Chicken Florentine Crepes

From the creative kitchens of  Click here to see the original recipe and notes.

Prep Time: 10 minutes     Cook Time: 40 minutes

Servings: 8



  • 6 ounces very soft cream cheese
  • 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


  • 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 the Crepes: 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.

Nutrition Info per Serving:

Calories: 369 kcal, Total Fat: 32g, Total Carbs: 7g, Fiber: 2g, Protein: 19g

Recipe shared with permission from Click here to see the original recipe and notes.

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