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Chicken Crepes Florentine

Serves 4
Chicken Crepes Florentine
  • 1 lb (500 g) spinach leaves, coarsely chopped
  • 2 tbsp butter
  • pinch of grated nutmeg
  • 8 crepes
  • 1 cup (125 g) grated Gruyere cheese
  • 4 tbsp butter
  • 3/4 lb (375 g) cremini mushrooms, quartered
  • 1/3 cup (45 g) all-purpose flour
  • 1 1/4 cups (300 ml) chicken stock
  • 22/3 cups (375 g) diced cooked chicken
  • 1 tbsp chopped fresh thyme
  • salt and black pepper


  1. Make the filling: melt the butter in a heavy pan, add the mushrooms, and cook, stirring occasionally, for 2-3 minutes.
  2. Add the flour and cook, stirring, for 1 minute. Remove the pan from the heat and gradually blend in the stock. Bring to a boil, stirring, and simmer for 2-3 minutes. Add the chicken, thyme, and salt and pepper to taste.
  3. Rinse the spinach and put into a saucepan with only the water that clings to the leaves. Cook for about 2 minutes until tender. Drain well, squeezing to extract any excess water, then stir in the butter and nutmeg. Spoon into a shallow ovenproof dish.
  4. Divide the chicken and mushroom mixture among the 8 crepes. Roll up the crepes and place them in a single layer on top of the spinach.
  5. Sprinkle with cheese and bake in a 375癋 (l90癈) oven for about 25 minutes, until golden. Serve hot.

* * * Cook's know-how * * *

Ready-made crepes, available in packages at supermarkets and delicatessens, are a convenient alternative to homemade crepes. They work particularly well in recipes such as this one, in which they are rolled around a filling and baked in the oven.