Description
Tender crepes stuffed with creamy chicken, spinach, and cheese, then baked in a rich cream sauce until golden and bubbly.
Ingredients
Scale
- 1 cup all purpose flour
- 2 large eggs
- 1 1/2 cups milk
- 2 tablespoons melted butter
- 1 teaspoon salt
- 2 cups cooked shredded chicken
- 3 cups chopped fresh spinach
- 8 ounces cream cheese, softened
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Whisk together flour, eggs, milk, melted butter, and 1/2 teaspoon salt until smooth. Let batter rest for 15 minutes.
- Heat a lightly greased nonstick skillet over medium heat and cook thin crepes until lightly golden on both sides.
- In a bowl, combine shredded chicken, spinach, cream cheese, ricotta cheese, garlic, black pepper, and 1 cup mozzarella cheese.
- Preheat oven to 375°F and grease a 9×13 baking dish.
- Fill each crepe with the chicken spinach mixture, roll tightly, and place seam side down in the baking dish.
- Whisk together heavy cream and chicken broth, then pour over the crepes.
- Top with remaining mozzarella cheese and parmesan cheese.
- Bake uncovered for 25 minutes until bubbly and golden brown.
- Let rest for 5 minutes before serving.
Notes
- Drain spinach well to prevent watery filling.
- Freshly grated cheese melts more smoothly.
- Rotisserie chicken works perfectly for convenience.
- Crepes can be made ahead and refrigerated for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 540mg
- Fat: 31g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 145mg
Keywords: cheesy chicken spinach stuffed crepes bake, chicken crepes, baked crepes, creamy chicken bake, spinach crepes, stuffed crepes casserole