Recipe: Appetizing Brad's chicken florentine crepes

Brad's chicken florentine crepes. 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. Cook until well combined and smooth.

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. You can have Brad's chicken florentine crepes using 25 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Brad's chicken florentine crepes

1. It's of Crepe batter.
2. Prepare 1 cup of flour.
3. You need 3 of eggs.
4. It's 1/2 cup of milk.
5. It's 1/2 cup of water.
6. Prepare 1/2 tsp of granulated chicken bouillon.
7. Prepare 2 tbs of butter, melted.
8. It's of Crepe filling.
9. You need 1 of lg shallot, sliced thin.
10. You need 1 lb of chicken thighs, chopped.
11. Prepare 1 tbs of minced garlic.
12. You need 1 tbs of cavenders Greek seasoning.
13. It's to taste of Salt and pepper.
14. You need 2 of loose cups chopped baby spinach.
15. It's 2 oz of cream cheese.
16. It's 1 1/2 cups of ricotta cheese.
17. Prepare of For the sauce.
18. It's 1 1/2 tbs of butter.
19. Prepare 1 tbs of flour.
20. You need 1 1/2 cups of whole milk.
21. It's 2 tsp of granulated chicken bouillon.
22. You need of Shredded mozzarella cheese.
23. It's of Garnishment.
24. Prepare of Whole leaf baby spinach.
25. It's of Parmesan Romano cheese blend.

Heat a tbs oil in a lg frying pan. Add shallots and saute until they sweat off. Add chicken, garlic, and Greek seasoning. Chicken Florentine Crepes: savory crepes filled with shredded rotisserie chicken, sautéed spinach, and mushrooms in a creamy sauce.

Brad's chicken florentine crepes instructions

1. 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..
2. 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..
3. 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..
4. 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..
5. Plate crepes, pour sauce over the top. Garnish with Parmesan Romano and baby spinach. Serve immediately. Enjoy..

Jump to Recipe Print Recipe The recent weather has been sooooo beautiful in Southern California. These are the days we affectionately refer as to "June Gloom' when the mornings are completely overcast. Chicken crepes are an easy comfort food. These chicken Florentine crepes are made with coconut flour for a healthier, low carb and gluten free dish. Filled with a creamy chicken and spinach mixture you will want to eat more than one.