Chicken crepes are an easy comfort food. These chicken Florentine crepes are made with coconut flour for a healthier, low carb and gluten free dish. Filled with a creamy chicken and spinach mixture you will want to eat more than one.
We have been eating a few batches of my coconut flour crepes for an easy supper dish and filling them with cheese or cooked spinach so I thought that it was time that I made a dinner recipe with them. The crepes are thin enough to substitute for pasta so I thought about stuffing and rolling them like a spinach cannelloni dish.
Although I had made this dish with the idea that it would serve two people if two filled crepes would be enough for one person, I had not anticipated the hunger of a Chief Taster who had not eaten lunch that day. I was out for the day so he was left to his own devices. Which meant that the kitchen was untouched by a man’s hand. Baking these, I thought to myself, “Great, this will be his lunch for tomorrow too”. I was in the office whilst he helped himself to the chicken crepes and when I popped out I was amazed to see the whole dish empty. I now await the groans of how full he is once the coconut flour works its magic. I will be by his side whispering “told you”.
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Carbs in Chicken Florentine Crepes
By using low carb crepes, the carbs of this dish are reduced. Each filled crepe is 3g net carbs.
- Coconut flour crepes - we use our own recipe but you could substitute these with store bought low carb egg wraps or tortillas.
- Chicken - chicken breast is used but ground chicken is a good substitute.
- Spinach - defrosted spinach or fresh spinach.
- Cheddar cheese - ideally a mature cheddar for the flavor
- Parmesan cheese
- Cream - heavy cream or whipping cream
- Garlic powder - minced garlic can be used but will need to be cooked with the spinach.
- Butter - this is used to cook the chicken. Olive oil or avocado oil can be substituted.
How to make chicken Florentine crepes
Once you have your crepes to hand, you are ready to make these. They can be made ahead, stored in the fridge, covered with foil, until you want to bake them.
Cook chicken and spinach in pan.
Spoon filling with cheese in crepe and roll.
Place stuffed crepes into baking dish.
Sprinkle cheese on top and bake.
For a quicker dish, use rotisserie chicken and shred it.
Other cheeses could be use. Mozzarella can replace the Parmesan but will give a milder cheese flavor. Cream cheese could replace the Cheddar cheese.
Any leftovers should be stored in the fridge. Either cover the baking dish with plastic film or place the filled crepes into an air tight container. Reheat in the oven or microwave. The crepes will last up to 2 days.
This dish can be frozen by placing the cooled chicken florentine crepes into an air tight container. They will last in the freezer for up to 2 months. Defrost in the fridge thoroughly before reheating.
There are several variations of a savory crepe filling you can try when it comes to filling for Chicken Florentine crepes. Here are a few ideas:
- Mushroom and Gruyere: Sautee sliced mushrooms with garlic and mix them with the chicken and spinach filling. Add grated Gruyere cheese to the filling mixture for a rich and nutty flavor.
- Sun-Dried Tomato and Goat Cheese: Add chopped sun-dried tomatoes and crumbled goat cheese to the chicken and spinach filling. The sun-dried tomatoes will provide a sweet and tangy taste, while the creamy goat cheese adds a delightful tang.
- Artichoke and Feta: Mix diced marinated artichoke hearts and crumbled feta cheese into the chicken and spinach filling. The briny and savory flavors of artichokes and feta complement the chicken and spinach nicely.
- Pesto and Mozzarella: Stir in some basil pesto to the chicken and spinach filling for a burst of fresh herbaceous flavor. Sprinkle shredded mozzarella cheese over the filling for a gooey and melty cheese factor.
- Spinach and Ricotta: If you want to emphasize the spinach flavor, combine the sauteed spinach with creamy ricotta cheese. The mild and creamy ricotta pairs well with the earthy spinach.
Chicken Florentine Crepes
- 4 Coconut flour crepes see recipe on the site
- 1 medium Chicken breast boneless/skinless
- ¾ cup Spinach cooked fresh/frozen
- 2 tablespoons cream heavy/whipping
- ½ cup Parmesan cheese grated
- 1 cup Mozzarella cheese grated
- 2 oz Butter
- ½ tablespoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- Preheat the oven to 180C/350F degrees.
- Melt butter in a frying pan on a medium heat.
- Chop the chicken into small pieces and cook in the frying pan for about 7 minutes until cooked.
- Add the spinach and cook for a further 2 minutes.
- Add the seasoning, cream Parmesan cheese and half of the Mozzarella. Stir until the cheese has melted then remove from the heat.
- Place the crepes on a kitchen board and divide the mixture equally between them. Gently roll up like a cannoli and place in a buttered baking dish.
- Sprinkle with the other half of the Mozzarella cheese
- Bake for 15 minutes until the cheese has melted.
The information shown is an estimate provided by an online nutrition calculator.