Smoked Chicken Crepes with Spinach and Shallots

Spoon the white sauce over the smoked chicken crepes (Photo Credit: Adroit Ideals)

While enjoying his new outdoor smoker, my husband smoked a whole chicken. Normally, we will eat some of the smoked chicken and then save a bit for another meal. What to do with the leftover smoked chicken? I had some pre-made crepes in the freezer so I created Smoked Chicken Crepes with Spinach and Shallots.

Whole Smoked Chicken (Photo Credit: Adroit Ideals)
Whole Smoked Chicken (Photo Credit: Adroit Ideals)

Start with a roux to make a white sauce.

Make a roux -- cook the butter and flour together for a few minutes...then add the liquid  (Photo Credit: Adroit Ideals)
Make a roux — cook the butter and flour together for a few minutes…then add the liquid (Photo Credit: Adroit Ideals)

Add milk, minced onion, paprika, and a bay leaf. Simmer. Then add some freshly grated Parmesan cheese and set aside.

White sauce simmers along with minced onion, a bay leaf and paprika for flavor (Photo Credit: Adroit Ideals)
White sauce simmers along with minced onion, a bay leaf and paprika for flavor (Photo Credit: Adroit Ideals)

Make your own crepes or buy some pre-made crepes.

Homemade crepes ready for filling!  (Photo Credit: Adroit Ideals)
Homemade crepes ready for filling! (Photo Credit: Adroit Ideals)

If you don’t have any smoked chicken meat, and your grocer doesn’t carry it, you can use regular cooked chicken breast. Cut the chicken meat into a small dice. Chop some shallots.

Chopped smoked chicken and chopped shallots (Photo Credit: Adroit Ideals)
Chopped smoked chicken and chopped shallots (Photo Credit: Adroit Ideals)

Saute the shallots and some minced garlic in butter and then add some fresh spinach leaves. Cover the pan and remove from heat so the spinach will wilt.

Saute the chopped shallots in butter (Photo Credit: Adroit Ideals)
Saute the chopped shallots in butter (Photo Credit: Adroit Ideals)
Fresh spinach leaves (Photo Credit: Adroit Ideals)
Fresh spinach leaves (Photo Credit: Adroit Ideals)

Put the chopped chicken and some shredded Swiss cheese into the crepe as a filling.

Add the diced smoked chicken and Swiss cheese to the crepes (Photo Credit: Adroit Ideals)
Add the diced smoked chicken and Swiss cheese to the crepes (Photo Credit: Adroit Ideals)

Top the filling with the shallot and spinach mixture. Drizzle some white sauce over the filling.

Sauteed shallots and spinach added to chicken filling and draped with a spoonful of white sauce (Photo Credit: Adroit Ideals)
Sauteed shallots and spinach added to chicken filling and draped with a spoonful of white sauce (Photo Credit: Adroit Ideals)

Roll up the crepes.

Roll up the filled smoked chicken crepe (Photo Credit: Adroit Ideals)
Roll up the filled smoked chicken crepe (Photo Credit: Adroit Ideals)
Rolled filled smoked chicken crepe with spinach and shallots (Photo Credit: Adroit Ideals)
Rolled filled smoked chicken crepe with spinach and shallots (Photo Credit: Adroit Ideals)

Place the filled crepes into a baking dish. I used two crepes per individual baking dish for a two-person meal.

Filled Crepe in its pan waiting for the other crepe (Photo Credit: Adroit Ideals)
Filled Crepe in its pan waiting for the other crepe (Photo Credit: Adroit Ideals)

Top with the homemade Parmesan white sauce or you can use a jarred Alfredo sauce.

Spoon the white sauce over the smoked chicken crepes (Photo Credit: Adroit Ideals)
Spoon the white sauce over the smoked chicken crepes (Photo Credit: Adroit Ideals)
Smoked chicken crepes smothered in white sauce and ready for the oven (Photo Credit: Adroit Ideals)
Smoked chicken crepes smothered in white sauce and ready for the oven (Photo Credit: Adroit Ideals)

Bake for 30 – 45 minutes at 325 degrees Fahrenheit.

Place the baking dishes with the filled and sauced crepes into the oven (Photo Credit: Adroit Ideals)
Place the baking dishes with the filled and sauced crepes into the oven (Photo Credit: Adroit Ideals)

Let cool for about 5 minutes in the baking dish.

Baked Smoked Chicken Crepe with Spinach and Shallots is ready to be served!
Baked Smoked Chicken Crepe with Spinach and Shallots is ready to be served!

Sprinkle on some chopped parsley and serve!

Smoked Chicken Crepes with Shallots and Spinach garnished with parsley and ready to eat (Photo Credit: Adroit Ideals)
Smoked Chicken Crepes with Shallots and Spinach garnished with parsley and ready to eat (Photo Credit: Adroit Ideals)

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From the kitchen of A Food Lover’s Delight….

Smoked Chicken Crepes with Spinach and Shallots

Ingredients:

2 T butter
2 T flour
2 c lowfat milk
1/4 c chicken stock/broth
1/2 medium onion, minced
1/4 t paprika
1 bay leaf
1/3 c grated Parmesan cheese
2 T olive oil
2 shallots, finely chopped
1 clove garlic, minced
2 c fresh spinach
Salt and pepper
1 c cooked smoked chicken, diced into 1/4 inch pieces
4 oz Swiss cheese, shredded
4 crepes
Finely chopped parsley, to garnish.

Method:

1. Preheat oven to 325 degrees Fahrenheit. Spray two baking dishes (or one large baking dish) with cooking spray. Set baking dishes aside.
2. Melt the butter in a saucepan over low heat. Whisk in the flour and cook for three minutes, whisking constantly.
3. Add the milk slowly, whisking it in until smooth.
4. Stir in the minced onion, paprika, and bay leaf. Simmer until sauce thickens.
5. Stir in Parmesan and remove from heat. Set aside and keep warm.
6. Warm the olive oil in a pan over medium heat. Saute the shallots until translucent. Add the garlic and saute 2 minutes longer.
7. Add the spinach to the pan and toss with the shallots and garlic. Sprinkle some salt and pepper over the spinach mixture. Cover pan and remove from heat.
8. Place the four crepes on a large cutting board. Divide the chopped smoked chicken and the Swiss cheese amongst the four crepes.
9. Divide the shallot, garlic, and spinach mixture amongst the crepes. Spoon some white sauce over the spinach mixture.
10. Spoon enough white sauce into each baking dish (or the one large baking dish) to cover the bottom lightly.
11. Roll up the crepes and place two crepes in each baking dish (or in one baking dish if you are baking them all together).
12. Cover the crepes with the remaining white sauce.
13. Bake the crepes for 30 – 45 minutes.
14. Remove from oven, cool for 5 minutes, garnish with chopped parsley and serve!

Serves 2 as a main course or 4 as an appetizer course. As a main course, serve with a nice ripe tomato cucumber salad or a green vegetable on the side.

Variations: Use regular cooked chicken breast if you don’t have smoked chicken. Substitute Monterey Jack cheese for the Swiss cheese. If you can’t find crepes, and don’t want to make them, you can stuff cannelloni pasta with the smoked chicken filling. To lighten this recipe, make a chicken stock-based white sauce with less milk or use fat free milk. Use fat free cheese.

www.afoodloversdelight.com (Copyright Adroit Ideals 2013)

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