Chicken Florentine Crepes: savory crepes filled with shredded rotisserie chicken, sautéed spinach, and mushrooms in a creamy sauce.
The recent weather has been sooooo beautiful in Southern California. These are the days we affectionately refer as to “June Gloom’ when the mornings are completely overcast. Luckily, I live in the Inland Valley where the cloud cover burns off by 11 am, but it’s not uncommon for the coast to remain overcast all day. It’s the perfect weather for open windows in the mornings and evenings; the perfect weather for cool morning walks before the SoCal heat arrives, keeping us indoors until the dinner hour.
Soon, I’ll be abandoning recipes that use the oven, opting instead for stove-top meals and easy grilled meats. I’ve also been known to use the toaster oven during the summer, putting it right outside so it doesn’t heat the house. I’ll do almost anything to keep the house cool in the summer…
The good thing? This recipe for chicken Florentine crepes is basically no-bake unless you want to brown the cheese under the broiler.
When I brought you guys the savory low carb crepes a few weeks ago, I did so with this recipe in mind. I love taking old favorites like Chicken Florentine, changing them around, and adapting them for a ketogenic lifestyle like I did with this Turkey Marsala, Pork Loin Piccata and Pork Loin Cordon Bleu. All are delicious throwbacks to the 50’s and 60’s.
As I researched Chicken Florentine, I saw recipes calling for sauteed spinach and mushrooms spooned over chicken, or sauteed spinach and cheese stuffed into chicken breasts, and sometimes chicken breasts sauced in a creamy spinach bechamel sauce.
A search for Chicken Florentine Crepes returned many recipes for copycat I-Hop Chicken Florentine Crepes, which I though was interesting because I had never heard of them. Who knew they were a thing? In any case, this is not a copycat recipe – it’s all mine.
I am super crazy about this recipe and my family loves it! Although the crepes take about 20 minutes to make, they can be made up to a week before and kept in the fridge. Using shredded rotisserie chicken ensures that the chicken is tender and flavorful. Using the chicken broth from the bottom of the rotisserie chicken container saves you from having to buy chicken broth – and it’s rich and full of flavor (and gelatin). I continued to keep the recipe easy by using a whole package of mushrooms, a standard sized bag of spinach, and a bag of pre-shredded 5 cheese Italian blend.
The filling cooks in one pan, layering flavor on top of flavor. When ready, it’s simple business to fill the crepes, roll, place into a dish and then pop in the microwave to melt the cheese on top. Not into microwaves? Cover with foil and bake in the oven for 20 minutes. If desired, brown the cheese under the broiler. Et voila! Tasty, rich, satisfying and impressive crepes that took only 15 minutes to cook and assemble. AWESOME!
I suggest serving with a salad dressed with vinaigrette dressing to cut the richness of the chicken crepes.
Each low carb Chicken Florentine Crepe is 5 net carbs
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- 8 ounces shredded rotisserie chicken
- 8 ounces whole mushrooms sliced thinly
- 8 ounce bag fresh spinach (I used Fresh Express)
- 8 ounces Kraft Italian 5 Cheese Blend separated into 6 oz and 2 oz
- 2 ounces cream cheese very soft
- 1/2 cup onion very small dice
- 1 clove medium garlic minced
- 2 tablespoons butter
- 2 tablespoons dry sherry
- 2 tablespoons red wine vinegar
- 1/2 cup heavy cream
- 1/4 cup chicken broth (from rotisserie chicken if possible)
- 1 teaspoon Worcestershire sauce
- 1/4-1/2 teaspoon salt to taste
- 1/4 - 1/2 teaspoon black pepper to taste
- 1 pinch nutmeg
- 2 oz remaining cheese for the top of the crepes
- chopped parsley for garnish optional
- Crepes: Put all of the ingredients in the blender and blend. The batter should be thick. If not, add a small pinch of xanthan gum and blend again. Heat a non-stick pan over medium heat and when hot, brush with a small amount of melted butter. Measure 1/4 cup of batter and pour into the middle of the pan. Tilt the pan and swirl the batter around the pan making a circle. Cook for 1 1/2 minutes or until the edges turn brown and the top of the crepe appears dry. Gently slide a thin spatula under the edge of the crepe. With the fingers of the opposite hand, gently grasp the edge of the crepe, lifting it to slide the spatula under further. Flip the crepe and cook 10-20 seconds more. Stack the crepes on a plate. Cover and refrigerate until needed up to 1 week. (I make mine ahead.)
- Chicken Florentine Filling Prep: Remove the meat from the rotisserie chicken and shred. (I do this the day before.) Save any juices in the bottom of the rotisserie chicken container to be used in the filling. Finely dice the onion, mince the garlic. Wash the mushrooms in running water and then dry them. Slice the mushrooms in half. With the cut side down, slice the mushrooms into 1/4 inch slices. Butter the glass baking dish.
- Cooking the Crepe Filling: Place a non stick pan over medium heat. When hot, add two tablespoons of butter and swirl to coat the pan. Add the mushrooms and cook for 1 1/2 minutes. Stir the mushrooms and cook for 1 minute. Add the onions and garlic and stir. Cook for another minute, stirring to prevent the garlic from burning.
- Add the vinegar and dry sherry. Stir to distribute and cook until the sharp smell of alcohol burns off and the liquid reduces by half. Add the cream cheese and stir, coaxing it to melt for about 30 seconds - it will be lumpy. Stir in the chicken broth and the heavy cream. When hot, add the spinach, turning every once-in-a-while to ensure that it wilts and to coat it with the cream sauce.
- Once completely wilted, add 6 ounces of the cheese and stir. Add the Worcestershire sauce, pinch of nutmeg, salt and pepper. Add the shredded chicken and stir to coat. Taste and adjust seasoning. I like lots of pepper - it really makes the dish taste better. Turn off the heat and remove the pan from the burner.
- Fill: Visually divide the filling into 8 and spoon about 1/3 cup of the filling onto each crepe and roll. Place seam side down into the buttered glass baking dish. Top with the remaining two ounces of cheese and cover with plastic wrap. Microwave on high power for 2 minutes until the cheese on top is melted. Serve as is or place under the broiler to brown the cheese. Serve with a nice green salad.
NOTE: The crepes take about 20 minutes to make. I always do them ahead and refrigerate. I also have the chicken shredded the day before. Then, I only have to make the filling which takes minutes.
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