Chicken Crepes – Loaded with tender chicken, broccoli, and creamy cheese sauce, these main dish crepes make a delicious meal!
My mom has a stellar stash of vintage cookbooks, and every time I go to her house I find myself pulling one out and looking through the recipes. Last time I found a crepe cookbook. Yep, and entire cookbook filled with just crepe recipes. Everything from appetizer crepes to dessert crepes. I saw a recipe for chicken crepes and just knew I had to try it.
The original recipe called for asparagus and swiss cheese, so I adapted it to fit my family’s (read kid’s) tastes. They were phenomenal! I made the crepes from scratch, but you could certainly buy the pre-made ones. I loved every bite of this dish, and I felt like I was eating in a fancy restaurant. I see more savory crepes in my future for sure. 🙂
Chicken Broccoli Crepes
Savory crepes filled with a light creamy sauce, chicken, broccoli, and cheese.
Ingredients
Crepes:
- 1 1/2 cups milk
- 3 eggs
- 1/2 tsp salt
- 1 cup flour
- 3 Tbsp melted butter
Filling and sauce:
- 1 Tbsp olive oil
- 3 chicken breasts, cubed
- 1/4 tsp salt
- 1/8 tsp pepper and onion powder
- 4 Tbsp butter
- 6 Tbsp flour
- 2 cups milk
- 1/2 tsp salt
- 1/4 tsp pepper
- 3/4 cup grated cheddar cheese
- 2 cups fresh broccoli, chopped and steamed till barely tender
- 1/4 cup sliced almonds (optional)
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.
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Nutrition Information:
Yield:
8 servingsServing Size:
1Amount Per Serving: Calories: 430Total Fat: 24gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 156mgSodium: 682mgCarbohydrates: 27gFiber: 2gSugar: 1gProtein: 27g
One serving is two crepes.
How many calories is this?
I updated the recipe card to show the nutritional values. (Not sure why it wasn’t there before.) Looks like two crepes is about 430 calories. 🙂
Can I refrigerate filled crepes and reheat later?
I haven’t tried it, but I think that should work just fine.
I make the Crepes set aside. Make a cheese sauce keep warm. Then I make scramble eggs with ham stuff the Crepes with the scrambles eggs and ham put some cheese sauce on top roll up. Put in a a baking dish cover with foil. Bake at 350 until hot. Reheat cheese sauce until pour over the crepes. Server with Fresh Fruit.
I totally make my Crepes a completely whole different way, my family loves my chicken Divan which I have mastered that recipe and for many many many years, is their favorite its their birthday dinner .
I would love it for my birthday dinner as well! 🙂
I totally make my Crepes a completely whole different way, my family loves my chicken Divan which I have mastered that recipe and for many many many years, is their favorite it is their birthday dinner all the time
I add a can of sweet corn an it was awsome Delicious!!
Great idea! My kids love corn, so that would go over well at my house. 🙂
Thisvwas the first recipe I learned to make in cooking class, back in high school and I still make it today. Your right it’s a home run with my family too! Ty for sharing and allowing me to take a trip down memory lane.
How many people would you say this receipe feeds?
It should feed 6-8 people.
I found this reply at noshonit.com Allow the crepes to cool then stack 10-15 high with pieces of parchment or wax paper in between to prevent sticking. Wrap the stack tightly in plastic wrap and store in a large zip-top bag in the refrigerator for up to 4 days and in the freezer for up to 3 months. To reheat, allow to thaw then microwave each crepe for 15-30 seconds each. I’m making these broccoli and chicken crepes today. Doubling the recipe so I can save it for another day.
That is a great tip, thanks for sharing!!
Can I make this in advance and then put them in the oven later?
I know that crepes dry out pretty quickly, so I’d spritz them with some water before covering the pan tightly and refrigerating them. When you go to bake them, give them another spritz if they look dry. Hopefully that will work. Good luck!