Chicken Florentine Crepes with Creamy Spinach and Cheese Filling
These Chicken Florentine Crepes are a delightful fusion of savory coconut flour crepes filled with tender chicken, spinach, and a rich, cheesy sauce. This dish combines classic French flavors with a modern twist, offering a low-carb, gluten-free option that’s irresistibly creamy and satisfying.
This recipe has become a staple in our family dinners, especially when we want to elevate a simple weeknight meal. My husband loves the cheesy, spinach-filled crepes, and our little one enjoys them too – she calls them her “chicken roll-ups!” These crepes are not only easy to make but also packed with flavor, and they’ve quickly become a favorite in our household. Whether we’re serving them for a cozy dinner at home or wowing guests at a gathering, these Chicken Florentine Crepes never fail to impress.
Why This Chicken Florentine Crepes Recipe?
- Low-Carb & Gluten-Free: Made with coconut flour crepes, this recipe is perfect for those following a low-carb or gluten-free diet without sacrificing flavor.
- Rich & Creamy Filling: The combination of tender chicken, spinach, and two types of cheese makes for a deliciously indulgent filling.
- Versatile: This dish works equally well for brunch, lunch, or dinner, offering a gourmet twist on a classic chicken and spinach pairing.
Ingredients:
- 4 Coconut Flour Crepes (use your favorite recipe or follow the one on the site)
- 1 Medium Chicken Breast (boneless, skinless, about 200g/7 oz)
- ¾ cup (175g) Cooked Spinach (fresh or frozen, drained)
- 2 tablespoons (30g) Heavy Cream or Whipping Cream
- ½ cup (50g) Grated Parmesan Cheese
- 1 cup (100g) Grated Mozzarella Cheese
- 2 oz (55g) Butter
- ½ tablespoon (7g) Garlic Powder
- ½ teaspoon (3g) Salt
- ½ teaspoon (3g) Black Pepper
Directions:
- Preheat your oven to 180°C (350°F).
- In a frying pan over medium heat, melt the butter.
- Chop the chicken breast into bite-sized pieces and cook in the pan for about 7 minutes, until fully cooked.
- Stir in the spinach and cook for another 2 minutes, allowing the flavors to blend.
- Season the mixture with garlic powder, salt, and pepper. Then, add the heavy cream, Parmesan cheese, and half of the Mozzarella cheese. Stir until the cheese has melted and the mixture is smooth.
- Remove the pan from the heat.
- Lay the coconut flour crepes flat on a board. Evenly divide the chicken and spinach mixture between them, placing the filling in the center of each crepe.
- Roll up each crepe like a cannoli and arrange them in a buttered baking dish.
- Sprinkle the remaining Mozzarella cheese over the top of the crepes.
- Bake in the preheated oven for 15 minutes, or until the cheese on top is melted and bubbly.
Notes:
- Substitutions: You can substitute the coconut flour crepes with traditional crepes if you’re not concerned about gluten or carbs. For a richer filling, swap out the Mozzarella with Gruyère or Fontina.
- Cooking Tip: If using frozen spinach, be sure to drain it thoroughly to avoid excess moisture in the filling.
- Nutrition: This recipe is naturally low-carb and high in protein, making it a fantastic option for those following a keto or low-carb lifestyle.
