Joanna Gaines Chicken Mushroom Spinach Crepes

This creamy, delicate Joanna Gaines Chicken Mushroom Spinach Crepes is made with baby bella mushrooms, shredded rotisserie chicken, and fresh spinach, and ready in 65 minutes. Folding the hearty filling into the parmesan cream sauce before wrapping it in thin, warm crepes feels wonderfully satisfying. I love how this recipe brings a touch of Parisian cafe charm right to my kitchen table.

The Secret To Getting It Right

I always assumed making crepes from scratch would be an incredibly fussy process, but using a blender completely changed my perspective. The batter comes together in seconds, yielding beautifully thin and tender edges every single time.

My biggest lesson was learning to leave the mushrooms completely alone when they first hit the hot pan. Resisting the urge to stir allows them to develop a deep, savory crust that makes the creamy filling absolutely irresistible.

Joanna Gaines Chicken Mushroom Spinach Crepes Ingredients

For the Crepes:

• 1 cup all-purpose flour
• 2 large eggs
• 3/4 cup whole milk
• 1/2 cup water
• 2 tablespoons unsalted butter, melted
• 1/2 teaspoon kosher salt
• 1 teaspoon chopped fresh dill (optional)
• Cooking spray

For the Filling and Sauce:

• 3 tablespoons unsalted butter
• 1 pound sliced baby bella mushrooms
• 2 garlic cloves, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 1/2 teaspoons garlic salt
• 3/4 teaspoon ground white pepper
• 1/4 cup grated Parmesan cheese
• 2 cups baby spinach
• 2 cups shredded cooked chicken breast

How To Make Joanna Gaines Chicken Mushroom Spinach Crepes

1. Blend The Batter: In a blender, combine the flour, eggs, milk, water, melted butter, and kosher salt. Blend until completely smooth for about 1 minute, scraping down the sides as needed. Stir in the fresh dill.
2. Cook The Crepes: Heat a 10-inch nonstick skillet over medium heat and coat with cooking spray. Pour in 1/4 cup of batter, immediately tilting the pan to coat the bottom evenly. Cook for 1 to 2 minutes until lightly browned, then flip and cook the other side for 1 minute. Set aside.
3. Sear The Mushrooms: In a large skillet, melt 3 tablespoons of butter over medium-high heat. Add the sliced mushrooms in an even layer and cook undisturbed for 4 minutes until browned. Flip and cook for 5 more minutes, then stir in the minced garlic for 1 minute.
4. Simmer The Sauce: Pour in the heavy cream, chicken broth, garlic salt, and white pepper. Simmer for 5 to 8 minutes until thickened, stirring occasionally. Stir in the Parmesan cheese until completely melted.
5. Reserve Sauce And Finish Filling: Measure out 3/4 cup of the mushroom sauce and set it aside in a small bowl. Add the spinach to the remaining sauce in the pan, cooking for 2 minutes until wilted. Fold in the shredded chicken and cook for 1 minute until heated through.
6. Assemble The Crepes: Spoon 1/4 cup of the chicken mixture onto each crepe and roll it up. Serve immediately, generously drizzled with the reserved mushroom sauce.

Recipe Tips

• Rest the batter: Letting the crepe batter sit for 10 minutes before cooking allows the flour to hydrate and the gluten to relax, yielding much tenderer crepes.
• Use a hot pan: Make sure your skillet is fully preheated over medium heat before pouring the batter, otherwise your first crepe will likely tear or look pale.
• Shred chicken finely: Pulling your rotisserie chicken into small, bite-sized shreds ensures it blends smoothly with the spinach and mushrooms without poking through the delicate crepe shells.
• Watch the sauce consistency: If your cream sauce reduces too quickly and looks overly thick, splash in an extra tablespoon of chicken broth to loosen it back up before adding the spinach.

What To Serve With Chicken Mushroom Spinach Crepes

A bright, acidic side dish beautifully cuts through the richness of the heavy cream and parmesan. Try serving these with a mixed greens salad tossed with fresh strawberries, candied walnuts, and a light blush wine vinaigrette. Roasted asparagus or simple steamed green beans with lemon juice also make excellent accompaniments.

How To Store

Store the assembled crepes in an airtight container in the refrigerator for up to 3 days. If making ahead, it is best to store the unfilled crepes separated by parchment paper in a zip-top bag, keeping the filling in a separate container. The cooked crepes can be frozen for up to 2 months.

FAQs

Can I use white button mushrooms instead of baby bella?

Yes, white button mushrooms work perfectly fine as a direct substitute. However, baby bella (cremini) mushrooms provide a slightly deeper, more earthy flavor that pairs beautifully with the cream sauce.

Do I have to use a blender for the crepe batter?

While a blender ensures a perfectly smooth batter in seconds, you can certainly whisk it by hand. Just be sure to whisk vigorously and pass the mixture through a fine-mesh sieve to remove any stubborn flour lumps.

Can I substitute milk for the heavy cream?

You can use whole milk or half-and-half, but the sauce will be noticeably thinner and less rich. If using milk, you may need to whisk in a small amount of flour or cornstarch slurry to help the sauce thicken properly.

Why did my crepes turn out rubbery?

Rubbery crepes are usually the result of overmixing the batter or cooking them at too low of a temperature for too long. Blend just until smooth and make sure your pan is hot enough to cook them quickly.

Nutrition

• Calories: 395 kcal
• Total Fat: 26g
• Saturated Fat: 15g
• Cholesterol: 135mg
• Sodium: 720mg
• Total Carbohydrate: 19g
• Protein: 22g

Try More Recipes:

• Joanna Gaines Hush Puppies
• Joanna Gaines Arancini
• Joanna Gaines Butter Cake

Joanna Gaines Chicken Mushroom Spinach Crepes

Recipe by Imen Dridi

Servings

8

servings

Prep time

20

minutes

Cooking time

45

minutes

Total time

1

hour 

5

minutes

These Joanna Gaines Chicken Mushroom Spinach Crepes combine creamy, tender textures using rotisserie chicken, baby bella mushrooms, and fresh spinach. Ready in just 65 minutes, this rich dish feels fancy enough to serve at an elegant weekend brunch or family dinner.

Ingredients

• 1 cup all-purpose flour

• 2 large eggs

• 3/4 cup whole milk

• 1/2 cup water

• 2 tablespoons unsalted butter, melted

• 1/2 teaspoon kosher salt

• 1 teaspoon chopped fresh dill (optional)

• Cooking spray

• 3 tablespoons unsalted butter

• 1 pound sliced baby bella mushrooms

• 2 garlic cloves, minced

• 1 cup heavy cream

• 1/2 cup chicken broth

• 1 1/2 teaspoons garlic salt

• 3/4 teaspoon ground white pepper

• 1/4 cup grated Parmesan cheese

• 2 cups baby spinach

• 2 cups shredded cooked chicken breast

Directions

• Blend The Batter: In a blender, combine the flour, eggs, milk, water, melted butter, and kosher salt. Blend until completely smooth for about 1 minute, scraping down the sides as needed. Stir in the fresh dill.
• Cook The Crepes: Heat a 10-inch nonstick skillet over medium heat and coat with cooking spray. Pour in 1/4 cup of batter, immediately tilting the pan to coat the bottom evenly. Cook for 1 to 2 minutes until lightly browned, then flip and cook the other side for 1 minute. Set aside.
• Sear The Mushrooms: In a large skillet, melt 3 tablespoons of butter over medium-high heat. Add the sliced mushrooms in an even layer and cook undisturbed for 4 minutes until browned. Flip and cook for 5 more minutes, then stir in the minced garlic for 1 minute.
• Simmer The Sauce: Pour in the heavy cream, chicken broth, garlic salt, and white pepper. Simmer for 5 to 8 minutes until thickened, stirring occasionally. Stir in the Parmesan cheese until completely melted.
• Reserve Sauce And Finish Filling: Measure out 3/4 cup of the mushroom sauce and set it aside in a small bowl. Add the spinach to the remaining sauce in the pan, cooking for 2 minutes until wilted. Fold in the shredded chicken and cook for 1 minute until heated through.
• Assemble The Crepes: Spoon 1/4 cup of the chicken mixture onto each crepe and roll it up. Serve immediately, generously drizzled with the reserved mushroom sauce.