Chicken Broccoli Crepes

Total Time
2hrs
Prep 30 mins
Cook 1 hr 30 mins

This is out of one of my very favorite Magazines "Country" and it is one of the Winners of their "A Taste of The Country" contests.

Ingredients Nutrition

Directions

  1. In a small mixing 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.
  2. Heat a lightly greased 8-inch 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.
  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. 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.
  4. Place four broccoli spears and 1/3 cup of chicken down the center of each crepe; top with 1/3 cup of cheese sauce. Roll up and place seam side down in a greased 13x9x2 inch baking dish. Pour remaining cheese sauce over crepes; sprinkle with remaining cheese. Bake, uncovered, at 350 degrees for 20 minutes or until heated through.

Reviews

(8)
Most Helpful

Very good! I did add a little Dijon mustard to the filling, as well as a small jar of pimientos. Turned out excellent! Thanks you for a good recipe that will go right into my "make again" file! :)

Chefette2u April 07, 2011

Delicious! I made the recipe as written except I forgot the sour cream in the sauce. It was still wonderful. My family couldn't tell it was missing anything. I will make it again, include the sour cream, and try the addition of Dijon as one reviewer tried.

CathInSunnyCal March 13, 2013

These crepes were surprisingly easy to put together and really yummy! Thanks!

rachel2c129 June 24, 2010

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