Chicken and Spinach Crepes
- Servings: 6
- Course: Main Dish
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- Reynolds® Parchment Paper
- 3/4 cup all-purpose flour
- 1 cup skim milk
- 1 beaten egg
- Dash salt
- Nonstick spray coating
- 2 cups sliced fresh mushrooms
- 1/2 cup shredded carrot
- 1/2 cup sliced leek or green onions
- 1/2 cup water
- 3/4 cup evaporated skim milk
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons dry sherry
- 1 cup shredded cheddar cheese (4 ounces)
- 1 10-ounce package frozen chopped spinach, thawed and well drained
- 2 cups finely chopped cooked chicken or turkey
For crepes, combine flour, milk, egg, and salt. Beat until blended.
Spray a 6-inch skillet with nonstick spray coating.
Preheat skillet; then remove skillet from heat.
Pour in 2 tablespoons batter. Lift and tilt skillet to spread batter. Return to heat; brown on one side only.
Invert skillet over paper towels; remove crepe. Repeat with remaining batter.
For sauce, combine mushrooms, carrot, leek, and water.
Heat to boiling. Reduce heat; cover and simmer 5 minutes. Do not drain.
Combine milk, cornstarch, salt, and pepper. Stir into vegetable mixture. Cook and stir until thickened and bubbly. Stir in sherry and 1/2 cup of the cheese until melted.
For filling, combine spinach, chicken, and 1 cup of the sauce.
Spoon 1/4 cup filling onto unbrowned side of each crepe. Roll up.
Arrange crepes, seam side down, in a 3-quart rectangular baking dish.
Spoon remaining sauce over crepes.
Cover; bake in a 375 degree F. oven 25 minutes or until hot. Sprinkle with remaining cheese.
Bake, uncovered, 5 minutes more.