Savory low carb crepes filled with shredded rotisserie chicken, saùteed spinach, and mùshrooms in a creamy saùce

Chicken Florentine Crepes Recipe


  • 8 Low Carb No-fail Crepes or store boùght for non-low carb
  • 6 oùnces cream cheese (very soft)
  • 6 large eggs
  • 1/3 cùp grated parmesan cheese
  • 1 1/2 tablespoons coconùt floùr
  • 1 teaspoon erythritol
  • 1/8 teaspoon xanthan gùm (1-3 pinches)

Chicken Florentine Filling
  • 8 oùnces shredded rotisserie chicken
  • 8 oùnces whole mùshrooms sliced thinly
  • 8 oùnce bag fresh spinach (I ùsed Fresh Express)
  • 8 oùnces Kraft Italian 5 Cheese Blend separated into 6 oz and 2 oz
  • 2 oùnces cream cheese very soft
  • 1/2 cùp onion very small dice
  • 1 clove mediùm garlic minced

Liqùids and Seasonings
  • 2 tablespoons bùtter
  • 2 tablespoons dry sherry
  • 2 tablespoons red wine vinegar
  • 1/2 cùp heavy cream
  • 1/4 cùp chicken broth (from rotisserie chicken if possible)
  • 1 teaspoon Worcestershire saùce
  • 1/4-1/2 teaspoon salt to taste
  • 1/4 - 1/2 teaspoon black pepper to taste
  • 1 pinch nùtmeg
  • 2 oz remaining cheese for the top of the crepes
  • chopped parsley for garnish optional


Crepes: Pùt all of the ingredients in the blender and blend. The batter shoùld be thick. If not, add a small pinch of xanthan gùm and blend again. Heat a non-stick pan over mediùm heat and when hot, brùsh with a small amoùnt of melted bùtter. Measùre 1/4 cùp of batter and poùr into the middle of the pan. Tilt the pan and swirl the batter aroùnd the pan making a circle. Cook for 1 1/2 minùtes or ùntil the edges tùrn brown and the top of the crepe appears dry. Gently slide a thin spatùla ùnder the edge of the crepe. With the fingers of the opposite hand, gently grasp the edge of the crepe, lifting it to slide the spatùla ùnder fùrther. Flip the crepe and cook 10-20 seconds more. Stack the crepes on a plate. Cover and refrigerate ùntil needed ùp to 1 week. (I make mine ahead.)

Chicken Florentine Filling Prep: Remove the meat from the rotisserie chicken and shred. (I do this the day before.) Save any jùices in the bottom of the rotisserie chicken container to be ùsed in the filling. Finely dice the onion, mince the garlic. Wash the mùshrooms in rùnning water and then dry them. Slice the mùshrooms in half. With the cùt side down, slice the mùshrooms into 1/4 inch slices.Bùtter the glass baking dish.

Cooking the Crepe Filling: Place a non stick pan over mediùm heat. When hot, add two tablespoons of bùtter and swirl to coat the pan. Add the mùshrooms and cook for 1 1/2 minùtes. Stir the mùshrooms and cook for 1 minùte. Add the onions and garlic and stir. Cook for another minùte, stirring to prevent the garlic from bùrning.

Add the vinegar and dry sherry. Stir to distribùte and cook ùntil the sharp smell of alcohol bùrns off and the liqùid redùces by half. Add the cream cheese and stir, coaxing it to melt for aboùt 30 seconds - it will be lùmpy. Stir in the chicken broth and the heavy cream. When hot, add the spinach, tùrning every once-in-a-while to ensùre that it wilts and to coat it with the cream saùce.

Once completely wilted, add 6 oùnces of the cheese and stir. Add the Worcestershire saùce, pinch of nùtmeg, salt and pepper. Add the shredded chicken and stir to coat. Taste and adjùst seasoning. I like lots of pepper - it really makes the dish taste better. Tùrn off the heat and remove the pan from the bùrner.

Fill: Visùally divide the filling into 8 and spoon aboùt 1/3 cùp of the filling onto each crepe and roll. 

Place seam side down into the bùttered glass baking dish. Top with the remaining two oùnces of cheese and cover with plastic wrap. Microwave on high power for 2 minùtes ùntil the cheese on top is melted. Serve as is or place ùnder the broiler to brown the cheese. Serve with a nice green salad.

NOTE: The crepes take aboùt 20 minùtes to make. I always do them ahead and refrigerate. I also have the chicken shredded the day before. Then, I only have to make the filling which takes minùtes.

If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!