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Savory Chicken, Mushroom and Spinach crepes

Course Breakfast, Main Course
Cuisine French
Keyword chicken, pancakes
Total Time 45 minutes
Servings 8
Author Cherry on My Sundae



  • 2 cups fresh basil
  • 2 cloves garlic
  • ¼ cup pine nuts
  • cup olive oil
  • ½ cup grated parmesan cheese


  • 2 cups roasted chicken shredded
  • 2 teaspoon canola oil divided
  • 8 oz mushrooms sliced
  • 4 cups spinach
  • 1 cup shredded mozzarella cheese


  • 1 cup all-purpose flour
  • ¼ teaspoon salt
  • 2 large eggs
  • ½ cup milk
  • ½ cup water
  • 2 tablespoon melted butter
  • ½ teaspoon butter for cooking


  • Make the pesto by blending together basil - pinenuts. Slowly drizzle in the olive oil and blend until smooth and thickened. Add the grated Parmesan cheese, blending until smooth. Season with salt and pepper. Set aside.
  • Prepare the fillings. Heat oil in saute pan over medium heat. Add mushrooms and saute until browned, about 4-5 minutes. Season with salt and pepper. Remove from heat and set aside.
  • In the same pan, heat another teaspoon of oil. Add the spinach and cook until wilted, about 2 minutes. Season with salt and pepper. Remove from heat and set aside.
  • Make the crepe batter by whisking together the flour and salt in a medium bowl. Whisk together eggs, milk, water and butter in another bowl. Add the egg mixture to the flour mix and whisk until combined.
  • Heat 1 teaspoon butter in a nonstick saute pan over medium heat. Add ¼ cup batter to the pan and swirl the pan to create an even layer. Cook until the crepe becomes lightly golden, about 2 minutes. Flip over and cook on the other side for another minute. Remove from heat and keep warm while cooking the remaining batter.
  • Assemble the crepes by filling them with the chicken, mushrooms, spinach and cheese. Drizzle pesto and wrap the crepes. Reheat crepes on a griddle heated to 300 degrees F until cheese melts. Serve.