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    You are in: Home / Recipes / Chicken Florentine Crepe (Ihop's Copycat) Recipe
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    Chicken Florentine Crepe (Ihop's Copycat)

    Chicken Florentine Crepe (Ihop's Copycat). Photo by CulinaryExplorer

    1/2 Photos of Chicken Florentine Crepe (Ihop's Copycat)

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Lyreen's Note:

    I just love this dish! I never knew how yummy spinach can be till I tried this entree in IHOP. It was a limited time only dish and when they took it out, I searched through the internet for the recipe but couldn't find one so I decided to take the matters into my own hands! This recipe is really easy and the ingredients may already be in your fridge! Serve it alone or with garlic bread or steamed veggies on the side. Notes: You can substitute chicken with leftover turkey or chicken rotisserie, lets face it, nobody ever eats those leftover turkey and rotisserie! You can also serve this as an appetizer. Just cook smaller proportions of crepes. And for those on protein diet, substitute the crepe with omelet!

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    Ingredients:

    Serves: 6

    Yield:

    crepes

    Units: US | Metric

    Chicken Florentine

    Crepe

    Directions:

    1. 1
      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.
    2. 2
      Sauté chicken and garlic on butter until golden brown.
    3. 3
      Pour in milk and cream of chicken. simmer. reduce to low to medium heat.
    4. 4
      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.
    5. 5
      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.
    6. 6
      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.

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    Ratings & Reviews:

    • on May 01, 2010

      55

      ok I've tried this recipe twice now. once with cream of mushroom soup and once with cream of chicken. I have to say I prefer the cream of mushroom better. one tip that I learned from the first time is to make all the crepes first putting them on a plate, then fill them and put them back in the pan to warm.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 13, 2013

      OOPS. new to this. for anyone reviewing my previous post meant to select 5 stars.<br/>Hope you can change!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 01, 2013

      55

      Fabulous breakfast! I used rotisserie chicken, caramelized onions, and sauteed mushrooms along with the sauce recipe. The crepes turned out perfect! A nice alternative to omelets. Thank you!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (15)

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    Nutritional Facts for Chicken Florentine Crepe (Ihop's Copycat)

    Serving Size: 1 (314 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 475.5
     
    Calories from Fat 248
    52%
    Total Fat 27.5 g
    42%
    Saturated Fat 12.9 g
    64%
    Cholesterol 219.8 mg
    73%
    Sodium 856.7 mg
    35%
    Total Carbohydrate 24.8 g
    8%
    Dietary Fiber 1.6 g
    6%
    Sugars 0.7 g
    3%
    Protein 31.4 g
    62%

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