Step-by-Step Guide to Make Speedy Brad's chicken florentine crepes

Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, brad's chicken florentine crepes. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Brad's chicken florentine crepes is one of the most popular of recent trending meals on earth. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions daily. Brad's chicken florentine crepes is something which I have loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. You can cook brad's chicken florentine crepes using 25 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Brad's chicken florentine crepes:

1. Take Crepe batter
2. Make ready 1 cup flour
3. Make ready 3 eggs
4. Make ready 1/2 cup milk
5. Make ready 1/2 cup water
6. Make ready 1/2 tsp granulated chicken bouillon
7. Take 2 tbs butter, melted
8. Get Crepe filling
9. Take 1 lg shallot, sliced thin
10. Make ready 1 lb chicken thighs, chopped
11. Take 1 tbs minced garlic
12. Make ready 1 tbs cavenders Greek seasoning
13. Prepare to taste Salt and pepper
14. Prepare 2 loose cups chopped baby spinach
15. Take 2 oz cream cheese
16. Get 1 1/2 cups ricotta cheese
17. Prepare For the sauce
18. Prepare 1 1/2 tbs butter
19. Take 1 tbs flour
20. Prepare 1 1/2 cups whole milk
21. Take 2 tsp granulated chicken bouillon
22. Make ready Shredded mozzarella cheese
23. Get Garnishment
24. Get Whole leaf baby spinach
25. Make ready Parmesan Romano cheese blend

Instructions to make Brad's chicken florentine crepes:

1. In a lg mixing bowl, add flour and eggs. Beat together, slowly whisk in milk and water. When smooth, add rest of batter ingredients and mix well.
2. Heat a tbs oil in a lg frying pan. Add shallots and saute until they sweat off. Add chicken, garlic, and Greek seasoning. Fry until chicken is just a hair undercooked. Add spinach and finish chicken. Spinach should be just wilted. Salt and pepper to taste. Add cream cheese and ricotta. Cook until well combined and smooth.
3. Heat a 9 or 10 inch non stick frying pan on medium low heat. For each crepe, add 1 tsp oil to pan. Pour 1/3 cup crepe batter in pan for each crepe. cook 1-2 minutes per side until just golden brown. As they come off the pan, immediately add filling and roll up.
4. Meanwhile heat butter for sauce in a small sauce pot on medium heat. Add flour. Stir constantly until roux turns golden brown and smells nutty. Slowly add milk and bouillon. Stir until well mixed and sauce is creamy. Slowly add mozzarella until sauce gets to desired thickness.
5. Plate crepes, pour sauce over the top. Garnish with Parmesan Romano and baby spinach. Serve immediately. Enjoy.

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