Chicken Broccoli Cheese Crepes
I don’t make crepes very often and even when I do they are usually dessert crepes. But the kids love to make them this way! Full of broccoli, cheese and chicken, what’s not to love?
1/2 tsp salt
2 cups plus 2 tbsp flour
2 cup milk
1/4 cup melted butter
1/2 cup half and half
1/2 cup flour
1/2 tsp garlic salt
1 1/4 cups chicken broth
2 cups shredded cheese, divided
1 1/2 cups sour cream, divided
2 tbsp diced pimento
1 tbsp dried parsley flakes
1 tsp paprika
4 oz can sliced mushrooms, drained
2 tbsp butter
2 (10 oz) pkg frozen broccoli spears, cooked and drained
2 cups cubed, cooked chicken
10 cooked Basic Crepes
1/2 cup Monterrey Jack Cheese, shredded
Beat eggs and salt; add flour alternately with milk, beating until smooth. Stir in melted butter. Allow to stand in fridge for 1 hour until consistency of heavy cream.
Heat skillet to medium high heat; spray with vegetable oil. Pour in 3 tbsp batter and rotate pan to spread batter evenly over bottom. Cook until lightly browned; flip to brown other side.
Makes 30 crepes
To store crepes, separate each crepe with wax paper and wrap airtight. May be kept frozen for up to 3 months.
Beat half and half, flour and garlic salt until smooth; add chicken broth, 1 cup cheese, Monterrey Jack Cheese, 1/2 cup sour cream, pimento, parsley and paprika. Cook over medium heat, stirring constantly until thickened. Saute mushrooms in butter. On each crepe place broccoli, chicken and mushrooms; top with 1 to 2 tbsp of sauce. Fold crepes; place in large, shallow baking dish. Cover and bake at 350 F for 20 to 30 minutes. Top with remaining cheese and sour cream. Bake uncovered, 5 to 10 minutes more. Top with parsley.
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