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Chicken and Spinach Crepes

  • Servings: 6
  • Course: Main Dish

Reynolds Kitchen Tips

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  • Reynolds® Parchment Paper
  • 3/4 cup all-purpose flour
  • 1 cup skim milk
  • 1 beaten egg
  • Dash salt
  • Nonstick spray coating
  • 2 cups sliced fresh mushrooms
  • 1/2 cup shredded carrot
  • 1/2 cup sliced leek or green onions
  • 1/2 cup water
  • 3/4 cup evaporated skim milk
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons dry sherry
  • 1 cup shredded cheddar cheese (4 ounces)
  • 1 10-ounce package frozen chopped spinach, thawed and well drained
  • 2 cups  finely chopped cooked chicken or turkey


Step 1

For crepes, combine flour, milk, egg, and salt. Beat until blended.

Step 2

Spray a 6-inch skillet with nonstick spray coating.

Step 3

Preheat skillet; then remove skillet from heat.

Step 4

Pour in 2 tablespoons batter. Lift and tilt skillet to spread batter. Return to heat; brown on one side only.

Step 5

Invert skillet over paper towels; remove crepe. Repeat with remaining batter.

Step 6

For sauce, combine mushrooms, carrot, leek, and water.

Step 7

Heat to boiling. Reduce heat; cover and simmer 5 minutes. Do not drain.

Step 8

Combine milk, cornstarch, salt, and pepper. Stir into vegetable mixture. Cook and stir until thickened and bubbly. Stir in sherry and 1/2 cup of the cheese until melted.

Step 9

For filling, combine spinach, chicken, and 1 cup of the sauce.

Step 10

Spoon 1/4 cup filling onto unbrowned side of each crepe. Roll up.

Step 11

Arrange crepes, seam side down, in a 3-quart rectangular baking dish.

Step 12

Spoon remaining sauce over crepes.

Step 13

Cover; bake in a 375 degree F. oven 25 minutes or until hot. Sprinkle with remaining cheese.

Step 14

Bake, uncovered, 5 minutes more.

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