Chicken Florentine Crepes

simple elegant chicken florentine crepes made with Nature's Yoke eggs, perfect for your weekend dinner

Chicken Florentine Crepes

Our Chicken Florentine Crepes stuffed with a creamy spinach, mushroom and artichoke filling make an elegant dinner entree for your next date.
Servings 7



  • 6 oz cream cheese, softened
  • 6 large Nature's Yoke eggs
  • 1/3 cup grated Parmesan cheese
  • 6 tbsp flour

Chicken Florentine Filling

  • 2 tbsp butter
  • 8 oz mushrooms, sliced thinly
  • 1/2 cup onion, diced very small
  • 1 clove garlic, minced
  • 2 tbsp red wine vinegar
  • 2 tbsp marsala wine
  • 2 oz cream cheese, softened
  • 1/4 cup chicken broth
  • 1/2 cup heavy cream
  • 8 oz fresh spinach
  • 8 oz Italian Five Cheese Blend, divided
  • 8 oz shredded rotisserie chicken
  • 6 oz marinated artichoke hearts
  • 1 tsp Worcestershire sauce
  • 1/2 tsp salt
  • 1/4 tsp coarse ground black pepper
  • 1 pinch nutmeg
  • chopped basil for garnish



  • Put all ingredients in the blender and blend. Heat a non-stick pan over medium heat and when hot, brush with a small amount of melted butter.
  • Measure 1/4 cup of batter and pour into the middle of the pan. Tilt the pan and swirl the batter around the pan making a circle. Cook for 1 minute or until the edges turn brown and the top of the crepe appears dry. Gently slide a thin spatula under the edge of the crepe. Flip the crepe and cook 10-20 seconds more. Stack the crepes on a plate and set aside. (May be made ahead and refrigerated up to one week)

Chicken Florentine Filling

  • Place a non stick pan over medium heat. When hot, add 2 T. butter and swirl to coat the pan. Add the mushrooms and cook for 1-2 minutes. Add the onions and garlic. Cook for another minute, stirring.
  • Add the vinegar and marsala wine. Stir to distribute and cook until the sharp smell of alcohol burns off and the liquid reduces by half. Add the cream cheese and stir, coaxing it to melt.
  • Stir in the chicken broth and heavy cream. When hot, add the spinach, coating with cream sauce until wilted. Add 6 oz. shredded cheese and stir.
  • Add chicken, artichokes, Worcestershire sauce, nutmeg, salt and pepper. Taste and adjust seasoning. Turn off the heat and remove pan from burner.

To assemble

  • Divided the filling into 7 portions, spoon filling onto each crepe and roll. Place seam side down in buttered glass baking dish. Top with the remaining 2 oz. of cheese. Place under broiler to brown the cheese. Garnish with fresh chopped basil and serve.


Serving: 1g
Keyword crepes

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Recipe Rating

Nature's Yoke - Free-Range Eggs