This spinach and chicken crepe recipe can be made from leftover roast chicken, and can be served for lunch or dinner with a salad.
Ingredients for the crepes (8-10 pieces):
- 400 ml milk
- 100 ml water
- 1 large egg
- 250-300 g flour
- 4 tablespoons spinach, chopped
- 2 cloves garlic, grated
- salt, pepper to taste
Ingredients for the filling:
- 3 cups chicken, cubed
- 200 g cream cheese with greens
- 3 tablespoons sour cream
- ½ chopped red pepper
- ½ chopped onion
- 1 tablespoon of olive oil
- salt, pepper to taste
- 100 g cheese, grated
- 300 ml tomato paste (or salsa) seasoned with salt, pepper, basil, rosemary and oregano
For the crepes, mix the milk with the water and egg, add the flour 2-3 tablespoons once at a time and mix well to smooth lumps. Add the spinach and the spices at the end and fry the crepes as usual. It is important fry at small heat so that they cook through well.
Heat up 1-2 tablespoons of olive oil and sauté the onion and the pepper until soft. Allow to cool and then mix with the sour cream, cream cheese and salt and pepper to taste. Add a spoonful of stuffing on each crepe, flatten and place on the chicken cubes.
Roll up the crepes and place them on a baking tray lined with baking paper. Cover the crepes with tomato sauce and the grated cheese. In order to see the crepes, not just a cheese pie, I put tomato sauce and cheese only in the middle of the crepes. Heat up the oven to 200° C and bake the stuffed crepes for 15-20 minutes, until the cheese turns brown.
