Monthly Archives: January 2015

Spinach crepe with chicken, and other dinners from Emiko Davies’ blog


This doesn’t look like a pretty crepe. At all.
This however, sure is one of the yummiest and most comforting food.
Warm oozy eggs. Spinach. Cheese. wrapping a generous spread of creamy chicken just melting into the thin crepe. It’s a yummy mess.

We need to make this again.

So we just discovered this blog and it’s amazing recipes. Zzz tried quite some of her recipes to success. I can never grasp how food bloggers still look so good while cooking. Everything looks so pretty, makes cooking such a visual joy.

Really, even the vegetable seller looks like she’s prepped for a photo shoot.

Now, If only we really live in Italy.

Recipe adapted from

Spinach crepe batter
50g baby spinach
75g flour
150 ml milk
A pinch of salt
A knob of butter

Bring a pot of water to boil. Put a medium mixing bowl over the pot to melt the butter. Set aside melted butter. Add spinach into boiling water and blanch for 1 min. Remove with tongs and chop finely.

Add egg into cooled melted butter, whisk. Add milk, flour and salt. Whisk to combine. Add chopped spinach. Whisk and let it stand while we prepare the filling and sauce.

Creamy chicken filling and sauce
Here i adapted Emiko’s recipe, changing fish to chicken, and combine the bechamel sauce and ragu into one to save time (and washing!).

A knob of butter and some olive oil
2 tablespoons of flour
200 ml milk
A clove of garlic
4 cherry tomatoes
Half a small onion
150g chicken breast
One glass of white wine

Finely chop tomatoes, garlic and onion. Cut chicken breast into 1cm cubes. Sauté tomatoes, onion and garlic in butter and olive oil. Add flour and stir well. Before the flour turns brown, add chicken. Add milk and stir well. Add wine and bring to simmer. Add water to loosen up the sauce if its too thick.

Crepe and assembly
There is a bit of multi-tasking involved here.
Preheat oven at 180 deg celcius.
Spread some sauce (without the chicken) on a large baking dish. Have a large board ready beside.
Melt some butter on a non stick skillet. Pour in 1/3 cup of crepe batter. Flip (when it’s possible to do so). When both sides are done, turn the crepe out onto the large board.
#Pour in 1/3 cup of batter into the pan.
Scoop some chicken and sauce into crepe on the board. Roll the crepe on the board.
Flip the crepe in the pan.
Transfer crepe on board to baking dish.
Turn out crepe in pan onto the board. Go back to # and repeat till batter is used up.
Pour the remaining sauce over the crepes in the baking dish. If desired add some grated cheese on top. Bake for 15 mins or till the top is slightly brown (may need to turn on the top grill for the last 2mins).

When done, let it cool for 5 mins. Transfer onto plate and serve with a salad of your choice.

Below are some other dinners we derived from Emiko’s blog. Besides the recipes, each blog entry (url below) contains a story, usually as beautiful as the food.

Chicken liver pate

Farro salad

Broccoli pasta

Lemon pasta

Pasta and breadcrumbs with tomato sauce