IHOP Chicken Florentine Crepes Copycat Recipe

This IHOP Chicken Florentine Crepes copycat brings one of the most satisfying things on that menu straight to your kitchen, with thin golden crepes wrapped around seasoned chicken and wilted spinach, all under a creamy white sauce. It takes about 45 minutes start to finish, and you do not need any special equipment beyond a nonstick pan.

The filling is rich without being heavy, the spinach keeps things from feeling too indulgent, and the crepes themselves are easier to make than most people expect.

Why I Love This Recipe

This is the version I keep coming back to when I want something that feels a little special on a Tuesday. The sauce is what holds it all together, thickened with a little flour so it coats every bite instead of pooling at the bottom of the plate.

The crepe batter rests for 15 minutes, which is what makes the edges thin and lacy rather than thick and doughy.

The whole thing reheats well, so if you are cooking for two and end up with extras, you are set for lunch the next day.

Recipe Ingredients

• 2 cups all-purpose flour – Gives the crepes structure without making them stiff
• 3 large eggs – Binds the batter and adds a little richness
• 2 1/4 cups whole milk – Whole milk gives a silkier crepe than low-fat; 2% works too
• 3 tbsp unsalted butter, melted – Goes into the batter to keep crepes from sticking and adds flavor
• 1/2 tsp salt – Seasons the batter
• 1 lb boneless, skinless chicken breast – Cut into small pieces after cooking; thigh works fine too
• 1 tsp garlic powder – Seasons the chicken without overpowering the sauce
• 1 tsp onion powder – Rounds out the chicken seasoning
• 1/2 tsp black pepper – For the chicken
• 1 tsp salt, divided – Half for the chicken, half for the sauce
• 2 tbsp olive oil – For cooking the chicken
• 3 cups fresh baby spinach – Wilts down significantly; frozen works if you squeeze out all the water
• 3 tbsp unsalted butter – Base of the cream sauce
• 3 tbsp all-purpose flour – Thickens the sauce to a coating consistency
• 1 1/2 cups whole milk – The liquid base for the sauce
• 1/2 cup heavy cream – Makes the sauce silky and cling to the filling
• 1/2 tsp garlic powder – Flavors the sauce
• 1/4 cup grated Parmesan – Adds a salty, nutty depth to the sauce
• 2 tbsp fresh parsley, chopped – For garnish; dried works but fresh looks better on the plate

Variations / Substitutions

• Rotisserie chicken – Using pre-cooked rotisserie chicken cuts your active time by about 10 minutes with no loss of flavor.
• Turkey breast – Sliced cooked turkey works in the filling and keeps the dish lighter.
• Frozen chopped spinach – Works well here; thaw it completely and press out as much liquid as you can before adding it to the filling, or the sauce will turn watery.
• Dairy-free – Swap the butter for a neutral oil, use oat milk in the crepe batter and the sauce, and use a full-fat coconut cream in place of the heavy cream; the sauce will be slightly less rich but still good.
• Extra heat – Stir 1/2 tsp red pepper flakes into the sauce along with the garlic powder for a gentle kick.
• Lemon – A squeeze of fresh lemon juice over the finished plate brightens the whole dish.

If you enjoy crepe-based dinners, you might also like a Savory Ham and Cheese Crepe recipe.

How To Make Chicken Florentine Crepes

Step 1: Rest the Crepe Batter

In a large mixing bowl, whisk together the 2 cups all-purpose flour, 3 large eggs, 2 1/4 cups whole milk, 3 tbsp melted unsalted butter, and 1/2 tsp salt until the batter is completely smooth with no dry streaks. It will look a little thin, closer to heavy cream than pancake batter. Set it aside and let it rest for at least 15 minutes at room temperature.

The rest is not optional. Resting lets the flour hydrate fully, which relaxes the gluten and gives you crepes with soft, pliable edges instead of rubbery ones that crack when you fold them.

Step 2: Sear the Chicken

Heat a large skillet over medium-high heat and add the 2 tbsp olive oil. Season the 1 lb boneless, skinless chicken breast with 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp black pepper, and 1/2 tsp of the salt. Add the chicken to the hot pan in a single layer and cook for 6 to 8 minutes, turning once, until each piece is golden on the outside and cooked through to 165°F (74°C) internally.

Transfer the cooked chicken to a cutting board and let it sit for 3 minutes. Then chop or shred it into small bite-sized pieces. Smaller pieces mean a neater fold when you fill the crepes.

Step 3: Wilt the Spinach

Keep the same skillet on medium heat. Add the 3 cups fresh baby spinach directly to the pan and stir constantly for about 2 minutes, until every leaf has wilted down and turned a deep, glossy green. There is no need to add oil here since the residual fat from the chicken is enough.

Move the wilted spinach to a small bowl and set it aside with the chicken. Try to leave any liquid behind in the pan, or blot the spinach lightly with a paper towel so it does not thin out the sauce later.

Step 4: Build the Cream Sauce

In a medium saucepan over medium heat, melt the 3 tbsp unsalted butter. Once it foams, whisk in the 3 tbsp all-purpose flour and stir for 1 minute until the mixture turns a light golden color and smells faintly nutty. Slowly pour in the 1 1/2 cups whole milk and 1/2 cup heavy cream, whisking constantly to break up any lumps. Add the 1/2 tsp garlic powder and remaining 1/2 tsp salt. Cook for 4 to 5 minutes, stirring often, until the sauce is thick enough to coat the back of a spoon.

Remove the pan from the heat and stir in the 1/4 cup grated Parmesan until it melts in completely. Add the cooked chicken and wilted spinach to the sauce and stir to coat everything evenly. Set the filling aside while you cook the crepes.

The sauce needs to be genuinely thick at this stage, not runny, because it will loosen slightly once it hits the warm crepe. If it still pours off a spoon easily, give it another minute on the heat before you take it off.

Step 5: Cook the Crepes

Set a 9 or 10-inch nonstick skillet over medium heat. Lightly butter the pan. Pour about 1/4 cup of batter into the center of the pan and immediately swirl it in a circle to spread the batter into a thin, even round. Cook for about 1 to 2 minutes until the edges look dry and lacy and the bottom is pale gold, then flip and cook the second side for 30 seconds. Transfer the finished crepe to a plate and repeat with the remaining batter, stacking crepes with a small piece of parchment between them.

You will likely get 8 to 10 crepes from this batter. The first one almost always tears or comes out uneven, and that is completely normal. Consider it a test crepe and eat it while you work.

Step 6: Fill and Plate the Crepes

Lay a crepe flat on a work surface and spoon about 3 tbsp of the chicken and spinach filling across the lower third. Fold the bottom edge up over the filling, fold in the sides, and roll it closed into a neat bundle. Repeat with the remaining crepes and filling. Arrange 2 filled crepes per serving on a warm plate, spoon a little extra sauce from the pan over the top, and finish with a scatter of the 2 tbsp chopped fresh parsley.

Recipe Tips

• Let the batter rest. If you skip the 15-minute rest, the gluten in the flour stays tight and the crepes tend to tear when you flip them.
• Keep the heat steady at medium. Too high and the crepes brown too fast before they cook through; too low and they stick. Medium is the sweet spot for a thin, pliable result.
• Cut the chicken small. Pieces larger than about 3/4 inch make the crepe hard to roll without tearing.
• Sauce too thick? Stir in a splash of whole milk, a tablespoon at a time, until it loosens to the right consistency.
• Make the filling ahead. The chicken and sauce filling can be made up to 1 day in advance and kept covered in the fridge. Cook the crepes fresh the day you serve.

Bake times do not apply here, but here is a quick reference for scaling the crepe batter to the number of servings you need:

How To Store

• Refrigerate – Store filled crepes in an airtight container for up to 3 days. Store extra sauce separately so the crepes do not get soggy.
• Reheating – Warm filled crepes in a 325°F (160°C) oven for 10 to 12 minutes or microwave for 1 to 2 minutes, covered loosely. Reheat extra sauce in a small saucepan over low heat, whisking in a splash of milk if it has thickened too much.

What To Serve With Chicken Florentine Crepes

A simple green salad dressed with a light vinaigrette works well here because the acidity cuts through the richness of the cream sauce. Roasted asparagus or broccolini alongside adds color and a slight char that plays nicely against the soft, pillowy crepe texture. If you want something more substantial, a cup of simple tomato soup on the side gives you a bright, acidic contrast to the savory filling.

Frequently Asked Questions

Can I make the crepes ahead of time?

Yes. Cooked and cooled crepes stack well with parchment between them and keep in the fridge for up to 2 days, or in the freezer for up to 1 month. Bring them to room temperature before filling.

My crepes keep tearing when I flip them. What am I doing wrong?

Most of the time this means the pan is too hot or the crepe is not quite ready. Wait until the edges look completely dry and pull away from the pan slightly before you attempt the flip.

Can I use a blender for the crepe batter?

Yes, and it is actually faster. Blend all the batter ingredients for about 20 seconds until smooth, then let it rest the full 15 minutes before cooking.

Is there a lower-fat version of the sauce?

You can replace the heavy cream with whole milk, but the sauce will be thinner and less coating. Whisking in an extra teaspoon of flour with the roux will help compensate.

Chicken Florentine Crepes Recipe

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 2 cups all-purpose flour
• 3 large eggs
• 2 1/4 cups whole milk
• 3 tbsp unsalted butter, melted
• 1/2 tsp salt
• 1 lb boneless, skinless chicken breast
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1 tsp salt, divided
• 2 tbsp olive oil
• 3 cups fresh baby spinach
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1/2 tsp garlic powder
• 1/4 cup grated Parmesan
• 2 tbsp fresh parsley, chopped

Method

 

1. Whisk together the flour, eggs, milk, melted butter, and salt until smooth. Rest the batter for 15 minutes at room temperature.
2. Heat the olive oil in a skillet over medium-high heat. Season the chicken with garlic powder, onion powder, black pepper, and 1/2 tsp salt, then cook for 6 to 8 minutes, turning once, until the internal temperature reaches 165°F (74°C). Let it rest for 3 minutes, then chop into small pieces.
3. Return the skillet to medium heat and add the baby spinach. Stir for about 2 minutes until fully wilted. Set aside with the chicken.
4. In a medium saucepan over medium heat, melt the butter, whisk in the flour, and cook for 1 minute. Whisk in the milk and heavy cream, then add the garlic powder and remaining 1/2 tsp salt. Cook for 4 to 5 minutes until thick enough to coat a spoon. Remove from heat, stir in the Parmesan, then fold in the chicken and spinach.
5. Heat a lightly buttered nonstick skillet over medium heat. Pour about 1/4 cup of batter per crepe, swirl to spread, and cook for 1 to 2 minutes until the edges look dry, then flip and cook for 30 more seconds. Stack finished crepes with parchment between them.
6. Spoon about 3 tbsp of filling onto each crepe, fold and roll closed, and arrange 2 per plate. Spoon extra sauce over the top and scatter the chopped parsley over each serving.

Notes

The batter and filling can both be made the evening before you plan to serve this. Keep them covered and refrigerated, cook the crepes fresh when you are ready, and the whole dinner comes together in about 15 minutes. If your sauce has been sitting and looks too thick, a tablespoon or two of warm milk stirred in will bring it right back.