Chicken Crepes With Ricotta, Parmesan And Spinach W

Name: Chicken Crepes With Ricotta, Parmesan And Spinach With Parmesan Bechamel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crepes; 4 eggs; 3 tablespoons melted butter; 2 cups milk; 1 1/2 cups flour; 1/2 teaspoon sugar; Pinch salt; Crepe Filling and Parmesan Bechamel; 1 teaspoon olive oil; 1 onion, chopped finely; 1 garlic clove, crushed; 1/2 pound fresh spinach, washed; 2 cups ricotta cheese; 2 cups chopped chicken (rotisserie or leftover); 1/2 cup parmesan cheese, finely grated; 1/2 cup fontina cheese, grated; 3 tablespoons fresh basil, chopped (or 1 1/2 TB dried); 2 tablespoons fresh thyme (or 1 TB dried); 1 zest of 1 lemon; 1 tablespoon salt; 1/2 tablespoon white pepper; 1 egg, beaten; 4 tablespoons flour; 4 tablespoons butter; 2 cups warm milk; 1 cup parmesan cheese, grated; 1/2 cup asiago or mozzarella cheese; 1 teaspoon salt; 1/4 teaspoon nutmeg; 1/4 teaspoon cayenne pepper

Servings: persons

Crepes
4 eggs
3 tablespoons melted butter
2 cups milk
1 1/2 cups flour
1/2 teaspoon sugar
Pinch salt
Crepe Filling and Parmesan Bechamel
1 teaspoon olive oil
1 onion, chopped finely
1 garlic clove, crushed
1/2 pound fresh spinach, washed
2 cups ricotta cheese
2 cups chopped chicken (rotisserie or leftover)
1/2 cup parmesan cheese, finely grated
1/2 cup fontina cheese, grated
3 tablespoons fresh basil, chopped (or 1 1/2 TB dried)
2 tablespoons fresh thyme (or 1 TB dried)
1 zest of 1 lemon
1 tablespoon salt
1/2 tablespoon white pepper
1 egg, beaten
4 tablespoons flour
4 tablespoons butter
2 cups warm milk
1 cup parmesan cheese, grated
1/2 cup asiago or mozzarella cheese
1 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon cayenne pepper
2 tablespoons paprika

1
Mix all ingredients together in a blender and process until smooth. Let sit for 1/2 hour, refrigerated.
2
Melt a small knob of butter in medium size frying pan (non-stick is best). Add about 1/2 a ladle of batter and swirl quickly to coat. The crepes should be thin.
3
Cook the crepe until bubbles appear on the top uncooked side. Lift carefully to check for browning, and if browned, gently flip. Cook the other side for 1-2 minutes only. Repeat until batter is done. Stack them on a plate as you cook them.
4
In a large frying pan, add olive oil and chopped onion. Cook on medium heat until onion is softened. Add garlic and spinach. Cook until spinach is wilted. Set aside to cool.
5
In a large bowl, combine ricotta cheese, chicken, cheeses, herbs, lemon zest and juice, salt and pepper. Add spinach mixture from frying pan. Combine with a spoon or clean hands. Taste for seasoning and add herbs, salt or pepper to taste. Add egg and combine again.
6
Grease a large baking dish. Take a crepe (either store bought or home made). Add 1 1/2 to 2 TB of filling in a log shape across the crepe, and roll tightly. Place in baking dish seam side down. Repeat until dish is full. Set aside and make the bechamel.
7
Parmesan Bechamel: Melt butter in a medium saucepan. Add flour. Over medium heat, stir constantly with a whisk for 2-3 minutes until flour has cooked. Do not brown.
8
Add milk gradually and whisk while sauce thickens. Lower heat to low. Stir in parmesan and asiago or mozzarella cheese, nutmeg, salt, and cayenne pepper. Remove from heat and taste to correct for seasoning.
9
Pour sauce over the crepes. Sprinkle with paprika and additional parmesan cheese.
10
Bake in a preheated 350 degree oven for 30 minutes or until sauce is bubbly and slightly browned.
11
Variations: Add sauteed mushrooms to filling and/or sauce. Use ground chicken or veal in filling, or use spinach and asparagus. Use your favorite tomato sauce instead of bechamel.

1500

kcal

Calories

Fat

Carbs

108

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 31 ingredients. The key ingredients include: Crepes, 4 eggs, 3 tablespoons melted butter, 2 cups milk, and more.

Yes, Chicken Crepes With Ricotta, Parmesan And Spinach With Parmesan Bechamel falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Crepes With Ricotta, Parmesan And Spinach With Parmesan Bechamel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions