Creamy Spinach & Chicken Crepes


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These savory crepes are great for lunch or a light dinner.

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  • 2 C. Swedish pancake mix
  • 2 1/2 C. water
  • 2 C. cooked chicken, sliced
  • one 8-oz. box frozen spinach and artichoke dip

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Cook spinach and artichoke dip according to package directions.  Whisk pancake mix and water together until blended, then heat a nonstick skillet over medium-low heat.  Coat skillet lightly with butter and pour in 1/4 cup of batter.  Quickly turn skillet in circles to spread batter out evenly.  When batter dries, flip and cook the other side until golden.  Each side should take about a minute.  Repeat using 1/4 cup increments of batter. 

Spread a spoonful of spinach dip on one half of the crepe, then top with several chicken pieces and roll crepe to close.  If necessary, store assembled crepes in a 200 degree oven to keep them warm.

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