Name: Chicken Broccoli Crepes with Cheddar Sauce: A Comforting Delight for All Occasions
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Cuisine: American
Ingredients: 1 cup plus 2 tablespoons whole milk – The milk adds moisture to the batter, making the crepes soft and tender. Whole milk works best here, as it adds a richness to the crepes that’s hard to beat.; 2 large eggs – Eggs are essential for binding the ingredients together and giving the crepes their soft, flexible texture. They also provide structure to the crepes, making them easy to handle when cooking.; 2 tablespoons butter, melted – Butter not only adds flavor to the crepes but also ensures that the batter cooks evenly in the pan without sticking.; 1 cup all-purpose flour – Flour is the backbone of the crepe batter, providing structure. All-purpose flour is ideal for crepes as it creates a smooth and tender texture.; 1/4 teaspoon salt – A pinch of salt enhances the flavor of the crepes, balancing out the sweetness of the milk and the richness of the butter.; 1/4 cup butter – The butter in the filling adds richness and helps in creating a smooth, velvety sauce.; 1/4 cup all-purpose flour – This flour will help thicken the sauce, giving it that creamy, luxurious texture we all crave in comfort food.; 2 cups chicken broth – Chicken broth brings a savory, meaty flavor to the filling. It adds depth to the sauce and helps to create a smooth base for the cheese and sour cream.; 2 teaspoons Worcestershire sauce – Worcestershire sauce adds a subtle umami flavor to the filling. It’s the secret ingredient that enhances the overall taste of the dish without being overpowering.; 3 cups shredded cheddar cheese, divided – Cheddar cheese is the star of this dish. It’s rich, creamy, and provides that signature melty goodness that we all love in cheesy dishes.; 2 cups sour cream – Sour cream adds a tangy note that cuts through the richness of the cheese and butter, creating a perfect balance of flavors.; 2 packages (8 ounces each) frozen broccoli spears, cooked and drained – Broccoli adds a slight bitterness to the dish, which pairs wonderfully with the creamy, cheesy sauce. It also provides a pop of color and nutritional value to the dish.; 2-1/2 cups cubed cooked chicken – The chicken is the heart of the filling. It’s tender, flavorful, and provides protein that makes the dish filling and satisfying.

Chicken Broccoli Crepes with Cheddar Sauce: A Comforting Delight for All Occasions

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When it comes to comfort food, few dishes can compete with the charm of Chicken Broccoli Crepes with Cheddar Sauce. This dish beautifully combines the delicate nature of crepes with a hearty, flavorful filling, creating a satisfying and indulgent meal perfect for any occasion. From the first bite to the last, each element of this dish delivers something special: the creamy cheddar sauce, the tender chicken, and the slight bitterness of broccoli, all wrapped in a soft crepe. It’s the kind of meal that feels like a hug on a plate, offering warmth and comfort in every forkful.

Author: Susan
Prep Time: 40 min
Cook Time: 20 min
Total Time: 1 hour
Yield: 8 crepes 1x
Category: Main Dish
Method: Baking, Stovetop
Cuisine: American, French
Diet: Gluten Free

Ingredients

Scale

Crepes:

1 cup plus 2 tablespoons whole milk – The milk adds moisture to the batter, making the crepes soft and tender. Whole milk works best here, as it adds a richness to the crepes that’s hard to beat.
2 large eggs – Eggs are essential for binding the ingredients together and giving the crepes their soft, flexible texture. They also provide structure to the crepes, making them easy to handle when cooking.
2 tablespoons butter, melted – Butter not only adds flavor to the crepes but also ensures that the batter cooks evenly in the pan without sticking.
1 cup all-purpose flour – Flour is the backbone of the crepe batter, providing structure. All-purpose flour is ideal for crepes as it creates a smooth and tender texture.
1/4 teaspoon salt – A pinch of salt enhances the flavor of the crepes, balancing out the sweetness of the milk and the richness of the butter.

Filling:

1/4 cup butter – The butter in the filling adds richness and helps in creating a smooth, velvety sauce.
1/4 cup all-purpose flour – This flour will help thicken the sauce, giving it that creamy, luxurious texture we all crave in comfort food.
2 cups chicken broth – Chicken broth brings a savory, meaty flavor to the filling. It adds depth to the sauce and helps to create a smooth base for the cheese and sour cream.
2 teaspoons Worcestershire sauce – Worcestershire sauce adds a subtle umami flavor to the filling. It’s the secret ingredient that enhances the overall taste of the dish without being overpowering.
3 cups shredded cheddar cheese, divided – Cheddar cheese is the star of this dish. It’s rich, creamy, and provides that signature melty goodness that we all love in cheesy dishes.
2 cups sour cream – Sour cream adds a tangy note that cuts through the richness of the cheese and butter, creating a perfect balance of flavors.
2 packages (8 ounces each) frozen broccoli spears, cooked and drained – Broccoli adds a slight bitterness to the dish, which pairs wonderfully with the creamy, cheesy sauce. It also provides a pop of color and nutritional value to the dish.
2-1/2 cups cubed cooked chicken – The chicken is the heart of the filling. It’s tender, flavorful, and provides protein that makes the dish filling and satisfying.

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Instructions

Step 1: Prepare the Crepes
Start by making the crepe batter. In a small bowl, whisk together the whole milk, eggs, and melted butter until smooth. In a separate bowl, combine the flour and salt, then gradually add it to the milk mixture. Whisk until the batter is completely smooth, ensuring there are no lumps. Once the batter is ready, cover the bowl and refrigerate it for at least one hour. This resting time allows the flour to fully absorb the liquid, resulting in tender, light crepes.

Step 2: Cook the Crepes
After the batter has rested, it’s time to cook the crepes. Heat a lightly greased 8-inch nonstick skillet over medium heat. Stir the batter again to ensure it’s well combined, then pour about 1/4 cup of batter into the center of the skillet. Immediately lift and tilt the pan to spread the batter evenly across the bottom. Cook the crepe until the top appears dry and the edges start to lift, about 1-2 minutes. Flip the crepe and cook for an additional 15-20 seconds. Once done, remove the crepe from the skillet and place it on a wire rack to cool. Repeat this process until all the batter is used up, greasing the skillet as needed. Once all the crepes are cooked and cooled, stack them with wax paper or paper towels in between to prevent them from sticking together.

Step 3: Make the Cheese Sauce
Now it’s time to make the delicious, creamy cheese sauce. In a large saucepan, melt the butter over medium heat. Once melted, stir in the flour and cook for 1-2 minutes to create a roux. Gradually add the chicken broth and Worcestershire sauce, whisking constantly to prevent lumps. Bring the mixture to a boil and cook for about 2 minutes or until the sauce has thickened. Reduce the heat and stir in 2 cups of shredded cheddar cheese. Continue stirring until the cheese is completely melted and the sauce is smooth and creamy. Remove the saucepan from the heat and stir in the sour cream until fully combined.

Step 4: Prepare the Filling
While the cheese sauce is coming together, prepare the filling. Cook the frozen broccoli according to package instructions, then drain it well to remove any excess water. Once drained, chop the broccoli into smaller pieces. Cube the cooked chicken into bite-sized pieces. Set these aside as you assemble the crepes.

Step 5: Assemble the Crepes
To assemble the crepes, place four broccoli spears and 1/3 cup of cubed chicken down the center of each crepe. Spoon 1/3 cup of the cheese sauce over the filling, then carefully roll up the crepe, folding in the sides to enclose the filling. Place each rolled crepe seam-side down in a greased 13×9-inch baking dish. Once all the crepes are in the dish, pour the remaining cheese sauce over the top. Sprinkle the remaining shredded cheddar cheese on top of the crepes.

Step 6: Bake and Serve
Preheat your oven to 350°F (175°C) and bake the crepes uncovered for 20 minutes, or until the cheese sauce is bubbly and golden. Once baked, remove the dish from the oven and allow the crepes to cool for a few minutes before serving. The cheese will continue to melt as the dish cools slightly, creating a beautifully creamy texture.

Notes

Chicken Substitution: If you’re not a fan of chicken, turkey, ham, or even shrimp can be used as a substitute. For a vegetarian version, try mushrooms or tofu for a hearty, plant-based filling.
Cheese Variations: Cheddar cheese is classic in this dish, but feel free to experiment with other cheeses. Gruyère, Monterey Jack, or even a mix of cheeses can add a unique flavor profile to the dish.
Broccoli: Fresh broccoli can be used instead of frozen, although it will need to be cooked and chopped beforehand. For a different flavor, try substituting spinach or kale for the broccoli.
Lighten Up the Sauce: For a lighter version, you can substitute sour cream with Greek yogurt. However, the flavor will be a bit tangier, so adjust the seasonings accordingly.
Add More Vegetables: For extra flavor and texture, consider adding more vegetables to the filling. Carrots, bell peppers, or even mushrooms could make a delicious addition.

Find it online: https://susanrecipes.com/chicken-broccoli-crepes-with-cheddar-sauce-a-comforting-delight-for-all-occasions/