If you are looking for a new idea for dinner, why not turn crêpes in a comfy, cozy casserole! This dish proves how versatile crêpes can be. Tender pieces of chicken are combined with spinach and mushrooms to fill the crêpes, which are then stacked in a casserole dish and layered with a delicious buttery, cream sauce and Swiss cheese. Whether it is a special occasion or a fun family dinner, this recipe is sure to please.

Chef’s Tips:

  • To add a gourmet touch, consider adding 1-2 teaspoons of dried thyme, basil, or tarragon to the crêpe batter. The recipe suggests tarragon, but you could use basil or thyme as well.
  • Are you in a hurry? Crêpes can be made ahead of time and stored in the refrigerator. You can also use leftover or rotisserie chicken for a quick alternative.

Crêpes

  • 3 Tablespoons Unsalted Challenge Butter, melted (plus additional 1 teaspoon for crêpe pan)
  • 1 cup milk
  • 3 large eggs
  • 1 cup flour
  • 2 Tablespoons sugar
  • ¼ teaspoon salt

Filling

  • 8 Tablespoons Unsalted Challenge Butter, divided
  • 1 teaspoon each salt and pepper, additional may be needed for sauce (to taste)
  • 1 ½ pounds chicken breast, diced into ½ inch cubes
  • 1 cup onions, finely diced
  • 8 ounces mushrooms, sliced
  • 2 teaspoons dried tarragon (optional)
  • 10 ounces frozen spinach, thawed and excess moisture squeezed out
  • ¼ cup flour
  • 3 cups (24 ounces) low salt chicken stock or broth
  • 1 cup half and half
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 cups Swiss Cheese, shredded
  • 2 green onions, diced

Crêpes

  • 1

    Place all crêpe batter ingredients together in a blender. Blend until smooth. For best results, refrigerate the batter for at least an hour before use. (Batter can be prepared a day or two ahead of time.)

  • 2

    Heat an 8-inch non-stick skillet or crêpe pan over medium heat. Lightly brush the inside of the pan with melted butter. (Pan will not need to be re-buttered unless crêpes start sticking.)

  • 3

    Pour ¼-cup of batter into the center of the pan. Quickly tilt and rotate the pan to evenly coat. Cook until the crêpe bottom is slightly browned. Loosen the edges with a silicone spatula as it cooks. Flip over when the batter is set. Cook on the second side for 10 to 20 seconds or until crêpe begins to brown. Transfer crêpes to a wire rack to cool, flipping so that the first side is down.

  • 4

    Repeat until batter is used up – usually about 10 to 12 crêpes. Alternate stacking crêpes between 2 stacks on a wire cooling rack. (crêpes can be made ahead of time. Cooled crêpes can be stored in a food storage bag or sealed container for a couple of days.)

Filling

  • 1

    To make filling, season chicken with salt and pepper. Melt 2 Tablespoons of butter over high heat in a large skillet. Add chicken and onions, cooking until chicken starts to brown, about 3-4 minutes. Reduce to medium heat and stir in mushrooms. Continue cooking until chicken is cooked through, about 5-6 minutes. Stir in spinach and tarragon (if desired). Remove from heat and set aside.

  • 2

    To create sauce, place 4 Tablespoons of butter into a large saucepan over medium high heat. Once butter melts, whisk in flour, whisking constantly until mixture is very fragrant and the color of peanut butter, about 4 minutes. Whisk in chicken broth and half and half. Bring to a boil, then reduce to a simmer. Cook sauce, stirring occasionally for 15 minutes or until slightly reduced and the mixture is smooth and creamy.

  • 3

    By now, juices will have accumulated in the skillet with the chicken mixture. Drain all excess liquid into sauce and cook for an additional 4 minutes. Taste sauce and season with salt and pepper if needed.

  • 4

    Stir 1 cup of sauce and 1 cup of shredded cheese into the chicken mixture in the skillet.

  • 5

    Use the remaining butter to coat the inside of an 8×10 casserole dish. Preheat the oven to 350 degrees.

  • 6

    Place 10 crêpes on a flat work surface. Divide chicken filling mixture among crêpes, placing filling in the center of each. Fold or roll crêpe over filling.

  • 7

    Place 5 crêpes, seam side down into a casserole dish. Cover with half of the remaining sauce, and ½ cup of cheese.

  • 8

    Place the remaining 5 crêpes on top of crêpes in the casserole dish. Cover with the remaining sauce and cheese to create a second layer.

  • 9

    Bake the casserole for 20-25 minutes or until the sauce is bubbly and crêpes are warmed through. Remove from the oven and slightly cool for about 4-6 minutes. Garnish with green onions and cut into 6 squares and serve!