Rotisserie Chicken and Spinach Crepes

Name: Rotisserie Chicken and Spinach Crepes
Prep time: 20 min
Cook time: 35 min
Yield: 4 servings
Ingredients: 1 cup (125 g) all-purpose flour; 2 large eggs; 1.25 cups (300 ml) whole milk; 3 tablespoons (42 g), divided unsalted butter; 2 cups (280 g), shredded cooked rotisserie chicken; 5 ounces (140 g) baby spinach; 8 ounces (225 g), thinly sliced cremini mushrooms; 1 cup (240 ml) low-sodium chicken broth; 0.5 cup (120 ml) heavy cream; 1 clove, minced garlic; 0.75 teaspoon kosher salt; 0.25 teaspoon black pepper

Thin plain crepes are filled with tender rotisserie chicken and spinach folded into a light mushroom sauce, then gently warmed for a comforting four-serving dinner.

Prep: 20 min · Cook: 35 min · Yield: 4 · Method: Stovetop

Ingredients

1 cup (125 g) all-purpose flour
2 large eggs
1.25 cups (300 ml) whole milk
3 tablespoons (42 g), divided unsalted butter
2 cups (280 g), shredded cooked rotisserie chicken
5 ounces (140 g) baby spinach
8 ounces (225 g), thinly sliced cremini mushrooms
1 cup (240 ml) low-sodium chicken broth
0.5 cup (120 ml) heavy cream
1 clove, minced garlic
0.75 teaspoon kosher salt
0.25 teaspoon black pepper

Cooking instructions

Whisk the flour, eggs, milk, and 1 tablespoon melted butter with 1/4 teaspoon salt until smooth. Let the batter rest for 10 minutes. (about 10 min)
Heat a 9-inch nonstick skillet over medium heat and lightly brush with some of the remaining butter. Pour in about 1/4 cup batter, tilting the pan to coat the bottom. Cook until the edges are dry and the surface is set, about 45 seconds; flip and cook 15 to 20 seconds more. Repeat to make 8 crepes, brushing the pan with butter as needed. Stack the crepes and cover. (about 12 min) — Medium heat
Melt 1 tablespoon butter in the skillet over medium heat. Add the mushrooms and cook until their moisture evaporates and the mushrooms begin to brown, 5 to 6 minutes. Add the garlic and cook for 30 seconds. (about 6 min) — Medium heat
Stir in the broth and simmer until reduced by about one-third, 3 to 4 minutes. Lower the heat, stir in the cream, and simmer gently until slightly thickened, about 2 minutes. (about 6 min) — Low heat
Add the shredded chicken and spinach. Stir until the spinach wilts and the chicken is hot throughout, about 3 minutes. Season with the remaining salt and the pepper. For food safety, reheat the chicken filling to 165°F (74°C) measured with an instant-read thermometer. (about 3 min) — Low heat
Place about 1/2 cup filling in the center of each crepe. Fold each crepe in half, then in half again, or roll it into a cylinder. Return the filled crepes to the skillet, cover, and warm gently until heated through, 2 to 3 minutes. Serve immediately. (about 3 min) — Low heat