Chicken Broccoli Crepes

Chicken Broccoli Crepes

Chicken Broccoli Crepes

Do you ever think of that special meal from your childhood?  The one that you did not eat very often but always tasted so good?  For me, that meal is Chicken Broccoli Crepes.  I have the best memories of these growing up.  While I am not the biggest fan of broccoli, I actually really like the broccoli in these crepes.  Cheese, chicken, broccoli, and sauce wrapped in a buttery crepe is absolutely delicious.  If you make the crepes the day before and use a rotisserie chicken, this meal becomes so easy!  The stuffed crepes are comfort food to the max and make me smile every time I eat them.  With my husband finishing a week of exams, I knew I had to make them to celebrate.  Recipe below! Enjoy!

Recipe: Chicken Broccoli Crepes

Ingredients:

6 eggs
1 c milk
1 c water
6 Tbs. melted butter
1/2 tsp. salt
1 1/2 c flour

2 cooked shredded chicken breasts
2 heads of broccoli
1-2 cups shredded cheddar cheese
1 can cream of chicken soup
1 cup milk

Directions:

Crepes:

• In a large bowl, add eggs, milk, water, and salt.  Whisk well.  Add melted butter in slowly (if hot, make sure not to scramble the eggs).  Add flour and whisk well.  If desired, put batter through a strainer to remove lumps. 
• Over medium heat, heat a medium to large non-stick frying pan (I use two to make it go faster).  Add batter to pan and immediately swirl batter around pan until the whole bottom is covered.  (Depending on how big your pan is, each crepe may need between 1/4-1/3ish cup of batter.  Just experiment with the first few and you will be able to tell.  You want the crepe thin but the bottom of the pan should be completely covered too...no holes in the batter.  The first ones I make I always eat anyways... yum!)
• Once the circumference of the crepe starts to pull away from the pan, flip the crepe and cook for another 2 minutes until crepe is golden and done. 
• Cook crepes until all batter is gone.  We need around 10-12 crepes for the dish.  The rest you can eat as you go or save for later! 

Cheddar Cheese:

• Shred and set aside.

Broccoli:

• Wash and cut broccoli into small florets.
• Steam broccoli until al dente.  Set aside.

Sauce:

• In a small saucepot, add can of cream of chicken soup and one can's worth of milk (about a cup).  Stir with whisk and cook on medium-low heat until boils and thickens.
• Set aside.

Assembly:

• Preheat oven to 350 F.
• Take one crepe and add pieces of shredded chicken down the middle.  Add a couple florets of broccoli, a sprinkle of cheese, and a stripe of sauce down the middle.  Then roll up like an enchilada. Place in 9x13.  
• Continue the process, placing each stuffed crepe next to each other in the 9x13, until pan is full.
• Cook in heated oven for 20 minutes.
• Serve with extra sauce.
• Enjoy!