Best Chicken Florentine Crepe Ihops Copycat Recipes

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

Ingredients

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.

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

Ingredients

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.

CHICKEN CREPES

Chicken Crepes image

This is a chicken crepe recipe I found in a old cookbook at home, and thought you might enjoy, so here it is! :)

Provided by OzMan

Categories One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

3 tablespoons butter
1 onion, sliced
2 tablespoons all-purpose flour
1 cup chicken stock
1/2 teaspoon salt
1/2 teaspoon basil, chopped
1 cup mushroom, sliced
1/2 cup heavy cream
1 1/2 cups cooked chicken, cubed
12 crepes (use your favorite)
1/2 cup cheddar cheese, shredded
1 cup sour cream (garnish)
1/4 cup fresh parsley, chopped

Steps:

In medium saucepan melt butter and saute onion until tender.
Whisk in flour.
Add stock, blending well.
Season with salt and basil.
Stir in mushrooms.
Add heavy cream and chicken and simmer about 1 minute or until warm.
Fill and roll crepes with chicken mixture and place in a 11 1/2 x 8 inch casserole pan.
Cover and bake at 350 degrees for 15 minute.
Garnish with cheese, sour cream and fresh parsley.

Nutrition Facts : Calories 324, Fat 26.7, SaturatedFat 15.4, Cholesterol 99.7, Sodium 427.4, Carbohydrate 7.3, Fiber 0.6, Sugar 3.1, Protein 14.3

SAVORY CREPES FLORENTINE

Savory Crepes Florentine image

This would go well with Basic Whole Wheat French Crepes #102058. This is a nice company dish, easy to prepare, especially if made in stages. Some can even be frozen and just popped in the oven. If you plan to freeze crepes, use only fresh ingredients to start with. This is from Cook Now, Serve Later Cookbook. Enjoy! This recipe makes more sauce than needed so save some out, then add more as desired.

Provided by Sharon123

Categories Lunch/Snacks

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 cups ricotta cheese or 1 1/2 cups firm tofu
1 1/2 cups chopped cooked spinach, squeezed dry (about 1 pound fresh)
2 tablespoons finely grated yellow onions, squeezed dry
1 egg, lightly beaten
1/2 teaspoon salt, to taste
1/4 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg, to taste
4 tablespoons unsalted butter or 4 tablespoons margarine
1/4 cup flour
2 1/2 cups milk
2 cups shredded cheddar cheese (about 8 oz.)
1/4 teaspoon white pepper (optional)
1/8 teaspoon ground mace, to taste
12 seven inch basic french crepes
3 tablespoons grated parmesan cheese (for topping)

Steps:

To prepare the filling:.
In a large bowl, combine the ricotta or tofu, spinach, onion, egg, salt, black pepper, and nutmeg.
To prepare the sauce:.
Melt the butter in a heavy medium size saucepan over moderate heat.
Add the flour, and cook, stirring constantly, until bubbly-2 to 3 minutes.
Slowly blend in the milk and bring to a boil, stirring constantly.
Reduce the heat to low and simmer, still stirring, for 3 to 4 minutes or until thickened and smooth.
Remove from the heat and stir in the cheese, white pepper, and mace.
One at a time, place each crepe with the most attractive side facedown, so that it will be on the outside when rolled.
Spoon 3 to 4 tbls.
of filling down the center, then fold the sides over.
The crepe should be snugly filled, but not so stuffed that the filling spills out at the ends.
Preheat the oven to 350*F.
Lay the crepes seam side down, just touching one another, in a lightly greased, 13"x9"x2" baking dish.
Pour the sauce over all; top with the Parmesan cheese.
At this point, the crepes can be stored.
refrigerate in the baking dish, tightly covered, for up to 24 hours.
(From the refrigerator, preheat the oven to 400*F. Bake, covered, for 15 to 20 minutes. Uncover and proceed baking for 30 to 40 minutes, as stated below) Freeze in the labeled, tightly covered dish for up to 1 month at 0*F (From freezer,Preheat the oven to 400*F. Do not thaw the crepes. Bake, uncovered, for 1 to 1 1/4 hours or until the crepes are heated through and the sauce is simmering. Brown and serve as states below).
Bake the crepes, uncovered, for 30 to 40 minutes or until the sauce is bubbling.
run them under the broiler until browned-2 to 3 minutes.
Accompany with a salad of sliced tomatoes and red onions with a creamy vinaigrette.
Enjoy!
Serves 6.