Inspiration to reclaim summer. The new issue of Magnolia Journal is here Get your copy.

Down-to-earth pieces that capture nostalgic charm. Shop the summer collection.

An ode to Dad... We’ve got new gifts for Father’s Day. Take a look.

BlogRecipes
Joanna Gaines's Chicken Mushroom Spinach Crepes with Mushroom Sauce

Chicken Mushroom Spinach Crêpes with Mushroom Sauce

byJoanna Gaines
Total 1 hour and 5 minutes
Active 65 mins
Makes 4 to 8 servings
Ingredients
Crêpes
  • 1 cup all-purpose flour
  • 2 large eggs
  • 3/4 cup whole milk
  • 2 tablespoons unsalted butter, melted
  • 1/2 teaspoon kosher salt
  • 1 teaspoon chopped fresh dill (optional), plus more for garnish
  • Cooking spray
Filling and Sauce
  • 3 tablespoons unsalted butter
  • 1 pound sliced baby bella mushrooms
  • 2 garlic cloves, minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 1/2 teaspoons garlic salt
  • 3/4 teaspoon ground white pepper
  • 1/4 cup grated Parmesan cheese
  • 2 cups baby spinach
  • 2 cups shredded cooked chicken breast (home-roasted or rotisserie chicken)
    Directions
    1. To make the crêpes: In a blender, combine the flour, eggs, milk, 1/2 cup water, melted butter, and salt. Blend until completely smooth, scraping down the sides as needed, about 1 minute.
    2. Pour into a large liquid measuring cup and add the dill (if using), stirring to combine.
    3. Heat a 10-inch nonstick skillet over medium heat and spray with cooking spray. Add 1/4 cup of the batter and tilt the pan to make sure the mixture evenly and lightly coats the skillet. Cook 1 to 2 minutes, until the crêpe is lightly browned. Flip to cook the other side, about 1 minute.
    4. Set the crêpes aside to roll with filling or fold them into quarters and top with sauce. The crêpes can be made ahead up to 2 hours, covered, and refrigerated.
    5. To make the filling and sauce: In a large skillet, heat the butter over medium-high heat. Add the mushrooms and cook in one layer, without disturbing, until browned, about 4 minutes. Flip and continue cooking until tender and browned, stirring occasionally, about 5 minutes.
    6. Add the garlic and stir constantly until fragrant, about 1 minute. Stir in the cream, chicken broth, garlic salt, and white pepper and simmer, stirring occasionally to check the consistency, until thickened, 5 to 8 minutes. Add the Parmesan and stir until smooth and melted.
    7. Measure out 3/4 cup of the mushroom sauce and set aside in a small bowl. Add the spinach to the sauce remaining in the pan and cook, stirring often, until the spinach is wilted, approximately 2 minutes.
    8. Fold in the chicken and cook until heated through, about 1 minute.
    9. If filling the crêpes, spoon 1/4 cup of the chicken mixture onto each crêpe and roll up. Serve filled or folded crêpes immediately, topped with reserved mushroom sauce and dill.
    “Magnolia Table: A Collection of Recipes for Gathering, Volume 2” by Joanna Gaines © William Morrow 2020. Provided courtesy of Joanna Gaines. All rights reserved.

    You May Also Like

    Charles Hunter III's Peppercorn Chicken with Fig Sauce
    Annie Starke's Crunchy Chicken and Peanut Salad and Peanut Sauce
    Elizabeth Poett's Ribeye Steak with Chimichurri
    Millie Peartree's Fried Fish with Tartar Sauce
    Elizabeth Poett's Chicken Parmesan with Homemade Marinara
    Joanna Gaines' Chicken tenders and spicy honey
    Joanna Gaines' Homemade Pasta Noodles with Vodka Sauce
    Annie Starke's Sliced Skirt Steak with Romesco Sauce
    Magnolia Table Fried Chicken
    Millie Peartree's Fried Chicken