Ingredients:

  • 1 cup (125g) all-purpose flour
  • 1/4 teaspoon salt
  • 1 large egg
  • 1 1/4 cups (300ml) milk
  • 2 tablespoons (30g) unsalted butter, melted, plus more for greasing the pan
  • 2 tablespoons (30g) unsalted butter
  • 1/2 cup (75g) chopped yellow onion
  • 2 cloves garlic, minced
  • 10 ounces (300g) fresh spinach, roughly chopped
  • 1 1/2 cups (200g) cooked chicken, shredded or diced
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (30g) grated Parmesan cheese, plus more for topping
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons (30g) unsalted butter
  • 2 tablespoons (15g) all-purpose flour
  • 1 1/2 cups (360ml) milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup (60g) grated Gruyere cheese
  • 1/4 cup (30g) grated Parmesan cheese

Instructions:

  1. Make the Crêpe Batter: Blend or whisk together flour, salt, egg, milk, and melted butter. Let rest for at least 30 minutes.
  2. Cook the Crêpes: Heat a lightly greased crêpe pan or skillet over medium heat. Pour a thin layer of batter onto the pan, swirling to coat. Cook for 1-2 minutes per side, until golden brown. Repeat until all batter is used.
  3. Prepare the Filling: Melt butter in a large skillet. Sauté onion and garlic until softened. Add spinach and cook until wilted. Stir in chicken, heavy cream, Parmesan cheese, salt, and pepper. Simmer until heated through.
  4. Make the Mornay Sauce: Melt butter in a saucepan. Whisk in flour and cook for 1 minute. Gradually whisk in milk until smooth. Bring to a simmer, then reduce heat and cook until thickened. Stir in salt, nutmeg, Gruyere cheese, and Parmesan cheese until melted.
  5. Assemble and Bake: Spoon chicken filling into the center of each crêpe. Roll up the crêpes and place them seam-side down in a greased baking dish. Pour Mornay sauce over the crêpes and sprinkle with Parmesan cheese. Bake at 375°F (190°C) for 20-25 minutes, or until golden brown and bubbly.