Description
Spinach Mushroom Chicken Crêpes combine tender shredded chicken with sautéed mushrooms and fresh spinach, all wrapped in thin delicate crêpes and finished with creamy plant-based cheese and vibrant natural ingredients. This recipe is simple, flavorful, and versatile, perfect for weekday dinners, brunch, or make-ahead meals that offer a satisfying yet light dining experience.
Ingredients
Scale
For the Filling
- 1 cup cooked and shredded boneless skinless chicken breast
- 2 cups fresh spinach, washed and chopped
- 1 cup button or cremini mushrooms, sliced
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon apple cider vinegar (natural)
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 1 tablespoon fresh parsley or thyme, chopped
- 1 teaspoon natural gelling agent
- 1/2 cup plant-based cheese, shredded
For the Crêpe Batter
- 1 cup all-purpose flour
- 1 cup plant-based milk
- 2 large eggs
- 1/4 teaspoon salt
- 1 teaspoon olive oil
Instructions
- Prepare the Filling: Heat olive oil in a pan over medium heat. Sauté finely chopped onions and minced garlic until translucent and aromatic. Add sliced mushrooms and cook until tender and lightly browned. Stir in chopped spinach and cook just until wilted. Add shredded cooked chicken, apple cider vinegar (natural), vegetarian Worcestershire sauce (natural), and chopped fresh herbs. Sprinkle in the natural gelling agent and stir thoroughly to achieve a cohesive texture. Remove from heat and let it cool slightly.
- Make the Crêpe Batter: In a mixing bowl, whisk together flour, plant-based milk, eggs, salt, and olive oil until the mixture is smooth. Let the batter rest for about 15 minutes to thicken slightly and improve texture for thin, silky crêpes.
- Cook the Crêpes: Heat a non-stick skillet or crêpe pan over medium heat and lightly grease it with olive oil. Pour a small ladle of batter into the pan and swirl to coat the bottom evenly with a thin layer. Cook for one to two minutes until edges lift and the underside shows golden spots. Flip carefully and cook for an additional 30 seconds. Transfer cooked crêpes to a plate. Repeat until all batter is used.
- Assemble and Cook Filled Crêpes: Place a generous spoonful of the filling on each crêpe. Sprinkle with plant-based cheese, then fold or roll the crêpe snugly. Return assembled crêpes to the warm pan and cook for two minutes per side to melt the cheese and heat through evenly.
Notes
- Allow the crêpe batter to rest to improve texture and prevent tearing.
- Use fresh spinach and mushrooms for the best flavor and color.
- Cook crêpes on medium heat to avoid burning and ensure even cooking.
- Do not overfill the crêpes as it can make folding difficult and cause tearing.
- Keep cooked crêpes warm by layering them with a clean kitchen cloth.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 2 crêpes
- Calories: 320
- Sugar: 3g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 85mg
Keywords: Spinach Mushroom Chicken Crêpes, plant-based cheese, savory crêpes, healthy chicken crepes, mushroom crepes, spinach crepes, easy brunch recipe
