Best Florentine Crepe Recipes

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.

FLORENTINE CREPE CUPS

Florentine Crepe Cups image

Easy homemade crepes form the quick crust for these tempting brunch cups from Kaye Whiteman of Charleston, West Virginia. The flavorful filling includes spinach, mushrooms and bacon.

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h5m

Yield 6 servings (12 crepe cups).

Number Of Ingredients 14

Ingredients

2/3 cup all-purpose flour
1/2 teaspoon salt
3 large eggs
1 cup whole milk
FILLING:
1-1/2 cups shredded cheddar cheese
3 tablespoons all-purpose flour
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 can (4 ounces) mushroom stems and pieces, drained
2/3 cup mayonnaise
3 large eggs, lightly beaten
6 bacon strips, cooked and crumbled
1/2 teaspoon salt
Pepper to taste

Steps:

In a large bowl, whisk the flour, salt, eggs and milk until smooth. Heat a lightly greased 8-in. nonstick skillet; add 3 tablespoons of batter. Lift and tilt pan to evenly coat bottom. Cook for 1-2 minutes or until top appears dry. Place in a greased muffin cup. Repeat with the remaining batter., In a large bowl, combine the filling ingredients. Place 1/4 cup in each crepe cup. Bake, uncovered, at 350° for 30 minutes or until eggs are completely set.

Nutrition Facts : Calories 495 calories, Fat 37g fat (12g saturated fat), Cholesterol 262mg cholesterol, Sodium 985mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein.

FLORENTINE CREPE

Florentine Crepe image

Number Of Ingredients 13

Ingredients

1 1/2 cups (6-ounce) sharp Cheddar cheese, shredded
3 tablespoons flour
3 eggs, slightly beaten
2/3 cup mayonnaise
1 package (10-ounce) frozen chopped spinach, thawed, drained
1 (4-ounce) can mushrooms, drained
1/2 teaspoon salt
dash of pepper
Crepe Cups:
3 eggs slightly beaten
2/3 cup flour
1/2 teaspoon salt
1 cup milk

Steps:

1. Preheat oven to 350 degrees. Combine eggs, flour, salt and milk, beat until smooth. 2. Let stand 30 minutes. Add remaining ingredients, mix well. 3. Fit crepes into greased muffin pan. 4. Fill crepes with spinach stuffing, bake for 40 minutes. CREPE CUPS: 1. For twelve crepes, pour 2 tablespoons batter into hot lightly greased 8 inch skillet. Cook on one side only, until underside is lightly browned.

Nutrition Facts : Nutritional Facts Serves

CREPE FLORENTINE

Crepe Florentine image

Number Of Ingredients 14

Ingredients

1 package frozen spinach, chopped
1 pound ricotta cheese
2 eggs
3/4 cup grated Parmesan cheese
1/2 teaspoon crushed basil
pepper to taste
1 cup mozzarella cheese
crepes:
3/4 cup flour
2 eggs
2/3 cup milk
1/3 cup milk
1/2 teaspoon baking powder
1 tablespoon sugar

Steps:

1. Blend crepe ingredients well and set aside. It should be the consistency of thick cream. Cook and drain spinach well. Combine filling ingredients. 2. Pour 1/4 cup of crepe batter into a lightly greased Teflon pan heated to 350 degrees. 3. Distribute butter evenly. Cook until just able to turn. Remove from pan into 9 inch round pie plates. 4. Layer with spinach filling. Repeat until ingredients are all used. Top layer should be a crepe. Cover with Mozzarella cheese. 5. Bake at 350 degrees for 30 minutes, covered.

Nutrition Facts : Nutritional Facts Serves