Chicken Florentine Crepes Recipes

CHICKEN CREPES

Steps:

• Preheat oven to 400 degrees with rack in center. Heat oil in a large skillet over medium-high. Add garlic and cook until golden, 1 to 2 minutes. Add spinach and stir until wilted. Transfer to a work surface, chop, and set aside.
• Mix 3/4 cup bechamel with chicken. Working with one at a time, place crepe on a work surface. Arrange 1/4 cup chicken mixture and 1 heaping tablespoon spinach down center of crepe; roll into a cylinder. Transfer, seam-side down, to a 9-by-13-inch baking dish; assemble and arrange more crepes, leaving 1/2 inch in between each. Spoon more bechamel on top and sprinkle with cheese. Bake until bubbly, about 15 minutes. Switch oven to broiler setting and cook until browning in spots, about 5 minutes. Remove from oven and let cool slightly. Sprinkle with parsley.

CHICKEN FLORENTINE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place the chicken breast halves on a baking sheet; bake 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside.
• Increase the oven temperature to 400 degrees F (200 degrees C).
• Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.
• Arrange the spinach over the bottom of a 9x9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese.
• Bake 20 to 25 minutes in the 400 degrees F (200 degrees C) oven, until bubbly and lightly browned.

CHICKEN FLORENTINE CREPE (IHOP'S COPYCAT)

Steps:

• Combine flour, milk, eggs, butter and salt in a bowl. beat until all the flour lumps are gone. the consistency will be like thin pancake batter. set aside.
• Sauté chicken and garlic on butter until golden brown.
• Pour in milk and cream of chicken. simmer. reduce to low to medium heat.
• After simmer, put the spinach and cheese inches keep stirring until the cheese completely melts. salt and pepper to taste. make sure the bottom wont stick. keep simmering until the sauce is reduced.
• While the chicken is simmering, start cooking the crepes. in a lightly greased skillet, pour about 3 tbsp of batter and spread it as thin as possible. do not flip. in about 1 minute, check the bottom side of the crepe if light brown. cook only one side of the crepe or else it will be crunchy.
• By the time you're done with the crepes, chicken should be done too. pour about 3/4 cup of chicken on each crepe on the center. wrap each side. top lightly with parmesan cheese.

CREPES WITH CHICKEN AND SPINACH FILLING

Steps:

• For crepes, beat in one egg into a deep bowl, season with a pinch of salt. Whisk nicely using a whisk or a mixer. Pour milk and water, whisk once again. Sift the flour to the mixture and give the batter the last whisk. Make sure to get rid of all the lumps. The fluid should be smooth for the best result. Let the batter rest for 15-20 minutes before making crepes.
• Lightly grease a non-stick pan and let it heat on medium setting of the stove. Take a full ladle of batter and evenly distribute it over the surface of the pan by swirling motions. Cook on each side until golden.
• Make crepes by using all the batter. Stack them on the flat plate.
• For the filling, cut chicken breast into small pieces. Cook them in oil on high heat until cooked through. Add salt only at the end of the process, so that chicken meat stays juicy. Here you can also add some extra seasoning, for example, the mix of your favorite dried herbs.
• While chicken is cooking on the stove, combine half-and-half cream, grated light cheese, and crushed garlic cloves in a deep bowl. Add marjoram to the mix and nicely whisk the mixture.
• Add spinach to the skillet with the chicken and cook for a minute constantly stirring the mixture. Pour the creamy sauce into the skillet.
• Let it cook for 2 to 5 minutes until the sauce becomes thick. Add salt and freshly ground black pepper.
• Place a heaped tablespoon of the filling in the center of the crepe and then roll it in the desired shape.
• Place all the rolled crepes with filling in a casserole dish and sprinkle grated hard cheese over.
• Bake chicken crepes for 10 minutes in the preheated oven at 350ºF/180°C or until cheese melts. Serve still warm!

CHICKEN FLORENTINE CREPES

Steps:

• Dice the chicken breast into small pea shaped pieces and set aside. Strain the spinach to make sure all of the water is out and also set it aside.
• Melt the butter in a skillet and sauté the onions until just browned, about 5 minutes. Add garlic and sauté until fragrant, about 1 minute.
• Add chicken into the pan and cook on medium high for about 5 minutes. Add mushrooms and stir to incorporate.
• Bring the heat down to low and stir in the Swiss cheese and the spinach. Salt and pepper to taste and turn the heat off.
• Heat a 10 inch skillet on medium high and cook crepes according to the package directions or 2 minutes on each side.
• Once all crepes are cooked I then fill each one with 3 tbsp of the chicken filling and I smother the crepes in my Swiss cheese sauce (Recipe #241932) which is posted on this site.