Friday, September 25, 2009

Chicken Broccoli Crepes

I was in the mood for crepes...mainly for dessert, but this dinner was fantastic! I cut the chicken dinner part in half and made 4 filled crepes. That left me with 4 crepes for dessert :) Perfect!
John's Rating: 9 plus (He said this would rank among is favorite meals)


Crepes
1 cup milk
2 tablespoons milk
2 eggs
2 tablespoons butter, melted
1 cup all-purpose flour
1/4 teaspoon salt

Chicken Filling
1/4 cup butter
1/4 cup all-purpose flour
2 cups chicken broth
2 teaspoons worcestershire sauce
3 cups cheddar cheese, shredded, divided
2 cups sour cream
2 (9 ounce) packages frozen broccoli, cooked and drained
2 1/2 cups cooked chicken, cubed

In VitaMix, blend crepe ingredients until smooth.

Heat a lightly greased 8-inch nonstick skillet. Stir batter; pour 1/4 cup into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry. Cook all crepes.

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. 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 and 1/3 cup of chicken down the center of each crepe; top with 1/3 cup of cheese sauce. Roll up and place seam side down in a greased 13x9x2 inch baking dish. Pour remaining cheese sauce over crepes; sprinkle with remaining cheese. Bake, uncovered, at 350 degrees for 20 minutes or until heated through.

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