Back to Recipe Menu

Chicken, spinach & cheese crepes and Lemon pancakes

Method

  • Place 210 gm flour in a large bowl, make a well in the centre and add the eggs. Mix with a wooden spoon until well combined. 
  • Then add the sugar, 2 good pinches salt and 600 ml milk, little by little, continually whisking after each addition. Set aside for about 1 hour. 
  • When ready, melt 30 gm butter and then whisk into the batter. 
  • Cook crepes, one at a time, in a lightly buttered non-stick pan. 
  • To make the mornay sauce, gently melt 3 tbsp butter in a small saucepan.
  • Add 3 tbsp flour and gently cook, continually stirring. 
  • Heat 3 cups milk in another pot. Then add to the flour mixture, all at once, and whisk vigorously.
  • Add 200 gm grated tasty cheese with seasonings and a little cream. Gently cook until reasonably thick and the cheese is well incorporated. 
  • To make the stuffing, heat a little butter in a pan and gently saute the onion and garlic until tender. 
  • Add the chicken and cook until it firms up, continually stirring. 
  • Then add the spinach and wilt a little, before putting in a food processor with the cream cheese and seasonings. Whiz up to form a rough puree.
  • Preheat oven to 180°C-200°C fan forced (200°C-220°C normal).
  • Roll up the crepes with the stuffing and lay in a lightly oiled gratin dish in one layer. Top with a layer of grated tasty cheese, a sprinkling of the tomato pasta sauce and a little more cheese.
  • Then top with the mornay sauce and cook in the oven for about 20 mins until golden and bubbling. 
  • To make the lemon pancakes, roll up warm crepes and arrange on a serving plate. Sprinkle with a generous amount of caster sugar and lemon juice, and serve.

Ingredients

  • 210 gm + 3 tbsp plain flour
  • 4 eggs
  • 2 good pinches sugar
  • sea salt & freshly ground pepper
  • 600 ml + 3 cups milk
  • 1 small packet butter
  • 1+ cups grated tasty cheese
  • a little cream
  • 1 large onion, chopped
  • 2 garlic cloves, crushed
  • 250 gm skinless chicken breast, cut into chunks 
  • 250 gm baby spinach, stalks removed and washed & drained very well
  • 50 gm soft cream cheese
  • olive oil spray
  • tomato pasta sauce (optional)
  • ½ cup caster sugar
  • juice of 2 lemons

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm