2 cups fresh broccoli, chopped and steamed till barely tender
Instructions
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.
Originally Submitted
8/29/2020
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