Chicken and Spinach Crepe Rolls
Inspired by a recipe I found in Cooking Light Magazine, these Chicken and Spinach Crepe Rolls are easy to pull together for a new way to enjoy chicken for dinner. They're great for leftovers or if you need a meal on the go!
Servings 10 or 12 crepe rolls
Ingredients
Crepe Batter
- 1 ⅛ cup milk (which is 1 cup + 2 tablespoons), I used whole milk
- 1 ⅛ cup whole-wheat flour (which is 1 cup + 2 tablespoons), I used white whole-wheat flour (which is still 100% whole grain)
- 3 eggs
- 3 tablespoons olive oil plus more for cooking
- ½ teaspoon salt
Chicken & Spinach Filling
- 2 tablespoons olive oil
- ½ onion thinly sliced
- 1 ½ pounds boneless skinless chicken thighs cut into strips
- 2 cloves garlic minced
- salt
- pepper
- 3 tablespoons whole-wheat flour
- 1 ½ cups milk I used whole milk
- ½ cup Parmesan cheese freshly grated
- 2 cups spinach fresh, chopped or sliced
- 1 handful parsley fresh, chopped
Optional Garnishes
- Parmesan cheese
- parsley
Instructions
For the Crepe Batter
- Combine all ingredients in a blender and blend until smooth. Cover and refrigerate while preparing the rest of the dish. You can also cook crepes right away, but the batter is a little easier to work with after a little refrigeration and time to rest.
For the Filling
- Heat the oil in a large skillet over medium-low heat. Cook the onions, while stirring occasionally, until they soften and begin to darken in color, about 5 to 6 minutes.
- Add the sliced chicken to the skillet along with the garlic and turn the heat up to medium-high. Cook, while stirring, until the chicken browns and is cooked all the way through (no longer pink in the middle), another 5 to 6 minutes. Season with salt and pepper.
- Sprinkle the flour over the top and stir until it's completely absorbed. Pour in the milk and cook while scraping the brown bits off the bottom of the pan until the sauce thickens to the consistency of a gravy. Stir in the parmesan cheese and turn off the heat. Season again with salt and pepper.
- Toss the spinach and parsley together in a separate bowl and set aside.
For the Crepes and Assembly
- Heat a ½ teaspoon of olive oil in a small skillet over medium-low heat. Lift the pan off the stove and angle it so you can pour a few tablespoons of crepe batter on one side. Carefully swirl it around, so it covers the pan in one even thin layer.
- As soon as it begins to turn golden brown on the bottom/edges and shakes loose (45 to 60 seconds), flip it over. Cook another 30 to 60 seconds then slide onto a plate.
- Spoon the chicken mixture down the middle, sprinkle with a small handful of the spinach and parsley, and roll up with the seam side down. Repeat with remaining batter and filling, garnish with extra parmesan and greens if desired, and serve warm.
Notes
We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Chicken and Spinach Crepe Rolls
Amount Per Serving
Calories 279
Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 4g25%
Cholesterol 125mg42%
Sodium 305mg13%
Potassium 332mg9%
Carbohydrates 15g5%
Fiber 2g8%
Sugar 4g4%
Protein 21g42%
Vitamin A 830IU17%
Vitamin C 2.8mg3%
Calcium 160mg16%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.