Chicken Florentine Crepes
These Chicken Florentine Crepes are filled with a creamy chicken, mushroom, and spinach mixture, all wrapped in delicate homemade crepes and baked under a layer of melted Gruyere cheese. The dish combines elegant presentation with simple, approachable steps that work equally well for weeknight dinners and special occasions.
Equipment
- Nonstick crepe pan or 8-inch nonstick skillet - Low, sloped sides make swirling batter easier
- Blender - For lump-free crepe batter
- Large skillet or sauté pan - For the filling
- 9x13-inch baking dish
- Wooden spoon or silicone spatula
- Ladle or 1/4 cup measuring cup
- Thin offset spatula or crepe spatula - For flipping crepes
- Cutting board and sharp knife
- Mixing bowls
- Grater - For cheese
- Aluminum foil
- Fine-mesh sieve - (optional) For straining crepe batter
Ingredients
- 1 cup all-purpose flour - 125g
- 2 large eggs
- 1 1/4 cups whole milk - 300ml
- 2 tablespoons unsalted butter - 30g, melted, plus more for cooking
- 1/4 teaspoon salt
For the Chicken Florentine Filling
- 1 lb boneless skinless chicken breasts - 450g, cut into bite-sized pieces
- 2 tablespoons unsalted butter - 30g, divided
- 1 tablespoon olive oil
- 1 medium yellow onion - finely diced
- 3 garlic cloves - minced
- 8 oz cremini or white mushrooms - 225g, sliced
- 5 oz fresh baby spinach - 140g
- 1 cup heavy cream - 240ml
- 1/2 cup chicken broth - 120ml
- 1/2 cup Parmesan cheese - 50g, freshly grated, plus more for topping
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground nutmeg
- salt and black pepper - to taste
For Topping
- 1/2 cup Gruyere or Swiss cheese - 55g, shredded
- fresh parsley - chopped, for garnish
Instructions
- Combine flour, eggs, milk, melted butter, and salt in a blender. Blend until smooth, then strain through a fine sieve. Refrigerate for at least 30 minutes.
- Heat a nonstick crepe pan over medium heat with a small amount of butter. Pour about 1/4 cup of batter into the pan, swirling to coat the bottom evenly. Cook for 1-2 minutes until golden, flip, and cook for another 30-45 seconds. Repeat with remaining batter.
- Season chicken pieces with salt, pepper, and garlic powder. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Cook chicken in a single layer for 3-4 minutes per side until golden and cooked through. Transfer to a plate.
- Add remaining butter to the skillet. Sauté onion for 3-4 minutes until translucent, then add garlic and cook for 30-60 seconds until fragrant. Add mushrooms and cook until tender and browned, about 4-5 minutes.
- Pour in chicken broth and scrape up browned bits from the bottom. Add heavy cream and nutmeg, then simmer for 4-5 minutes until slightly thickened. Stir in Parmesan cheese until melted and smooth. Season to taste.
- Return cooked chicken to the skillet and stir to coat. Add fresh spinach and cook for 1-2 minutes until wilted and fully incorporated. Remove from heat.
- Preheat oven to 375°F (190°C). Lightly butter a 9x13 inch baking dish. Place about 3-4 tablespoons of filling on each crepe, fold in the sides, and roll up tightly. Place seam-side down in the baking dish. Spoon any remaining sauce over the top and sprinkle with Gruyere cheese.
- Cover with foil and bake for 15 minutes. Remove foil and bake for 5-8 minutes more until cheese is melted and bubbly. Garnish with fresh parsley and serve.
Notes
- Make ahead: Crepes can be made up to one week in advance. Stack with parchment paper between each, wrap tightly in plastic wrap, and refrigerate. The filling can be made up to 2 days ahead and stored covered in the fridge.
- Rest the batter: Never skip the 30-minute rest for the crepe batter. This allows gluten to relax, producing more pliable, less rubbery crepes that won't tear when rolling.
- Frozen spinach substitution: Use frozen spinach if desired. Thaw completely and squeeze out as much excess moisture as possible using a clean kitchen towel to prevent a watery sauce.
- Lighter sauce option: Replace half of the heavy cream with whole milk and add an extra tablespoon of Parmesan to maintain body and flavor while reducing richness.
- Rotisserie chicken shortcut: Swap raw chicken breasts for 2 cups of shredded rotisserie chicken to cut cooking time significantly while adding a roasted flavor.
- Variation ideas: Add 1/2 cup of drained chopped artichoke hearts or 1/4 cup of chopped oil-packed sun-dried tomatoes to the filling for extra complexity.
- Storage: Store leftover baked crepes in an airtight container in the refrigerator for up to 3 days. Freeze unbaked filled crepes for up to 2 months.
- Reheating: Reheat in a 350°F (175°C) oven covered with foil for 15-20 minutes, removing foil for the last 5 minutes to re-crisp the cheese topping. Alternatively, microwave individual portions covered with a damp paper towel.
- Don't overfill: Use about 3-4 tablespoons of filling per crepe. Overfilled crepes are more likely to crack and split during rolling and baking.
- Pan temperature: Keep your crepe pan at medium heat for best results. Too hot and the batter sets before you can swirl it; too cool and the crepe will stick.