Chicken, Spinach, Broccoli, and Cheese Crepes With Hollandaise S

Recipe by gourmet_girl
READY IN: 1hr 20mins




  • Preheat oven to 350 degrees.
  • For filling:
  • Heat 1 T. oil in a large skillet or wok.
  • Add the garlic and the broccoli and stir fry until broccoli is crisp tender.
  • Add the onion powder and salt and pepper to taste.
  • Add the baby spinach and continue to stir fry until the spinach all wilts.
  • In a large bowl combine the cooked broccoli and spinach with the chicken, gorgonzola, 14/c. of the cheddar.
  • Beat one egg and combine with the chicken mixture.
  • For crepes:
  • Combine flour, milk, eggs, 1 t. vegetable oil, and 1/4 t. of salt.
  • Heat a 10 inch skillet and coat with cooking spray.
  • Pour in about 1/4 cup batter; lift and tilt skillet to spread thinly and evenly.
  • Return to heat and brown lightly on both sides.
  • Slide crepe onto plate.
  • Repeat with remaining batter.
  • Spoon the chicken mixture along the center of crepe and roll, placing the crepes side by side into a 13X9X2 baking dish.
  • When all the crepes are in the dish, sprinkle remaining cheddar on top.
  • Bake 20 minutes in preheated oven.
  • While crepes are baking, in a small saucepan over low heat combine 4 egg yolks, 2/3 cup cream, 1 t. salt, and the juice of one lemon.
  • Stir until mixture begins to thicken.
  • Remove from the heat and stir in butter.
  • When crepes are finished baking, serve immediately with the Hollandaise sauce spooned over top.