Spinach Chicken Crepes Wine Sauce

Spinach and chicken crepes wrapped in a silky white wine cream sauce can turn any evening into a special French-inspired dinner. Tender lemony chicken, spinach, and ricotta are nestled inside golden homemade crepes, finished with a decadent sauce. This dish feels impressive yet comes together with simple ingredients and steps once you learn the rhythm. It is a fantastic make-ahead or company dish you will reach for whenever you want to wow at the table.

One bite and my husband dubbed this his new favorite dinner—now it is our go-to for birthdays and rainy weekends alike.

Ingredients

• Large egg: adds richness and structure to the crepe batter Choose farm-fresh eggs for a richer flavor
• Whole milk: helps achieve the perfect tender texture Use full fat for best results
• Water: creates the delicate lacy edges for authentic crepes
• All purpose flour: ensures the crepes cook up golden and pliable Sift for best texture
• Salted butter: in the batter and for cooking brings deep flavor Opt for European butter if you can
• Chicken breast: cooked and shredded creates a meaty and light protein base Leftover roast chicken works beautifully here
• Ricotta cheese: gives a creamy and mild tang Go for whole milk ricotta that is soft and spreadable
• Sliced almonds: bring a nutty crunch Toast them lightly for extra aroma
• Lemon juice: brightens every bite Fresh lemon makes a world of difference here
• Garlic powder: adds aromatic depth without overpowering Choose a fresh jar for intense flavor
• Salt and ground black pepper: give balance and punctuation to the filling Try fresh cracked pepper for an extra pop
• Olive oil: softens the spinach and keeps the filling glossy Use extra virgin for the cleanest taste
• Baby spinach: wilts perfectly and sneaks in greens Always pick leaves that are deep green and perky
• Unsalted butter: is the key to a silky sauce
• White wine: brings complexity and a gentle acidity Use a dry white you like to drink
• Heavy cream: creates the sauce’s velvety texture Do not substitute half and half for a true creamy finish
• Fresh thyme: infuses the sauce with subtle herbal notes Strip leaves from the stem if using more than one

Step-by-Step Instructions

Make the Crepe Batter:

Combine egg whole milk water flour and melted butter in a blender Pulse the mixture for about ten seconds until very smooth Cover and refrigerate at least one hour This rest develops texture and allows bubbles to dissipate for even crepes

Cook the Crepes:

Heat a small eight inch nonstick pan over medium low Grease it lightly with butter Pour about one ounce of batter into the pan and swirl so the batter spreads into a thin round Cook for about thirty seconds until the underside is golden Flip and cook ten seconds more Transfer to a cutting board and repeat with remaining batter stacking crepes as you go

Prepare the Chicken Filling:

In a medium bowl mix together the shredded chicken ricotta sliced almonds lemon juice garlic powder salt and black pepper Stir until everything is evenly coated and creamy

Wilt the Spinach:

Heat olive oil in a large skillet over medium Add the baby spinach and stir gently until wilted but not mushy This only takes a minute or so

Combine Filling:

Add the chicken and ricotta mixture to the wilted spinach in the skillet Turn the heat to low and stir a few times to meld the flavors and warm everything through

Make the White Wine Cream Sauce:

In a small saucepan melt unsalted butter over high heat Add the white wine and allow it to bubble for thirty seconds This cooks off the alcohol and intensifies the flavor Reduce heat to medium high and whisk in heavy cream lemon juice garlic powder salt black pepper and a sprig of thyme Cook whisking often until the sauce thickens to coat a spoon and has reduced by half about five minutes Remove the thyme

Assemble the Crepes:

Lay a crepe flat and spoon about one third cup filling along the center Roll the crepe around the filling snugly Repeat for remaining crepes

Serve With Sauce:

Arrange crepes seam side down in a serving dish or on plates Pour the warm white wine cream sauce over the top Sprinkle with extra sliced almonds for a pretty finish

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I adore adding fresh lemon to both the filling and sauce Each bite tastes bright but comforting My kids love to help swirl the batter in the pan and we always sneak almonds straight from the container while assembling the filling

Storage Tips

Once cooled leftover crepes can be wrapped tightly and refrigerated for two days Cream sauce keeps covered for the same amount of time For longer storage freeze just the crepes and chicken filling separately then thaw and reheat before serving with freshly made sauce—the sauce is best enjoyed the day you make it

Ingredient Substitutions

Swap cooked turkey for chicken if that is what you have on hand Cottage cheese works for ricotta but try to blend it first for smoothness Any tender leafy green like chard or arugula can take the place of spinach Almonds give crunch but hazelnuts or pine nuts can join in for variety You can also use vegetable broth in the sauce if you prefer to skip wine

Serving Suggestions

Serve as a main dish with a crisp salad tossed in lemon vinaigrette or with simply buttered green beans For brunch try these crepes alongside fresh fruit salad They also make a lovely starter or small plate for a dinner party—just cut each crepe in half and drizzle with sauce

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French Roots

Light savory crepes are a classic in Brittany France where they make both sweet and savory versions The white wine cream sauce is inspired by old world French cooking and brings both comfort and elegance to the table This version combines a love of creamy cheese and leafy greens common to so many French family recipes

Recipe FAQs

→ Can I prepare the crepes and filling ahead of time?

Yes, both crepes and filling can be made up to a day in advance. Store them separately and assemble right before serving for the best texture.

→ Is it possible to substitute the chicken with another protein?

Absolutely. Try cooked turkey, ham, or even sautéed mushrooms for a vegetarian option. Adjust seasoning as needed.

→ What type of white wine works best for the sauce?

Choose a dry white wine such as Sauvignon Blanc or Chardonnay for a balanced, flavorful sauce.

→ How do I keep crepes from tearing when filling?

Ensure your crepes are fully cooled and handled gently. Filling should not be too wet to avoid sogginess and tearing.

→ Can I freeze leftover crepes?

You can freeze assembled but unsauced crepes. Reheat and add fresh sauce before serving for best results.

→ What side dishes pair well with this meal?

Light salads with vinaigrette or roasted asparagus make perfect accompaniments to balance richness.