Chicken Florentine Crepes

FLORENTINE CREPES

Ingredients for Crepes:  
1 egg
1 tbsp sugar
pinch of salt
1 tbsp olive oil
1 cup of milk
½ cup of flour.

Ingredients for Filling:
Chicken breast (one breast for two crepes)
Salt and pepper to taste
1 cup of mushrooms
1 small size onion
100g (4oz) spinach
Butter or Olive oil

Ingredients for Sauce:
1 tbsp flour
1 tbsp sour cream
1 tbsp butter or olive oil
1 cup Gouda shredded cheese or any other Swiss cheese.

Preparing Crepes.
Combine crepes ingredients in a bowl and whisk until all the lumps are out, and set aside for a 30 minutes. Heat a non-stick skillet over medium heat and spray with some olive oil. Use soup ladle to pour your crepes batter into the skillet tilting so you completely cover the bottom. It should be fairly thin, just eyeballing the amount of the batter. Once crepe has firmed up, and bottom is slightly browned, flip your crepe to another side for a few seconds and move it to the plate.  Repeat until you have all your crepes made.

Preparing Filling.
Fry the chicken breast in the oil on both sides and cover the pan with a lid, for chicken to release the juice. Slice the onion and fresh mushrooms. Separately sauté the onion and mushrooms in butter over medium heat, until soft and lightly golden. Add the spinach or other herbs. Stir the spinach for a few minutes and put the lid on to let it wilt down. Remove chicken from the pan, cut into small pieces, and mix with the onion, mushrooms and spinach.

Preparing Sauce.
Add flour to the chicken juice; add sour cream, butter and cheese. Mix thoroughly and put on a low heat for a couple minutes. If the sauce turns very thick, add some hot water or milk.
Place the stuffing on the crepes, wrap them, and pour the sauce over your crepes.
Serve Florentine Crepes warm.

Bon Appétit! Enjoy!

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