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IHOP Chicken Florentine Crepes

IHOP Chicken Florentine Crepes - recipe card
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Delicate homemade crepes filled with a savory mixture of juicy chicken, sautéed spinach, and creamy Alfredo sauce, then topped with more rich sauce and melted Swiss cheese. This restaurant-inspired dish is perfect for a special breakfast or brunch, offering a luxurious and satisfying meal.

Ingredients

  • For the crepes: 1 cup all-purpose flour (120g)
  • For the crepes: 1/4 teaspoon kosher salt
  • For the crepes: 3 large eggs (about 150g total)
  • For the crepes: 1 1/4 cups whole milk (300ml)
  • For the crepes: 2 tablespoons unsalted butter, melted, plus extra for the pan (28g)
  • For the filling: 2 tablespoons unsalted butter (28g)
  • For the filling: 1/2 cup onion, finely diced (about 80g)
  • For the filling: 2 cloves garlic, minced (about 1 tablespoon)
  • For the filling: 4 cups fresh baby spinach (about 120g), roughly chopped
  • For the filling: 2 cups cooked chicken breast, shredded (about 280g)
  • For the filling: 1 cup heavy cream (240ml)
  • For the filling: 1/2 cup chicken broth (120ml)
  • For the filling: 1/2 cup grated Parmesan cheese (50g)
  • For the filling: 1/4 teaspoon ground nutmeg
  • For the filling: 1/2 teaspoon kosher salt
  • For the filling: 1/4 teaspoon black pepper
  • For the topping: 1/2 cup shredded Swiss cheese (about 60g)
  • For garnish (optional): 2 tablespoons chopped fresh parsley

Instructions

  1. Prepare the crepe batter: In a large mixing bowl, whisk together the flour and salt. In a separate bowl, beat the eggs, then whisk in the milk and melted butter. Gradually pour the wet ingredients into the dry, whisking constantly until the batter is smooth and free of lumps. Let the batter rest at room temperature for 15 minutes while you prepare the filling; this allows the gluten to relax, yielding more tender crepes.
  2. Make the filling: In a large skillet over medium heat, melt the 2 tablespoons of butter until it foams and stops sizzling. Add the diced onion and cook for 3-4 minutes, until translucent and fragrant. Add the minced garlic and cook for 30 seconds more, until aromatic, taking care not to brown the garlic.
  3. Add the chopped spinach to the skillet in batches, stirring constantly. Cook for 2-3 minutes, until the spinach is wilted and any excess liquid has evaporated. Season with a pinch of salt, then remove the skillet from heat.
  4. Return the skillet to medium-low heat and add the heavy cream and chicken broth. Stir in the grated Parmesan cheese, nutmeg, kosher salt, and black pepper. Cook, stirring frequently, for 3-5 minutes, until the sauce has thickened slightly and coats the back of a spoon. The sauce should be nappe—meaning it leaves a thin coating on a spoon—but not overly thick.
  5. Add the shredded chicken to the sauce and stir to combine. Let the filling simmer gently on low heat for 2-3 minutes, until the chicken is heated through. Taste and adjust seasoning if desired. Keep warm on the lowest heat while you cook the crepes.
  6. Cook the crepes: Heat a 10-inch non-stick skillet over medium heat. Lightly brush the pan with melted butter. Pour about 1/4 cup of the crepe batter into the center of the pan, then immediately tilt and rotate the pan to spread the batter into a thin, even circle. Cook for 1-2 minutes, or until the edges begin to look dry and the bottom is golden brown.
  7. Using a thin spatula, gently loosen the crepe’s edges and flip it over. Cook for another 30-60 seconds, until the second side is lightly spotted with brown. Transfer the crepe to a plate and repeat with the remaining batter, brushing the pan with butter as needed. Stack the cooked crepes with parchment or wax paper between them to prevent sticking. You should have about 8 crepes.
  8. Assemble the crepes: Preheat your oven to 350°F / 175°C. Place 4 of the crepes on a clean work surface. Spoon about 1/2 cup of the chicken filling down the center of each crepe. Fold the two sides over the filling, creating a neat roll or envelope shape. Place the filled crepes seam-side down in a lightly buttered 9×13-inch baking dish.
  9. Spoon any remaining filling over the top of the crepes, and pour any extra sauce from the skillet over them. Sprinkle the shredded Swiss cheese evenly over the top.
  10. Bake the crepes for 8-10 minutes, until the cheese is melted and bubbly. If you prefer a golden-brown top, switch the oven to broil for the last 1-2 minutes, watching carefully to prevent burning. Remove from the oven and let rest for 2-3 minutes.
  11. Serve: Plate the crepes, spooning any sauce from the dish over them. Garnish with chopped fresh parsley if desired. Serve immediately while hot.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing: Assemble the crepes (without baking) and freeze in a single layer in a freezer-safe container for up to 2 months. To reheat from refrigerated: Place in a preheated 350°F / 175°C oven for 10-15 minutes, or until heated through. From frozen: Thaw overnight in the refrigerator, then bake as directed. Microwaving is not recommended as it may make the crepes soggy.

Nutrition

Keywords: IHOP chicken florentine crepes, chicken crepes, crepes recipe, chicken florentine, spinach chicken crepes, brunch recipe, breakfast recipe, savory crepes, alfredo sauce, swiss cheese crepes, homemade crepes

Find it online: https://copycatkitchenco.com/ihop-chicken-florentine-crepes/