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Chicken Florentine Crepes

Sometimes we want savory over sweet when it comes to breakfast, and these creamy stuffed crepes are the best way to put a smile on Mom’s face this Mother’s Day.

Makes 12 crepes

Crepe Batter

  • 1 cup flour
  • 1 cup milk
  • 4 eggs
  • 1 tablespoon melted butter
  • ½ teaspoon salt

Chicken Florentine

  • 3 tablespoons butter
  • 2 boneless, skinless chicken breasts
  • 2 cloves garlic
  • ½ cup milk
  • 10 ounces cream of chicken soup
  • ¼ cup cheddar cheese (or preferred type)
  • 6 ounces fresh spinach
  • Parmesan cheese, for sprinkling
  • Salt and pepper, to taste


  1. Mix together the flour, milk, eggs, butter, and salt until a thin, pancake-like batter is formed. Set aside.
  2. In a pan, melt the butter, and then add in the chicken and garlic, and sauté. Once chicken is cooked, add the milk and cream of chicken. Reduce to medium heat, and simmer.
  3. When the milk and cream of chicken are slightly reduced, add in the spinach and cheese. Stir until the cheese is fully melted. Continue to simmer on low.
  4. In the meantime, pour 3 tablespoons of the crepe batter into a pan lightly greased with butter. Spread the mixture as thin as possible, and allow to cook for one minute. After a minute, check the underside for browning, and then remove from heat.
  5. When crepe is cooked, fill the center with ¾ cup of the chicken mixture, and fold up on all sides.
  6. Dust with Parmesan cheese, and salt pepper if desired.


Make this dish Mom will love, and be sure to snap a picture of your Mother’s Day feast to share with us on Facebook and Instagram with the hashtag #ALMbites.

For more activities and ideas to celebrate mom, visit