Broccoli Cheese Crepes Recipes

CHICKEN BROCCOLI CREPES

Steps:

• In a small bowl, beat the milk, eggs and butter. Combine flour and salt; add to egg mixture and beat until smooth. Cover and refrigerate for 1 hour., Heat a lightly greased 8-in. nonstick skillet. Stir batter; pour 1/4 cup into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., In a large saucepan, melt butter. Stir in flour until smooth. Gradually stir in broth and Worcestershire sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in 2 cups of cheese. Cook and stir for 10 minutes or until cheese is melted. Remove from the heat; stir in sour cream until smooth., Place four broccoli spears and 1/3 cup of chicken down the center of each crepe; top with 1/3 cup cheese sauce. Roll up and place seam side down in a greased 13x9-in. baking dish. Pour remaining cheese sauce over crepes; sprinkle with remaining cheese. , Bake, uncovered, at 350° for 20 minutes or until heated through.

CHICKEN, SPINACH, BROCCOLI, AND CHEESE CREPES WITH HOLLANDAISE S

Steps:

• Preheat oven to 350 degrees.
• For filling:.
• Heat 1 T. oil in a large skillet or wok.
• Add the garlic and the broccoli and stir fry until broccoli is crisp tender.
• Add the onion powder and salt and pepper to taste.
• Add the baby spinach and continue to stir fry until the spinach all wilts.
• In a large bowl combine the cooked broccoli and spinach with the chicken, gorgonzola, 14/c. of the cheddar.
• Beat one egg and combine with the chicken mixture.
• For crepes:
• Combine flour, milk, eggs, 1 t. vegetable oil, and 1/4 t. of salt.
• Heat a 10 inch skillet and coat with cooking spray.
• Pour in about 1/4 cup batter; lift and tilt skillet to spread thinly and evenly.
• Return to heat and brown lightly on both sides.
• Slide crepe onto plate.
• Repeat with remaining batter.
• Spoon the chicken mixture along the center of crepe and roll, placing the crepes side by side into a 13X9X2 baking dish.
• When all the crepes are in the dish, sprinkle remaining cheddar on top.
• Bake 20 minutes in preheated oven.
• While crepes are baking, in a small saucepan over low heat combine 4 egg yolks, 2/3 cup cream, 1 t. salt, and the juice of one lemon.
• Stir until mixture begins to thicken.
• Remove from the heat and stir in butter.
• When crepes are finished baking, serve immediately with the Hollandaise sauce spooned over top.

CHICKEN BROCCOLI CREPES

Steps:

• In a small mixing bowl, beat the milk, eggs and butter. Combine flour and salt; add to egg mixture and beat until smooth. Cover and refrigerate for 1 hour.
• Heat a lightly greased 8-inch nonstick skillet. Stir batter; pour 1/4 cup into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, Stack crepes with waxed paper or paper towels in between.
• In a large saucepan, melt butter. Stir in flour until smooth. Gradually stir in broth and Worcestershire sauce. Bring to a boil; cook and stir for 2 minutes. Reduce heat; stir in 2 cups of cheese. Cook and stir for 10 minutes or until cheese is melted. Remove from the heat; stir in sour cream until smooth.
• Place four broccoli spears and 1/3 cup of chicken down the center of each crepe; top with 1/3 cup of cheese sauce. Roll up and place seam side down in a greased 13x9x2 inch baking dish. Pour remaining cheese sauce over crepes; sprinkle with remaining cheese. Bake, uncovered, at 350 degrees for 20 minutes or until heated through.