Chicken Florentine Crepes with Creamy Parmesan Sauce

Recipe Introduction: Craving Chicken Crepes?

Fancy a bit of ooh la la without the airfare to Paris? Have you ever wondered what would happen if chicken met a crepe in a cheesy, spinach filled hug? Well, let me introduce you to my Chicken Florentine Crepes with Creamy Parmesan Sauce ! These aren't your average pancakes; they are filled with savoury goodness.

A Taste of France (with a twist)

Chicken Crepes , especially Chicken Florentine Crepes , are like the sophisticated cousins of the humble pancake. Originating from Brittany in France, crepes have become a worldwide favourite.

These are easy enough for a weeknight meal, but impressive enough for a special brunch, These Savory Crepes take about 1 hour 15 minutes.

This recipe makes about four crepes which is perfect for two hungry people.

Why You'll Love This Recipe

Honestly, the best part is that these Easy Crepe Recipe are packed with protein and sneak in some greens, thanks to the spinach.

They're perfect for a weekend brunch, a light lunch, or even a cosy dinner. Plus, that Creamy Parmesan Sauce ? Oh my gosh! It's what makes these Spinach Crepes truly special.

It's a hug in a bite, you know?

Okay, let's whip up a batch of ingredients for these Chicken Florentine Crepes ! You will need the chicken, vegetables, and crepe batter ingredients!. Right, let's see what we've got...

Alright then, let's get cracking on these Chicken Florentine Crepes ! These savoury delights are a crowd pleaser. They're perfect for brunch or a light dinner.

Think of them as a fancy jacket potato but with a French twist. We're going for that classic flavour combo that's easy to adapt.

Ingredients & Equipment: Time to Get Sorted!

Okay, let's whip up a batch of ingredients for these Chicken Florentine Crepes ! Right, let's see what we've got...

Main Ingredients: The Building Blocks of Flavour

For the Crepes:

• 1 cup (120g) all-purpose flour. Plain flour works a treat here.
• 1/4 teaspoon salt. Don't skip this, it balances the sweetness.
• 1 1/4 cups (300ml) milk. Whole or 2% does the job nicely.
• 2 large eggs. Free range if you can get 'em.
• 2 tablespoons (30ml) melted butter. Unsalted, plus extra for the pan.
• 1 tablespoon chopped chives (optional). Adds a little zing.

For the Chicken Florentine Filling:

• 1 tablespoon (15ml) olive oil. A good drizzle will do.
• 1 pound (450g) chicken breasts. Cut into small cubes.
• 1/2 teaspoon salt. Season generously!
• 1/4 teaspoon black pepper. Freshly ground is best.
• 1 medium onion. Finely chopped, mind.
• 2 cloves garlic. Minced until fragrant.
• 8 ounces (225g) fresh spinach. Roughly chopped.
• 1/4 cup (60ml) dry white wine (optional). Or chicken stock.

For that Creamy Parmesan Sauce:

• 2 tablespoons (30g) unsalted butter. Proper stuff!
• 2 tablespoons (15g) all-purpose flour. Thickens things up.
• 1 1/2 cups (360ml) milk. Again, whole or 2%.
• 1/4 teaspoon salt. Seasoning is key.
• 1/8 teaspoon white pepper (optional). Adds a subtle heat.
• 1/2 cup (50g) grated Parmesan cheese. Plus, more for garnish, because, well, cheese!

A Note on Quality: For the Parmesan, try to get a good block and grate it yourself. It makes all the difference.

Fresh spinach is also a must, not the frozen stuff for these Spinach Crepes .

Seasoning Notes: Spice Up Your Life

Garlic, salt, and pepper are your staples. White wine adds depth to the filling. Chicken stock works too. The Parmesan in the sauce is essential for that creamy, cheesy flavour.

For a bit of extra oomph, try a pinch of nutmeg in the sauce.

Equipment Needed: Keeping it Simple

• Blender or whisk. For the batter.
• 8 inch non-stick crepe pan or skillet. A good one is key.
• Ladle. For pouring the batter.
• Large skillet. For the filling.
• Whisk. For the sauce.

You don't need fancy gear. A non-stick frying pan will do if you haven't got a crepe pan. A bowl and fork work just as well as a blender for the batter.

The simpler, the better.

Honestly, these Chicken Crepes are a brilliant way to use up leftover roast chicken too! Just shred it and chuck it in the filling. Less waste, more taste!

Mastering the Crepe: A Chicken Florentine Adventure

Okay, let's whip up a batch of Chicken Florentine Crepes ! Honestly, nothing screams "weekend brunch" quite like a perfectly golden crepe.

But, you know, sometimes making crepes can feel a bit daunting. Fear not! We're going to break it down, step-by-step, and by the end, you'll be a crepe making pro.

Think of this as a culinary hug in crepe form. We'll be adding a Creamy Parmesan Sauce . They make for a delicious Brunch crepes or a light dinner.

These are Easy crepe recipe and you'll wonder why you haven't been making these all along.

Prep Like a Pro: The Essential Mise en Place

First things first: get organised! Chop your veggies, measure out your ingredients, and get your pans ready. Trust me, this saves a ton of time and prevents mid-cooking meltdowns.

And a little tip: make sure your pan is clean! A bit of grime will ruin your first crepe. And do not be a dummy, wash your spinach, okay? No one wants sandy Spinach Crepes .

The step-by-step Crepe Creation

1. Whip Up the Batter: In a bowl, whisk together 1 cup flour and 1/4 tsp salt. In another bowl, mix 1 1/4 cups milk and 2 eggs. Slowly add the wet to the dry, whisking until smooth. Stir in 2 tbsp melted butter and, if you're feeling fancy, 1 tbsp chopped chives.
2. Rest Easy: Let the batter rest in the fridge for at least 30 minutes . This lets the gluten relax and makes for tender crepes. Trust me, don't skip this.
3. Sauté the Chicken: Heat 1 tbsp olive oil in a pan. Cube and sauté 1 pound chicken breast with 1/2 tsp salt and 1/4 tsp pepper until it hits 165° F . Remove and set aside.
4. Veggie Power: Sauté 1 chopped onion until soft. Add 2 minced cloves of garlic and cook until fragrant. Throw in 8 ounces chopped spinach and cook until wilted. Add the chicken back to the pan. Add 1/4 cup of wine or Chicken Stock Substitution and scrape the bottom of the pan.
5. Parmesan Perfection: Melt 2 tbsp butter in a saucepan. Whisk in 2 tbsp flour and cook for 2 minutes. Slowly whisk in 1 1/2 cups milk until smooth. Simmer until thickened. Season with 1/4 tsp salt and a pinch of white pepper. Remove from heat and stir in 1/2 cup grated Parmesan.
6. Crepe Time: Heat a lightly greased pan. Pour in 1/4 cup batter, swirling to coat. Cook for 1- 2 minutes per side, until golden brown. Stack the cooked crepes on a plate. The goal is Savory Crepes .
7. Assemble and Feast: Lay a crepe flat. Spoon in the chicken filling. Fold in half, then in half again. Repeat with the remaining crepes. Drizzle with the creamy Parmesan sauce and garnish with extra cheese and parsley, for these Chicken and vegetable crepes .

Pro Tips for Crepe Glory

• Temperature is key! Medium heat is your friend. Too hot, and you'll burn them before they cook through.
• Don't overfill! A little filling goes a long way. Overfilling leads to tearing.
• make-ahead magic: You can make the crepes and filling ahead of time and assemble them just before serving. Ideal for stress free entertaining.
• For a gluten-free option, experiment with gluten-free Crepes .

These Chicken Florentine Crepes are seriously comforting and satisfying. The creamy sauce with the Chicken Crepe Filling is just divine. Honestly, give them a go. You won't regret it!

Recipe Notes: My Two Cents on Perfect Chicken Crepes

Okay, let's whip up a batch of insights! Before you dive headfirst into making these Chicken Florentine Crepes , let's chat about some crucial tips and tricks.

Honestly, I've had my fair share of crepe disasters, so I’m here to help you avoid the same pitfalls. Remember these Easy crepe recipe tips!.

Serving Suggestions: "Fancy Jacket Potatoes" or Elegant Bites?

Plating is key, you know? For a casual vibe, serve these Savory Crepes straight from the pan, drizzled with extra Creamy Parmesan Sauce .

Think rustic charm. Feeling fancy? Neatly fold them into triangles and arrange them artfully on a plate. Garnish with fresh parsley.

A light side salad with a lemon vinaigrette cuts through the richness beautifully. As for drinks, a crisp glass of Sauvignon Blanc is chef's kiss .

Storage Tips: A Stitch in Time Saves Nine

Leftover Chicken Florentine Crepes ? No worries! Store them in an airtight container in the fridge for up to 3 days.

To reheat, gently warm them in a skillet over low heat or in the oven at 350° F ( 175° C) until heated through.

Freezing? It's doable, but the texture might change slightly. Wrap each crepe individually in plastic wrap, then store them in a freezer bag for up to 2 months.

Reheat from frozen in the oven.

Variations: Get Creative!

Want to adapt these Chicken Crepes to your dietary needs? Easy peasy! For a gluten-free version, use a gluten-free flour blend.

You can transform the Spinach Crepes into Chicken and vegetable crepes by adding bell peppers or some other vegetable. You can use chicken stock instead of wine.

And, honestly, a little bit of nutmeg in that Creamy Parmesan Sauce ? Game changer!

Nutrition Basics: The Feel Good Factor

These Chicken Florentine Crepes clock in at roughly 650 calories per serving (two crepes), with a decent 45 grams of protein.

The spinach provides a good dose of vitamins and minerals. It's a balanced meal that tastes amazing, which is what we're all about, right? Also the homemade crepe recipe makes it extra healthy.

Alright, are we ready to become a master of the Brunch crepes ? So there you have it your guide to mastering Chicken Florentine Crepes .

Don't be intimidated. Crepes are forgiving, and even if your first few aren't perfect, they'll still taste delicious. Enjoy the process, get creative with your fillings, and most importantly, have fun!