Cheese Crusted Chicken Spinach Crepes
Try this Cheese Crusted Chicken Spinach Crepes Recipe, or contribute your own.
Try this Cheese Crusted Chicken Spinach Crepes Recipe, or contribute your own.
- Carbohydrate 29.5622440616605 g
- Cholesterol 15.2958333375601 mg
- Fat 8.1504480659386 g
- Fiber 0.102249206400426 g
- Protein 5.2333333787881 g
- Saturated Fat 3.1508336958865 g
- Serving Size 1 1 crepe (135g)
- Sodium 310.108746042949 mg
- Sugar 29.4599948552601 g
- Trans Fat 0.401581937100465 g
- Calories 208 calories
Step-by-step
- First heat the filling ingredients:
- Heat the chicken, spinach and mushrooms in a pan sauteed with olive oil or butter. Set aside when it's completely heated.
- To make the crepes:
- Twisk two eggs. Combine all the other ingredients until the batter is rich and smooth. It should be the consistency of thick milk. Add more milk if needed to reach this consistency.
- Spray the frying pan with cooking oil.
- Heat the pan on medium heat.
- Add a small amount of batter and pick up the pan and move it in a circular motion to allow the batter to spread into a circle.
- Once the top part is dry on the top (only takes about 30 seconds) then flip.
- Quickly add cheese, filling and fold in half. It only takes about 30 to 45 seconds to heat the other side.
- For the cheese crusted crust option: When your crepe is almost done add a layer of cheese directly on the pan and flip the other side of the crepe back over on the cheese you just laid out on the pan. Cook until the cheese starts to bubble. It will create a crispy cheese crust that is absolutely delicious! See the video for visual instructions.
Achieving the Proper Batter Consistency
Why does the batter need to mimic the viscosity of thick milk rather than heavy cream? Flour requires adequate hydration time to relax its gluten network, which prevents tough or rubbery pancakes. Whisk the eggs, milk, flour, and oil thoroughly, then let the mixture rest for 15 minutes before pouring a small ladleful into a preheated 10-inch skillet. Swirl the pan immediately upon contact to coat the bottom evenly into a paper-thin layer before the proteins coagulate.
Managing Fillings and Cheese Crusts
Leftover roasted poultry can dry out quickly under direct heat, so dice the meat finely and toss it with the sautéed spinach and mushrooms before moistening the mixture with a spoonful of stock or melted butter. When executing the crust technique, melt low-moisture mozzarella or sharp cheddar directly on the hot metal surface until the milk solids brown and bubble. Lay the folded crepe atop this crisp, golden layer for 30 to 45 seconds to fuse the dairy to the exterior without burning.
Adjusting Ingredients and Fats
Substituting plant-based milks like almond or oat alters the browning rate significantly due to varying sugar contents. Use neutral high-smoke-point oils instead of butter for greasing the cooking surface if higher heat is required to achieve proper color without scorching the dairy solids.
