Chicken Florentine Crepes

Crepes (makes about six 5-6inch round crepes):
4 eggs
1 cup all purpose flour
1 1/3 cup milk
2 tablespoon melted butter (or oil)
1/2 teaspoon salt (if desired)

Filling/Sauce Ingredients:
1 cup cooked spinach
1 can cream chicken soup
1 can 13oz chicken breast with water
1/2 (4oz) cream cheese/Neufchatel Cheese
2 tablespoons mayonnaise
1/4 cup feta cheese
1/2 cup Parmesean Cheese
1/2 cup diced sauted onions
1 1/2 cups cooked Tyson Diced Chicken breast pieces

Making the Crepes:
Beat eggs lightly then add rest of ingredients and mix well. Pour 1/4 cup batter on medium/high heated pan and cook to light brown or set; flip over to brown other side - about 2 minutes each side. (Can store batter in refrigerator up to 2 hours.)

Making the Filling/Sauce:
Saute onions on medium heat in lightly oiled pan when translucent add raw spinach till cooked. Remove from pan. Add canned chicken with water into pan breaking up the chicken into smaller pieces. Add the cream of chicken soup, mayonnaise, and all the cheeses. Stir together until all ingredients are melted and smooth on a medium heat. Add cooked spinach and onions back into the sauce.
Stuff each crepe with about 1/4 cup of sauce/filling and roll with seam down and place into lightly greased baking pan. Do that for each crepe and place into baking pan. Pour any remaining filling/sauce over the crepes (can sprinkle shredded cheese on top if desired) and bake for 20-30 minutes in 350 degree oven. Serve immediately.


Serving Size: 1 Crepe

Number of Servings: 6

Recipe submitted by SparkPeople user SANSOU62.