling

1/2 lb cooked chicken shredded
1 tablespoon butter
3 cups spinach
salt and pepper to taste
1 teaspoon Worcestershire sauce

For the Topping

gruyere cheese

Instructions

Make the Chicken and Spinach Filling

In a large skillet, melt the butter. Add the spinach and cook until soft. Add the shredded chicken, Worcestershire sauce, salt and pepper to taste. Transfer the mixture to a bowl and set it aside to cool.

Make the Crepes

Combine the flour and salt in a large bowl. Whisk together until combined and then slowly add the milk until incorporated. Add the beaten eggs, whisking until smooth.
Whisk in the melted butter and the dill.
Heat a 12-inch non-stick skillet over medium-high heat. Add some oil to a piece of paper towel to grease the skillet. When the skillet is hot, pour a ladle of batter into the skillet and swirl the batter around until it fully covers the bottom of the pan. Cook until the edges of the crepe are set and beginning to turn golden brown.
Use a thin spatula to slide under the crepe and quickly flip it with your hands. Cook the other side of the crepe for about 30 seconds.
Slide the crepe off of the pan onto a cutting board. Repeat with the remaining batter until done.

Assemble The Crepe

Place a crepe onto a plate, fill with 2 tablespoons of the chicken and spinach filling. Roll up the crepe and sprinkle with shredded gruyere cheese.
Optional: Instead of cooking the crepes in a skillet, preheat an oven to 350°F and bake the crepes for 10-12 minutes. Once done, place them under the broiler for 1-2 minutes.