Recipe of Ultimate Brad's chicken florentine crepes

Hello everybody, it’s Louise, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, brad's chicken florentine crepes. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Brad's chicken florentine crepes is one of the most popular of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Brad's chicken florentine crepes is something which I have loved my entire life.

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

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

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

Steps 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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