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Ingredients requirements - Brad's chicken florentine crepes:

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

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. Recipe courtesy of Giada De Laurentiis. It was a solo Mother's Day trip and did not want to go to a big restaurant by myself. Crepes: Combine egg whites, Splenda, salt, pepper and tartar in a mixing bowl and beat until slightly frothy (I use the Silver Bullet Mixer).

Brad's chicken florentine crepes making process:

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.

Our most trusted Chicken Florentine Crepes recipes. Reviewed by millions of home cooks. The Best Chicken Florentine Sauce Recipes on Yummly Quick Chicken Florentine Pizza, Tortellini With Chicken Florentine Sauce, Chicken Florentine Crepes With Hollandaise Sauce. This Creamy Chicken Florentine with a creamy sauce and spinach is pure comfort food for days when you crave a good, warm meal.

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