One of my favorite dishes from Ihop is their chicken florentine crepes. Chicken, fresh spinach, mushrooms, caramelized onions and cheese all wrapped up in a fluffy crepe and doused in hollandaise sauce… yum. But I don’t like to constantly eat out, it’s unhealthy and a drain on the wallet so I figured this dish can’t be too hard, I bet I can make it at home!
For the filling you’ll need:
A package of fresh chicken breasts (cut into 1-2in chunks)
A package of fresh mushrooms (washed and cut into about quarter pieces)
A package of fresh spinach (I pull the leaves off the stems before rinsing them thoroughly)
1-2 Large Sweet Onions (cut into large chunks)
1 Package Shredded Swiss Cheese (I also put feta cheese in it, I love cheese!)
2 Cloves Fresh Garlic (finely minced)
Seasonings: Salt, Pepper, Garlic Powder, Onion Powder, Zhender’s Chicken Seasoning (which is a pretty specific seasoning, you can use your favorite chicken seasoning), Rosemary, Basil, and Thyme to taste.
Don’t mind my tomatoes for the salad there too. Start off with the onions to make sure they get nice and caramelized. I always keep some bacon grease in my fridge, so I use some of that to really get those onions sizzling, but if you don’t have/don’t want to use bacon grease you could use a little butter or oil.
Once the onions start to become clear, add the mushrooms, garlic and chicken. Add your spices however you want to flavor it, I’m not a huge fan of pepper so I usually use lemon pepper for a little bit of extra flavor. Stir lots, and eventually put a lid on to keep all those juices in!
Once the onions are golden, mushrooms nice and tender, and the chicken starting to get some good color on the outside and fully cooked on the inside, add the spinach. It’ll wilt down quickly, and you’re almost done with the inside of the crepes.
For the crepes, you’ll need:
2 Cups All Purpose Flower
1/4 Tablespoon Salt
1/2 Cup Milk
1/2 Cup Water
1/2 Stick Butter
(This made four crepes for me, with probably enough left over for another.)
Mix the milk, water, eggs, and salt together in a large bowl. Melt the butter, then whisk it into the bowl with the other liquids. Add the flour SLOWLY, whisking it into the bowl in small amounts at a time. I can’t stress this enough, if you add the flour too quickly it will become clumpy and you won’t get the perfect smooth batter you want.
I usually use a 1/3 measuring cup to make sure all of my crepes are even, you don’t want too much batter in the pan or it won’t turn out right. This may vary depending on what size your pan is. Spray a tiny amount of non-stick spray, then pour the batter into the pan and immediately swirl the pan around in a circle to coat the entire bottom. When the edges start to peel away from the pan, it’s about time to flip. I happen to own this spatula:
which is perfect for flipping crepes. They won’t need much time on the other side since they’re so thin, you’re mostly just giving the other side a nice golden color, once that happens they’re most likely cooked through.
I don’t even try to make hollandaise from scratch, the packet kind is fine with me. Once your crepes are done, it’s time to roll! Top your mixture with the cheese, roll them up and sauce them up!
I managed to forget to take a finished picture, I was too excited to dig in!