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Category   Entrees - Maindishes
Sub Category   None
Servings   8

CREPES- 1 1/2 cups milk
3 eggs
1/2 tsp salt
1 cup flour
3 Tbsp melted butter
FILLING AND SAUCE- 1 Tbsp olive oil
3 chicken breasts, cubed
1/4 tsp salt
1/8 tsp pepper and onion powder
4 Tbsp butter
6 Tbsp flour
2 cups milk
1/2 tsp salt
1/4 tsp pepper
3/4 cup grated cheddar cheese
2 cups fresh broccoli, chopped and steamed till barely tender

For crepes, combine all ingredients in a blender. Blend till smooth. Chill for 30-60 minutes to thicken. To cook, pour about 3 tablespoons of batter into the middle of a non-stick round skillet that has been heated to medium hot. Swirl the pan around to spread the batter till it is very thin. Cook for 1-2 minutes. Flip and cook 1-2 minutes on the other side. Cook all crepes and set aside. For filling- Cook cubed chicken in olive oil over medium heat in a large skillet. Remove chicken and set aside. In same skillet, melt the 4 Tbsp butter. Whisk in the flour, then the milk. Cook and stir till thick and creamy. Boil for at least a minute to remove flour taste.
Add salt, pepper, and cheese. Cook and stir till cheese is melted. Set aside about a cup of sauce. To the remaining sauce in the skillet, add the cooked chicken and broccoli. Stir till coated. Remove from heat. Fill crepes with chicken broccoli mixture. Place into 2 greased 9x13 pans. Cover with foil and bake at 350 for 15-20 minutes, or till hot. Heat sauce that was set aside, adding milk to thin if needed. Serve crepes with sauce and garnish with sliced almonds if desired.

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