Chicken Broccoli Crepes
TOTAL TIME: Prep: 40 min. + chilling Bake: 20 min.
YIELD: 8 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.
Ingredients
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1 cup plus 2 tablespoons whole milk
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2 large eggs
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2 tablespoons butter, melted
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1 cup all-purpose flour
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1/4 teaspoon salt
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FILLING:
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1/4 cup butter
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1/4 cup all-purpose flour
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2 cups chicken broth
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2 teaspoons Worcestershire sauce
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3 cups shredded cheddar cheese, divided
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2 cups sour cream
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2 packages (8 ounces each) frozen broccoli spears, cooked and drained
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2-1/2 cups cubed cooked chicken
Directions
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1.
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.
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2.
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.
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3.
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.
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4.
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.
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5.
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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