Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, brad's chicken florentine crepes. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Brad's chicken florentine crepes is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. Brad's chicken florentine crepes is something that I have loved my entire life. They’re nice and they look wonderful.
Chicken Florentine Crepes: savory crepes filled with shredded rotisserie chicken, sauteed spinach, and mushrooms in a creamy cheese sauce. low carb & keto. This recipe for chicken Florentine crepes is basically no-bake unless you want to brown the cheese under the broiler. 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.
To get started with this particular recipe, we must first prepare a few ingredients. You can have brad's chicken florentine crepes using 25 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Brad's chicken florentine crepes:
- Take Crepe batter
- Make ready 1 cup flour
- Make ready 3 eggs
- Get 1/2 cup milk
- Make ready 1/2 cup water
- Get 1/2 tsp granulated chicken bouillon
- Get 2 tbs butter, melted
- Make ready Crepe filling
- Get 1 lg shallot, sliced thin
- Get 1 lb chicken thighs, chopped
- Make ready 1 tbs minced garlic
- Prepare 1 tbs cavenders Greek seasoning
- Get to taste Salt and pepper
- Get 2 loose cups chopped baby spinach
- Get 2 oz cream cheese
- Prepare 1 1/2 cups ricotta cheese
- Make ready For the sauce
- Take 1 1/2 tbs butter
- Take 1 tbs flour
- Prepare 1 1/2 cups whole milk
- Make ready 2 tsp granulated chicken bouillon
- Get Shredded mozzarella cheese
- Make ready Garnishment
- Make ready Whole leaf baby spinach
- Prepare Parmesan Romano cheese blend
Notes: You can substitute chicken with leftover turkey or chicken rotisserie, lets face it, nobody ever eats those. These chicken Florentine crepes are made with coconut flour for a healthier, low carb and gluten free dish. You may want to add mushrooms to this chicken Florentine crepe recipe if you like them. As I was making it for the Chief Taster who hates mushrooms I baked it without.
Instructions to make Brad's chicken florentine crepes:
- 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.
- 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.
- 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.
- 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.
- Plate crepes, pour sauce over the top. Garnish with Parmesan Romano and baby spinach. Serve immediately. Enjoy.
You may want to add mushrooms to this chicken Florentine crepe recipe if you like them. As I was making it for the Chief Taster who hates mushrooms I baked it without. There are three steps to this recipe, but the results are more than worthwhile. Crepes: Combine egg whites, Splenda, salt, pepper and tartar in a mixing bowl and beat until slightly frothy (I use the Silver Bullet Mixer). Chicken Florentine casserole, which can also be adapted with either fish or shrimp, lies on a bed of spinach leaves and mushrooms, has a creamy white sauce mixed with garlic, Parmesan cheese, and Italian seasonings, and is topped with baked mozzarella.
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