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.
- 1 cup milk
- 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 cheddar cheese, shredded, divided
- 2 cups sour cream
- 2 (9 ounce) packages frozen broccoli spears, cooked and drained
- 2 1⁄2 cups cooked chicken, cubed
- 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.
- 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.
- 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.
- 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.
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! :)
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.
These crepes were surprisingly easy to put together and really yummy! Thanks!