Chicken-Spinach Crepes with Mushroom Cream Sauce

Crepes aren't always sweet. Fill this savory crepe with an irresistible blend of chicken and spinach. Topped with a mushroom-cream sauce, it's the perfect recipe to impress your brunch guests.

Chicken-Spinach Crepes with Mushroom Cream Sauce
Photo: Kritsada Panichgul
Prep Time:
40 mins
Bake Time:
20 mins
Total Time:
40 mins


  • 1 tablespoon butter

  • 1 5 ounce package fresh spinach

  • 1 ½ cup shredded cooked chicken

  • ½ of an 8-ounce can sliced water chestnuts, drained and coarsely chopped

  • ½ cup shredded part-skim mozzarella cheese (2 ounces)

  • ½ cup low-fat cottage cheese

  • ¼ cup finely shredded Parmesan cheese (1 ounce)

  • ½ teaspoon salt

  • teaspoon ground nutmeg

  • teaspoon ground black pepper

  • Nonstick cooking spray

  • 1 recipe Crepes Three Ways, or 20 purchased ready-to-use crepes

  • 2 tablespoon butter

  • ½ cup finely chopped onion (1 medium)

  • 1 pound fresh button or cremini mushrooms, sliced

  • ½ cup chicken or beef broth

  • ½ teaspoon instant chicken or beef bouillon granules

  • 1 ½ cup whipping cream

  • 2 tablespoon dry Marsala or dry sherry

  • Snipped fresh Italian (flat-leaf) parsley (optional)


  • 2 eggs, beaten

  • 1 ½ cup milk

  • 1 cup all-purpose flour

  • 1 tablespoon butter, melted

  • 1 teaspoon sugar

  • ¼ teaspoon salt


  1. In a large nonstick skillet melt the 1 tablespoon butter over medium-high heat. Add spinach. Toss in skillet for 30 to 60 seconds or just until spinach wilts. Remove from heat. Transfer to a large bowl. Stir in chicken, water chestnuts, mozzarella cheese, cottage cheese, Parmesan cheese, salt, nutmeg, and pepper.

  2. Preheat oven to 375°F. Coat a 3-quart rectangular baking dish with cooking spray; set aside.

  3. Spread about 2 tablespoons of the chicken-spinach mixture over half of each crepe. Fold each crepe in half; fold in half again, forming a triangle. Arrange filled crepes in the prepared baking dish, overlapping slightly.

  4. Bake for 20 to 25 minutes or until heated through.

  5. Meanwhile, for mushroom sauce, in a large nonstick skillet melt the 2 tablespoons butter over medium heat. Add onion; cook for 2 minutes. Add mushrooms; cook for 5 minutes more. Add broth and bouillon granules; cook and stir until boiling, scraping up browned bits from the bottom of the skillet. Stir in whipping cream. Simmer, uncovered, for 10 to 12 minutes or until sauce is thickened and bubbly. Add Marsala; cook and stir for 1 minute more. Serve mushroom sauce over filled crepes. If desired, sprinkle with parsley.


  1. In a blender combine all ingedients; blend until smooth.

  2. Heat a lightly greased small skillet over medium-high heat; remove from heat. Pour in about 2 tablespoons of the batter; lift and tilt skillet to spread batter evenly. Return to heat; cook 1 minute or until browned on one side. Turn crepe over; cook 1 minute more. Slide crepe onto paper towel-lined plate. Repeat with remaining batter, greasing skillet occasionally. If crepes are browning too quickly, reduce heat to medium.

Nutrition Facts (per serving)

440 Calories
30g Fat
21g Carbs
22g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 440
% Daily Value *
Total Fat 30g 38%
Saturated Fat 16g 80%
Cholesterol 159mg 53%
Sodium 593mg 26%
Total Carbohydrate 21g 8%
Total Sugars 5g
Protein 22g
Vitamin C 7.7mg 38%
Calcium 222.1mg 17%
Iron 2.3mg 13%
Potassium 422mg 9%
Folate, total 88.7mcg
Vitamin B-12 0.9mcg
Vitamin B-6 0.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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