Best 6 Chicken Florentine Crepes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Chicken Florentine crepes are a delicious and elegant dish that is perfect for a special occasion or a weeknight meal. The crepes are filled with a creamy chicken and spinach filling, and then topped with a rich and flavorful sauce. This dish is sure to impress your guests, and it is also relatively easy to make.

In addition to the classic chicken Florentine crepes, the article also includes recipes for three other variations of this dish. These variations include a vegetarian crepe, a seafood crepe, and a crepe with a creamy mushroom filling. Each of these crepes is unique and delicious, and they are all sure to please your palate.

Whether you are looking for a classic chicken Florentine crepe or a more creative variation, you are sure to find a recipe in this article that you will love. So gather your ingredients and get ready to cook up a delicious and impressive meal.

Let's cook with our recipes!

CHICKEN FLORENTINE STYLE



Chicken Florentine Style image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

4 boneless skinless chicken breasts
Salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons (3/4 stick) unsalted butter
2 tablespoons shallots, sliced
1 tablespoon chopped garlic
1 1/2 cups dry white wine
1 cup whipping cream
1 tablespoon chopped fresh Italian parsley
2 (10-ounce) packages frozen cut-leaf spinach, thawed, drained

Steps:

  • Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly. Shake off any excess flour. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the chicken and cook until brown, about 5 minutes per side. Transfer the chicken to a plate and tent with foil to keep it warm.
  • Melt 2 tablespoons of butter in the same skillet over medium heat. Add the shallots and garlic and saute until the shallots are translucent, stirring to scrape up any browned bits on the bottom of the skillet, about 1 minute. Add the wine. Increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes. Stir in the parsley. Season the sauce, to taste, with salt and pepper. Add the chicken and any accumulated juices to the sauce, and turn the chicken to coat in the sauce.
  • Meanwhile, melt the remaining 2 tablespoons of butter in another large skillet over medium heat. Add the spinach and saute until heated through. Season the spinach, to taste, with salt and pepper. Arrange the spinach over a platter. Place the chicken atop the spinach. Pour the sauce over and serve.

CHICKEN FLORENTINE CREPE (IHOP'S COPYCAT)



Chicken Florentine Crepe (Ihop's Copycat) image

I just love this dish! I never knew how yummy spinach can be till I tried this entree in IHOP. It was a limited time only dish and when they took it out, I searched through the internet for the recipe but couldn't find one so I decided to take the matters into my own hands! This recipe is really easy and the ingredients may already be in your fridge! Serve it alone or with garlic bread or steamed veggies on the side. 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. And for those on protein diet, substitute the crepe with omelet!

Provided by Lyreen

Categories     Breads

Time 40m

Yield 12 crepes, 6 serving(s)

Number Of Ingredients 14

1 lb chicken breast (boneless, skinless, cubed)
3 garlic cloves (minced)
1 (10 ounce) can cream of chicken soup
4 ounces cheddar cheese (your preference, I prefer both!) or 4 ounces swiss cheese (your preference, I prefer both!)
10 ounces spinach (frozen or fresh, chopped, I prefer fresh)
1/2 cup milk
2 tablespoons butter
parmesan cheese (optional)
salt and pepper
1 cup flour
1 cup milk
4 eggs
1 tablespoon melted butter
1/2 teaspoon salt

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.

CRISPY CHICKEN FLORENTINE MELT



Crispy Chicken Florentine Melt image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 1/2 cups all-purpose flour
Kosher salt and freshly ground black pepper
1/4 cup milk
2 large eggs
2 cups panko breadcrumbs
4 boneless, skinless chicken breasts
5 tablespoons butter
5 tablespoons olive oil
8 ounces mozzarella, sliced
2 cups red and yellow cherry tomatoes
6 cups fresh baby spinach
3 cloves garlic, minced

Steps:

  • Preheat the oven to 375 degrees F.
  • Make a breading assembly line with 3 separate dishes: flour seasoned with salt and pepper, milk and eggs whisked together and panko seasoned with salt and pepper. Season the chicken breasts with salt and pepper, then bread them by dredging in the flour, then dipping in the egg mixture and finally coating in the crumbs. Set aside.
  • Melt 4 tablespoons of the butter with 4 tablespoons of the olive oil in a large skillet over medium heat. Brown the chicken breasts on the first side for 3 to 4 minutes, being careful not to burn them. Flip and brown them for another 3 to 4 minutes. Remove to a rack placed over a baking sheet and transfer to the oven to finish cooking, about 5 minutes.
  • Remove the chicken from the oven and turn on the broiler. Top the chicken with the mozzarella slices and broil until the cheese is melted.
  • Heat a small skillet over medium-high heat and add the remaining 1 tablespoon butter and 1 tablespoon olive oil. Add the tomatoes, sprinkle with salt and pepper and toss to cook quickly until the tomatoes start to break apart, about 2 minutes. Add the spinach and garlic, then stir/toss to wilt the spinach, 2 to 3 minutes. Spoon the tomato/spinach mixture over the chicken and serve.

CHICKEN CREPES



Chicken Crepes image

A great way to use up leftover chicken! It's teamed with garlicky sauteed spinach and a rich Gruyere bechamel for the filling of these hearty crepes.

Provided by Martha Stewart

Categories     Food & Cooking     Crepe Recipes

Time 35m

Yield Makes 6

Number Of Ingredients 8

Savory Crepes
1 tablespoon extra-virgin olive oil
2 cloves garlic, thinly sliced (1 tablespoon)
5 ounces baby spinach (5 cups, lightly packed)
Gruyere Bechamel
1 1/2 cups cooked chicken, shredded
1/2 cup Gruyere, shredded
Chopped fresh parsley, for serving

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 CREPES



Chicken Florentine Crepes image

Make and share this Chicken Florentine Crepes recipe from Food.com.

Provided by cervantesbrandi

Categories     Breakfast

Time 30m

Yield 4 crepes

Number Of Ingredients 9

1 (8 ounce) package frozen spinach leaves (thawed)
6 baby portabella mushrooms, sliced thick
2 garlic cloves, finely minced
1/2 yellow onion, diced
1 boneless skinless chicken breast
2 tablespoons butter
salt and pepper
1 ounce shredded swiss cheese
1 (16 ounce) package 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.

SPINACH CHICKEN CREPES



Spinach Chicken Crepes image

I made this dish at a cooking class several years ago. These spinach- and chicken-filled crepes are topped with a tasty mushroom sauce.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 18

1 egg, lightly beaten
1 cup milk
3/4 cup all-purpose flour
1/8 teaspoon salt
SAUCE:
2 cups sliced fresh mushrooms
1/2 cup sliced leek (white portion only)
1 medium carrot, shredded
1/2 cup water
2 tablespoons cornstarch
3/4 cup evaporated milk
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded cheddar cheese
2 tablespoons sherry or chicken broth
FILLING:
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 cups cubed cooked chicken

Steps:

  • For crepe batter, in a small bowl, combine egg and milk. Add flour and salt until well blended. Cover and refrigerate for 1 hour., Heat a lightly greased 6-in. nonstick skillet; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., For sauce, in a large saucepan, bring vegetables and water to a boil. Reduce heat; cover and simmer for 5 minutes or until tender. , In a small bowl, combine the cornstarch, evaporated milk, salt and pepper until smooth; stir into vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Add cheese and sherry; stir until cheese is melted. Remove from the heat., Combine the spinach, chicken and 1 cup sauce; spread 1/4 cupful down the center of each crepe. Roll up and place in a greased 13-in. x 9-in. baking dish. Spoon remaining sauce over crepes. Cover and bake at 375° for 20-25 minutes or until heated through.

Nutrition Facts : Calories 278 calories, Fat 9g fat (5g saturated fat), Cholesterol 97mg cholesterol, Sodium 336mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 3g fiber), Protein 24g protein.

Tips:

  • For the best results, use fresh ingredients whenever possible.
  • If you don't have time to make your own crepes, you can use store-bought crepes.
  • To make the crepes, heat a non-stick skillet over medium heat. Pour 1/4 cup of the batter into the skillet and swirl to coat the bottom. Cook for 1-2 minutes per side, or until golden brown.
  • To make the filling, cook the chicken in a large skillet over medium heat until cooked through. Add the spinach, onion, and garlic and cook until the spinach is wilted. Stir in the cream cheese, Parmesan cheese, and salt and pepper to taste.
  • To assemble the crepes, place a crepe on a plate. Spoon some of the filling onto the crepe and spread it out evenly. Roll the crepe up and place it seam-side down on the plate. Repeat with the remaining crepes and filling.
  • Serve the crepes immediately, or store them in the refrigerator for up to 3 days.

Conclusion:

Chicken Florentine Crepes are one of the many testament to the French's love for savory and rich crepes. Enjoy this delightful dish at home because it's an easy and elegant meal guaranteed to impress your loved ones.

Related Topics