My husband loves crêpes. Sweet or savory, chances are if it’s on the menu, he’s ordering it. I had never made a savory crêpe until I adapted this modified version from a recipe I came across on Pinterest. Wow. So flavorful and fairly easy to prepare. The hardest aspect of this recipe is keeping the crêpe from tearing since it is so delicate. The lemon adds a freshness and contrasts nicely with the cream sauce. While the dish should be served upon putting everything together, the stuffing can be made in advanced and reheated.
Ingredients:
- Package of Pre-made Crêpes or Homemade
- 1 Rotisserie Chicken, shredded
- 2/3 cup Grated Parmesan
- Two slices Muenster cheese
- 1 tbsp Dijon
- 1/4 cup Chicken Broth
- Splash of dry White Wine
- 1/4 cup Sliced Almonds
- 3 tbsp Fresh Lemon Juice + Zest
- 1.5 tsp M Salt (or combo salt, pepper, & garlic powder)
- 1 bag Fresh Baby Spinach
- Olive Oil
- Parsley or Micro-greens for garnish
White Wine Cream Sauce:
- 1 tbsp Butter
- 1 cup Heavy Cream
- 1/2 cup Whole Milk
- 1/4 cup White Wine
- 1 tbsp Lemon Juice
- 1/2 tsp Garlic Powder
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- Sprig of Thyme
In a large skillet pan, drizzle olive oil over medium-low heat. Add the shredded chicken, dijon mustard, chicken broth, white wine, muenster and parmesan cheese. Mix well and allow the liquid to reduce. Next, add the spinach. While the spinach is wilting, add the seasoning and sliced almonds. Continue stirring over low heat.
In a small saucepan, melt butter over medium heat – careful not to burn. Once the butter has melted, add in the white wine and cook for about half a minute. Next, add the cream, milk, lemon juice, seasoning and fresh thyme. While stirring frequently, allow the sauce to reduce by half – about five minutes. When the sauce has reduced, and the crepes have been stuffed and rolled, remove the sprig of thyme and pour the hot sauce over the rolled crepes. Sprinkle with additional almonds & lemon zest and serve hot.
A Party in My Pantry 