Description
Soft crepes are filled with a creamy chicken and spinach mixture, rolled into a baking dish, covered with a rich cream sauce and melted mozzarella, then baked until golden and bubbly.
Ingredients
Scale
- 8 large crepes
- 2 cups cooked chicken, shredded
- 2 cups fresh spinach
- 1 1/2 cups mozzarella cheese, shredded
- 1 cup cream
- 1 cup milk
- 2 tablespoons butter
- 2 garlic cloves, finely chopped
- 1 small onion, finely diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 180°C and lightly grease a baking dish.
- Melt the butter in a skillet over medium heat. Add the diced onion and chopped garlic, then cook until softened and fragrant.
- Add the fresh spinach and cook until wilted. Stir in the shredded chicken, salt, and black pepper, then mix well and remove from the heat.
- In a separate pan, gently heat the cream and milk together until smooth and slightly thickened.
- Fill each crepe with the chicken and spinach mixture, then roll tightly.
- Arrange the filled crepes in the prepared baking dish.
- Pour the cream sauce evenly over the crepes.
- Sprinkle the shredded mozzarella cheese over the top.
- Bake for 25 minutes, or until the cheese is melted, bubbly, and lightly golden.
- Let the dish rest for a few minutes before serving warm.
Notes
- Do not overfill the crepes, so they stay easy to roll and do not tear.
- Fresh spinach gives the best texture, but frozen spinach can be used if it is thawed and well drained.
- Letting the bake rest for 5 minutes before serving helps the filling settle and makes portions easier to lift.
- A pinch of nutmeg in the sauce adds extra warmth and depth.
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 5g
- Sodium: 780mg
- Fat: 29g
- Saturated Fat: 16g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 118mg
Keywords: cheesy chicken spinach stuffed crepes bake, chicken crepes, savory crepes, baked crepes, creamy chicken spinach crepes, cheesy dinner bake