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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. Just cook smaller proportions of crepes.

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Ingredients requirements of Brad's chicken florentine crepes:

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

There are three steps to this recipe, but the results are more than worthwhile. 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). Recipe courtesy of Giada De Laurentiis.

Brad's chicken florentine crepes 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.

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. This is a simple chicken Florentine recipe where chicken is simmered in a creamy wine and parmesan sauce with tons of spinach. Add chicken thighs skin-side down and season with salt and pepper.

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