July 16, 2012 | Home >In the News >Lemon Chicken with Spinach Parmesan Crepes {Video!}

Lemon Chicken with Spinach Parmesan Crepes {Video!}

July 16, 2012 | Home >In the News >Lemon Chicken with Spinach Parmesan Crepes {Video!}

Lemon Chicken with Spinach Parmesan Crepes {Video!}

Almost every parent that I talk to says that one of the biggest road blocks  to making healthy meals for their family is TIME.  Working parents, stay at home parents, working at home parents, all of them have the same problem.  In the summer, it can get even worse.  When you have time, most people want to be outside enjoying the beautiful weather with their kids, not standing over a hot stove cooking. This refreshing crockpot meal is so fast and easy that it will get you out of the kitchen and into the sunshine with your kids in no time. (Ok maybe 15 minutes)

Another issue is picky eaters.  A lot of kids have a hard time with leafy greens.  Sometime it can be the texture, or flavor that bothers kids. This crepe adds a boost of nutrition with leafy greens but doesn’t change the texture or flavor of the crepe.   Truly a meal for the entire family to enjoy this summer.


Lemon Chicken Crepes Studio 5 (2)


  • Filling:

  • 1 small onion, diced
  • 2 cloves garlic, minced or crushed
  • 1 lemon, sliced. Rind and pith cut off.
  • 1 pound chicken thighs
  • Handful of sage leaves
  • Salt and Pepper to taste
  • 1 c Ricotta cheese


  • 1 c milk
  • 1/2 c all-purpose flour
  • 1/4 c whole wheat flour
  • 1/4 t. salt
  • 2 eggs
  • 1 c baby spinach leaves
  • 3/4 c Parmesan cheese, grated


  1. Filling:

  2. Layer onion and garlic on the bottom of the slow cooker. Place chicken on top of onions and garlic. Spread sage leaves and lemon slices on top of chicken. Add salt and pepper if desired. Cook on high for 4 hours or low for 6 hours. When chicken mixture is done, remove from crockpot and place in a bowl. Shred chicken and mix with ricotta cheese. Spoon onto crepes and serve.


  3. Blend all ingredients together until smooth. Heat a skillet until a little water sizzles when dropped on it. Spray pan with cooking spray. Pour a small amount of batter into skillet, tilting pan so batter covers bottom.
  4. Cook until nicely browned on underside. Loosen edge; turn; cook until browned on other side. Remove from pan; cool on wire rack. Then stack on waxed paper. Repeat with rest of batter, to make about 12 crepes.
  5. Lemon Chicken with Spinach Parmesan Crepes {Video!}
written by
Natalie Monson

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Renee Mack says:

Ohhh I love this idea with the crepes. I am going to make this tomorrow. I am thinking about trying some with spinach and some with rosted red pepper. Have you done other “hidden” veges? The possibilities seem endless and we already love crepes. Thanks so much. I am new to your blog and already in love 🙂

Natalie says:

Thanks for reading! Yes we have tried lots of different hidden veggies. You could do pureed carrots, cauliflower, broccoli (that might have a stronger flavor), zucchini, and any leafy green. We love adding veggies to whatever we can!

Renee Mack says:

well its me again reporting back with results. I made these, I used Kale (cause its what I had on hand) and I used cottage cheese instead of ricotta (cause it was on sale 🙂 They were fantastic. My husband and I had the chicken inside and loved them. My daughter, age 5, had her crepe without the chicken and it was the first thing done on her plate. Thanks so much, would love more summer crock pot recepies.

Natalie says:

Thank you for the feedback! So glad you liked it. I will definitely have to come up with more summer crockpot meals to post.

Kelly says:

Okay, I made these for dinner tonight, and my picky 4 yr old was quite pleased! I’ve never made crepes- they were fun and easy! And my daughter was so impressed 🙂
Thank you for a successful recipe!
By the way, I used spinach and ricotta in the chicken mix.

Serena Davis says:

This blog is really very interesting for their concepts and first time I am reading this type of not expectable amazing concept, actually chicken is my favorite and I am liking their all dishes and this dish really yummy. So finally thank you very much for sharing this blog and I am so happy to visit us.

[…] can also make a savory crepe like this recipe. Yum.  Anyway you do it will be delicious. Next Post: Previous Post:Growing a […]

Vasavi Prinz says:

Hi. The crepes I made were delicious however, the batter was very thick and did not “swirl” around the pan. I had to spread it with a spatula. Any advice on how to make them thinner?

Natalie says:

If it is too thick, just add a bit more milk and it should thin it out just fine.

Jenny says:

Can you make the crepes ahead of time and refrigerate or freeze?

Natalie says:

Definitely! They refrigerate and freeze well. When you are ready to use, you can either heat them up in the oven or the microwave.

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Grier says:

Is there anything I can substitute the all purpose flour with?

Mimi says:

My son is allergic to dairy. Is there a substitute for the milk in the crepes? I’m not sure how unsweetened almond milk would taste in the crepes?

Kelsey says:

Would you suggest any adjustments if I were to use all whole wheat flour?

Natalie says:

I’m sure that unsweetened almond milk would work great!

Natalie says:

You can definitely use whole-wheat flour. It will just be a little different consistency.

Natalie says:

I have made them with whole wheat flour, and they are really good. They just have a different texture than with all-purpose flour.

Tiffany says:

Would these work w/ rice flour or almond flour?

Natalie says:

I have never tried it with those flours, but I found this recipe for crepes that uses rice flour.


Good day! This post couldn’t be written any better!

Reading this powt reminds me of my old room mate! He always
kept chatting about this. I will forward thus post to him.

Pretty sure he will havce a good read. Thanks for sharing!

Michelle123 says:

Do u know nutritional facts for this ? How many crepes is a serving ? Thanks

Natalie Monson says:

We haven’t analyzed this recipe, but there are 2 crepes in a serving for adults and for kids 1 crepe 🙂

Nicole Flanagan says:

We enjoyed this very much. I ran out of time to make the crepes, so we served ours in whole wheat tortillas with a bit of parmesan, spinach, and Tony Chachere’s sprinkled inside. The kids all liked it and can’t wait to try the crepe next time. Also, I didn’t have sage, but I have rosemary in my garden, so I used it instead.

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Join over 100k + subscribers and get family-friendly recipes, picky-eater strategies, lunch-packing tips and more, delivered each week to your inbox.