A favorite dinner of mine is crepes, and when I received a crepe maker a few years back for my birthday, I was also given a crepe cookbook that Jeff and I have been using ever since. The Chicken Broccoli Crepes from the book have been quite successful.
For the batter, follow this recipe:
2 eggs
2 tbsp melted butter (or vegetable oil)
1 1/3 cup milk
1 cup all-purpose flour
1/2 tsp salt
Use a food processor or a blender to mix all of your ingredients.
For the filling, here’s your recipe:
3 tbsp butter
1 shallot
2 garlic cloves
3 tbsp flour
2 cups milk
2 cups cooked chicken
red pepper flakes
2 tsp Worcestershire sauce
1 cup grated cheddar cheese
broccoli (steamed or raw)
salt/pepper
Parm cheese
To begin, have someone making the crepes while someone else makes the filling. Usually, Jeff makes the crepes, while I make the filling (below.)
Start with your chicken. Cube and season, then cook (I used my cast iron.)
Mince your shallot.
Mince your garlic.
Melt your butter, and then add your shallot and your garlic, and let simmer.
Then add your flour in…
Then add your milk, and stir well to create a roux-like substance.
Then add your cheese and your Worcestershire sauce. Delicious. You’re going to let it thicken, and when it does, reserve about 1/2 cup of sauce.
By now, your chicken should be done, so you can take that off of the cast iron and onto a plate (or just off of the heat!)
You can also cut your broccoli and steam it (or have it raw if you’d like!)
After you let your sauce thicken, add in the chicken. 😉
Take a scoop of filling and add it to a crepe.
Add your broccoli.
Lay them seam side down in a baking dish. Heat in 375 degree oven for about 20 minutes.
When it’s done baking, add more sauce to the top.
Then add some parmesan cheese.
Serve with some broccoli. This makes a great dinner, and even a few days of leftovers!
[addtoany] Yum