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Homemade IHOP Chicken Florentine Crepes photo

IHOP Chicken Florentine Crepes

This IHOP Chicken Florentine Crepes recipe is a delightful blend of savory chicken, fresh spinach, and creamy sauce wrapped in delicate crepes!
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 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
  • 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
  • 1 package Knorr Hollandaise sauce prepared according to package directions
  • 1/2 cup Chopped fresh tomatoes

Equipment

  • Mixing bowls
  • Whisk
  • Non-stick skillet or crepe pan
  • Spatula
  • Measuring cups and spoons
  • Cutting board
  • Knife

Method
 

Preparation
  1. In a large mixing bowl, combine the flour, salt, and sugar. In another bowl, whisk together the milk, eggs, and vanilla extract until smooth. Gradually mix the wet ingredients into the dry ingredients, stirring until fully combined. Finally, add 4 tablespoons of melted butter to the batter and mix well. Let it rest for about 30 minutes.
  2. While the batter is resting, take your chicken breasts and season them with seasoned salt. Heat the olive oil in a skillet over medium heat. Add the chicken and cook for about 6-7 minutes on each side, or until fully cooked. Remove from the pan and let it cool before slicing it into bite-sized pieces.
  3. In the same skillet, add the sliced onions and sauté until they are translucent. Add the spinach and cook until wilted. Combine the sautéed vegetables with the diced chicken and set aside.
  4. Heat a non-stick skillet over medium heat and add a small amount of the remaining melted butter. Pour about 1/4 cup of the crepe batter into the skillet, tilting the pan to spread it evenly. Cook for 1-2 minutes until the edges start to lift and the bottom is lightly browned. Flip and cook for another minute. Repeat this process with the remaining batter, stacking the cooked crepes on a plate.
  5. To assemble, lay a crepe flat, spoon in the chicken and spinach mixture, sprinkle with Monterey Jack and cheddar cheese, and top with a drizzle of prepared Hollandaise sauce. Fold the crepe over to enclose the filling and repeat with the remaining crepes.
  6. Plate the filled crepes and drizzle with more Hollandaise sauce. Garnish with fresh chopped tomatoes for a pop of color and flavor. Enjoy your homemade IHOP Chicken Florentine Crepes with a side salad or your favorite breakfast sides!

Notes

  • Use whole wheat flour instead of all-purpose flour for added fiber.
  • Swap out butter for avocado oil or coconut oil to reduce saturated fat.
  • Increase the spinach to boost the nutrient content.