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Chicken Broccoli Crepes

 Chicken Broccoli Crepes
When I organized food and nutrition training for our county 4-H’ers, we had cooking demonstrations representing different countries. We chose crepes for France, and everyone really loved them with this chicken broccoli filling.
4 ServingsPrep: 40 min. + chilling Bake: 20 min.


  • 1 cup plus 2 tablespoons milk
  • 2 eggs
  • 2 tablespoons butter, melted
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 2 teaspoons Worcestershire sauce
  • 3 cups (12 ounces) shredded cheddar cheese, divided
  • 2 cups (16 ounces) sour cream
  • 2 packages (8 ounces each) frozen broccoli spears, cooked and drained
  • 2-1/2 cups cubed cooked chicken


  • In a small bowl, beat the milk, eggs and butter. Combine flour and
  • salt; add to egg mixture and beat until smooth. Cover and
  • refrigerate for 1 hour.
  • Heat a lightly greased 8-in. nonstick skillet. Stir batter; pour 1/4
  • cup into the center of skillet. Lift and tilt pan to evenly coat
  • bottom. Cook until top appears dry; turn and cook 15-20 seconds
  • longer. Remove to a wire rack. Repeat with remaining batter,
  • greasing skillet as needed. When cool, stack crepes with waxed paper

2 of 2

Chicken Broccoli Crepes (continued)

Directions (continued)

  • or paper towels in between.
  • In a large saucepan, melt butter. Stir in flour until smooth.
  • Gradually stir in broth and Worcestershire sauce. Bring to a boil;
  • cook and stir for 2 minutes or until thickened. Reduce heat; stir in
  • 2 cups of cheese. Cook and stir for 10 minutes or until cheese is
  • melted. Remove from the heat; stir in sour cream until smooth.
  • Place four broccoli spears and 1/3 cup of chicken down the center of
  • each crepe; top with 1/3 cup cheese sauce. Roll up and place seam
  • side down in a greased 13-in. x 9-in. baking dish. Pour remaining
  • cheese sauce over crepes; sprinkle with remaining cheese.
  • Bake, uncovered, at 350° for 20 minutes or until heated through.
  • Yield: 8 crepes.
Nutritional Facts: 1 serving (2 each) equals 1,104 calories, 73 g fat (47 g saturated fat), 409 mg cholesterol, 1,538 mg sodium, 44 g carbohydrate, 3 g fiber, 60 g protein.