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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Chicken Florentine Crepes
Ingredients
- 8 Low Carb No-fail Crepes or store bought for non-low carb
- 6 ounces cream cheese (very soft)
- 6 large eggs
- 1/3 cup grated parmesan cheese
- 1 1/2 tablespoons coconut flour
- 1 teaspoon erythritol
- 1/8 teaspoon xanthan gum (1-3 pinches)
Chicken Florentine Filling
- 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
Liquids and Seasonings
- 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
Instructions
- 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.
Just wanted to comment to say that these crepes are the bomb. They are time consuming so I agree that making the crepes ahead of time, if possible, is smart – but the flavor of both crepes and filling is worth the time. This recipe’s a keeper!
Hi Juliette. I am so happy you tried this recipe. It is one of my favorites. Thank you for taking the time to come back and let me know your thoughts. Have a wonderful day. -Kim
This was delicious! Even my pickiest child ate it! Will go into the “regular rotation” of family meals.
Thank you!
I want to make these for a dinner party. Is it possible to fill the crepes in the morning, refrigerate, and bake at night?
Yes, Judy. You can do that. I would slightly warm them in the microwave and then bake. That way the middle won’t be ice cold. -Kim
I made these for dinner tonight. We are low carb rather than keto as I’m still nursing.
I subbed in 1tsp cornflour for xantham gum and as I didn’t have any dry sherry on hand I used oyster sauce.
These were delicious and hubby and I had 1 and a half each with salad. (If you weren’t super strict with carbs you could sub the crepes for half a mountain bread and save a bit of time.)
Thanks Kim
I’m so glad you enjoyed your meal, Laura. Another option is to use Cut Da Carb wraps instead of making crepes. I cut them in half crosswise and use them for enchiladas. They are awesome! They would be perfect for this application. -Kim
Hi Kim,
I’m so excited to find your crepes recipe! I’m wondering how sweet they come out with the erithrytol. I don’t like anything sweet when I have a savory dish. Can I omit this ingredient?
Thank you,
Ampy
Hi Amy. These are savory crepes. The erythritol balances the sharpness in the Parmesan cheese, however, it is not required for the recipe to be successful. -Kim
Kim,
these look so wonderful!! Just wondering exactly what the salad ingredients are?
Thanks,
Rose
Thanks, Rose. These crepes are so good! Regarding the salad, I think I used a spring mix and added thin radish rounds for color along with some sprouts. I put a few jasmine flowers on it for added texture, but I did not eat those – I picked them out when I ate the dish after taking photos. -Kim
Thanks Kim! Making everything for an evening baby shower. French theme so they will be perfect!!
Hi Kim,
could I substitute almond flour for the coconut flour? Thanks
Dan, you can, but it won’t be the same. I worked on this recipe many times to get it right and the coconut flour yielded the best texture. If you don’t like or can’t have almond flour, I suggest finding a recipe that was developed with it. I know that DJ Foodie has one as does All Day I Dream About Food. Actually, I started with the DJ Foodie recipe, but the crepes kept tearing. They were good, though. -Kim
Is your nutrition for 1 crepe or what do you consider a serving size
Yes, Kris, it’s per 1 filled crepe. I consider 1 crepe as a serving size, but I am a 5’3″ woman. Served with a nice sized salad it was enough. While testing the recipe, there were a few night that I did not make a side. On those nights, my husband and I each had 1 1/2 crepes. We were pretty full. I hope this helps. -Kim
This sounds yummy. I would love to make this for a dinner party. Can I assemble the stuffed crepes in the morning, refrigerate, and then bake it when my guests arrive or will the crepes get soggy?
That would be perfect, Judy. I would take them out of the fridge at least an hour before baking. Have a nice time. -Kim
Dear Maven,
IIBIH sent me here.
I love the recipes.
Aww, thanks so much Barbara. I hope you find some over the years that become favorites. Have a wonderful week. -Kim
Made this tonight. Started with the crepes. Spent 1 hour 15 minutes til it was ready to eat. Served with steamed green beans. Oh My Goodness was this good! This is a very decadent dish. I will be serving this to company! Thank you for your experimentations!
Hi Kelly. I’m so glad you enjoyed this dish, it’s one of my favorites. I’m sorry it took you so long. Next time, make it easy for yourself and make the crepes a few days to a week ahead! :) I think company would be thoroughly impressed. Thanks for letting me know how you liked the recipe. Have a wonderful weekend! -Kim
This is very similar to a recipe my grandmother used to make–only she used Gruyere cheese and white wine rather than the other types of cheeses and sherry/vinegar. She didn’t use Worcestershire either. Hers was also topped with a white sauce made from butter, flour, more Gruyere cheese and wine. I used to make it a lot when I was pregnant so I was getting lots of spinach and actually used frozen spinach for mine–which worked just as well. I do like these low-carb crepes now that I’m doing low-carb. In the past if I was in a hurry (like a pregnant mamma hurry LOL) I used flour tortillas, which baked up nicely and worked well for leftovers. I seriously used to make a pan of 10 on a Monday and eat 2 or more a day while I was pregnant with my daughter–I always say all that spinach is what made her so smart. :)
Beckie, it sounds like your grandmother was a wonderful cook! I can see how you would be craving a creamy taste of your grandmother’s comfort food when you were pregnant. Yum! I love that you used tortillas for ease. I bet your daughter, as I did, will enjoy your story when she is older. Thanks so much for sharing. Have a wonderful week. -Kim
Wondering if anyone has made it without the gum and if so what happened?
Yes, Gina. Someone used a pinch of psyllium powder. You can also use glucomannan powder. The gum helps it be no-fail as it helps bind everything. If you are a good crepe maker you probably don’t need it. :) -Kim
Great dish! I used Arrowroot to thicken the batter, worked very well. Thanks for a great dinner!
So glad you enjoy the dish, Lee Ann and glad to hear that the arrowroot thickened the batter. Thanks for the tip and you comment. Have a great week! -Kim
This recipe looks just the one I’m searching for. Bet it equally goes well with seafood….
Good, I’m glad, Danny. You and I are on the same page. I have a seafood version planned but who knows when I will get to it. Enjoy the recipe! -Kim
Kim, these look amazing! I love chicken florentine – even better in crepes!
Thanks, Maya. Almost everything is better in a crepe! Thanks. -Kim
Great recipe, I love this kind of dish, crepes are soooo my thing! And I envy you for the weather, here is gloom, sticky yet cold and rainy.
Hi Adina! I have been making everything with crepes. It’s funny, about 20 years ago, crepes were the “in” thing to have at restaurants – very chic. You just don’t see them anywhere now. I love them. I’ll be sending my positive vibes for better weather you way! Have a nice week! -Kim
This looks live a wonderful dish! When it’s hot out the last thing you want to do is heat up the kitchen, but we still have to eat. This looks like a perfect summer meal….satisfying, but not too heavy!
Thanks Kathy! We just love these crepes. With just two short stints at the stove, I’ll be making this often. Thanks for your comment! Have a wonderful long weekend. -Kim