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{La Guarida’s} Spinach Crêpes Filled with Chicken

{La Guarida’s} Spinach Crêpes Filled with Chicken

I love to travel and, by far, the best way to get to know a country is to eat your way through it. I wrote about our visit to La Guarida here. One of their dishes, the very scrumptious spinach crêpes filled with chicken, have been on my mind ever since trying them and, thus, I was blissfully happy when I finally found the recipe in a cookbook*.

La Guarida Havana

Let me tell you, these spinach crêpes are a real crowd pleaser. However, the recipe that follows requires lots of preparation but, first of all, it’s totally worth it and, secondly, all individual components can be made well in advance. The ingredients listed below will serve 2 to 3.

For the Spinach Crêpes:

  • 1 egg
  • 150ml milk
  • 90g baby spinach leaves
  • 50g gluten-free flour
  • 1 tsp salt

Preparing the crêpes is rather easy. Just put all ingredients in a blender and mix until the batter is thoroughly blended and smooth. Heat a non-stick skillet and pour the batter onto the centre of the pan. Tilt the pan in a circular motion until the batter covers the surface thinly and evenly. Cook the crêpes for about 2 minutes on each side and put aside when done.

For the Chicken Filling:

  • 250g chicken breast
  • 1 small finely chopped shallot
  • 1 finely chopped garlic clove
  • 20ml rum
  • 100ml chicken broth
  • 90ml heavy cream
  • 100ml dry sherry
  • 10g butter
  • 15ml olive oil
  • 10g gluten-free flour
  • 1 tbsp Caribbean spice (we used this blend)
  • pepper, salt and nutmeg to taste

 

 

 

To make the filling cut the chicken into small pieces. Pour oil into a large frying pan, heat and add the chicken. When the chicken pieces are lightly browned add the onion and garlic and cook until the onion is translucent. Pour in the rum and flambé. Then, add the butter, flour, spices and salt and cook for about 2 minutes. Finally, add the cream, broth, sherry, nutmeg and pepper and let it cook for another 10 to 15 minutes until the sauce is creamy and thick. Set aside.

La Guarida Havana

At La Guarida the spinach crepes were served on a wild mushroom sauce and garnished with minced beet.

For the Mushroom Sauce:

  • 30g dried porcini mushrooms + 200ml hot water
  • 10g butter
  • 15ml olive oil
  • 3 small finely chopped shallots
  • 15g gluten-free flour
  • 100ml dry sherry
  • 100ml chicken broth
  • salt and pepper to taste
  • 1 tsp minced parsley

To prepare the mushroom sauce place dried porcini mushrooms into a small bowl, pour 200ml hot water over them and let them soak for about 30 minutes. After 30 minutes, drain the water but keep it aside and finely chop the mushrooms. In a skillet, heat the olive oil and add the finely chopped onions until they are translucent. Add the mushrooms and continue to cook for about 3 minutes. Stir in the flour and cook for another 2 minutes. Pour in the reserved mushroom liquid, the chicken broth and the sherry and let the sauce cook until it has thickened. Add salt and pepper and stir in the butter. Set aside. Just before you are ready to serve, stir in minced parsley.

 

La Guarida Havana

Now all you need to do is to preheat your oven to 190°C. Place one crêpe at a time on a plate and add 1/4 of the chicken filling. Fold closed each crêpe upward and bind with a blanched chive stalk. Place the crêpes on a baking tray and bake them for about 10 minutes until warm.

La Guarida Havana

For the Beet Garnish:

  • 50g finely diced cooked beets
  • 15ml white balsamic vinegar
  • 15ml olive oil
  • salt and pepper to taste

To make the beet garnish just mix all ingredients together and set aside until needed.


To serve them, spoon some mushroom sauce onto a plate. Place a filled spinach crêpe in the centre of the plate and sprinkle some of the beet garnish around the crêpe. We also served fried plantains as a simple but delicious side dish.

Fried Plantains

For the Fried Plantains:

  • 1 green plantain
  • sunflower seed oil for frying
  • salt to taste

Fried plantains are super easy to make. Just slice them thinly and, in the meantime, heat the vegetable oil in a frying pan. Place a batch into the hot oil and fry the plantains for about 2 to 3 minutes on each side until they turn golden brown. After frying, place the plantains onto paper towels to drain them and then they are ready to serve.

La Guarida Havana

Once these crêpes are cut open the most creamy and delicious filling oozes out. I hope you enjoy this Cuban dish as much as we do.

*Recipe taken and adapted from: Eating Cuban: 120 Authentic Recipes from the Streets of Havana to American Shores by Beverly Cox and Martin Jacobs

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12 Comments

  • 4 months ago

    Everything you show us is just so yiammy looking! I have no idea when I will ever have the time to try them all out but I am sure glad I can refer to your site for these recipes. You must give us an alternative to the beets as some of us don’t eat them :(

    D, xo

    • E
      E
      4 months ago

      Thank you D! Well, I’d say just leave them out.. of course, the red pop of colour looks fantastic on a plate (and, in my opinion, add a wonderful flavour to the dish) but you don’t have to include them if you don’t like eating beets. Now, as regards time, this recipe is rather time consuming but so worth it. I wish I could make this dish for you =)

  • 4 months ago

    Oh this sounds super yummy! I am vegetarian but I am sure it would taste delicious without meat but with tofu or something :)
    xx, cArmen – http://carmitive.com

    • E
      E
      4 months ago

      Hi Carmen,
      thank you for stopping by. I think you’re absolutely right – this recipe is for sure great with tofu or saitan. I’d really like to try it myself. 🙂

  • 4 months ago

    Okay this looks SO delicious! Such a great recipe!

    The Champagne Edit

    • E
      E
      4 months ago

      Thank you so much, Dana! 🙂

  • 4 months ago

    I’m such a picky eater! But I’m currently a spinach lover, one of the only vegetables i actually eat! i’m a child, i know (haha). This looks healthy and delicious!
    Maria Eugenia ☀
    http://www.thegirlonanisland.com
    https://www.thegirlonanisland.com/2018/04/the-gingham-dress.html

    • E
      E
      4 months ago

      Then, by all means, try spinach crêpes! You don’t have to cook up a storm because these crêpes taste good on their own!

  • 4 months ago

    This looks gorgeous and tasty!

    http://www.jessicabroyles.com

    • E
      E
      4 months ago

      Thank you so much, Jessica!
      <3

  • 4 months ago

    Oh my god I am dying over here! These look delicious. I looove regular crepes with a chicken and spinach filling so no doubt i will love these. I will have to try these out when i get my kitchen and cookware in the new place! pinning for that moment!

    Thanks for sharing!

    Jani | My Life in Medicine

    • E
      E
      4 months ago

      Hi Jani!
      So sweet of you to leave a comment. If you like crêpes filled with chicken and spinach you’ll love these Cuban crêpes so, so much! Let me know what you think when you try them!

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