Chicken Florentine Crepe Ihops Copycat Food

CHICKEN FLORENTINE CREPE (IHOP'S COPYCAT)

Steps:

• Combine flour, milk, eggs, butter and salt in a bowl. beat until all the flour lumps are gone. the consistency will be like thin pancake batter. set aside.
• Sauté chicken and garlic on butter until golden brown.
• Pour in milk and cream of chicken. simmer. reduce to low to medium heat.
• After simmer, put the spinach and cheese inches keep stirring until the cheese completely melts. salt and pepper to taste. make sure the bottom wont stick. keep simmering until the sauce is reduced.
• While the chicken is simmering, start cooking the crepes. in a lightly greased skillet, pour about 3 tbsp of batter and spread it as thin as possible. do not flip. in about 1 minute, check the bottom side of the crepe if light brown. cook only one side of the crepe or else it will be crunchy.
• By the time you're done with the crepes, chicken should be done too. pour about 3/4 cup of chicken on each crepe on the center. wrap each side. top lightly with parmesan cheese.

-- CHICKEN CHEDDAR CREPES WITH MUSHROOMS --

Steps:

• In med. sauce pan combine chicken broth shallot, salt, pepper & chicken and simmer till chicken is cooked through. When done, remove chicken with tongs and reserve the broth. Chop or dice chicken and set aside.
• Saute garlic with olive oil over med high heat till fragrant 2-3 minutes. Add mushrooms and continue to saute till soft 5-6 min(Do not over cook or you'll lose a lot of flavor). Remove from heat and set aside.
• In large pot melt butter over med high heat. Add chicken and mushrooms and mix well. Let flavors blend for 2-3 minute Add flour and coat chicken and mushroom pieces ~ The mix should look a little dry, that's perfect. Cook another 2-3 minutes.
• Add chicken broth reserve. Mix well and bring to a boil. Simmer until nice and thick. Add dried garlic (1/2 - 1 teaspoon to your liking). Once you get to a nice, well blended thickness turn down heat and add the cheese. Blend well. When well mixed spoon into warm crepes. (about 1/2 cup per crepe works out well).
• Serve Immediately.

CHICKEN FLORENTINE CREPES

Steps:

• Dice the chicken breast into small pea shaped pieces and set aside. Strain the spinach to make sure all of the water is out and also set it aside.
• Melt the butter in a skillet and sauté the onions until just browned, about 5 minutes. Add garlic and sauté until fragrant, about 1 minute.
• Add chicken into the pan and cook on medium high for about 5 minutes. Add mushrooms and stir to incorporate.
• Bring the heat down to low and stir in the Swiss cheese and the spinach. Salt and pepper to taste and turn the heat off.
• Heat a 10 inch skillet on medium high and cook crepes according to the package directions or 2 minutes on each side.
• Once all crepes are cooked I then fill each one with 3 tbsp of the chicken filling and I smother the crepes in my Swiss cheese sauce (Recipe #241932) which is posted on this site.

CHICKEN CREPES

Steps:

• Combine crepes ingredients; beat till smooth.
• Refrigerate, covered, 3 hours or overnight.
• For filling, heat butter in skillet.
• Add mushrooms and onion; saute 10 minutes.
• Add remaining ingredients.
• Cook over high heat, stirring until liquid is gone.
• For sauce, in saucepan blend flour with sherry.
• Add broth, cream, salt, and pepper.
• Over medium heat, bring to boil, stirring.
• Reduce heat; simmer, stirring 2 minutes.
• Add 1/2 sauce to filling.
• Stir till blended.
• Set aside.
• Heat 7" skillet; brush with oil.
• Pour 2 tablespoons crepe batter, rotating to cover bottom.
• Cook over medium heat till golden; turn.
• Make 15 crepes.
• Place 1/4 cup filling on each crepe; roll up.
• Arrange, seam side down, in single layer.
• Pour rest of sauce over.
• Sprinkle with 1/2 cup grated Swiss cheese.
• Bake at 425 degrees for 15 minutes.

CHICKEN CURRY CREPES

Steps:

• Preheat oven to 350.
• Saute onion and parsley until onion is soft but not brown.
• Stir in flour and curry and cook for a couple of minutes.
• Gradually stir in chicken broth and cream.
• When smooth, add coconut and simmer for five minutes.
• Add half the curry sauce to the chicken and raisins.
• Place 2 to 3 tablespoons of chicken mixture on each crepe.
• Roll the crepes and place seam side down in a buttered baking dish.is.
• Cover with remaining curry sauce.
• Crepes may be refrigerated at this point for several hours or baked in preheated oven for 30 minutes or until sauce bubbles.
• Sprinkle with nuts and bake for five minutes.