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Chicken Florentine Crepe IHOP

This was a limited time only. Serve it alone or with garlic bread and/or steamed vegetables on the side.
Makes 12

Ingredients

Chicken Florentine
1 lb chicken breast (boneless, skinless, cubed)
3 garlic cloves (minced)

1 (10 ounce) can cream of chicken soup
4 ounces cheddar cheese or 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

Crepe
1 cup flour ( whole wheat flour can also be used )
1 cup milk
4 eggs
1 tablespoon melted butter
1/4 teaspoon salt

Directions
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 simmering, put the spinach and cheese into mix. Keep stirring until the cheese completely melts. Salt and pepper to taste. Make sure the bottom dosent 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 it will be crunchy.

When 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.

Can also fill with mushrooms, spinach and swiss cheese and top with Hollandaise sauce. You can substitute chicken with leftover turkey or chicken rotisserie
 

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Sounds fab!
 
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