IHOP Chicken Florentine Crepes
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IHOP Chicken Florentine Crepes
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You can make delicious chicken and spinach crepes like IHOP at home with this copycat recipe.
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Ingredients
Crepes
- 2 cups flour
- 1/2 teaspoon salt
- 3 teaspoons sugar
- 1 3/4 cups milk
- 4 large eggs
- 1/2 teaspoon vanilla extract
- 6 tablespoons butter melted, divided use
Filling
- 1/4 cup shredded Monterey jack cheese
- 1/4 cup shredded cheddar cheese
- 2 pounds chicken breasts
- 1 teaspoon seasoned salt
- 1 tablespoon olive oil
- 1 cup sliced onion
- 6 ounces spinach
Garnish
- 1 package Knorr Hollandaise sauce prepared according to package directions
- 1/2 cup chopped fresh tomatoes
Instructions
- Place the flour, salt, and sugar in a large bowl and mix with a fork.
- In another bowl, whisk together the milk and eggs. When the texture is uniform, add the vanilla extract and 4 tablespoons of melted butter. Stir to combine.
- Pour half of the milk mixture over the flour and stir to make a paste. Once incorporated, add the rest of the milk and stir to create a very thin batter.
- Cover and refrigerate the batter for at least 30 minutes or up to 48 hours.
- Heat a 10-inch nonstick skillet over medium heat. Brush the skillet with a thin layer of melted butter.
- Pour about 2 ounces of batter (1/4 cup) into the pan. Swirl the pan until the batter has spread evenly into a round shape, using a spatula if necessary. Cook the crepe until just set, about 30 seconds. Do not let the edges brown. Flip and cook for another few seconds. Remove the crepe from the pan and repeat with the remaining batter.
- Keep the crepes warm in a 200°F oven while you prepare the filling.
- Mix the shredded cheeses in a small bowl and set aside.
- Heat a large skillet over medium heat and add the olive oil. Season both sides of the chicken breasts with seasoned salt and place them in the skillet. Cook for 6 to 7 minutes per side or until cooked through. Remove the chicken breasts from the skillet and cut them into bite-sized pieces.
- Place the onions in the skillet along with a pinch of salt, adding more oil if necessary. When the onions have become translucent, return the chicken to the skillet and add the spinach. Stir once or twice, and turn off the heat.
- Place 1 tablespoon of shredded cheese and 1/4 cup of the chicken mixture in the center of each crepe. Roll up the crepes.
- Place 2 filled crepes on each plate. Pour hollandaise sauce over the crepes and sprinkle with about 1 tablespoon of chopped tomatoes.
Nutrition Information
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Calories
464kcal
(23%)
Carbohydrates
32g
(11%)
Protein
35g
(70%)
Fat
20g
(31%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.4g
Cholesterol
215mg
(72%)
Sodium
854mg
(36%)
Potassium
746mg
(21%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
2652IU
(53%)
Vitamin C
10mg
(11%)
Calcium
171mg
(17%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 464 kcal
% Daily Value*
| Calories | 464kcal | 23% |
| Carbohydrates | 32g | 11% |
| Protein | 35g | 70% |
| Fat | 20g | 31% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 215mg | 72% |
| Sodium | 854mg | 36% |
| Potassium | 746mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 2652IU | 53% |
| Vitamin C | 10mg | 11% |
| Calcium | 171mg | 17% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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