Chicken Florentine Crepe (Ihop'S Copycat) Recipe

Name: Chicken Florentine Crepe (Ihop'S Copycat)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chicken Florentine; 1 lb chicken breast (boneless, skinless, cubed); 3 garlic cloves (minced); 1 (10 ounce) can cream of chicken soup; 4 ounces cheddar cheese (your preference, I prefer both!) or 4 ounces swiss cheese (your preference, I prefer both!); 10 ounces spinach (frozen or fresh, chopped, I prefer fresh); 1/2 cup milk; 2 tablespoons butter; parmesan cheese (optional); salt and pepper; Crepe; 1 cup flour; 1 cup milk; 4 eggs; 1 tablespoon melted butter; 1/2 teaspoon salt

Servings: persons

Chicken Florentine
1 lb chicken breast (boneless, skinless, cubed)
3 garlic cloves (minced)
1 (10 ounce) can cream of chicken soup
4 ounces cheddar cheese (your preference, I prefer both!) or 4 ounces swiss cheese (your preference, I prefer both!)
10 ounces spinach (frozen or fresh, chopped, I prefer fresh)
1/2 cup milk
2 tablespoons butter
parmesan cheese (optional)
salt and pepper
Crepe
1 cup flour
1 cup milk
4 eggs
1 tablespoon melted butter
1/2 teaspoon salt

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
Saute chicken and garlic on butter until golden brown.
3
Pour in milk and cream of chicken. simmer. reduce to low to medium heat.
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
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
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.

854

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Chicken Florentine, 1 lb chicken breast (boneless, skinless, cubed), 3 garlic cloves (minced), 1 (10 ounce) can cream of chicken soup, and more.

Yes, Chicken Florentine Crepe (Ihop'S Copycat) falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Florentine Crepe (Ihop'S Copycat)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions