Creamy Chicken a la' Florentine Crepes
These delicious crepes take some prep time, but are well worth it. The creamy goat cheese gives the right flavor and texture with the chicken and spinach filling.
When I make a meal like this that has so much involved, I prep for two meals. One for that night's dinner and one for later in the week. As much as I love to cook, I do like a day off from time to time and yet, still enjoy a savory meal!
Recipe:
1 whole organic chicken 16 oz. frozen organic spinach
1 large organic onion 2 - 10.5 oz goat cheese logs
Sauce: 6 tbsp. organic butter 1/3 cup organic whole wheat flour
(chemical free)
2 cups chicken broth 1/4 tsp. white pepper
1/2 cup organic sour cream 1 tsp. ground coriander
1/2 cup organic cheddar cheese 1 tsp. garlic powder
3/4 tsp. Himalayan or sea salt 1 tsp. lemon pepper
2 tsp. thyme 1/2 tsp. rubbed sage
organic extra virgin coconut oil for oiling casserole dishes
So, to start with, I put a whole, skinned chicken in the crock pot and fill half way up with water. Cook on high for 2 hours.
Tip: This makes a very tender, moist delicious chicken, even if you don't put
any seasonings in with it. Great way to prep for a variety of meals.
I always add water to make broth, which I use in rice, quinoa, millet, soups, and sauces. I just freeze it in 2 cup portions in containers.
Collagen: After I have picked the chicken and removed the broth, I put all the bones back into the crock pot with several cloves of garlic,
a halved onion, a few cut pieces of celery and just cover with water and
cook on low overnight (12-18 hours). This is so healthy!!
Great to drink (especially for those trying to make it through a cold, or flu)
as well as, put into all those meals and sides, I mentioned above.
Next, I prepare the crepe batter, by mixing all the ingredients in a blender and then letting it sit in the refrigerator for at least an hour.
Chive Crepe batter: 4 organic eggs 2 cups organic whole wheat flour
(chemical free)
1 1/4 cup of organic milk 1/2 cup dried chives
1/3 cup organic extra virgin coconut oil
1 cup water Ghee
On medium heat, I use a little Ghee in my skillet and then use a small dipper to pour the batter in and swirl it around to fill the bottom.
This will be about 7 inches in diameter.
Wait about 30 seconds or so, and then flip the crepe. Wait about 10 -15 seconds and slide into a plate. Use a little more ghee and pour another dipper of batter into pan. Right before you are ready to slide this crepe out, cover the last one with a piece of parchment paper, so they don't stick together,
and slide the next one on top. This recipe will yield about 15 crepes.
Tip: As you can see I am using a stainless steel skillet. And it works just
fine to make crepes. I use very little ghee and the crepes slide right out.
Teflon pans are very detrimental to your health.
Here are a couple of websites to explain why:
https://draxe.com/deadly-chemicals-its-whats-for-dinner-if-you-use-teflon-pans/
http://www.naturalhealth365.com/teflon.html/
When the chicken is done, place it on top of a cutting board to cool. Strain the broth into a pan and let sit. Later, you will need to spoon the surface off of any fat (there won't be much, as the chicken is skinned, but the wings are
difficult to do, so there is a little that does occur).
You will use 2 cups of this broth for the sauce and can freeze the rest.
Finely dice up the onion and place in a mixing bowl.
Cook the spinach and let cool some.
Now, pick the chicken and dice it and then mix it with the spinach and onion.
Slice up the goat cheese log into half medallions.
Prepare sauce: You will be making a roux. Melt butter in skillet over medium heat, then add seasonings and flour and whisk. Let the mixture bubble for about 2-3 minutes and then add in the chicken broth,
whisking as you do. Lower heat and whisk in sour cream and then the cheddar cheese. Turn off heat.
Preheat oven to 350 degrees and oil casserole dish.
To prepare crepes, place two halved medallions horizontal in the middle of the crepe. Add about a 1/2 cup of filling on top. Enough to fill, but also able to roll crepe. Place into casserole dish.
When the dish is filled, cover with sauce. And bake for about 20 minutes. Plate and Enjoy!
Tip: If you want to prep another meal of this, like I do, then prepare crepes and place in dish, but do not put the sauce on. Wrap with saran wrap and place in the refrigerator. When you are ready to bake, then place the sauce on before placing them into the oven. You will need to bake them longer, about 30 minutes.