Ingredients:

  • 1 cup (120g) all-purpose flour
  • 1/4 teaspoon salt
  • 1 1/4 cups (300ml) milk, whole or 2%
  • 2 large eggs
  • 2 tablespoons (30ml) unsalted butter, melted, plus more for greasing the pan
  • 1 tablespoon fresh chives, finely chopped (optional)
  • 1 tablespoon (15ml) olive oil
  • 1 pound (450g) boneless, skinless chicken breasts, cut into small cubes (about 1/2 inch)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 8 ounces (225g) fresh spinach, washed and coarsely chopped
  • 1/4 cup (60ml) dry white wine (optional, chicken stock can substitute)
  • 2 tablespoons (30g) unsalted butter
  • 2 tablespoons (15g) all-purpose flour
  • 1 1/2 cups (360ml) milk, whole or 2%
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper (optional)
  • 1/2 cup (50g) grated Parmesan cheese, plus more for garnish

Instructions:

  1. Whisk together flour and salt in a bowl.
  2. In a separate bowl, whisk together milk and eggs.
  3. Gradually add wet ingredients to dry ingredients, whisking until smooth.
  4. Stir in melted butter and chives (if using).
  5. Let the batter rest for at least 30 minutes in the refrigerator.
  6. Heat olive oil in a large skillet over medium-high heat.
  7. Season chicken cubes with salt and pepper.
  8. Sauté chicken until cooked through and lightly browned (internal temp 165°F/74°C). Remove from skillet and set aside.
  9. In the same skillet, sauté onion until softened and translucent.
  10. Add garlic and sauté until fragrant.
  11. Add spinach and cook until wilted.
  12. Deglaze the pan with white wine (if using), scraping up any browned bits from the bottom.
  13. Return the cooked chicken to the skillet and toss to combine. Set aside the chicken filling.
  14. Melt butter in a saucepan over medium heat.
  15. Whisk in flour and cook for 1-2 minutes, creating a roux.
  16. Gradually whisk in milk until smooth.
  17. Bring to a simmer, whisking constantly, until thickened.
  18. Season with salt and white pepper.
  19. Remove from heat and stir in Parmesan cheese until melted and smooth.
  20. Heat a lightly greased crepe pan or skillet over medium heat.
  21. Pour a thin layer of batter into the pan (about 1/4 cup), tilting the pan to spread the batter evenly.
  22. Cook for 1-2 minutes per side, or until golden brown and cooked through.
  23. Repeat with remaining batter, stacking the cooked crepes on a plate.
  24. Lay a crepe flat on a plate.
  25. Spoon a portion of the chicken filling onto the center of the crepe.
  26. Fold the crepe in half, then in half again to form a triangle, or roll it up like a burrito.
  27. Repeat with remaining crepes and filling.
  28. Drizzle the crepes with creamy Parmesan sauce.
  29. Garnish with extra Parmesan cheese and fresh parsley (optional). Serve immediately.