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IHOP Chicken Florentine Crepes Recipe
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IHOP Chicken Florentine Crepes Recipe

IHOP's Chicken Florentine Crepes offer a delightful combination of tender chicken, sautéed spinach, diced tomatoes, and a creamy Florentine sauce, all elegantly wrapped in thin, flavorful crepes, creating a satisfying and savory breakfast or all-day dining option. Make our IHOP Chicken Florentine Crepes Recipe at home. With our Secret Restaurant Recipe your Chicken Florentine Crepes will taste just like IHOP.
Prep Time20 minutes
Active Time45 minutes
Total Time1 hour 5 minutes
Course: Breakfast, Lunch
Cuisine: American, French
Keyword: Chicken Recipe, Crepes, IHOP

Ingredients

Crepes

  • 1 cup Flour
  • 1 cup Milk
  • 4 Eggs
  • 1 tablespoon melted Butter
  • 1/2 teaspoon Salt

Chicken Florentine

  • 2 tablespoons Butter
  • 1 pound boneless, skinless Chicken Breasts cut into small cubes
  • 1/2 White Onion minced
  • 3 cloves Garlic minced
  • 1/2 pound fresh Mushrooms, sliced thin, or 1 jar sliced Mushrooms, drained
  • 1/2 cup Milk
  • One 10-ounce can Cream of Chicken Soup, Cream of Mushroom Soup or Cream of Vegetable Soup
  • 10 ounces Spinach
  • 4 ounces shredded Cheddar Cheese or Swiss Cheese or 4 ounces Cheddar Cheese/Swiss Cheese mixture
  • Salt and freshly ground Black Pepper to taste
  • Hollandaise Sauce to serve
  • Parmesan Cheese shredded, to serve
  • Tomatoes diced, to serve
  • 1 Avocado peeled, pitted and sliced, to serve

Instructions

Crepes

  • In a large mixing bowl, combine flour, 1 cup milk, eggs, 1 tablespoon melted butter and 1/2 teaspoon salt in a bowl. Beat with a mixer or whisk until all the flour lumps are gone (The consistency will be like thin pancake batter). Set aside.

Chicken and Sauce

  • Place 2 tablespoons butter in a large skillet.
  • When butter has melted and is hot (do not burn), place chicken, onion, garlic and mushrooms in pan. Sauté until chicken is done and golden brown.
  • Pour in 1/2 cup milk and soup. Stir to mix well. Allow to get to a low bowl. Reduce heat to low to medium heat. Simmer for about 10 minutes.
  • Place spinach and cheese in skillet. Keep stirring until the cheese completely melts.
  • Taste. Add salt and pepper, to taste.
  • Allow to simmering, stirring frequently so the bottom doesn't burn, until the sauce is thickened.

Crepes

  • While the chicken is simmering, place a lightly greased skillet over medium heat.
  • When skillet is hot, pour in about 3 tablespoons batter. Swirl and tilt skillet to spread batter as thin as possible.
  • After about 1 minute, check the bottom side of the crepe. If it is light brown, carefully remove to a plate. Continue cooking if it isn't. (Cook only one side of the crepe or else it will become crunchy.)
  • repeat until you you have used all the batter or have enough crepes.
  • When chicken is done, place a crepe on a plate.
  • Spoon about 3/4 cup of chicken onto center of crepe. Wrap each side.
  • Continue with remaining crepes.
  • Sprinkle lightly with Parmesan cheese.
  • Serve with diced tomatoes.

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