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Homemade IHOP Chicken Florentine Crepes recipe photo

IHOP Chicken Florentine Crepes

These IHOP Chicken Florentine Crepes are a savory delight! Creamy chicken and spinach wrapped in delicate crepes, perfect for any meal!
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crepes:
  • 2 cups flour
  • 1/2 teaspoon salt
  • 3 teaspoons sugar
  • 1 3/4 cups milk
  • 4 large eggs
  • 1/2 teaspoon vanilla extract
  • 6 tablespoons butter, melted, divided use
For the Filling:
  • 1/4 cup shredded Monterey Jack cheese
  • 1/4 cup shredded cheddar cheese
  • 2 pounds chicken breasts
  • 1 teaspoon seasoned salt
  • 1 tablespoon olive oil
  • 1 cup sliced onion
  • 6 ounces spinach
  • 1 package Knorr Hollandaise sauce, prepared according to package directions
  • 1/2 cup chopped fresh tomatoes

Equipment

  • Mixing bowls
  • Whisk
  • Non-stick skillet or crepe pan
  • Spatula
  • Measuring cups and spoons
  • Knife and cutting board

Method
 

Instructions:
  1. 1. In a large mixing bowl, combine the flour, salt, and sugar. In another bowl, whisk together the milk, eggs, and vanilla extract. Gradually pour the wet ingredients into the dry ingredients, whisking until smooth. Stir in 4 tablespoons of melted butter. Let the batter rest for at least 30 minutes.
  2. 2. While the batter rests, season the chicken breasts with seasoned salt. Heat the olive oil in a skillet over medium heat. Add the chicken breasts and cook for about 6-7 minutes on each side, or until fully cooked. Remove from heat, let cool slightly, and then slice into thin strips.
  3. 3. In the same skillet, add the sliced onion and cook until translucent, about 5 minutes. Add the spinach and cook until wilted. Combine the cooked chicken with the sautéed vegetables.
  4. 4. Follow the package instructions to prepare the Knorr Hollandaise sauce, and set aside.
  5. 5. Heat a non-stick skillet over medium heat and add a small amount of the remaining melted butter. Pour about 1/4 cup of crepe batter into the skillet, swirling it to coat the bottom evenly. Cook for 1-2 minutes, or until the edges begin to lift and the bottom is lightly golden. Flip the crepe and cook for another minute. Repeat with the remaining batter.
  6. 6. On each crepe, place a generous amount of the chicken and spinach mixture, sprinkle with Monterey Jack and cheddar cheese, and drizzle some Hollandaise sauce. Fold the crepe over the filling and place it on a serving plate.
  7. 7. Top the crepes with additional Hollandaise sauce and chopped fresh tomatoes for a burst of flavor. Serve warm and enjoy your homemade IHOP Chicken Florentine Crepes!

Notes

  • Prepare the crepe batter a day ahead for convenience.
  • Stack cooked crepes with parchment paper between them for easy storage.
  • Make Hollandaise sauce fresh for the best flavor.