Welcome to day two in Florence, Oregon. This picturesque coastal town sits on the banks of the Siuslaw River. Famous for Mo’s Clam Chowder, sand dunes and beautiful ocean views. Depending upon how you approach things, life here seems to slow down or speed up. Sound crazy, I know, but Florence has a great deal to offer.
For the thrill seekers, the sand dunes are a blast. The sun warms the sand, the heart pounds with the rise and fall of the dunes.
For the nature lover, exploring the tide pools can quiet the soul. The spray of the ocean, the cries of seagulls circling overhead – so serene.
Vacations are all about the pleasures of life that surround us every day yet we cannot seem to take the time otherwise to notice. Slow down! Life is shorter than you realize and the Good Lord has provided you with the beauty of His blessings everywhere. Good food is one of those little pleasure blessings.
Chicken Florentine Crêpes with Mushrooms
2 cups flour
3 Eggs, seperated
1 cup Milk
Pinch of Kosher Salt
1-1/2 tablespoons Butter
Place flour into a bowl. Separate the eggs, add egg yolks to flour. Slowly add milk, whisking continuously. Set flour mixture aside.
To the egg whites, add a pinch of salt. Whisk egg white until frothy. Fold whites into the flour mixture. Pour the mixture into a blender or food processor and mix until smooth. There should be no lumps. Melt the butter, add to the batter and mix in the blender until fully incorporated. Let batter rest for 30 minutes.
Heat small non-stick skillet or Crêpe pan to medium heat. Pour enough Crêpe mixture into pan to just cover the bottom. Cook until golden brown, about 1 minute. When mixture had browned, turn Crêpe with a spatula and cook other side for about 30 seconds. Stack Crêpes on a plate, with a piece of waxed paper between each Crêpe.
Note: Crêpes may be refrigerated up to 1 day or frozen up to 1 month. Place a piece of foil between each Crêpe for easier handling when thawing and reheating.
Chicken Florentine Filling
1/4 cup Butter
1 Chicken Breast, boneless/skinless
8 oz Brown Mushrooms
3/4 cup Spinach
2 tablespoons Heavy Cream
1/2 cup Parmesan Cheese, grated
1 cup Mozzarella Cheese, grated
1/2 tablespoon Garlic Powder
1/2 teaspoon Kosher Salt
1/2 teaspoon Black Pepper
Heat the oven to 350 degrees.
Heat the butter in a frying pan on a medium heat.
Chop the chicken into small pieces and cook in the frying pan for about 7 minutes until cooked. While the chicken cooks, clean and thinly slice mushrooms. Add mushroom slices to the pan and cook for 3 to 4 minutes, until mushrooms have released their liquids.
Add the spinach and cook for a further 2 minutes.
Add the cream Parmesan cheese and half of the Mozzarella. Stir until the cheese has melted then remove from the heat. Season with garlic powder, salt and pepper.
Place the crepes on a kitchen board and divide the mixture equally between them. Gently roll up like a cannoli and place in a buttered baking dish. Sprinkle with the remaining half of the Mozzarella cheese
Bake for 15 minutes until the cheese has melted.
1/4 cup Italian Parsley
While the Crêpes are baking, chop some Italian Flat Leaf Parsley. While the Crêpes are fresh from the oven, sprinkle the parsley over the Crêpes for a kiss of color. Serve at once.
This dish is delicious with a fresh salad and some sweet summer tomatoes.