How to Make Chicken, Spinach and Mushroom Crepe Bake
Imagine this— you were out on a Friday night with friends and you got home late. You lazily wake up on a Saturday morning thinking of a filling yet easy to prepare brunch. You don’t want soup at all. And you have no plans of cooking meatloaf. What should you cook instead?
I suggest you make chicken, spinach and mushroom crepe bake.
Don’t let the name intimidate you. This French dish is easy despite what its name may suggest. Preparation time should not exceed 15 minutes. You should be able to eat after 30 minutes.
What is crepe?
Crepe is a dish that we often associate with the northwestern region of France, Brittany. However, this is a food that is also widely enjoyed in other parts of France as well as other countries in Europe, North America, North Africa, and South America.
There are many fillings for meal crepe. I personally like ham and cheese for my crepes. Other common fillings for crepes are eggs and ratatouille.
And yes, crepe is also a popular dessert. It can be filled with many sweet items such as jam, ice cream, melted chocolate, bananas, nuts, cinnamon, berries, and even Nutella.
I love it when crepe is topped with lemon juice and sliced soft fruits. I also know that sugar, whether granulated or powdered, as well as whipped cream and maple syrup are used as crepe toppings.
For this crepe bake I am sharing, we’ll be filling it with chicken, spinach, and mushroom– three very delicious and nutritious foods.
This chicken, spinach and mushroom crepe bake is a high protein brunch that you can also serve during dinner parties. With 400 grams of chicken breast used in this recipe, you will get around 124 grams of protein.
That’s almost twice the recommended protein daily allowance for the average sedentary man (56 grams). Of course, that’s assuming you will be eating the entire crepe . But that’s not far-fetched, considering how delicious this dish is!
You will also get much-needed fiber in this dish thanks to spinach and mushroom.
It is no secret that spinach is one of the healthiest foods in the world. This leafy vegetable is rich in vitamins, minerals, and phytonutrients.
In fact, just one baby cup of spinach contains more than 900 percent of your body’s daily vitamin K requirements.
It is also rich in potassium. A cup of cooked spinach has more than 800 milligrams of potassium, even better than the 539 mg found in a cup of sliced banana.
And then we have mushrooms, which are an excellent source of protein, vitamin C, zinc, folate, phosphorus, copper, potassium, and thiamin.
You will need the following ingredients for the Cheese Bechamel sauce:
- 2 cups of Devondale full cream milk
- 50 grams of Devondale original butter
- Quarter cup of plain flour
- Three fourths cup of Devondale shredded 3 cheese blend
- A tablespoon of Dijon mustard
- Salt and pepper
You will also have to prepare the following ingredients for the crepe:
- 400 grams pack of frozen crepe
- A clove of garlic, diced
- A couple of tablespoons of olive oil
- 400 grams of chicken breast, stir fry strips
- 200 grams of sliced mushrooms
- A cup of baby spinach
- Quarter cup of chopped chives
- Half cup of Devondale shredded 3 cheese blend, extra
- Parmesan cheese (optional)
Step by step guide
- Remove the crepes from the freezer so that it can be de-frost.
- Preheat the oven to 200 degrees Celsius.
- Add garlic and olive oil to a large, heated fry pan. Add mushrooms and chicken and stir for 5 minutes, or until the mushrooms are soft and the chicken is thoroughly cooked.
- For the cheese bechamel sauce.
- Pour milk and whisk continuously until you get a well combined sauce. Continue to stir for 5 minutes, or until the sauce has thickened to the point that it has coated the back of the spoon.
- Stir through the mustard and cheese.
- Add the baby spinach and stir. Pour three-fourths of the bechamel sauce into the mixture and then stir to combine. Add the chives and continue stirring.
- Pour the mixture into a bowl. Put this into the fridge for 10 minutes.
- Lay out the individual crepes on a flat surface. Fill each crepe with the chicken and mushroom mixture. I suggest using 2-3 tablespoons for each crepe.
- Roll the crepes and place them seam side down in a large baking dish.
- Drizzle the remaining bechamel sauce over the rolled crepes. You can add some Parmesan cheese on top if you like it. Then bake for 20 minutes, or until the crepes have become golden in color.
There you have it– a protein-packed and delicious chicken, spinach, and mushroom crepe that you can have for brunch. It’s also versatile enough to be served during dinner. And this could be a good snack to have during winter.
Do you have any thoughts on this recipe? I would like to hear from you. Do share your views on the comments section. And don’t hesitate to share this article on your social media accounts.
Dear my lovely friends, I’m Susan Conley – a host of the blog Cook The Stone. I have passions for cooking and blogging. Sharing useful information to you is my happiness. This burning desire is the door led me to writing blog. So, it would be awesome to receive your comments and supports. I can’t expect more if you can company with me durably.
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