Chicken Broccoli Crepes with Cheesy Cream Sauce Recipe

Introduction

Chicken Broccoli Crepes are a delightful and savory twist on the classic crepe. Filled with tender chicken, fresh broccoli, and creamy cheese sauce, these crepes make for a comforting meal perfect for any occasion.

Ingredients

• 1 1/2 cups milk
• 3 eggs
• 1/2 tsp salt
• 1 cup flour
• 3 Tbsp melted butter
• 4 1/2 cups shredded cooked chicken (approximately)
• 4 Tbsp butter
• 6 Tbsp flour
• 2 1/4 cups milk
• 2 tsp chicken bouillon
• 1/2 tsp salt
• 1/4 tsp pepper
• 3/4 cup grated cheddar cheese
• 4 cups fresh broccoli, chopped and steamed till barely tender
• 1/4 cup sliced almonds (optional)

Instructions

1. Step 1: For the crepes, combine 1 1/2 cups milk, eggs, 1/2 tsp salt, 1 cup flour, and 3 Tbsp melted butter in a blender. Blend until smooth, then chill the batter for 30 to 60 minutes to thicken.
2. Step 2: Heat a non-stick round skillet over medium heat. Pour about 3 tablespoons of batter into the center and swirl to spread it very thin. Cook for 1-2 minutes, flip, and cook the other side for 1-2 minutes. Repeat with remaining batter and set crepes aside.
3. Step 3: For the filling, melt 4 Tbsp butter in a soup pot. Whisk in 6 Tbsp flour, then gradually add 2 1/4 cups milk, chicken bouillon, 1/2 tsp salt, and 1/4 tsp pepper. Cook and stir until thick and creamy, boiling for at least one minute to remove the raw flour taste.
4. Step 4: Slowly stir in 3/4 cup grated cheddar cheese, adding about 1/4 cup at a time and whisking until melted before each addition.
5. Step 5: Reserve 1/2 to 3/4 cup of the cheese sauce. To the remaining sauce, add the shredded chicken and steamed broccoli, stirring until everything is evenly coated. Remove from heat.
6. Step 6: Fill each crepe with the chicken and broccoli mixture. Place filled crepes in two greased 9×13-inch pans. Cover with foil and bake at 350°F (175°C) for 15-20 minutes, or until heated through.
7. Step 7: Reheat the reserved cheese sauce, thinning with milk if needed. Serve the baked crepes topped with this sauce and garnish with sliced almonds if desired.

Tips & Variations

• For extra flavor, sauté the broccoli briefly with garlic before adding it to the filling.
• Substitute cooked turkey for the chicken to change up the protein.
• Add a pinch of nutmeg to the cheese sauce for a warm, subtle spice.
• Use different cheeses like Swiss or Gruyère for a unique twist on the sauce.

Storage

Store leftover crepes covered in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven until heated through. The sauce can be gently reheated on the stove, adding a splash of milk to loosen if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the crepes in advance?

Yes, crepes can be made a day ahead and kept wrapped in plastic wrap in the refrigerator. Reheat gently in a skillet or microwave before filling.

Can I freeze the filled crepes?

Yes, assemble the filled crepes and freeze them in an airtight container for up to 2 months. Thaw overnight in the refrigerator and bake as directed.

Chicken Broccoli Crepes with Cheesy Cream Sauce Recipe

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★★★★★

4.8 from 139 reviews

• Author: Charlotte
• Total Time: 1 hour
• Yield: 8 servings 1x

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Description

These Chicken Broccoli Crepes combine tender shredded chicken and steamed broccoli in a creamy cheddar sauce, all wrapped in delicate, thin crepes. The filled crepes are baked until hot and served with a smooth cheese sauce, optionally garnished with sliced almonds for a delightful crunch. Perfect for a comforting dinner or brunch, this recipe balances rich flavors with wholesome ingredients.

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Ingredients

Scale 1x2x3x

Crepes

• 1 1/2 cups milk
• 3 eggs
• 1/2 tsp salt
• 1 cup flour
• 3 Tbsp melted butter

Filling

• 4 1/2 cups shredded cooked chicken (approximately)
• 4 Tbsp butter
• 6 Tbsp flour
• 2 1/4 cups milk
• 2 tsp chicken bouillon
• 1/2 tsp salt
• 1/4 tsp pepper
• 3/4 cup grated cheddar cheese
• 4 cups fresh broccoli, chopped and steamed till barely tender
• 1/4 cup sliced almonds (optional)

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Instructions

1. Prepare the Crepe Batter: Combine milk, eggs, salt, flour, and melted butter in a blender. Blend until the batter is smooth. Chill for 30-60 minutes to allow the batter to thicken and hydrate the flour.
2. Cook the Crepes: Heat a non-stick round skillet over medium heat. Pour about 3 tablespoons of batter into the center of the skillet. Swirl the pan gently to spread the batter into a very thin, even layer. Cook for 1-2 minutes until the edges lift and the crepe is lightly golden. Flip and cook the other side for an additional 1-2 minutes. Repeat with remaining batter. Set cooked crepes aside.
3. Make the Cheese Sauce Base: In a soup pot, melt 4 tablespoons of butter over medium heat. Whisk in 6 tablespoons of flour until combined to form a roux. Gradually pour in 2 1/4 cups milk, whisking constantly to prevent lumps. Add chicken bouillon, salt, and pepper. Stir and cook until the sauce thickens and becomes creamy, boiling for at least one minute to remove the raw flour taste.
4. Add Cheese to Sauce: Slowly incorporate the grated cheddar cheese into the sauce by adding about a quarter cup at a time, whisking thoroughly until each addition melts smoothly into the sauce.
5. Combine Filling Ingredients: Remove about 1/2 to 3/4 cup of cheese sauce and set it aside. To the remaining sauce in the pot, add shredded cooked chicken and steamed broccoli. Stir gently to coat the chicken and broccoli evenly with the creamy cheese sauce. Remove the pot from heat to prevent overcooking.
6. Assemble and Bake Crepes: Spoon the chicken and broccoli mixture onto each crepe and roll or fold them. Place filled crepes into two greased 9×13 inch baking pans. Cover the pans with foil and bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until the filling is heated through.
7. Prepare Serving Sauce and Garnish: Reheat the reserved cheese sauce, thinning it with a bit of milk if necessary to achieve a pourable consistency. Serve the baked crepes topped or served alongside this sauce. Garnish with sliced almonds if desired for added texture and flavor.

Notes

• Chilling the crepe batter improves texture and helps prevent tearing during cooking.
• Make sure the broccoli is steamed just until tender to retain a slight crunch and bright color.
• Use freshly shredded cheddar cheese for best melting and flavor results.
• To save time, leftover cooked chicken can be used in this recipe.
• Optional sliced almonds add a nice crunch and nutty flavor when sprinkled over the crepes before serving.
• Keep an eye on crepes while baking to avoid drying out the filling.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Keywords: chicken crepes, broccoli crepes, cheesy chicken crepes, baked crepes, comfort food