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Chicken Florentine Crepes

Course: Lunch, Main Course
Author: Angela Coleby
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  • 4 Coconut flour crepes see recipe on the site
  • 1 Chicken breast boneless/skinless
  • ¾ cup Spinach cooked fresh/frozen
  • 2 tablespoons cream heavy/whipping
  • ½ cup (50g) Parmesan cheese grated
  • 1 cup (113g) Mozzarella cheese grated
  • 2 oz Butter
  • ½ tablespoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper


  • Preheat the oven to 180C/350F degrees.
  • Heat the 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.


Serves 2 people
Nutritional Info per crepe – 442 Calories, 33g Fat, 30g Protein, 5g Total Carbs, 2g Fibre, 3g Net Carbs