Chicken Broccoli Crepes

Chicken Broccoli Crepes
Loaded with tender chicken, broccoli, and creamy cheese sauce, these Chicken Crepes make a delicious meal!
Cuisine: French
For Crepes
  • 1½ cups milk
  • 3 eggs
  • ½ tsp salt
  • 1 cup flour
  • 3 tbsp melted butter
For Filling and Sauce
  • 1 tbsp olive oil
  • 3 chicken breasts, cubed
  • ¼ tsp salt
  • ⅛ tsp pepper and onion powder
  • 4 tbsp butter
  • 6 tbsp flour
  • 2 cups milk
  • ½ tsp salt
  • ¼ tsp pepper
  • ¾ cup grated cheddar cheese
  • 2 cups fresh broccoli, chopped and steamed till barely tender
  • ¼ cup sliced almonds (optional)
For Crepes
  1. Combine all ingredients in a blender. Blend till smooth. Chill for 30 to 60 minutes to thicken.
  2. To cook, pour about 3 tablespoons of batter into the middle of a non-stick round skillet that has been heated to medium hot. Swirl the pan around to spread the batter till it is very thin. Cook for 1 to 2 minutes. Flip and cook 1 to 2 minutes on the other side. Cook all crepes and set aside.
For Filling and Sauce
  1. Cook cubed chicken in olive oil over medium heat in a large skillet. Remove chicken and set aside. In same skillet, melt the 4 tablespoon butter. Whisk in the flour, then the milk. Cook and stir till thick and creamy. Boil for at least a minute to remove flour taste. Add salt, pepper, and cheese. Cook and stir till cheese is melted. Set aside about a cup of sauce. To the remaining sauce in the skillet, add the cooked chicken and broccoli. Stir till coated. Remove from heat.
  2. Fill crepes with chicken broccoli mixture. Place into 2 greased 9 x 13 inch pans. Cover with foil and bake at 350°F for 15 to 20 minutes, or till hot.
  3. Heat sauce that was set aside, adding milk to thin if needed. Serve crepes with sauce and garnish with sliced almonds if desired.