Recipe: Appetizing Brad's chicken florentine crepes

Brad's chicken florentine crepes. Brad's chicken florentine crepes These are savory crepes with a mozzarella cheese sauce. 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. A classic dish takes on a new spin thanks to chef Robert Irvine (Worst Cooks In America). You can cook Brad's chicken florentine crepes using 25 ingredients and 5 steps. Here is how you cook it.

Ingredients of Brad's chicken florentine crepes

1. Prepare of Crepe batter.
2. It's 1 cup of flour.
3. It's 3 of eggs.
4. You need 1/2 cup of milk.
5. Prepare 1/2 cup of water.
6. Prepare 1/2 tsp of granulated chicken bouillon.
7. It's 2 tbs of butter, melted.
8. You need of Crepe filling.
9. You need 1 of lg shallot, sliced thin.
10. You need 1 lb of chicken thighs, chopped.
11. You need 1 tbs of minced garlic.
12. Prepare 1 tbs of cavenders Greek seasoning.
13. It's to taste of Salt and pepper.
14. It's 2 of loose cups chopped baby spinach.
15. Prepare 2 oz of cream cheese.
16. Prepare 1 1/2 cups of ricotta cheese.
17. Prepare of For the sauce.
18. You need 1 1/2 tbs of butter.
19. Prepare 1 tbs of flour.
20. It's 1 1/2 cups of whole milk.
21. Prepare 2 tsp of granulated chicken bouillon.
22. You need of Shredded mozzarella cheese.
23. Prepare of Garnishment.
24. It's of Whole leaf baby spinach.
25. You need of Parmesan Romano cheese blend.

These crepes come together quickly and with little effort, but will wow dinner guests. Make them vegetarian simply by skipping the chicken. Cut chicken or turkey into small pieces. Heat butter in skillet until bubbling.

Brad's chicken florentine crepes instructions

1. 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..
2. 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..
3. 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..
4. 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..
5. Plate crepes, pour sauce over the top. Garnish with Parmesan Romano and baby spinach. Serve immediately. Enjoy..

Cook onions until they are clear and crisp, and add mushrooms and cook until they are slightly browned and soft. Add chicken (or turkey) and combine with pan juices. Cook frozen spinach and drain thoroughly. These chicken Florentine crepes are made with coconut flour for a healthier, low carb and gluten free dish. Filled with a creamy chicken and spinach mixture you will want to eat more than one.