Chicken Broccoli Cheese Crepes – Irresistable

Chicken Broccoli Cheese Crepes – Irresistable

Chicken Broccoli Cheese Crepes

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?

 

Ingredients

Basic Crepes

3 eggs

1/2 tsp salt

2 cups plus 2 tbsp flour

2 cup milk

1/4 cup melted butter

Filling

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

 

Directions 

Basic Crepes

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.

 

For Filling

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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