Chicken Florentine Crepes

• Meat

  • 8 oz Rotisserie chicken

• Produce

  • 227 g 8 ounce bag fresh spinach
  • 1 clove Garlic, medium
  • 8 oz Mushrooms, Whole
  • 1/2 cup Onion
  • 1 Parsley

• Refrigerated

  • 6 Eggs, large

• Canned Goods

  • 1 4 cup chicken broth (59 ml

• Condiments

  • 20 1/4 tsp Worcestershire sauce

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1 1/2 tbsp Coconut flour
  • 1 pinch Nutmeg
  • 1/4 tsp Salt
  • 1/8 tsp Xanthan gum

• Oils & Vinegars

  • 2 tbsp Red wine vinegar

• Bread & Baked Goods

  • 8 No-fail crepes, Low Carb

• Dairy

  • 2 tbsp Butter
  • 8 oz Cream cheese
  • 1/2 cup Heavy cream
  • 227 g Kraft 8 ounces kraft italian 5 cheese blend
  • 1/3 cup Parmesan cheese, grated
  • 1 oz Remaining cheese

• Beer, Wine & Liquor

  • 2 tbsp Sherry, dry

• Other

  • 1 teaspoon erythritol (5 ml

Found on lowcarbmaven.com

Description

Directions

• Crepes: Put all of the ingredients in the blender and blend. The batter should be thick. If not, add a small pinch of xanthan gum and blend again. 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 1/2 minutes 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. With the fingers of the opposite hand, gently grasp the edge of the crepe, lifting it to slide the spatula under further. Flip the crepe and cook 10-20 seconds more. Stack the crepes on a plate. Cover and refrigerate until needed up to 1 week.
• Chicken Florentine Filling Prep: Remove the meat from the rotisserie chicken and shred. I do this the day before. Save any juices in the bottom of the rotisserie chicken container to be used in the filling. Finely dice the onion, mince the garlic. Wash the mushrooms in running water and then dry them. Slice the mushrooms in half. With the cut side down, slice the mushrooms into 1/4 inch slices. Butter the glass baking dish.
• Cooking the Crepe Filling: Place a non stick pan over medium heat. When hot, add two tablespoons of butter and swirl to coat the pan. Add the mushrooms and cook for 1 1/2 minutes. Stir the mushrooms and cook for 1 minute. Add the onions and garlic and stir. Cook for another minute, stirring to prevent the garlic from burning.
• Add the vinegar and dry sherry. 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 for about 30 seconds - it will be lumpy. Stir in the chicken broth and the heavy cream. When hot, add the spinach, turning every once-in-a-while to ensure that it wilts and to coat it with the cream sauce.
• Once completely wilted, add 6 ounces of the cheese and stir. Add the Worcestershire sauce, pinch of nutmeg, salt and pepper. Add the shredded chicken and stir to coat. Taste and adjust seasoning. I like lots of pepper - it really makes the dish taste better. Turn off the heat and remove the pan from the burner.
• Fill: Visually divide the filling into 8 and spoon about 1/3 cup of the filling onto each crepe and roll. Place seam side down into a buttered glass baking dish. Top with the remaining two ounces of cheese and cover with plastic wrap. Microwave on high power for 2 minutes until the cheese on top is melted. Serve as is or place under the broiler to brown the cheese. Serve with a nice green salad.

Nutrition