Chicken Florentine Crepes Recipe - Kitchen Concoctions

Chicken Florentine Crepes

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!
Course Brunch, Main, Main Course
Cuisine French
Keyword brunch, chicken, crepes, dinner, heavy cream, spinach
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 people
Author Heather H. of Kitchen Concoctions:


  • Crepes:
  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.

  5. 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.
  6. 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.
  7. 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.
  8. 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.

  9. 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.
  10. Top crepes with freshly grated Parmesan cheese and chopped fresh parsley. Serve immediately.

Recipe Notes

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.