Chicken Florentine Crepes

Name: Chicken Florentine Crepes
Ingredients: 8 Low Carb No-fail Crepes (or store bought for non-low carb); 6 ounces cream cheese ((very soft)); 6 large eggs; 1/3 cup grated parmesan cheese; 1 1/2 tablespoons coconut flour; 1 teaspoon erythritol; 1/8 teaspoon xanthan gum ((1-3 pinches)); 8 ounces shredded rotisserie chicken; 8 ounces whole mushrooms (sliced thinly); 8 ounce bag fresh spinach ((I used Fresh Express)); 8 ounces Kraft Italian 5 Cheese Blend (separated into 6 oz and 2 oz); 2 ounces cream cheese (very soft); 1/2 cup onion (very small dice); 1 clove medium garlic (minced); 2 tablespoons butter; 2 tablespoons dry sherry; 2 tablespoons red wine vinegar; 1/2 cup heavy cream; 1/4 cup chicken broth ((from rotisserie chicken if possible)); 1 teaspoon Worcestershire sauce; 1/4-1/2 teaspoon salt to taste; 1/4 - 1/2 teaspoon black pepper to taste; 1 pinch nutmeg; 2 oz remaining cheese for the top of the crepes; chopped parsley for garnish (optional)

"Chicken Florentine Crepes: savory crepes filled with shredded rotisserie chicken, sautéed spinach, and mushrooms in a creamy sauce. The recent weather has been sooooo beautiful in Southern California. These are the days we affectionately refer as to 'June Gloom' when the mornings are completely overcast. Luckily, I live in the Inland Valley where the cloud cover burns off by 11 am, but it's not uncommon for the coast to remain overcast all day. It's the perfect weather for open windows in the mornin..."

INGREDIENTS

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8 Low Carb No-fail Crepes (or store bought for non-low carb)

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6 ounces cream cheese ((very soft))

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6 large eggs

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1/3 cup grated parmesan cheese

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1 1/2 tablespoons coconut flour

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1 teaspoon erythritol

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1/8 teaspoon xanthan gum ((1-3 pinches))

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8 ounces shredded rotisserie chicken

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8 ounces whole mushrooms (sliced thinly)

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8 ounce bag fresh spinach ((I used Fresh Express))

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8 ounces Kraft Italian 5 Cheese Blend (separated into 6 oz and 2 oz)

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2 ounces cream cheese (very soft)

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1/2 cup onion (very small dice)

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1 clove medium garlic (minced)

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2 tablespoons butter

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2 tablespoons dry sherry

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2 tablespoons red wine vinegar

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1/2 cup heavy cream

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1/4 cup chicken broth ((from rotisserie chicken if possible))

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1 teaspoon Worcestershire sauce

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1/4-1/2 teaspoon salt to taste

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1/4 - 1/2 teaspoon black pepper to taste

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1 pinch nutmeg

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2 oz remaining cheese for the top of the crepes

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chopped parsley for garnish (optional)

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