Savory Chicken and Spinach Crepe FIlling

I can always tell when my husband REALLY likes something that I make. He eats in about 4 bites, doesn't say a word, and there a constant "mmmmm" coming from him. This was one of those meals. 

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•  1 T. Canola Oil
• 1/2 c. Diced Sweet Onion
• 2 c. Fresh Spinach
• 1/2 c. Grated Parmesan
• 1/4 c. Mayonnaise
• 1 8 oz. pkg Cream Cheese, room temperature
• 2 c. Diced cooked Chicken
• 1/2 t. Salt
• 1/4 t. Pepper
• 1 c. Colby Jack Cheese

 Preheat oven to 350 degrees. In a medium bowl stir together cream cheese, parmesan cheese, salt and pepper, and mayo until smooth.

In a medium skillet, saute onions in oil over medium heat until onions are soft and slightly carmelized. Add garlic and cook for an additional minute.  Add spinach and saute for 2 minutes.  Add chicken and cheese-may mixture to pan and stir until combined. Removed from heat.

Add crepe filling to center of crepe and roll it up. Repeat with remaining crepes and place side by side in a greased 9 x13 baking dish.  Sprinkle colby jack cheese over the top of each crepe. Bake for 20 minutes or until cheese is melted.

Crepes

To start, lets all learn how to properly say the word in the above title. It is commonly pronounced  as cr-ay-p. The french will laugh. The more correct way of saying it (its still Americanized) is cr-eh-p. My dad lived in France for 2 years so I grew up calling saying cr-eh-p so when I heard it pronounced cr-ay-p for the first time I honestly didn't know what they were talking about. With that, here is the recipe!
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• 1 c. Flour
• 1 T. Sugar
• 1/4 t. Salt
• 1 1/3 c. Milk
• 1T. Vanilla
• 3 Eggs
• 3 T. Melted Butter

Combine flour, sugar, and salt in a large bowl.  In a large measuring cup, combine the milk, vanilla, eggs and melted butter. Break up the eggs with a fork.
Slowly pour the milk and egg mixture into the dry ingredients, whisking rapidly.  Whisk until very well blended.
Heat a 8"inch non stick skillet or crepe pan to medium heat.  Coat skillet lightly with butter using a paper towel. Using a 1/4 cup measuring cup, scoop batter not filling to the top of measuring cup.  Pour batter into center of pan tilting the pan in a circular motion covering pan in a very thin layer.  Cook until the edges start to lightly brown and the crepe starts to sweat (30 seconds-1 minute).  Flip over and cook for a few more seconds until done.
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I love that crepes are so versitile and options are endless. These can be for breakfast, lunch, dinner or dessert. This particular batch of crepes were dessert filled with fresh strawberries and whipped cream topped with more whipped cream and a drizzle of chocolate.