Chicken and Spinach Ricotta Crepes Recipe
These Chicken and Spinach Ricotta Crepes are delicate, thin pancakes filled with a savory mixture of shredded chicken, fresh spinach, and creamy ricotta cheese. Enhanced with Parmesan and subtle seasonings, this dish is perfect as a comforting breakfast, brunch, or light dinner option. The crepes are cooked on the stove, filled, and then reheated to meld the flavors beautifully.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 crepes
- Category: Main Course
- Method: Stovetop
- Cuisine: French
Ingredients
Crepe Batter
- 1 cup all-purpose flour
- 2 large eggs
- 1.5 cups milk
- 1/4 cup melted butter
- 1/2 teaspoon salt
Filling
- 1 cup cooked chicken, shredded
- 1 cup fresh spinach, chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
For Cooking
- Olive oil for cooking
Instructions
- Prepare the batter: In a mixing bowl, whisk together the flour, eggs, milk, melted butter, and salt until you get a smooth batter. Let it rest for about 30 minutes to allow the flour to absorb the liquids and ensure tender crepes.
- Heat the skillet: Preheat a non-stick skillet over medium heat and lightly grease it with a bit of olive oil to prevent sticking.
- Cook the crepes: Pour about 1/4 cup of batter into the skillet, swirling the pan to spread it evenly into a thin layer. Cook for approximately 2 minutes until the edges lift, then flip and cook on the other side for about 1 minute until lightly golden.
- Repeat and stack: Remove the cooked crepe to a plate and repeat the process with the remaining batter, stacking the crepes to keep them warm and moist.
- Make the filling: In a large bowl, combine shredded chicken, chopped spinach, ricotta cheese, Parmesan cheese, garlic powder, and black pepper. Mix thoroughly to blend all ingredients.
- Fill the crepes: Place around 1/4 cup of the chicken and spinach filling in the center of each crepe, then roll or fold them neatly.
- Heat filled crepes: Return the filled crepes to the skillet and cook them for an additional 2-3 minutes, turning if necessary, just until heated through and the flavors meld.
- Serve: Serve the crepes warm, drizzled with a little olive oil or accompanied by your favorite sauce for extra flavor.
Notes
- Letting the batter rest helps achieve tender and flexible crepes.
- Be sure to cook crepes on medium heat to prevent burning and ensure even cooking.
- You can substitute chicken with turkey or other cooked meats as desired.
- For a vegetarian option, omit chicken and add mushrooms or extra spinach.
- Crepes can be made ahead and refrigerated; reheat gently in the skillet before serving.
