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The Béchamel:

2 tablespoons butter

2 tablespoons flour

3 cups heavy cream

3 tablespoons sherry

½ teaspoon salt

¼ teaspoon black pepper

½ cup grated parmesan cheese

1 cup Jarlsberg or gruyere cheese, shredded

2 tablespoons chopped parsley


The Filling:

3 tablespoons butter

1 large shallot, chopped (about 1/3 cup)

8-ounces white mushrooms, sliced

5-ounces shiitake mushrooms, caps sliced and stems discarded

2 tablespoons sherry

2 cups cooked chicken breast, finely chopped

½ teaspoon salt

¼ teaspoon black pepper

4-ounces spinach leaves, rough chopped


5-6, 10” crepes (recipe below)

1/3 cup grated parmesan cheese


To make the béchamel sauce, melt the butter in a large saucepan over medium high heat.  Whisk in the flour and cook until bubbly, about 1 minute.  Add the cream, sherry, salt, and pepper to the pan and cook, whisking occasionally, until the sauce thickens and coats the back of a spoon, about 3-4 minutes.

Gradually add the parmesan, followed by the shredded Jarlsberg, whisking until the sauce is rich, smooth, and the cheese is all melted.  Remove from heat and set aside.

To make the filling, melt the 3 tablespoons of butter in a large deep skillet.  Add the shallots to the pan and cook until soft, about 1-2 minutes.  Add the mushrooms to the pan and continue to cook, stirring frequently, for 6-7 minutes until the mushrooms begin to lightly brown.  Add the sherry to the pan and cook 2 minutes more, stirring and scraping any brown bits off the bottom of the pan.

Add the spinach, chicken, salt, and pepper to the pan tossing to everything together until the spinach begins to wilt.  Add 2 ½ cups of the béchamel sauce to the pan and continue to toss until everything is evenly coated and the spinach is fully wilted.  Remove from heat.

Preheat oven to 375 degrees.  Coat a 9” x 13” baking dish with non-stick spray.

Lay each crepe on the counter and lay a generous portion of the filling, about 1-1 ½ cups, down the center. Fold the sides over the filling and place each, seam-side down, in the baking dish side by side.  Sprinkle the parmesan over the top and bake for 20-25 minutes until golden brown and bubbly.

Bring the remaining béchamel sauce back up to heat just before serving and stir in the remaining parsley.

Serve crepes topped with more sauce.  Devour!!  Sooooo goooood!!!


1 ½ tablespoons butter

1 egg

⅓ cup flour

½ teaspoon salt

2 teaspoons sugar

½ cup milk

Place the butter in an 8-10” non-stick skillet over medium high heat.  Let the butter melt (but not brown) while you make the batter.

Combine the egg, flour, salt, sugar, and about ⅓ of the milk in a medium size bowl.  Whisk vigorously until the batter is smooth.  Add the remaining milk and whisk again until you have a smooth thin batter.

The butter should be melted in the skillet by this time.  Pour the butter into the batter whisking until a cohesive smoother batter is formed.  Leave any residual butter in the pan.

Using a ¼ cup measure, tilt the pan off the heat slightly and pour the batter into the bottom side of the pan.  Quickly swirl the pan so that the batter completely coast the bottom of the pan in a thin layer.  If you have holes, just pour a little batter in to fill them.

Cook for 1-2 minutes until the edges start to lightly brown and the crepe pulls away from the side of the pan.  Lift the edge with a spatula and flip the crepe to the other side (I like to use my hands, but you can also use the spatula to flip).  The crepe should have a light brown lacey look on the cooked side.  Cook the other side for an additional 1-2 minutes and remove to a plate.

Repeat with the remaining batter.  This recipe will make about 4, 8-10” crepes.


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