Chicken Crepes Recipe with Spinach and Mushrooms


Need quick dinner ideas? Try our chicken crepes recipe with creamed spinach and mushrooms. When you make your crepes ahead of time and use roast chicken from the deli you'll have a complete main dish on the table in minutes. 


  • Basic Crepes
  • 2 tablespoons butter
  • 1 ½ cups fresh mushrooms, sliced
  • 3 packages of creamed spinach, 9 oz. each (We used Bird's Eye)
  • 3 cups cubed or shredded cooked chicken
  • salt and pepper to taste
  • If you made your crepes ahead of time, remove from refrigerator (or freezer), wrap them in foil and warm in a 325-degree oven for 10-15 minutes until heated through. Meanwhile, melt butter in large skillet over medium heat. Saute mushrooms until golden brown.

    Microwave spinach according to package directions and re-heat chicken if it has been refrigerated. Lay each crepe on a flat working surface. Spread the surface with ¼ cup of spinach. Layer 2 tablespoons mushrooms and top with about ⅓ cup of chicken. Add salt and pepper to taste. Fold the crepe in quarters and repeat with remaining crepes. Serve two crepes per person.

    Yield: 4 servings (2 folded quarters each)

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