Chicken Spinach Mozzarella Crepes are some of my favorite dishes. We often have crepes on the table, but sometimes they stay, so I like to experiment with their participation, which is how this recipe was created. Apart from the fact that they are rich in dried tomatoes, mozzarella, and spicy chicken, the taste is complemented by very simple but necessary dips, one spicy and the other milder. Both, however, in my opinion, come in crepes with spinach and grilled chicken with mozzarella essential.
I usually do this when I have leftover pancakes from breakfast or the day before, or I do more with the thought that I want to eat something quick and tasty the next day.
I always make my crepes from one recipe straight from France
How to choose the best ingredients for Chicken Spinach Mozzarella Crepes
Spinach: I mostly use my baby spinach because there is less work with peeling. It just adds whole leaves along with the stems.
Chicken breast: using the best quality meat possible also influences the aroma and taste of the food.
Dried tomatoes: I choose dried tomatoes in olive oil, but you can use dried tomatoes without olive oil if you don’t like them.
Chicken gyros seasoning: Chicken Gyros is my spice as I use it for this one, but you can use your favorite. It also tastes excellent with cajun seasoning.
Tips and Tricks for Chicken Spinach Mozzarella Crepes
- If you don’t have Greek yogurt, you can add a teaspoon of mayonnaise to regular yogurt to give it a rich flavor.
- Use two pan scoops to transfer the pancake to the other side.
More stuffed crepes inspiration
Savory Crepes
Feta Cheese Spinach Crepes Rolls – a quick dish, perfect for snacks when you cut it into small pieces, or it can also be your lunch as a whole.
Crepes Stuffed-Polish Croquettes – They take time, but it’s worth it for this unique taste. They are a complete dish in themselves and do not need any other additions.
Sweet Crepes – kids love it!
Sweet breakfast – Banana Chocolate Spread Crepes
Mascarpone Blackcurrant Jam Crepes
Chicken Spinach Mozzarella Crepes
Ingredients
- 4 handfuls of spinach
- 2 chicken breasts
- 1 mozzarella
- 8 pieces dried tomatoes
- 2 cloves of garlic
- salt pepper
- Chicken Gyros or any other favourite spice
- olive oil
Garlic Dip
- 125 gr dense natural yoghurt, preferably the Greek yoghurt
- 2 cloves of garlic
A thousand islands dip
- 125 gr dense natural yoghurt, preferably the Greek yoghurt
- 1 tbsp ketchup
Instructions
- Wash the spinach, dry it and fry in olive oil and add the peeled and pressed garlic cloves. Season with salt and sift to taste
- When the spinach drops gently, put it off the heat and put it into a bowl because later, will be needed the pan for the crepes.
- Cut the meat into small cubes or small strips, then sprinkle with your favourite seasoning and fry in a pan.
- Cut the dried tomatoes into strips.
- Also, cut the mozzarella into strips.
- Put the pancake pans on the heat and half-layer the spinach, meat, sun-dried tomatoes and slices of mozzarella.
- Cover the other half of the pancake and use a spatula to put it on the other side. Heat the mozzarella so that it rinses.
Garlic Dip
- Add crushed garlic to the yoghurt, salt to taste and mix. You can also add half a teaspoon of mayonnaise to enhance the flavour.
A thousand islands dip
- Put the yogurt into a bowl
- Add the ketchup and mix well.
- Serve the prepared crepes with both dips.
- Enjoy your meal