Poultry

Spinach Crepes with Chicken

Portions2 peopleChangeTiming 40 minsView
Ingredients13 IngredientsViewSwitzerland100 % localView
  • 2  grams basil
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  • 1  tablespoon butter
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  • 1  teaspoon butter
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  • 300  grams chicken breast
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  • 60  grams cream cheese
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  • 1  egg
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    Foodsave tip

    Eggs can easily be kept 1 week beyond the "Best by" date if they are stored in the fridge (a constant temperature is important). Use the egg test in the video below to find out whether an egg is still good for consumption.

    Watch the Egg Test
    Egg colour

    The colour of an egg is determined by the chicken's genetic background. The colour of a hen's earlobes (not the colour of the feathers) give an indication of the colour of the hen's eggs. Both white and brown eggs have identical taste and nutritional values.

  • 1  clove fresh garlic
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  • 1  fresh onion
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  • 200  grams fresh spinach leaves
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  • 1  teaspoon salt
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  • 2  tablespoons sunflower oil
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  • 1  teaspoon thyme
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  • 100  grams wheat flour
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  • 60  millilitres whole milk
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Wash 200 grams fresh spinach leaves and add half of it into the blender
Add 1 egg, 60 millilitres whole milk and 1 tablespoon butter into the blender and blend until it becomes a homogeneous mixture
Add 100 grams wheat flour and 0.5 teaspoon salt to the blender and blend again until all ingredients are well combined (into a mixture that looks similar to a smoothie)
Preheat oven to 70 degrees Celsius
Add 1 teaspoon butter to a large frying pan (of at least 20 cm diameter) and heat up on medium heat until the butter is melted
Pour enough batter onto the frying pan that the whole surface is lightly covered (around 2 tbsp) and fry for around 2 minutes until the edges are golden brown
Turn the crepe over with a spatula and fry for around 1 minute on the other side
Remove the crepe from the frying pan, store it on a plate in the oven and repeat the above steps until the batter is used up
Peel 1 fresh onion and 1 clove fresh garlic and finely dice them
Cut 300 grams chicken breast into cubes of around 2 cm
Season the chicken pieces with 0.5 teaspoon salt, 1 teaspoon thyme and 2 grams basil
Add 2 tablespoons sunflower oil to a medium-sized frying pan and heat up over high heat until hot
Add the chicken cubes to the frying pan and fry for about 3 minutes
Flip over the chicken pieces, add the onions and garlic and fry for about 2 minutes until the onions turns transparent
Stir the other half of the spinach into the chicken mixture and cook for about 3 minutes
Add 60 grams cream cheese to the chicken spinach mixture, stir well and turn off the heat
Put about 3 tablespoons of the chicken spinach mixture in the middle of each crepe and fold them twice into the shape of a quarter circle
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Spinach Crepes with Chicken

Spinach Recipes

Two green spinach crêpes filled with a chicken mixture served on a white plate
Timing 40 mins
Portions2 people
Ingredients13 Ingredients

Ingredients

  • 2  grams basil
  • 1  tablespoon butter
  • 1  teaspoon butter
  • 300  grams chicken breast
  • 60  grams cream cheese
  • 1  egg
  • 1  clove fresh garlic
  • 1  fresh onion
  • 200  grams fresh spinach leaves
  • 1  teaspoon salt
  • 2  tablespoons sunflower oil
  • 1  teaspoon thyme
  • 100  grams wheat flour
  • 60  millilitres whole milk

Scan for more details

Tools

  • 1 medium-sized frying pan
  • 1 large frying pan
  • 1 blender
  • 1 oven
  • 1 cutting board
  • 1 spatula
  • 1 knife

Spinach Crepes with Chicken

Spinach Recipes

Instructions

Wash 200 grams fresh spinach leaves and add half of it into the blender
Add 1 egg, 60 millilitres whole milk and 1 tablespoon butter into the blender and blend until it becomes a homogeneous mixture
Add 100 grams wheat flour and 0.5 teaspoon salt to the blender and blend again until all ingredients are well combined (into a mixture that looks similar to a smoothie)
Preheat oven to 70 degrees Celsius
Add 1 teaspoon butter to a large frying pan (of at least 20 cm diameter) and heat up on medium heat until the butter is melted
Pour enough batter onto the frying pan that the whole surface is lightly covered (around 2 tbsp) and fry for around 2 minutes until the edges are golden brown
Turn the crepe over with a spatula and fry for around 1 minute on the other side
Remove the crepe from the frying pan, store it on a plate in the oven and repeat the above steps until the batter is used up
Peel 1 fresh onion and 1 clove fresh garlic and finely dice them
Cut 300 grams chicken breast into cubes of around 2 cm
Season the chicken pieces with 0.5 teaspoon salt, 1 teaspoon thyme and 2 grams basil
Add 2 tablespoons sunflower oil to a medium-sized frying pan and heat up over high heat until hot
Add the chicken cubes to the frying pan and fry for about 3 minutes
Flip over the chicken pieces, add the onions and garlic and fry for about 2 minutes until the onions turns transparent
Stir the other half of the spinach into the chicken mixture and cook for about 3 minutes
Add 60 grams cream cheese to the chicken spinach mixture, stir well and turn off the heat
Put about 3 tablespoons of the chicken spinach mixture in the middle of each crepe and fold them twice into the shape of a quarter circle