chicken & broccoli crepes

I love crepes! When I was a little girl, my mom made crepes stuffed with just about anything you could think of, both sweet & savory. My job was to roll them up. One of my favorite fillings was cottage cheese blended with cinnamon & just a touch of sugar. I also loved the combination of Canadian bacon, onions & potatoes or just plain applesauce. But, no matter what kind of crepes we were making, I always had to have at least one left over crepe spread with a little melted butter & sprinkled with sugar then folded into quarters! Yum, Yum, Yum! I still love making crepes & experimenting with different fillings...... my sons especially like this one.

Basic Crepe batter: (for about 15 crepes)
{printable recipes}

2 cups flour
2 1/2 cups whole milk
4 eggs
2 Tablespoons butter (melted)
pinch of salt
1/2 vanilla bean scraped or a few drops of vanilla extract (optional)
vegetable oil or butter for frying (I like to brush pan with melted butter)

1. Sift the flour & mix with salt in a bowl.
2. Make a well & pour in the eggs. Stir well.
3. Slowly pour in the milk while stirring. Keep stirring until small bubbles form on the surface of the batter.
4. Stir in the melted butter.
There you go!

The batter does not need to stand before using however if you do let it stand you may need to add 1 Tbl. water or milk to thin it out. Batter should be no thicker than cream.

Heat a crepe pan or small non stick pan. Add oil (wipe with a paper towel over surface of pan)or brush with melted butter. Pour 1 ounce of the batter into the pan & swirl it around to spread it evenly on the bottom of the pan. Cook for about 30 to 60 seconds then flip & cook for another 20 to 30 seconds. Continue until all the batter is gone.

  • Cooled crepes can be placed in a seal able plastic bag & stored in the refrigerator for several days, or frozen for up to 2 months (thaw before peeling apart).
  • For savory crepes add 1/4 teaspoon salt & 1/4 cup fresh herbs, spinach or sun-dried tomatoes to the egg mixture.
  • For sweet crepes add 2 1/2 tablespoons of sugar, 1 teaspoon vanilla & 2 tablespoons of your favorite liqueur to the egg mixture.

6 tablespoons butter
1/3 cup flour
salt & pepper
1 1/2 cups chicken broth
1 cup half & half
3 cups cooked & cubed chicken
8 ounces cooked & drained broccoli, cut up

In a small saucepan, melt the butter & slowly stir in the flour, salt & pepper. Combine the chicken broth & the half & half then slowly add it to the the butter/flour mixture. Cook, stirring constantly until sauce thickens & is bubbly. Stir in the chicken & broccoli. Place a large spoonful of the chicken/broccoli mixture onto each crepe. Roll up the crepe & place seam side down in a 13x9 inch pan. Spoon any remaining mixture on top. Bake in a 350* oven for about 26 minutes.



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