IHOP Chicken Florentine Crepes – CopyKat Recipes

Craving a delicious and elegant brunch dish that’s perfect for entertaining? Look no further than IHOP’s Chicken Florentine Crepes. These savory rolled crepes are filled with a mouthwatering mixture of tender chicken, sauteed spinach, and two types of melty cheese, then topped with a rich hollandaise sauce and fresh diced tomatoes.

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What makes IHOP Chicken Florentine Crepes the perfect brunch crepe recipe? 

When you want to add a bit of extra elegance to any meal without a lot of extra effort, it’s tough to beat crepes. They’re versatile, easy to make, and delicious, especially when you prepare this IHOP Chicken Florentine Crepes recipe.

Everyone will love these rolled crepes filled with a savory mixture of chicken, vegetables, and two types of cheese and then topped with hollandaise sauce and diced tomatoes. Serve them for brunch, lunch, or a light dinner!

Why you’ll love these Chicken Florentine Crepes 

Chicken Florentine Crepes is an ideal main course when your guests are over. With the filling and crepes prepared ahead of time, it is a snap to churn out enough food to serve the whole table before the drinks are served.

Try pairing these Crepe Florentines with a light salad or soup for a memorable and easy-to-make meal. 

Ingredients you will need 

For the crepes, you’ll need:

• All-purpose flour
• Salt
• White granulated sugar
• Butter
• Whole milk
• Eggs
• Vanilla extract

For the filling, you’ll need:

• Olive oil 
• Chicken breasts 
• Seasoned salt
• Onion 
• Fresh spinach 
• Monterey Jack cheese, shredded
• Cheddar cheese, shredded

For assembling the IHOP Chicken Florentine Crepes recipe, you’ll need:

• Crepes
• Crepe filling
• Hollandaise sauce 
• Fresh tomato 

How to make IHOP crepes with a chicken, cheese, and spinach filling

To prepare the crepe batter:

1. Sift the flour into a large mixing bowl and whisk in the white granulated sugar and salt. 
2. Melt four tablespoons of butter in the microwave. 
3. In a separate bowl, whisk together the melted butter, whole milk, eggs, and vanilla extract. 
4. Pour half of the wet ingredients into the dry ingredients and lightly whisk. Add the remaining wet ingredients and whisk some more. You will have a very thin batter. 
5. Cover the bowl and place in the fridge for at least 30 minutes and up to two days. 

To make the crepes:

1. Set a baking sheet in the oven and preheat it to 200°F.
2. Melt two tablespoons of butter in the microwave. 
3. Place a non-stick 10-inch skillet over medium heat.
4. Brush the hot skillet with melted butter and pour two ounces of the crepe batter into the skillet. Slowly swirl the pan to allow the batter to spread out evenly. 
5. Cook the crepe for 30 seconds on the first side until the edges start to dry. 
6. Carefully flip the crepe and cook for five to 10 seconds on the second side. 
7. Place the crepes on a baking sheet in the warm oven. Repeat with the remaining batter. 

To prepare the chicken filling:

1. Place a large non-stick skillet over medium heat and add some olive oil.
2. Sprinkle the chicken breasts with seasoned salt on each side and saute the chicken in the skillet until cooked through, about 6 minutes per side. 
3. While the chicken is cooking, thinly slice the onions and reserve for later. 
4. Remove the cooked chicken breasts and place them on a plate to rest.
5. Add more olive oil to the skillet and saute the sliced onions until translucent. 
6. Dice the chicken into small pieces and return it to the skillet.
7. Add the spinach to the skillet, along with a pinch of salt. Stir a few times to slightly wilt the spinach before removing the skillet from the heat. 

To assemble IHOP Chicken Florentine Crepes:

1. Prepare the hollandaise sauce according to the packet. 
2. Combine the shredded cheeses in a bowl and set off to the side. 
3. Dice the tomato into small pieces. Reserve for later. 
4. Lay a crepe on your work surface, and spread a quarter of the cheese mixture in a line in the middle. Add a quarter of the chicken mixture on top of the cheese. 
5. Roll the crepe into a tube. Repeat with the remaining crepes. 
6. Place two rolled crepes on a serving, pour the hollandaise sauce on top, and garnish with chopped tomatoes. 

What to serve them with

IHOP Chicken Florentine Crepes will go well with:

French Onion Soup. A slow-cooked onions and beef stock broth thickened with cream and egg yolk and then topped with crusty bread and cheese is rich and hearty. Paired with a Crepe Florentine, French Onion Soup is satisfying enough for even the heartiest appetites.

A simple mesclun salad. Simple mixed greens don’t have to be boring when you toss them with Cheesecake Factory’s Santa Fe Salad Dressing or this easy Homemade Italian Dressing.

The perfect brunch cocktail. Which one you choose is up to you, but you may want to mix up one of the following great options: Fleur de Lis Cocktail, a refreshing combination of gin, citrus, cucumber, and elderflower liqueur; a classic Mojito made with fresh lime, mint, and rum; or even this twist on the traditional Bloody Mary made with vodka, spices, and Clamato juice.

How to make ahead of time and serve them later

You have options when it comes to preparing this dish in advance. Either make the crepes and filling beforehand and keep them separate, or assemble the crepes completely. The best option depends on how far ahead you prepare the dish.

How to store the leftovers 

If you are storing the crepes and fillings separately, transfer the room-temperature filling to an airtight container and keep it in the fridge for up to two days. Stack the crepes with a piece of wax paper between each one and stick the stack of crepes in a plastic bag. They will stay fresh in the fridge for up to three days. 

If you want to save assembled crepes without the garnish, first let them cool to room temperature. Then, place them in an airtight container in the fridge. You will need to use them quickly, as prepared crepes will get soggy after a few hours.

What is the best way to reheat these crepes?

You can warm up the filling in a pan over low heat. Keep stirring, and add a little bit of milk to thin out the filling. Heat each crepe in a dry skillet for a few seconds per side over medium heat before assembling as above. 

If the crepes are filled, place them on a baking sheet, cover with aluminum foil, and heat in a 300°F oven for 8 to 10 minutes. 

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