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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.
  • Total Time
    Prep: 40 min. + chilling Bake: 20 min.
  • Makes
    8 crepes

Ingredients

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

Directions

  • 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 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 13x9-in. baking dish. Pour remaining cheese sauce over crepes; sprinkle with remaining cheese.
  • Bake, uncovered, at 350° for 20 minutes or until heated through.
Nutrition Facts
2 each: 1104 calories, 73g fat (47g saturated fat), 409mg cholesterol, 1538mg sodium, 44g carbohydrate (10g sugars, 3g fiber), 60g protein.

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Reviews

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Average Rating:
  • Dave
    Oct 10, 2019

    We use leftover turkey, swiss or gruyere cheese, and add a bit of onion. The mixture gets chopped and mixed before spooning onto the crepes before rolling. The rest is pretty much theme. We enjoy them very much!

  • downundercanadian
    Jul 9, 2010

    I substituted whole wheat flour in crepes and used low fat dairy in everything to bring down the fat content. Just as yummy!

  • Isolda
    Feb 9, 2010

    I made these divine crepes twice before I was able to view the nutritional facts. Egads! I may never make them again, but it won't be because I don't want to!