Ingredients
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8 CrêpesMake them from scratch - follow the link
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2 Shallots
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2 Garlic Cloves
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4-5 cups Baby Spinach
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1/2 cup + 1/4 cup divided Chicken Stock
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4 oz Fresh Mozzarella Cheeseor other cheese such as gouda
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1/4 cup Pine Nuts
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2 Chicken Breasts
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1/2 Onion
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1 1/2 cups + 1/4 cup Milk
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4 Whole Cloves
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1/4 tsp Nutmeg
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1/4 cup All-Purpose Flour
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1 tsp Dijon Mustard
Directions
Steps
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1
Done
(add an additional hour)
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Make the Crêpes (optional)Here is my favorite Crêpe recipe: How to Make Perfect & Authentic French Crêpes from Scratch. A great herb crêpe variation that pairs well with the eggs, ham and cheese is to add your favorite fresh garden herbs to the crêpes, such as fresh Parsely or sage (about 2 Tbsp). |
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2
Done
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Make the Chicken Spinache FillingPreheat the oven. Cook the chicken if not pre-cooked (pat dry, salt, heat oil in a pan and cook 4-5 min. on each side). Remove. Dice the shallots and mince the garlic. Add to the pan and sauté 3-5 minutes. Add the spinache and 1/2 cup chicken stock. Let simmer 5 min. until the liquid is reduced. Dice and add the chicken. Add the pine nuts (you can roast them in a dry pan for 1 min. first for a more robust flavor, or just toss them in uncooked). Season with salt and black pepper. Add the cheese and simmer until melted. |
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3
Done
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Make the lowfat Bechamel Sauce (white sauce)Add 11/2 cups milk and the 1/4 chicken stock in a pot on medium heat. Add a 1/2 onion - whole, and the cloves. Add nutmeg. Let simmer for 15 minutes. In a bowl, mix the remaining milk with the flour until there are no clumps. Remove the cloves and onion. Add the flour mixture and whisk. Whisk in the mustard. Remove and set aside. |
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4
Done
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Fill and bake the CrêpesFill each crêpe with the chicken spinache mixture and roll. Place each crêpe roll in a baking pan. Pour the bechamel sauce over the crêpes. Bake for 15-20 minutes. |
