Spinach and Chicken Crepes with White Wine Cream Sauce

These Spinach & Chicken Crepes are soft and stuffed with lemon chicken, spinach, almonds, and ricotta and served under a thick and creamy white wine sauce.

📝 Ingredients

• 1 large egg (room temperature)
• 1/3 cup whole milk (room temperature)
• 1/4 cup water
• 1/2 cup all-purpose flour
• 1 1/2 tablespoons salted butter (melted)
• 1 chicken breast (cooked and shredded)
• 2/3 cup ricotta cheese
• 1/4 cup sliced almonds
• 2 tablespoons lemon juice
• 1 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 teaspoons olive oil
• 1 cup baby spinach
• 1 tablespoon unsalted butter
• 1/4 cup white wine
• 1 1/2 cup heavy cream
• 1 tablespoon lemon juice
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 sprig of thyme

👨‍🍳 Instructions

1. 1--- Crepes ---
2. 2Combine the egg, whole milk, water, all-purpose flour, and 1½ tablespoons of melted butter in a blender and pulse for 10 seconds. Refrigerate for at least 1 hour and up to 48.
3. 3Once the batter has set, heat a small 8-inch nonstick pan and grease with additional butter or nonstick cooking spray.
4. 4Pour about 1 ounce of batter into the center of the pan and swirl around to spread evenly. You can make larger crepes by using a larger pan and more batter.
5. 5Cook for about 30 seconds, then flip and cook for another 10 seconds.
6. 6Move them to a flat cutting board to cool and continue until the batter is gone.
7. 7--- Filling ---
8. 8Mix together shredded chicken breast, ricotta, almonds, lemon juice, garlic powder, salt, and pepper in a medium bowl, set aside.
9. 9Add olive oil to a large pan over medium heat and toss in spinach, cooking it until it begins to wilt.
10. 10Add in chicken salad mixture and turn heat to low, stirring occasionally.
11. 11--- Sauce ---
12. 12Meanwhile, in a small saucepan, melt 1 tablespoon of butter over high heat.
13. 13Once the butter has melted, add in white wine and cook for 30 seconds and turn heat to medium-high.
14. 14Add cream, lemon juice, garlic powder, salt, pepper, and thyme to the pan and allow the cream to reduce by half, about 5 minutes, whisking frequently.
15. 15While sauce is simmering, assemble crepes by filling each crepe with about ⅓ cup of chicken filling and rolling.
16. 16Remove the sprig of thyme from the sauce and pour over prepared crepes.
17. 17Sprinkle with additional almonds.