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Brad's chicken florentine crepes
Brad's chicken florentine crepes

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We hope you got insight from reading it, now let’s go back to brad's chicken florentine crepes recipe. To cook brad's chicken florentine crepes you need 25 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to prepare Brad's chicken florentine crepes:
  1. Use Crepe batter
  2. You need 1 cup flour
  3. Prepare 3 eggs
  4. Prepare 1/2 cup milk
  5. Use 1/2 cup water
  6. Provide 1/2 tsp granulated chicken bouillon
  7. Provide 2 tbs butter, melted
  8. Get Crepe filling
  9. Get 1 lg shallot, sliced thin
  10. Get 1 lb chicken thighs, chopped
  11. Prepare 1 tbs minced garlic
  12. Provide 1 tbs cavenders Greek seasoning
  13. Provide to taste Salt and pepper
  14. Prepare 2 loose cups chopped baby spinach
  15. You need 2 oz cream cheese
  16. Use 1 1/2 cups ricotta cheese
  17. Use For the sauce
  18. Take 1 1/2 tbs butter
  19. Prepare 1 tbs flour
  20. You need 1 1/2 cups whole milk
  21. Provide 2 tsp granulated chicken bouillon
  22. Prepare Shredded mozzarella cheese
  23. You need Garnishment
  24. Take Whole leaf baby spinach
  25. You need Parmesan Romano cheese blend
Instructions to make Brad's chicken florentine crepes:
  1. In a lg mixing bowl, add flour and eggs. Beat together, slowly whisk in milk and water. When smooth, add rest of batter ingredients and mix well.
  2. Heat a tbs oil in a lg frying pan. Add shallots and saute until they sweat off. Add chicken, garlic, and Greek seasoning. Fry until chicken is just a hair undercooked. Add spinach and finish chicken. Spinach should be just wilted. Salt and pepper to taste. Add cream cheese and ricotta. Cook until well combined and smooth.
  3. Heat a 9 or 10 inch non stick frying pan on medium low heat. For each crepe, add 1 tsp oil to pan. Pour 1/3 cup crepe batter in pan for each crepe. cook 1-2 minutes per side until just golden brown. As they come off the pan, immediately add filling and roll up.
  4. Meanwhile heat butter for sauce in a small sauce pot on medium heat. Add flour. Stir constantly until roux turns golden brown and smells nutty. Slowly add milk and bouillon. Stir until well mixed and sauce is creamy. Slowly add mozzarella until sauce gets to desired thickness.
  5. Plate crepes, pour sauce over the top. Garnish with Parmesan Romano and baby spinach. Serve immediately. Enjoy.

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