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Love entertaining? Wow friends and family with this savory crepe recipe! Chicken Florentine Crepes are easy to make and are perfect for brunch or dinner!
Grab my recipe for Chicken Florentine Crepes below or PIN IT for later.
If you know me in real life or have been following Kitchen Concoctions for any amount of time, then you know I am a deeply passionate person. I am passionate about my friends and family, I am passionate about family dinners and where our food comes from, and I passionately give 150% to any “job” I have (wife, mother, teacher, volunteer, chef, blogger…). I care so deeply about people, goals and dreams. And while this drive and passion can be challenging at times, it is what has helped me a lot in life. It’s my love and passion that caused me to start this blog and has driven me in all the things that I do.
I think some of this passion comes from my deep southern roots. We are all about family and big family dinners. And when I say “family,” this means pretty much anyone that we meet. Of course, holidays and family dinners always consisted of our immediate and extended family (aunts, uncles, cousins galore!), but they have also included great aunts and uncles, second cousins twice removed (whatever that means), as well as friends, neighbors and coworkers with whom we’ve shared our lives. I LOVE this! I love that we have so much love to give and welcome anyone to our dinner table.
Our family dinners are not only packed with people; there were always massive spreads of food. From smoked turkeys and brisket, to my Grandmother’s seafood gumbo and plenty of authentic Italian dishes made with homemade marinara sauce and fresh mozzarella at my in-laws’!
In addition to an appreciation of family and time spent around the dinner table, I’ve always loved and appreciated where our food comes from and the hands that prepared it. After all, I have friends and family who are farmers and ranchers, and I am a chef.
Over the years, I’ve met many farmers, ranchers and fellow chefs, and I try to soak up and learn as much as I can and tell them how much I appreciate the work that they do. I am always in awe of all the dedication and PASSION that they have for the work that they do. It’s not easy being a farmer or rancher, and I will be forever grateful for these individuals that make it possible for me to cook and enjoy the foods this world provides.
Last year, I had a rare opportunity to meet a family of dairy farmers and was grateful to learn even more about the industry and how milk and other dairy products get from farm to table. Like, did you know that 97% of dairy farms are family-owned and operated, and that not only is milk produced in every state, but that most milk only travels an average of 300 miles from farm to store. And if you were to meet a dairy farmer, you would know how passionate they are about the work that they do, that they care deeply about the environment and their animals, and that they use innovative and safe technology to deliver fresh and sustainable dairy products to the communities they serve.
Learning all this makes me happy because we are HUGE dairy consumers. Growing up, we drank milk with every meal. Now, as an adult, I eat Greek yogurt daily, use milk all the time (from eating cold cereal for breakfast, to baking sweet treats, and making rich and velvety sauces for dinner) and will throw a party just to have an excuse to serve an epic cheese platter!
Dairy products made from real cow’s milk are such a vital role in so many of our favorite recipes and dishes, adding not only a creamy flavor and texture, but they are a nutrient-rich and are packed with protein, calcium and vitamins A and D.
Being a chef, I am always inspired by fresh, seasonal ingredients and the foods and flavors from the world around us. Recently, when I hosted a “family” dinner, I wanted to serve up a memorable meal packed with flavor. So, I decided to make savory crepes and serve these Chicken Florentine Crepes with a Spinach Apple Salad.
Savory crepes are a great dish to serve for a dinner party because they are unique, fairly easy to make, and a savory crepe filling can be made with all sorts of ingredients. These Chicken Florentine Crepes start with a simple and classic crepe that are then filled with a rich and creamy chicken, mushroom and spinach filling made with tangy Parmesan cheese and heavy cream. I served them for dinner, but they would also be fantastic served for brunch, because who doesn’t love to brunch all day!?
What’s your favorite dairy product or recipe? Please share in the comments below! For more information about dairy sustainability, nutrition, life on a dairy farm and some dairy amazing recipes, visit dairygood.org.
- 3/4 cup unbleached all-purpose flour
- 1 ½ teaspoons sugar
- ¼ teaspoon kosher salt
- 1 1/8 cups whole or 2% milk
- 3 large eggs
- 2 tablespoons unsalted butter, melted
- Chicken Florentine Filling:
- 1/3 cup unbleached all-purpose flour
- 2 boneless skinless chicken breasts, diced
- 1 teaspoon each kosher salt and black pepper, divided
- 2 ½ tablespoons corn oil
- 1 (8-ounce) package white button mushrooms, sliced
- 2 cloves garlic, minced
- 3 tablespoons chopped shallots*
- 1 cup low sodium chicken broth
- 1 cup heavy cream or half and half
- ½ cup grated Parmesan cheese, plus more for garnishing
- 2 tablespoons chopped parsley, plus more for garnishing
- 2 cup spinach, chopped
- To Prepare Crepes: In a blender, combine flour, sugar, salt, milk, eggs, and butter. Blend until mixture is smooth and bubbles form on top, about 30-60 seconds. Let batter sit at least 15 minutes at room temperature before using.
- To cook crepes, heat an 8-inch nonstick skillet OR 11-inch crepe pan over medium heat. Lightly spray skillet with cooking spray. Pour ¼ - ⅓ cup crepe batter into prepared skillet and swirl skillet to completely cover bottom of skillet with batter. Cook until underside of crepe is golden brown, about 2 to 3 minutes.
- Loosen edge of crepe with a rubber spatula, then carefully slip spatula under crepe and flip over. Cook the other side of the crepe for an additional 1 minute. Slide crepe out of skillet and transfer to a plate. Repeat with remaining batter; coating pan as needed with additional cooking spray. Layer cooked crepes between pieces of parchment paper or paper towels to prevent sticking.
To Prepare Chicken Florentine Filling: Place flour, salt, black pepper and chicken in a large resealable plastic baggie. Shake baggie several times to coat chicken in flour.
- Meanwhile, heat 2 tablespoons oil in a large skillet over high heat. Working in batches, remove chicken from bag, shaking off any excess flour and cook in the skillet for 2-3 minutes, or until chicken is golden brown and cooked through. Transfer cooked chicken to a paper towel lined plate and repeat with remaining chicken until all the chicken is cooked.
- Reduce heat to medium and add remaining oil to skillet. Add mushrooms, garlic and shallots, and cook for 1-2 minutes. Increase temperature to high heat and add chicken broth. Let broth simmer for 2-3 minutes and then reduce heat to low.
- Stir in heavy cream, parmesan cheese, parsley, spinach, remaining ½ teaspoon salt and black pepper and the cooked chicken. Cook over low heat, stirring occasionally, for 2-3 minutes or until spinach is wilted and the sauce has thickened.
To Assemble Crepes: For smaller 8-inch crepes, lay a crepe on a clean work surface. Spoon 2-3 tablespoons of the crepe filling onto the bottom of the crepe. Starting at the bottom of the crepe, tightly roll up the crepe, sealing in the filling. Place filled crepe seam side down on a serving platter and repeat rolling process with remaining filling and crepes, until all the ingredients run out.
- Alternatively, for larger 12-inch crepes, place 4-5 tablespoons of filling in the center of the crepe and fold the edges of the crepe up over the filling to create a pocket.
Top crepes with freshly grated Parmesan cheese and chopped fresh parsley. Serve immediately.
Notes: *Red onions may be substituted for shallots.
Reheat crepes in the microwave for 15-20 seconds, if needed, before adding the Chicken Florentine Filling.