Chicken Florentine Crepe Ihops Copycat Recipes

Steps:

• Combine flour, milk, eggs, butter and salt in a bowl. beat until all the flour lumps are gone. the consistency will be like thin pancake batter. set aside.
• Sauté chicken and garlic on butter until golden brown.
• Pour in milk and cream of chicken. simmer. reduce to low to medium heat.
• After simmer, put the spinach and cheese inches keep stirring until the cheese completely melts. salt and pepper to taste. make sure the bottom wont stick. keep simmering until the sauce is reduced.
• While the chicken is simmering, start cooking the crepes. in a lightly greased skillet, pour about 3 tbsp of batter and spread it as thin as possible. do not flip. in about 1 minute, check the bottom side of the crepe if light brown. cook only one side of the crepe or else it will be crunchy.
• By the time you're done with the crepes, chicken should be done too. pour about 3/4 cup of chicken on each crepe on the center. wrap each side. top lightly with parmesan cheese.

Steps:

• Dice the chicken breast into small pea shaped pieces and set aside. Strain the spinach to make sure all of the water is out and also set it aside.
• Melt the butter in a skillet and sauté the onions until just browned, about 5 minutes. Add garlic and sauté until fragrant, about 1 minute.
• Add chicken into the pan and cook on medium high for about 5 minutes. Add mushrooms and stir to incorporate.
• Bring the heat down to low and stir in the Swiss cheese and the spinach. Salt and pepper to taste and turn the heat off.
• Heat a 10 inch skillet on medium high and cook crepes according to the package directions or 2 minutes on each side.
• Once all crepes are cooked I then fill each one with 3 tbsp of the chicken filling and I smother the crepes in my Swiss cheese sauce (Recipe #241932) which is posted on this site.

Steps:

• Combine crepes ingredients; beat till smooth.
• Refrigerate, covered, 3 hours or overnight.
• For filling, heat butter in skillet.
• Add mushrooms and onion; saute 10 minutes.
• Add remaining ingredients.
• Cook over high heat, stirring until liquid is gone.
• For sauce, in saucepan blend flour with sherry.
• Add broth, cream, salt, and pepper.
• Over medium heat, bring to boil, stirring.
• Reduce heat; simmer, stirring 2 minutes.
• Add 1/2 sauce to filling.
• Stir till blended.
• Set aside.
• Heat 7" skillet; brush with oil.
• Pour 2 tablespoons crepe batter, rotating to cover bottom.
• Cook over medium heat till golden; turn.
• Make 15 crepes.
• Place 1/4 cup filling on each crepe; roll up.
• Arrange, seam side down, in single layer.
• Pour rest of sauce over.
• Sprinkle with 1/2 cup grated Swiss cheese.
• Bake at 425 degrees for 15 minutes.