These Chicken Florentine Alfredo Crepes combine delicate French crepes with a rich Italian-American filling. Tender chicken and fresh spinach are wrapped in a creamy homemade Alfredo sauce, then baked until golden. It’s a cross-cultural masterpiece that feels fancy but is surprisingly simple to make.
If you're looking for the perfect Chicken Florentine Alfredo Crepes, you're in the right place. Whether you love Savory Crepes or want to explore our Chicken Breast Recipes collection, we've got you covered.
Why You’ll Love This Chicken Florentine Alfredo Crepes
Impressive & Simple: Foolproof crepes and one-pan filling make this elegant dish achievable.
Perfect Harmony: Delicate crepes envelop a rich, savory filling with tender chicken and spinach.
Versatile for Any Meal: Ideal for dinner, brunch, or lunch, with easy make-ahead options.
Elevates Everyday Ingredients: Turns basic staples into a celebratory meal with stunning presentation.
Ingredients & Tools
For the Crepes:
- 120 g all-purpose flour
- 2 large eggs
- 240 ml whole milk
- 60 ml water
- 2 tbsp unsalted butter, melted, plus more for cooking
- 1/4 tsp salt
For the Filling:
- 450 g boneless, skinless chicken breasts, cubed
- 1 tbsp olive oil
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 180 g fresh spinach
- 60 g grated Parmesan cheese, plus more for topping
- 240 ml heavy cream (double cream)
- 4 tbsp unsalted butter
- To taste, salt, black pepper, and a pinch of nutmeg
Tools: A good non-stick skillet or crepe pan (around 8-9 inches), a blender or whisk, a second skillet for the filling, a baking dish.
Notes: Don’t skip the fresh nutmeg—it adds a warm, subtle note. Use real, freshly grated Parmesan for a silky-smooth sauce; pre-shredded won’t melt as well.
Nutrition (per serving)
| Calories: | 580 kcal |
| Protein: | 35 g |
| Fat: | 35 g |
| Carbs: | 28 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 25 minutes | Cook Time: 35 minutes | Total Time: 60 minutes
Before You Start: Tips & Ingredient Notes
- Crepe batter needs to rest. This is the golden rule for tender, non-rubbery crepes. Letting the batter sit for at least 20-30 minutes (or even overnight in the fridge) allows the gluten to relax and gives the flour particles time to fully hydrate, resulting in a much more delicate texture.
- What’s the best pan to use? A slope-sided non-stick skillet is your best friend here. An 8 or 9-inch pan is the perfect size for manageable, elegant crepes. If you have a dedicated crepe pan, even better—but a good non-stick skillet works wonderfully.
- Don’t overcrowd the chicken. When browning your chicken cubes, give them space in the pan. If you pile them on top of each other, they’ll steam instead of sear, and you’ll miss out on those lovely golden-brown bits that add so much flavor to the entire dish.
- Wilt the spinach properly. It might look like a mountain of spinach at first, but it wilts down dramatically. Make sure to cook it just until it’s fully wilted and any excess liquid has evaporated. You don’t want a watery filling, or it will make your crepes soggy.
How to Make Chicken Florentine Alfredo Crepes
Step 1: Make the Crepe Batter. In a blender, combine the flour, eggs, milk, water, the 2 tablespoons of melted butter, and salt. Blend on high speed for about 30 seconds, until the batter is completely smooth and the consistency of thin cream. You can also whisk vigorously by hand in a large bowl. Let the batter rest at room temperature for at least 20-30 minutes. This waiting period is crucial for soft crepes.
Step 2: Cook the Crepes. Heat your non-stick skillet over medium heat. Add a tiny dot of butter and swirl to coat the pan. Pour about 1/4 cup of batter into the center of the hot pan, then immediately lift and tilt the pan in a circular motion to spread the batter into a thin, even layer. Cook for about 1-2 minutes, until the edges look dry and the bottom is lightly golden. Use a thin spatula to loosen the edges, then flip and cook for another 30-60 seconds on the other side. Transfer to a plate and repeat with the remaining batter, stacking the cooked crepes as you go.
Step 3: Prepare the Chicken and Spinach. While the batter rests, cook the filling. Heat olive oil in a large skillet over medium-high heat. Season the cubed chicken with salt and pepper and add it to the hot skillet. Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and nicely browned. Remove the chicken from the skillet and set aside.
Step 4: Build the Florentine Base. In the same skillet, reduce the heat to medium. Add the diced onion and cook for 4-5 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant. Now, add the massive pile of fresh spinach in batches, stirring constantly. You’ll notice it wilts down almost instantly. Continue until all the spinach is wilted and any liquid has cooked off.
Step 5: Create the Alfredo Sauce. Push the spinach and onion mixture to the sides of the skillet. Add the 4 tablespoons of butter to the center of the pan. Once melted, pour in the heavy cream. Bring it to a gentle simmer, stirring frequently. Let it bubble lightly for 2-3 minutes to thicken slightly. The sauce should coat the back of a spoon. Now, turn off the heat and stir in the 60 grams of grated Parmesan cheese until it’s melted and the sauce is smooth. Add that pinch of nutmeg, then season well with salt and pepper.
Step 6: Combine the Filling. Return the cooked chicken to the skillet with the Alfredo sauce and spinach. Stir everything together until the chicken is evenly coated in that glorious, creamy sauce. Give it a taste and adjust the seasoning one last time—this is your chance to make it perfect.
Step 7: Assemble the Crepes. Preheat your oven to 190°C (375°F). Lay a crepe flat on a clean surface. Spoon a generous line of the chicken Florentine filling down the center of the crepe. Fold the two sides over the filling, then carefully roll it up from the bottom to form a neat parcel. Place it seam-side down in a baking dish. Repeat with the remaining crepes and filling, arranging them snugly in the dish.
Step 8: Bake to Perfection. Sprinkle the assembled crepes with a little extra Parmesan cheese. Bake in the preheated oven for 12-15 minutes, or until the cheese is melted and the edges of the crepes are just starting to turn golden and crisp. The filling will be piping hot and bubbly.
Storage & Freshness Guide
- Fridge: Store assembled crepes in an airtight container for up to 3 days.
- Freezer: Freeze unbaked, filled crepes tightly wrapped for up to 1 month.
- Reviving: Reheat in a 350°F oven or toaster oven until warm and crisp.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with a lemon vinaigrette — The peppery arugula and sharp, citrusy dressing cut through the richness of the crepes beautifully, cleansing the palate between bites.
- Roasted asparagus with a hint of garlic — The earthy, slightly charred flavor of asparagus is a classic partner for creamy sauces and adds a lovely green element to the plate.
- Buttery, herb-roasted new potatoes — For a truly decadent meal, these add a soft, starchy component that soaks up any extra Alfredo sauce delightfully.
Drinks
- A crisp, unoaked Chardonnay or Pinot Grigio — You want a white wine with good acidity to balance the creaminess of the dish, without an oaky flavor that would compete.
- A chilled glass of sparkling water with lemon — Sometimes the best drink is a simple, bubbly non-alcoholic option that refreshes your taste buds and highlights the food.
Something Sweet
- Lemon sorbet or a lemon tart — After a rich, savory meal, the bright, clean, and acidic punch of lemon is the perfect way to finish, leaving you feeling satisfied but not heavy.
Top Mistakes to Avoid
- Mistake: Using a batter that’s too thick. Your crepe batter should be the consistency of single cream. If it’s too thick, the crepes will be heavy and pancake-like, and they won’t spread thinly and evenly in the pan. Don’t be afraid to add a tablespoon more water or milk to thin it out.
- Mistake: Cooking the crepes on too high heat. Impatience is the enemy of a good crepe. Medium heat is your sweet spot. Too hot, and the batter will set immediately, creating a thick, blistered crepe with a raw center. A little patience gives you that perfect, lacy, golden-brown finish.
- Mistake: A watery spinach filling. If you don’t cook off all the liquid released by the spinach, it will dilute your beautiful Alfredo sauce and create a soggy mess inside the crepe. Take the extra minute to cook until the pan looks fairly dry.
- Mistake: Overfilling the crepes. It’s tempting to pack in as much filling as possible, but this almost guarantees a blowout. A modest, tidy line down the center is all you need for a crepe that rolls neatly and holds its shape.
Expert Tips
- Tip: Make-ahead magic. You can prepare the entire dish up to the baking step, cover it tightly, and refrigerate it for up to 24 hours. Just add a few extra minutes to the baking time since you’re starting from cold. The crepes and filling can also be frozen separately for a future quick meal.
- Tip: The “swirl and tilt” technique. The key to a thin, even crepe is speed. Pour the batter into the center of the hot pan and immediately lift it off the heat, swirling and tilting until the bottom is coated. It should take just 2-3 seconds. Practice makes perfect!
- Tip: Grate your own cheese. I know I mentioned it before, but it’s worth repeating. Pre-shredded cheese is coated with anti-caking agents like potato starch or cellulose, which prevent it from melting smoothly. A block of Parmesan and a microplane will give you a sauce that’s velvety, not grainy.
- Tip: Rest your cooked chicken. After browning the chicken cubes, let them rest for a few minutes before adding them back to the sauce. This allows the juices to redistribute, ensuring every piece is moist and tender, not dry.
FAQs
Can I use pre-made crepes to save time?
Absolutely, you can! Store-bought crepes are a fantastic shortcut and work very well in this recipe. Just be gentle when handling them, as they can sometimes be a bit more delicate than homemade. Let them come to room temperature before filling and rolling to prevent them from cracking. The flavor and texture of homemade are superior, but using a quality pre-made product will still yield a delicious and impressive final dish, especially on a busy weeknight.
My Alfredo sauce broke or became grainy. What happened?
This usually happens if the heat is too high when you add the cheese, causing the fats and proteins to separate. Always take the skillet off the heat before stirring in the Parmesan. The residual heat is plenty to melt it smoothly. If your sauce does break, you can sometimes save it by whisking in a tablespoon of hot cream off the heat until it emulsifies back together.
Can I use a different protein instead of chicken?
Of course! This recipe is quite adaptable. Diced, sautéed mushrooms make a wonderful vegetarian option. For another meaty alternative, try using cooked, shredded rotisserie chicken for ultimate convenience, or even small shrimp—just add them at the very end with the spinach since they cook so quickly.
How do I store and reheat leftovers?
Store any leftover assembled crepes in an airtight container in the refrigerator for up to 3 days. To reheat, I recommend using an oven or toaster oven (around 175°C / 350°F) for 10-15 minutes until warmed through. This will help the crepes retain their texture better than a microwave, which can make them a bit soggy. You can also reheat them in an air fryer for a crispier finish.
Is it possible to make this dish gluten-free?
Yes, it is! Simply use your favorite 1:1 gluten-free all-purpose flour blend for the crepe batter. The consistency might be slightly different, but it works very well. Just double-check that your blend contains a binder like xanthan gum. For the filling, the Alfredo sauce is naturally gluten-free, so you’re all set there.
Chicken Florentine Alfredo Crepes
Learn how to make Chicken Florentine Alfredo Crepes with this easy recipe. A creamy, savory filling wrapped in delicate crepes. Try this impressive dish today!
Ingredients
For the Crepes:
-
120 g all-purpose flour
-
2 large eggs
-
240 ml whole milk
-
60 ml water
-
2 tbsp unsalted butter (melted, plus more for cooking)
-
1/4 tsp salt
For the Filling:
-
450 g boneless, skinless chicken breasts (cubed)
-
1 tbsp olive oil
-
1 small yellow onion (finely diced)
-
2 cloves garlic (minced)
-
180 g fresh spinach
-
60 g grated Parmesan cheese (plus more for topping)
-
240 ml heavy cream (double cream)
-
4 tbsp unsalted butter
-
salt, black pepper, and a pinch of nutmeg (to taste)
Instructions
-
In a blender, combine the flour, eggs, milk, water, the 2 tablespoons of melted butter, and salt. Blend on high speed for about 30 seconds, until the batter is completely smooth and the consistency of thin cream. You can also whisk vigorously by hand in a large bowl. Let the batter rest at room temperature for at least 20-30 minutes. This waiting period is crucial for soft crepes.01
-
Heat your non-stick skillet over medium heat. Add a tiny dot of butter and swirl to coat the pan. Pour about 1/4 cup of batter into the center of the hot pan, then immediately lift and tilt the pan in a circular motion to spread the batter into a thin, even layer. Cook for about 1-2 minutes, until the edges look dry and the bottom is lightly golden. Use a thin spatula to loosen the edges, then flip and cook for another 30-60 seconds on the other side. Transfer to a plate and repeat with the remaining batter, stacking the cooked crepes as you go.02
-
While the batter rests, cook the filling. Heat olive oil in a large skillet over medium-high heat. Season the cubed chicken with salt and pepper and add it to the hot skillet. Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and nicely browned. Remove the chicken from the skillet and set aside.03
-
In the same skillet, reduce the heat to medium. Add the diced onion and cook for 4-5 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant. Now, add the massive pile of fresh spinach in batches, stirring constantly. You’ll notice it wilts down almost instantly. Continue until all the spinach is wilted and any liquid has cooked off.04
-
Push the spinach and onion mixture to the sides of the skillet. Add the 4 tablespoons of butter to the center of the pan. Once melted, pour in the heavy cream. Bring it to a gentle simmer, stirring frequently. Let it bubble lightly for 2-3 minutes to thicken slightly. The sauce should coat the back of a spoon. Now, turn off the heat and stir in the 60 grams of grated Parmesan cheese until it’s melted and the sauce is smooth. Add that pinch of nutmeg, then season well with salt and pepper.05
-
Return the cooked chicken to the skillet with the Alfredo sauce and spinach. Stir everything together until the chicken is evenly coated in that glorious, creamy sauce. Give it a taste and adjust the seasoning one last time—this is your chance to make it perfect.06
-
Preheat your oven to 190°C (375°F). Lay a crepe flat on a clean surface. Spoon a generous line of the chicken Florentine filling down the center of the crepe. Fold the two sides over the filling, then carefully roll it up from the bottom to form a neat parcel. Place it seam-side down in a baking dish. Repeat with the remaining crepes and filling, arranging them snugly in the dish.07
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Sprinkle the assembled crepes with a little extra Parmesan cheese. Bake in the preheated oven for 12-15 minutes, or until the cheese is melted and the edges of the crepes are just starting to turn golden and crisp. The filling will be piping hot and bubbly.08
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