CHICKEN CREPES FLORENTINE

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There are three steps to this recipe, but the results are more than worthwhile

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Ingredients

  • FILLING:
  • 2 c. cooked chicken or turkey
  • 4 tbsp. butter
  • 2 sm. onions, chopped
  • 1/4 lb. mushrooms, chopped
  • 1 pkg. frozen spinach, cooked and thoroughly drained
  • 1 c. grated Parmesan cheese
  • Salt and pepper to taste
  • CREPES:
  • 1 c. instant flour
  • 1 c. milk
  • 1 c. water
  • 3 eggs
  • Pinch salt
  • 3 tbsp. melted butter or oil
  • WHITE SAUCE:
  • 3 tbsp. butter
  • 3 tbsp. instant flour
  • 1 c. milk
  • 1 c. chicken broth
  • 1/2 c. cream
  • Salt and pepper to taste
  • 1/4 c. white cooking wine
  • 1/4 c. grated Parmesan cheese
  • 3 tbsp. capers (optional)

Preparation

Step 1

Cut chicken or turkey into small pieces. Heat butter in skillet until bubbling. Cook onions until they are clear and crisp, and add mushrooms and cook until they are slightly browned and soft. Add chicken (or turkey) and combine with pan juices. Cook frozen spinach and drain thoroughly. Add spinach to chicken mixture with 1/2 cup of cheese. Add a cup of cream sauce to chicken and mix well.


Mix with whisk. Heat pan until a drop of water sizzles. Remove pan from heat. Pour batter into center of pan and swirl pan until bottom is covered with batter. Pour any excess batter that doesn't stick to the pan back into batter bowl. Flip crepe and cook the second side. The first side will be nice even brown; the second side will be an uneven color. Spread crepes out and allow to dry before stacking. If you make ahead and freeze, stack between pieces of wax paper.

Melt butter, add flour and stir with wooden spoon until bubbly, but don't let mixture brown. Heat milk and stock to the simmer point. Remove bubbling flour and butter from heat and add boiling liquid all at once and stir vigorously. Return to heat and simmer 10 to 15 minutes, stirring to prevent scorching. Add cream bit by bit and stir to blend. Add cheese and stir until melted. If instant flour is used, mix all ingredients, except cream, together in saucepan, blend well and heat to simmer point. If sauce is too thick, add milk, chicken broth, or wine until consistency is right.
Pour a spoonful or two of filling down the center of each crepe. Roll and turn seam side down in a buttered baking dish. Use remaining 2 cups of cream sauce and remaining cheese for topping. Bake at 375 degrees for 20 minutes. Freezes well. If you prepare ahead of time and freeze, defrost and proceed as you would have without freezing.

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