Recipe provided courtesy of Taste of Home magazine. Find more great recipes at www.tasteofhome.com
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.
Chicken Broccoli Crepes Recipe
Chicken Broccoli Crepes
1 cup plus 2 Tbsp. milk
2 eggs
2 Tbsp. butter, melted
1 cup flour
¼ tsp. salt
Filling: ¼ cup butter
¼ cup flour
2 cups chicken broth
2 tsp. Worcestershire sauce
3 cups (12 oz.) shredded cheddar cheese, divided
2 cups (16 oz.) sour cream
2 packages (8 oz. each) frozen broccoli spears, cooked and drained
2 ½ cups cubed 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 inch nonstick skillet. Stir batter; pour ¼ cup into the center 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 13×9 inch baking dish. Pour remaining cheese sauce over crepes; sprinkle with remaining cheese.
Bake, uncovered, at 350 F. for 20 minutes or until heated through. 8 crepes
(Recipe for Chicken Broccoli Crepes was on www.tasteofhome.com)
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