Popeyes Crêpe Recipe

Make batter

In a blender or bowl, combine 1 cup all-purpose flour, 2 large eggs, 1 cup whole milk, 1/4 cup water, 2 tablespoons melted butter, 1 teaspoon sugar, and 1/4 teaspoon salt. Blend or whisk until completely smooth and slightly frothy. Let batter rest 20–30 minutes at room temperature (this relaxes the gluten and gives tender crêpes).

Cook crêpes

Heat an 8-10 inch nonstick skillet or crêpe pan over medium heat. Brush with a thin film of vegetable oil or melted butter. Stir batter, then pour about 1/4 cup batter into the center of the pan and quickly tilt/rotate the pan to spread the batter into a thin circle. Cook 45–60 seconds until edges lift and underside is lightly golden. Flip with a spatula and cook 10–20 seconds more. Transfer to a plate and cover loosely with foil to keep warm. Repeat to make 6–8 crêpes (depending on thickness).

Season and cook chicken

Slice 12 oz chicken breast horizontally into thinner cutlets (or pound to even thickness). Toss with 1 tablespoon olive oil, 1/2 teaspoon smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Heat a grill pan or skillet over medium-high heat until hot. Cook chicken 3–4 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and exterior is golden with light char. Remove from pan, let rest 5 minutes, then slice thinly.

Sauté mushrooms and spinach

In the same skillet, reduce heat to medium and add 1 tablespoon unsalted butter. Add 1 finely chopped shallot and sauté 1 minute until translucent. Add 6 oz sliced mushrooms and cook 4–5 minutes until browned and moisture has evaporated. Add 2 cups fresh baby spinach and cook 1–2 minutes until wilted. Stir in 1/2 tablespoon lemon juice and season with a pinch of salt and pepper to taste. Remove from heat and keep warm. Reserve mushrooms/spinach to assemble with the chicken.

Prepare butter

Melt 6 tablespoons unsalted butter in a small saucepan over low heat until hot but not browned. Keep it warm (you’ll need warm butter for emulsifying).

Make hollandaise (double-boiler method)

Set a heatproof bowl over (not touching) simmering water. In the bowl whisk 3 egg yolks, 1 tablespoon fresh lemon juice, and 1/4 teaspoon Dijon mustard (optional) until slightly thickened. Whisk continuously while slowly drizzling the warm melted butter into the yolks in a thin stream—this should emulsify into a thick, glossy sauce. If sauce becomes too thick, whisk in up to 1 teaspoon warm water to loosen. Season with 1/4 teaspoon salt and 1/8 teaspoon cayenne pepper. Keep the hollandaise warm over the warm (off-heat) water, whisking occasionally. Taste and adjust lemon, salt, or cayenne.

Troubleshooting

If the sauce begins to separate, remove from heat and whisk in 1 teaspoon warm water vigorously, then continue adding butter slowly. If fully broken, start with a tablespoon of hot water in a clean bowl and very slowly whisk the broken sauce into it.

Place a warm crêpe on a plate. In the center, arrange a portion of sliced grilled chicken (about 2 oz per crêpe), a spoonful of the sautéed mushrooms and wilted spinach (about 2–3 tablespoons), leaving room to fold. Fold the crêpe edges over the filling into a neat envelope or roll lightly.

Spoon 1–2 tablespoons of warm hollandaise over the folded crêpe. Repeat to assemble remaining crêpes. Garnish with chopped chives or parsley (1 tablespoon total), a pinch of freshly ground black pepper, and a lemon wedge on the side.

Serve immediately while crêpes and hollandaise are warm. Leftover hollandaise can be kept warm briefly; refrigerate within 2 hours.