Thursday, February 17, 2011

Chicken & Broccoli Crepes

I love Tuesdays! They are my day off work and I love having the extra time to run errands, clean house and dedicate more effort to making a good dinner. This past Tuesday my day started off with an early dentist appointment, then I had to drive a half an hour to a store to pick up a shirt for my son's semi-formal dance coming up, then I cleaned the house, did laundry and rearranged the family room!

On top of all this, I have had a craving for Chicken Crepes lately so I thought, why not! Off to the grocery store I went and two hours later, we had delicious crepes for dinner.

My crepe in the photo looks a bit lonely, but we did have a wonderful salad to go along with it and it was a fabulous meal! I haven't made crepes for a very long time so it took me almost to the last one to get it to perfection, but I really enjoyed making them. (I made a quicker version than the recipe by heating the chicken-broccoli mixture before putting it in the crepes and skipping the oven.)

Here is the recipe if you want to give them a try. They are delicious!

Chicken & Broccoli Crepes

Basic Crepe Recipe:
  • 3/4 cup flour
  • 1 Tbsp. melted butter
  • 1-1/4 cups skim milk
  • 2 eggs
  • 3/4 tsp. salt
Mix the ingredients. Heat a non-stick skillet over medium-high heat. Lightly spray with vegetable oil and add 1/4 cup to center of skillet. Swirl the pan to distribute the batter. Let cook until the top becomes dry. Flip the crepe and remove from pan when lightly browned. Stack cooked crepes on a plate with wax paper in between each.

Crepe Filling:
  • 2-1/2 cups diced or shredded cooked chicken
  • 3 cups broccoli, cut into bite-sized pieces and cooked till tender-crisp
  • 1 cup grated mild cheddar cheese, divided
  • 2 cans cream of chicken soup
  • 2/3 cup milk
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 8 - 10 crepes
Preheat oven to 400 degrees. Stir together soup, milk, salt, pepper and 1/2 cup cheese in a large bowl. Take out 1 cup of this mixture and set aside. Add the chicken and broccoli to the remaining soup mixture and stir together.

Lay one crepe on a flat working surface. Spoon about 1/2 cup of the chicken-broccoli mixture along center and fold each side over. Lay crepe in a greased 9 x 13-inch casserole dish. Repeat with remaining crepes.

Spread the reserved soup mixture down the middle of the crepes and along the sides. Spread the remaining cheese across the middle. Place in preheated oven and bake for 20-25 minutes until the cheese melts and the crepes are bubbling and golden brown.



Thank you for your lovely comments!

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