If you would like them to be a little hotter, arrange the rolled crepes in a baking dish and heat in the oven for about 5 minutes. Arrange crepes, seam side down, in a 3-quart rectangular baking dish. Fold over and serve warm. Stir in the sliced chicken breasts and mozzarella cheese; Place 1/2 cup filling in the middle of the crepe. Roll up. baking dish. Reviewed by millions of home cooks. Our most trusted Chicken Spinach Crepes recipes. x 9-in. Heat butter in skillet until bubbling. Remove from the heat; add chicken and the mushroom mixture. Place 1/3 cup of chicken and spinach filling on one side of the half circle. Will you try this chicken, spinach and cheese stuffed crepe recipe? Add hot spinach, salt, pepper and garlic and mix well to combine.

These easy chicken and spinach crepes are a great alternative to wraps.

Add spinach to chicken mixture with 1/2 cup of cheese.

Cook onions until they are clear and crisp, and add mushrooms and cook until they are slightly browned and soft. Repeat with your other crepes until you have assembled all crepes. Add hot spinach, salt, pepper and garlic and mix well to combine. Filled with a creamy chicken and spinach mixture you will want to eat more than one. Spoon remaining sauce over crepes. Makes 6 servings, 1 stuffed crepe each; Have you ever tried stuffed crepes? Will you try this chicken, spinach and cheese stuffed crepe recipe? Top with a couple tablespoons of shredded Gruyere. Stir in the sliced chicken breasts and mozzarella cheese; Place 1/2 cup filling in the middle of the crepe. Using both hands, fold a crepe in half and place down on on a cookie sheet. Pour over crepes.

Cook frozen spinach and drain thoroughly. Surprisingly, you can’t even taste the wholemeal flour in the crepes, so I highly recommend using it if you have some on hand. Fold the other half of the crepe over the filling to create a triangle. Add chicken (or turkey) and combine with pan juices. (Optional) 1 tsp vanilla & 1/4 tsp Cinnamon if you are making Sweet Crepes; CHICKEN FETA SPINACH FILLING. Spoon 1/4 cup filling onto unbrowned side of each crepe. Makes 6 servings, 1 stuffed crepe each; Have you ever tried stuffed crepes? Sprinkle with remaining cheese. Once the crepes are cooked, the filling will be ready to go so that the crepes can be quickly filled and served. Roll up and place seam side down in a greased 13-in. Combine spinach, chicken, and 1 cup of the sauce. Cover; bake in a 375 degree F. oven 25 minutes or until hot. The recipe makes quite a large quantity, so could easily serve up to 6 people, depending on how hungry you are!

Fold over and serve warm. The chicken mixture can be cooked, and then kept warm, while the crepe batter is resting in the fridge. In a small saucepan, heat remaining milk and cheese over medium-low heat, until cheese is melted, stirring constantly. Cut chicken or turkey into small pieces. Bake, uncovered, 5 minutes more. These chicken Florentine crepes are made with coconut flour for a healthier, low carb and gluten free dish. 1 1/2 Cups shredded Chicken ( I used Rotisserie Chicken yes I did) 1/2 Cups Spinach (frozen spinach thawed and wrung out) 1/2 Cup Diced Onions; 1 Tbls Butter; Salt and Pepper and Garlic Powder to taste ; 1/3 Cup Heavy Cream; 1/3 Cup of …