Chicken Broccoli Crepes

Chicken Broccoli Crepes

Chicken Broccoli Crepes

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


When I organized food and nutrition training for our county 4-H’ers, we had cooking demonstrations representing different countries.  We chose crepes for France, and everyone really loved them with this chicken broccoli filling.

Chicken Broccoli Crepes Recipe

Chicken Broccoli Crepes

1 cup plus 2 Tbsp. milk

2 eggs

2 Tbsp. butter, melted

1 cup flour

¼ tsp. salt

Filling:   ¼ cup butter

¼ cup flour

2 cups chicken broth

2 tsp. Worcestershire sauce

3 cups (12 oz.) shredded cheddar cheese, divided

2 cups (16 oz.) sour cream

2 packages (8 oz. each) frozen broccoli spears, cooked and drained

2 ½ cups cubed chicken

In a small bowl, beat the milk, eggs and butter.  Combine flour and salt; add to egg mixture and beat until smooth.  Cover and refrigerate for 1 hour.

Heat a lightly greased 8 inch nonstick skillet.  Stir batter; pour ¼ cup into the center skillet.  Lift and tilt pan to evenly coat bottom.  Cook until top appears dry; turn and cook 15-20 seconds longer.  Remove to a wire rack.  Repeat with remaining batter, greasing skillet as needed.  When cool, stack crepes with waxed paper or paper towels in between.

In a large saucepan, melt butter.  Stir in flour until smooth.  Gradually stir in broth and Worcestershire sauce.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Reduce heat; stir in 2 cups of cheese.  Cook and stir for 10 minutes or until cheese is melted.  Remove from the heat; stir in sour cream until smooth.

Place four broccoli spears and 1/3 cup of chicken down the center of each crepe; top with 1/3 cup cheese sauce.  Roll up and place seam side down in a greased 13×9 inch baking dish.  Pour remaining cheese sauce over crepes; sprinkle with remaining cheese.

Bake, uncovered, at 350 F. for 20 minutes or until heated through.       8 crepes


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