Chicken Florentine Crepes are elegant yet easy crepes filled with tender chicken, spinach, and a creamy cheese sauce. This dish feels fancy but is surprisingly simple to make at home. Perfect for brunch or a special dinner, these Chicken Florentine Crepes deliver a comforting, complete meal in every bite.
Craving a delicious Chicken Florentine Crepes? You've come to the right spot! From Savory Crepes favorites to amazing Christmas Cookie recipes, there's something here for everyone.
Why You’ll Love This Chicken Florentine Crepes
- Elegant & Approachable: Looks bistro-made but is genuinely straightforward.
- Great for Leftovers: Perfect way to use up cooked or rotisserie chicken.
- Textural Symphony: Tender crepe, hearty chicken, and creamy sauce in one bite.
- All-in-One Meal: Protein, greens, and carbs bundled neatly together.
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 the pan
- 1/4 tsp salt
For the Filling:
- 2 tbsp unsalted butter
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 180 g fresh spinach, roughly chopped
- 450 g cooked chicken, shredded or diced
- 120 g cream cheese, softened
- 120 ml chicken broth
- 60 g grated Parmesan cheese
- 1/4 tsp ground nutmeg
To Assemble:
- 120 ml heavy cream (or more broth)
- 50 g grated Gruyère or Mozzarella cheese
Tools: 8 or 9-inch non-stick skillet or crepe pan, two medium mixing bowls, whisk, rubber spatula, saucepan, 9×13 inch baking dish
Notes: Don’t skip the nutmeg—it’s the secret to an authentic, incredible spinach filling.
Nutrition (per serving)
| Calories: | 485 kcal |
| Protein: | 32 g |
| Fat: | 28 g |
| Carbs: | 24 g |
| Fiber: | 2 g |
Serves: 6 | Prep Time: 35 minutes | Cook Time: 25 minutes | Total Time: 60 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skip the resting time for the crepe batter. This is non-negotiable for tender, flexible crepes. Letting the batter rest for at least 30 minutes allows the gluten to relax, which prevents tough, rubbery crepes. You can even make the batter a day ahead!
- Wring out your spinach. After you wilt the spinach, let it cool slightly and then squeeze it firmly in your hands or a clean kitchen towel to remove as much liquid as possible. A wet filling will make your crepes soggy and can water down the sauce.
- Your pan temperature is crucial. The first crepe is almost always a test crepe. Your pan should be medium-hot—a drop of water should sizzle and dance on the surface. If it’s too hot, the batter will set immediately and be difficult to swirl; too cold, and it will stick.
- Embrace the imperfections. Your first few crepes might not be perfectly round or might have a small tear. That’s totally fine! They will all taste amazing once filled and baked. The beauty of this dish is that it’s very forgiving.
How to Make Chicken Florentine Crepes
Step 1: Make the Crepe Batter. In a medium bowl, whisk together the flour and salt. In a separate bowl, whisk the eggs, milk, water, and melted butter until well combined. Create a well in the center of the dry ingredients and gradually pour in the wet ingredients, whisking constantly until you have a smooth, thin batter with the consistency of heavy cream. A few small lumps are okay—they’ll dissolve. Cover the bowl and let the batter rest at room temperature for at least 30 minutes. This is the perfect time to start on your filling.
Step 2: Prepare the Filling. Melt the 2 tablespoons of butter in a saucepan over medium heat. Add the chopped onion and cook for about 5 minutes, until it’s soft and translucent. Stir in the minced garlic and cook for just another 30 seconds until fragrant—you’ll notice that amazing aroma. Add the chopped spinach in batches, stirring until each batch has wilted down before adding the next. This should only take a few minutes.
Step 3: Create the Creamy Sauce. Reduce the heat to low. Add the softened cream cheese to the spinach and onion mixture, stirring until it’s completely melted and incorporated. It might look a little curdled at first, but just keep stirring—it will become smooth. Pour in the chicken broth and add the nutmeg, stirring to combine. Let this simmer gently for 2-3 minutes until it thickens slightly. Remove the pan from the heat and stir in the shredded chicken and the grated Parmesan cheese. Taste and season with salt and pepper as needed. Set this aside while you cook the crepes.
Step 4: Cook the Crepes. Heat your non-stick skillet over medium heat. Lightly brush it with melted butter. Give your rested batter a quick stir. 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 swirl the batter into a thin, even layer that covers the bottom. Cook for about 60-90 seconds, until the edges look lacy and the top appears dry. You can peek underneath—it should be lightly golden. Use a thin spatula to carefully flip the crepe and cook for another 30 seconds on the second side. Slide the finished crepe onto a plate and repeat with the remaining batter, stacking the crepes as you go. You should get about 10-12 crepes.
Step 5: Assemble and Bake. Preheat your oven to 190°C (375°F). Lightly grease your 9×13 inch baking dish. Take one crepe, place it on a clean surface, and spoon about 3-4 tablespoons of the chicken florentine filling down the center. Fold the two sides over the filling, creating a neat little parcel. Place it seam-side down in the prepared baking dish. Repeat with the remaining crepes and filling, arranging them snugly in the dish. Drizzle the heavy cream evenly over the top of the assembled crepes—this will keep them moist and help them become beautifully golden. Sprinkle the grated Gruyère cheese over everything.
Step 6: The Final Bake. Bake the crepes in the preheated oven for 20-25 minutes, or until the cheese is melted, the sauce is bubbling around the edges, and the tops are a lovely, appetizing golden brown. Let them rest for about 5 minutes after pulling them out of the oven—this allows the filling to set slightly so they’re easier to serve.
Storage & Freshness Guide
- Fridge: Cool completely, store in an airtight container for up to 3 days.
- Freezer: Flash freeze baked crepes on a tray, then transfer to a freezer bag for up to 2 months.
- Reviving: Reheat in a 350°F oven until warm, or microwave briefly for a quick serve.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with a lemon vinaigrette — The peppery arugula and bright, acidic dressing cut through the richness of the crepes beautifully, balancing the whole plate.
- Roasted asparagus with a squeeze of lemon — The tender, slightly charred asparagus adds a lovely vegetable component and its fresh flavor is a perfect partner for the creamy chicken.
- Buttery haricots verts — These thin green beans, simply steamed and tossed with butter and flaky sea salt, offer a crisp-tender texture that contrasts nicely with the soft crepes.
Drinks
- A crisp, unoaked Chardonnay — Its clean, citrusy notes won’t compete with the dish’s creaminess, instead cleansing the palate between each delicious bite.
- A dry French cider — The slight effervescence and apple notes are a classic, refreshing pairing that feels authentically French and wonderfully light.
- Sparkling water with a twist of lemon — For a non-alcoholic option, the bubbles and citrus are the perfect palate cleanser against the rich, savory filling.
Something Sweet
- Classic Crème Brûlée — Staying with the French theme, a cool, creamy custard with a crackly caramelized sugar top is the ultimate elegant finish.
- Fresh berry tart — The bright, juicy sweetness of berries in a buttery shortcrust pastry provides a light and fruity contrast after the savory main course.
- Dark chocolate mousse — Intensely chocolatey, light, and not too sweet, this is a decadent yet simple way to end the meal on a high note.
Top Mistakes to Avoid
- Mistake: Using a batter that’s too thick. If your batter doesn’t easily coat the back of a spoon, it’s too thick and will make heavy, pancake-like crepes. The trick is to thin it out with a tablespoon or two more milk or water until it’s properly pourable.
- Mistake: Overfilling the crepes. It’s tempting to pack in as much filling as possible, but this will cause them to burst open during baking. A modest 3-4 tablespoon portion is the sweet spot for a perfect roll.
- Mistake: Skipping the pre-bake sauce drizzle. That little bit of cream (or broth) poured over the top before adding the cheese is what keeps the exposed parts of the crepe from drying out in the oven, ensuring every bite is moist.
- Mistake: Not letting the baked crepes rest. If you cut into them straight from the oven, the filling will be lava-hot and likely run out everywhere. A brief 5-minute rest lets everything settle.
Expert Tips
- Tip: Make a double batch of crepes and freeze them. Layer cooled, cooked crepes between sheets of parchment paper, place in a freezer bag, and freeze for up to 3 months. You can have a quick, elegant dinner ready in no time by just thawing and filling.
- Tip: Add a splash of white wine to the filling. When you add the chicken broth, pour in a splash of dry white wine. Let it simmer for a minute to cook off the alcohol—it adds a wonderful layer of acidity and complexity to the sauce.
- Tip: Use a blender for foolproof crepe batter. If you want an absolutely lump-free batter with no effort, simply put all the crepe ingredients into a blender and blitz for 20-30 seconds. Let it rest as usual. It’s a fantastic shortcut.
- Tip: Get creative with the cheese. While Gruyère is classic, feel free to experiment. A sharp white cheddar will give a bolder flavor, while a Fontina will melt into incredible gooeyness. It’s your kitchen—make it your own!
FAQs
Can I make the entire dish ahead of time?
Absolutely! You can assemble the crepes completely, cover the baking dish tightly with plastic wrap, and refrigerate for up to 24 hours before you need to bake them. When you’re ready, just remove the plastic, and you may need to add a few extra minutes to the baking time since you’re starting from a cold state. This makes it a fantastic option for stress-free entertaining.
What can I use instead of cream cheese?
If you’re not a fan of cream cheese, you have a couple of great options. An equal amount of mascarpone will give you a similar richness with a milder flavor. Alternatively, you can make a simple roux with a tablespoon of butter and flour, then whisk in the broth and 60 ml of heavy cream to create a classic béchamel sauce base for your filling.
My crepes keep tearing. What am I doing wrong?
This usually comes down to one of two things: the batter or the flipping technique. First, ensure your batter is thin enough—it should be the consistency of light cream. Second, make sure the first side is fully cooked and has those lacy, golden-brown edges before you attempt to flip. Use a thin, flexible spatula and a confident, quick wrist motion to get underneath it cleanly.
Can I use frozen spinach?
You can, and it works quite well! Just be sure to thaw a 280g package of frozen chopped spinach completely, and then wring it out in a clean kitchen towel until it’s as dry as you can possibly get it. This is even more crucial with frozen spinach, as it retains a lot more water than fresh.
Are these crepes suitable for freezing after baking?
They freeze wonderfully! Let the baked crepes cool completely, then arrange them in a single layer on a parchment-lined baking sheet to “flash freeze” for an hour. This prevents them from sticking together. Once firm, transfer them to a freezer-safe bag or container. They’ll keep for up to 2 months. Reheat from frozen in a 180°C (350°F) oven, covered with foil, until hot all the way through.
Chicken Florentine Crepes
Learn how to make elegant Chicken Florentine Crepes with a creamy spinach and chicken filling. Perfect for brunch or a special dinner. Get the easy recipe now!
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 the pan)
-
1/4 tsp salt
For the Filling:
-
2 tbsp unsalted butter
-
1 small yellow onion (finely chopped)
-
2 cloves garlic (minced)
-
180 g fresh spinach (roughly chopped)
-
450 g cooked chicken (shredded or diced)
-
120 g cream cheese (softened)
-
120 ml chicken broth
-
60 g grated Parmesan cheese
-
1/4 tsp ground nutmeg
To Assemble:
-
120 ml heavy cream (or more broth)
-
50 g grated Gruyère or Mozzarella cheese
Instructions
-
In a medium bowl, whisk together the flour and salt. In a separate bowl, whisk the eggs, milk, water, and melted butter until well combined. Create a well in the center of the dry ingredients and gradually pour in the wet ingredients, whisking constantly until you have a smooth, thin batter with the consistency of heavy cream. A few small lumps are okay—they’ll dissolve. Cover the bowl and let the batter rest at room temperature for at least 30 minutes. This is the perfect time to start on your filling.01
-
Melt the 2 tablespoons of butter in a saucepan over medium heat. Add the chopped onion and cook for about 5 minutes, until it’s soft and translucent. Stir in the minced garlic and cook for just another 30 seconds until fragrant—you’ll notice that amazing aroma. Add the chopped spinach in batches, stirring until each batch has wilted down before adding the next. This should only take a few minutes.02
-
Reduce the heat to low. Add the softened cream cheese to the spinach and onion mixture, stirring until it’s completely melted and incorporated. It might look a little curdled at first, but just keep stirring—it will become smooth. Pour in the chicken broth and add the nutmeg, stirring to combine. Let this simmer gently for 2-3 minutes until it thickens slightly. Remove the pan from the heat and stir in the shredded chicken and the grated Parmesan cheese. Taste and season with salt and pepper as needed. Set this aside while you cook the crepes.03
-
Heat your non-stick skillet over medium heat. Lightly brush it with melted butter. Give your rested batter a quick stir. 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 swirl the batter into a thin, even layer that covers the bottom. Cook for about 60-90 seconds, until the edges look lacy and the top appears dry. You can peek underneath—it should be lightly golden. Use a thin spatula to carefully flip the crepe and cook for another 30 seconds on the second side. Slide the finished crepe onto a plate and repeat with the remaining batter, stacking the crepes as you go. You should get about 10-12 crepes.04
-
Preheat your oven to 190°C (375°F). Lightly grease your 9x13 inch baking dish. Take one crepe, place it on a clean surface, and spoon about 3-4 tablespoons of the chicken florentine filling down the center. Fold the two sides over the filling, creating a neat little parcel. Place it seam-side down in the prepared baking dish. Repeat with the remaining crepes and filling, arranging them snugly in the dish. Drizzle the heavy cream evenly over the top of the assembled crepes—this will keep them moist and help them become beautifully golden. Sprinkle the grated Gruyère cheese over everything.05
-
Bake the crepes in the preheated oven for 20-25 minutes, or until the cheese is melted, the sauce is bubbling around the edges, and the tops are a lovely, appetizing golden brown. Let them rest for about 5 minutes after pulling them out of the oven—this allows the filling to set slightly so they’re easier to serve.06
Not what you're looking for?
