Brad's chicken florentine crepes. Notes: You can substitute chicken with leftover turkey or chicken rotisserie, lets face it, nobody ever eats those leftover turkey and rotisserie! You can also serve this as an appetizer. Just cook smaller proportions of crepes.
You may want to add mushrooms to this chicken Florentine crepe recipe if you like them.
As I was making it for the Chief Taster who hates mushrooms I baked it without.
Chicken Florentine Crepes are easy to make and are perfect for brunch or dinner!
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Notes: You can substitute chicken with leftover turkey or chicken rotisserie, lets face it, nobody ever eats those leftover turkey and rotisserie! You can also serve this as an appetizer. Just cook smaller proportions of crepes.
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Composition of Brad's chicken florentine crepes:
- Require for Crepe batter.
- Require 1 cup flour.
- Require 3 - eggs.
- Provide 1/2 cup milk.
- Need 1/2 cup water.
- Need 1/2 tsp - granulated chicken bouillon.
- Require 2 tbs - butter, melted.
- Require - Crepe filling.
- Give 1 lg shallot, sliced thin.
- Need 1 lb - chicken thighs, chopped.
- Give 1 tbs of minced garlic.
- Require 1 tbs cavenders Greek seasoning.
- Give to taste Salt and pepper.
- You need 2 loose cups chopped baby spinach.
- Provide 2 oz cream cheese.
- You need 1 1/2 cups for ricotta cheese.
- Give - For the sauce.
- Provide 1 1/2 tbs for butter.
- You need 1 tbs - flour.
- Require 1 1/2 cups - whole milk.
- You need 2 tsp granulated chicken bouillon.
- Provide for Shredded mozzarella cheese.
- Need for Garnishment.
- Provide - Whole leaf baby spinach.
- Prepare of Parmesan Romano cheese blend.
There are three steps to this recipe, but the results are more than worthwhile. It was a solo Mother's Day trip and did not want to go to a big restaurant by myself. Crepes: Combine egg whites, Splenda, salt, pepper and tartar in a mixing bowl and beat until slightly frothy (I use the Silver Bullet Mixer). Recipe courtesy of Giada De Laurentiis.
Brad's chicken florentine crepes process:
- In a lg mixing bowl, add flour and eggs. Beat together, slowly whisk in milk and water. When smooth, add rest of batter ingredients and mix well..
- Heat a tbs oil in a lg frying pan. Add shallots and saute until they sweat off. Add chicken, garlic, and Greek seasoning. Fry until chicken is just a hair undercooked. Add spinach and finish chicken. Spinach should be just wilted. Salt and pepper to taste. Add cream cheese and ricotta. Cook until well combined and smooth..
- Heat a 9 or 10 inch non stick frying pan on medium low heat. For each crepe, add 1 tsp oil to pan. Pour 1/3 cup crepe batter in pan for each crepe. cook 1-2 minutes per side until just golden brown. As they come off the pan, immediately add filling and roll up..
- Meanwhile heat butter for sauce in a small sauce pot on medium heat. Add flour. Stir constantly until roux turns golden brown and smells nutty. Slowly add milk and bouillon. Stir until well mixed and sauce is creamy. Slowly add mozzarella until sauce gets to desired thickness..
- Plate crepes, pour sauce over the top. Garnish with Parmesan Romano and baby spinach. Serve immediately. Enjoy..
The Best Chicken Florentine Sauce Recipes on Yummly Quick Chicken Florentine Pizza, Tortellini With Chicken Florentine Sauce, Chicken Florentine Crepes With Hollandaise Sauce. This Creamy Chicken Florentine with a creamy sauce and spinach is pure comfort food for days when you crave a good, warm meal. This is a simple chicken Florentine recipe where chicken is simmered in a creamy wine and parmesan sauce with tons of spinach. Add chicken thighs skin-side down and season with salt and pepper.
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