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Before you jump to Brad's chicken florentine crepes recipe, you may want to read this short interesting healthy tips about Treats that give You Energy.
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Eating almonds is a wonderful choice as long as you do not have a nut allergy. Almonds provide a multitude of health advantages and are an excellent choice when you require a shot of energy. These nuts possess plenty of vitamins E, B2, and manganese. Tryptophan, an enzyme also found in turkey that triggers drowsiness, is available in almonds. In the case of almonds, however, they wont allow you to long for a nap. Alternatively, these nuts help to reduce stress and provide a relaxing feeling throughout your body. Your emotional state is often lifted by simply eating almonds.
You can find lots of healthy snacks you can choose that don’t involve a lot of preparation or searching. Choosing to live a healthy way of life can be as easy as you want it to be.
We hope you got benefit from reading it, now let’s go back to brad's chicken florentine crepes recipe. You can have brad's chicken florentine crepes using 25 ingredients and 5 steps. Here is how you do that.
The ingredients needed to make Brad's chicken florentine crepes:
- Take Crepe batter
- Use 1 cup flour
- You need 3 eggs
- Prepare 1/2 cup milk
- Take 1/2 cup water
- Prepare 1/2 tsp granulated chicken bouillon
- Get 2 tbs butter, melted
- Get Crepe filling
- You need 1 lg shallot, sliced thin
- You need 1 lb chicken thighs, chopped
- Use 1 tbs minced garlic
- You need 1 tbs cavenders Greek seasoning
- Prepare to taste Salt and pepper
- You need 2 loose cups chopped baby spinach
- Provide 2 oz cream cheese
- Get 1 1/2 cups ricotta cheese
- Prepare For the sauce
- Take 1 1/2 tbs butter
- Take 1 tbs flour
- Provide 1 1/2 cups whole milk
- Prepare 2 tsp granulated chicken bouillon
- Use Shredded mozzarella cheese
- Provide Garnishment
- Take Whole leaf baby spinach
- Take Parmesan Romano cheese blend
Instructions to make Brad's chicken florentine crepes:
- In a lg mixing bowl, add flour and eggs. Beat together, slowly whisk in milk and water. When smooth, add rest of batter ingredients and mix well.
- Heat a tbs oil in a lg frying pan. Add shallots and saute until they sweat off. Add chicken, garlic, and Greek seasoning. Fry until chicken is just a hair undercooked. Add spinach and finish chicken. Spinach should be just wilted. Salt and pepper to taste. Add cream cheese and ricotta. Cook until well combined and smooth.
- Heat a 9 or 10 inch non stick frying pan on medium low heat. For each crepe, add 1 tsp oil to pan. Pour 1/3 cup crepe batter in pan for each crepe. cook 1-2 minutes per side until just golden brown. As they come off the pan, immediately add filling and roll up.
- Meanwhile heat butter for sauce in a small sauce pot on medium heat. Add flour. Stir constantly until roux turns golden brown and smells nutty. Slowly add milk and bouillon. Stir until well mixed and sauce is creamy. Slowly add mozzarella until sauce gets to desired thickness.
- Plate crepes, pour sauce over the top. Garnish with Parmesan Romano and baby spinach. Serve immediately. Enjoy.
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