I was a really adventurous eater as a child, something my dad loved, since we traveled a lot. Despite having pickier older siblings, as the baby of the family, I was pretty easy going on the road and easy to feed at restaurants, no matter how fancy or obscure. My dad started asking family and friends for recommendations for the places we went, and since we frequented San Francisco a lot to the theater, we were always on the hunt for the best places to eat in the Bay Area. From the places with the best local favorites like shrimp cocktail and fish n’chips, to a lovely place I remember that only served the best Matzoh Ball soup, to creperies, we ate really well when we were on the go.
And since I was so interested in food, even as a young child, I ordered things that were unusual for a child’s taste and I loved to just sit and read menus, dreaming of new food combinations I had never heard of before. Eating out was often the part of the vacation I loved the most. When we were in San Francisco one time,we visited a place called The Magic Pan, a place that only served crepes, from sweet to savory. My first ever crepe dish that I ordered was Crepes Florentine- a savory dish of fluffy crepes, with creamy chicken and spinach, in a cream sauce with cheese. It was memorable and delightful. Memorable enough to learn to make it at a young age and start serving it to my family myself.
Once you get over your fear of making crepes, which is really quite simple, and once you stop being intimidated by the title of Crepes Florentine, which basically means thin pancakes with spinach, you’ll realize how simple this is to make at home yourself. By the way, if you can get a dish at IHOP, which you can get Crepes Florentine there, I think it qualifies as easy enough to make at home. With the greatness of Burroughs Family Farms eggs and Grass to Gold Gouda, this dish takes on a new twist with extra fluffy crepes and a deep and bold cheesiness that a food aficionado can appreciate.
First you will need to make your crepes.
- 1 cup sifted Otto’s Cassava flour
- 2 eggs
- ½ cup milk
- ½ cup water … you may need slightly more water/milk mixture to get a good thin consistency depending on how big your eggs are.
- ¼ teaspoon salt
- 2 tablespoons butter, melted
- In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
- Heat a lightly oiled griddle or frying pan over medium heat (Not too hot!!). Pour or scoop the batter onto the griddle, using approximately ¼ cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
- Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.
- Serve hot with either sweet or savory fillings.
- 1 lb chicken breast (boneless, skinless, cubed)
- 3 garlic cloves (minced)
- 1 (10 ounce) carton cream of chicken soup, I prefer Pacific Brand
- 4 ounces Burroughs Family Farms Grass to Gold Gouda
- 10 ounces spinach (frozen or fresh, chopped, I prefer fresh)
- 1⁄2 cup raw milk, almond or cocounut
- Additional shredded Gouda for topping, if preferred.
- salt and pepper, to taste
- Sauté chicken and garlic in butter until golden brown.
- Pour in milk and cream of chicken. simmer. reduce to low to medium heat.
- After simmer, put the spinach and cheese in, keep stirring until the cheese completely melts. salt and pepper to taste. make sure the bottom wont stick. keep simmering until the sauce is reduced.
- While the chicken is simmering, start cooking the crepes. in a lightly greased skillet, pour about 3 tbsp of batter and spread it as thin as possible. do not flip. in about 1 minute, check the bottom side of the crepe if light brown. cook only one side of the crepe or else it will be crunchy.
- By the time you're done with the crepes, chicken should be done too. pour about ¾ cup of chicken on each crepe on the center. wrap each side. top lightly with Gouda cheese.