With time this close to Christmas, get a meal or two in the freezer, especially if you’re having company over the holidays.

A crepe entrée looks “gourmet,” but the filling can be anything you like or a combination of foods you have on hand. Crepes look a lot more complicated than they are. Crepes are simply thin pancakes, and all you need to make them is a small nonstick skillet.

I baked a chicken for this recipe, but you can boil one or buy one of the already roasted chickens at the grocery store. The crepe filling is a mixture of chicken and fresh spinach held together with Swiss cheese sauce. More of the sauce is spooned over the top of the crepes before baking so that they stay moist during the baking.

There are quite a few steps to this recipe, but nothing is complicated. You can do it in stages — cooking the chicken, making the cheese sauce or making the crepes — when you have a few minutes.

Corinne Cook is a columnist for The Advocate. Reach her at food@theadvocate.com.