Spinach Crepes Recipes

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SPINACH CHICKEN CREPES



Spinach Chicken Crepes image

I made this dish at a cooking class several years ago. These spinach- and chicken-filled crepes are topped with a tasty mushroom sauce.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 18

1 egg, lightly beaten
1 cup milk
3/4 cup all-purpose flour
1/8 teaspoon salt
SAUCE:
2 cups sliced fresh mushrooms
1/2 cup sliced leek (white portion only)
1 medium carrot, shredded
1/2 cup water
2 tablespoons cornstarch
3/4 cup evaporated milk
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded cheddar cheese
2 tablespoons sherry or chicken broth
FILLING:
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 cups cubed cooked chicken

Steps:

  • For crepe batter, in a small bowl, combine egg and milk. Add flour and salt until well blended. Cover and refrigerate for 1 hour., Heat a lightly greased 6-in. nonstick skillet; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., For sauce, in a large saucepan, bring vegetables and water to a boil. Reduce heat; cover and simmer for 5 minutes or until tender. , In a small bowl, combine the cornstarch, evaporated milk, salt and pepper until smooth; stir into vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Add cheese and sherry; stir until cheese is melted. Remove from the heat., Combine the spinach, chicken and 1 cup sauce; spread 1/4 cupful down the center of each crepe. Roll up and place in a greased 13-in. x 9-in. baking dish. Spoon remaining sauce over crepes. Cover and bake at 375° for 20-25 minutes or until heated through.

Nutrition Facts : Calories 278 calories, Fat 9g fat (5g saturated fat), Cholesterol 97mg cholesterol, Sodium 336mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 3g fiber), Protein 24g protein.

CREME OF SPINACH CREPES



Creme of Spinach Crepes image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 20 crepes

Number Of Ingredients 15

2 cups milk
1 3/4 cups flour, sifted
1/4 teaspoon salt
3 egg yolks
6 tablespoons melted butter, plus more softened butter for pan
1 pound frozen chopped spinach
2 cloves garlic, minced
1 small onion, sliced
3 tablespoons butter
Salt
1/4 cup half-and-half
3 teaspoons flour
Steamed vegetables, for serving, optional
Grated Parmesan, for topping
Roasted red peppers, sliced, for topping

Steps:

  • For the batter: Put half of the milk into a mixing bowl, along with the flour, salt and egg yolks, and mix at medium speed until smooth. Slowly pour the remaining milk into the mixture and keep mixing at a low speed. Slowly add the melted butter and mix at medium speed.
  • Warm your frying pan. Take a paper towel, dip it in soft butter and wipe the bottom of the frying pan so it is lightly coated. Depending on your pan size, pour a paper-thin layer to cover the pan and move it around. Fry until the crepe slides around the pan and flip. Cook until golden brown spots appear. Repeat with the remaining batter.
  • For the filling: Put a little water at the bottom of a medium pot. Add the spinach, garlic, onion, butter and salt to taste and cook about 20 minutes, stirring constantly.
  • In a separate container, mix the half-and-half and flour until smooth. Pour slowly into the spinach and stir it in. Cook for 15 to 20 minutes.
  • Put some creme of spinach into a crepe and any steamed veggies you would like, such as broccoli, zucchini or bell pepper. Fold the crepe over on itself a couple times and top it with Parmesan and roasted red peppers.

CREPES WITH SPINACH, BACON AND MUSHROOM FILLING



Crepes with Spinach, Bacon and Mushroom Filling image

I took three different crepe recipes and combined them to come up with a real winner!

Provided by SUZAINEE

Categories     Breakfast and Brunch     Crepes     Savory

Time 1h5m

Yield 4

Number Of Ingredients 15

1 recipe Basic Crepes
6 slices bacon
1 tablespoon unsalted butter
½ pound fresh mushrooms, sliced
3 tablespoons unsalted butter
¼ cup all-purpose flour
1 cup milk
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh parsley
2 tablespoons grated Parmesan cheese
salt and pepper to taste
⅔ cup chicken broth
2 eggs
½ cup lemon juice
salt and pepper to taste

Steps:

  • Prepare Basic Crepes recipe according to recipe directions. Separate with wax paper and keep warm until ready to serve.
  • Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. Reserve about 1 tablespoon drippings, add 1 tablespoon butter, and saute mushrooms.
  • In a separate saucepan, melt 3 tablespoons butter over medium heat. Whisk in 1/4 cup flour, stirring constantly, until a smooth paste is formed. Gradually stir in 1 cup milk, stirring constantly until a smooth thick gravy is formed. Add bacon, mushrooms, spinach, parsley, Parmesan cheese, salt and pepper. Let cook until somewhat thick, about 10 minutes.
  • In saucepan bring broth to a boil. In a small bowl, whisk together eggs and lemon juice. Temper eggs and broth together whisking constantly so as to cook, but not to scramble the eggs. (Cooking eggs to 170 degrees F). Again, salt and pepper to taste.
  • Fill each crepe with spinach and meat filling, roll up, and top with warm egg sauce.

Nutrition Facts : Calories 445 calories, Carbohydrate 17.9 g, Cholesterol 160 mg, Fat 35.6 g, Fiber 3.5 g, Protein 15.9 g, SaturatedFat 15.6 g, Sodium 784.6 mg, Sugar 5.5 g

SPINACH CREPES



Spinach Crepes image

I really like crepe dishes, especially for brunch or "ladies" lunches. I like to fill them with a variety of fillings - chicken, seafood, ricotta & parmesan cheese, sauteed vegetables - and top with an appropriate sauce. This recipe is just for the crepe - fillings to be posted later...

Provided by P48422

Categories     Spinach

Time 6m

Yield 14 crepes

Number Of Ingredients 8

1 cup flour
3/4 cup milk
1/4 cup cooked spinach, chopped
1/4 cup green onion, chopped
2 large eggs
1/8 teaspoon kosher salt
1/8 teaspoon nutmeg
vegetable oil cooking spray

Steps:

  • Combine the first 7 ingredients in a blender and process until smooth.
  • Refrigerate for 1 hour.
  • Heat your crepe pan or a small, non-stick frying pan until very hot.
  • Spray with non-stick if needed.
  • Pour about 2 tbl.
  • of batter into the pan and immediately swirl the pan to coat the bottom with batter.
  • Cook just until set, then flip the crepe over to cook on the other side, about 30 seconds, then turn out to cool and make another until all the batter has been used.
  • Stack between layers of parchment paper.
  • Use spinach crepes in place of plain crepes for savory fillings.

Nutrition Facts : Calories 52.2, Fat 1.3, SaturatedFat 0.5, Cholesterol 32, Sodium 32.9, Carbohydrate 7.6, Fiber 0.3, Sugar 0.1, Protein 2.3

SAVORY MUSHROOM, SPINACH & CHEESE CREPES



Savory Mushroom, Spinach & Cheese Crepes image

Out of my favorite book by Marie Simmons, Pancakes A to Z. Her husband John's recipe for a savory crepe filling. Packed with lots of fresh ingredients and can be made ahead & heated just before serving, making these crepes a perfect dish for company or a quick evening meal. Posted for Zaar World Tour 5. Prep time is an estimate & does not include making homemade crepes.

Provided by Tinkerbell

Categories     Breakfast

Time 48m

Yield 12 crepes, 4 serving(s)

Number Of Ingredients 10

12 (6 inch) crepes (pre-made or homemade with one of the crepe recipes posted on Zaar)
3 tablespoons extra virgin olive oil
1 1/4 lbs mushrooms, rinsed, trimmed and thinly sliced (about 8 cups of any combination of white button, shiitake, oyster, portobello, chanterelles or whate)
1/4 cup fresh flat-leaf parsley, finely chopped
1 tablespoon fresh thyme leave
1 garlic clove, finely chopped
salt & pepper, to taste
1 (10 ounce) package fresh spinach, washed, stemmed & coarsely chopped
5 ounces goat cheese, crumbled
2 cups mozzarella cheese, shredded

Steps:

  • Make crepes if using homemade & set aside.
  • Preheat oven to 350°F.
  • Heat the oil in a large skillet until hot enough to sizzle a slice of mushroom. Add the mushrooms all at once and cook, stirring, over medium-high heat until they begin to brown. About 10 minutes.
  • Stir in the parsley, thyme, garlic, salt & pepper. Cook for 1 minute.
  • Reduce heat to medium and stir in the spinach. Cover & cook until just wilted, about 2 minutes.
  • Uncover & add the goat cheese, stirring until melted.
  • Spoon mixture down the center of each crepe. Roll up crepes and arrange side by side in a 13x9 baking dish. Sprinkle with mozzarella cheese.
  • Cover pan with foil and heat until cheese melts, about 15 minutes.
  • Serve warm.

SPINACH AND FETA CREPES



Spinach and Feta Crepes image

Delicious and easy to make and can be made in advance.Very savoury and perfect for a light lunch or dinner served with a green salad. I'm proud to say this is my very own recipe!

Provided by Karin...

Categories     One Dish Meal

Time 1h

Yield 8 filled crepes, 4 serving(s)

Number Of Ingredients 15

2 -3 bunches spinach
1 onion, finely chopped
feta cheese, crumbled (as much as you like)
1/2 cup grated romano cheese or 1/2 cup parmesan cheese
1 carton ricotta cheese, small carton
1/2 teaspoon ground nutmeg
salt
freshly ground black pepper
1 egg, lightly beaten
125 g all-purpose flour
1 pinch salt
2 eggs
1 1/4 cups milk
3 teaspoons butter, melted
oil (for frying)

Steps:

  • Wash spinach and remove stalks.
  • Place in bowl and microwave for a very short time- divide the spinach leaves into 2-3 bunches, cover and cook a bunch at a time.
  • Spinach should be limp.
  • Drain well- squeeze as much liquid from cooked spinach as you can.
  • Chop roughly.
  • Add finely chopped onion, the Feta, Romano and Ricotta Cheese.
  • Mix well.
  • Add ground nutmeg, salt and pepper.
  • Add lightly beaten egg.
  • Set aside.
  • CREPES-----------------.
  • Method: Sift flour and salt into a bowl.
  • Add eggs and a little milk.
  • Beat well.
  • Add the remaining milk and lastly the melted butter.
  • Heat oil in crepe pan (or use spray).
  • Pour about 3-4 tablespoons of crepe mixture into pan- enough to cover the base of the pan thinly and evenly.
  • Cook over high heat for about 1 minute until mixture looks as though it is setting on the top and the underneath is lightly browned.
  • Turn crere over and cook the other side for about 1/2 a minute.
  • Remove from pan and place on piece of waxed paper.
  • Continue until all the crepe mixture is used up.
  • This recipe should yield approx.
  • 12 crepes.
  • Place wax paper between crepes as you remove each one from the pan.
  • ASSEMBLE THE CREPES------------.
  • Place even amounts of Spinach mixture in the centre of each crepe.
  • Fold crepe into a'parcel' and place in lightly greased baking dish.
  • I usually have enough mixture for 8 crepes.
  • Over the crepes spoon some Italian Tomato Sauce (easy to make)- onions, garlic, canned tomatoes, basil, oregano, salt and pepper.
  • And then sprinkle lots of grated mozarella cheese!
  • Place in moderate oven about 15-20 minutes.
  • This recipe may seem fidley to some or alot of work but it's not really- believe me.
  • The recipe is always nicer a day old and re-heated.
  • Typing the recipe out has got my salivary glands going- I think I'll have to make it soon again.
  • Cooked, diced chicken can also be added to the Spinach mixture.

Nutrition Facts : Calories 334.1, Fat 13.2, SaturatedFat 6.8, Cholesterol 168.8, Sodium 418.3, Carbohydrate 36.9, Fiber 5.1, Sugar 2.3, Protein 19

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