Chicken Broccoli 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. I was intrigued when I found an entire cookbook of crepe recipes.
I had some chicken crepes in college, and I loved them, so I decided I would try that recipe first. The original recipe called for asparagus and Swiss cheese, so I adapted it to fit my family’s taste.
They turned out phenomenal, and we’ve been enjoying them ever since!
I made the crepes from scratch, but you could certainly buy the premade 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. 🙂
How to make chicken broccoli crepes:
- CREPE BATTER – Combine milk, eggs, salt, flour, and melted butter in a blender. Process until smooth. Chill 30-60 minutes to thicken slightly.
- BROCCOLI & CHICKEN – Steam the broccoli. Shred the chicken. (I use rotisserie chicken, but you can cook your own chicken.)
- COOK CREPES (in a cordless crepe pan) – Plug in the crepe pan and let it preheat. Fill the dipping plate with batter. Dip the hot pan into the batter, tilt pan a bit, and redip to fill in any thin areas. (If any large holes form, use a spoon to fill them in with a bit of batter.) Place the pan on the charging stand and cook for a minute or two, then use a silicone spatula to flip the crepe. Cook for another minute.
Stack crepes on a plate and cover with plastic wrap.
- FILLING – Melt butter in a large pot over medium heat. Whisk in the flour, then the milk, chicken bouillon, salt, and pepper. Continue whisking and cooking until thick and creamy. Boil for at least a minute. Slowly stir in the cheese, about 1/4 cup at a time, whisking until melted before each addition.
Measure about 3/4 cup of the sauce into a small bowl; set aside for garnish. - ASSEMBLE – Add the cooked broccoli and shredded chicken to the sauce in the pot. Turn heat to low and heat through.
Spread the broccoli chicken mixture down the middle of each crepe. Roll up. - SERVE – You can serve the crepes as is with the warmed sauce and sliced almonds on the side. Or you can place them in baking dishes and bake them covered, at 350° for 15-20 minutes.
Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
VARIATIONS:
- Instead of cheddar, you can use Monterey Jack, Swiss cheese, or Gruyere cheese.
- A pinch of nutmeg added to the sauce adds a warm, nutty flavor.
- You can add 1/2 cup of sour cream to the filling to add extra creaminess and a hint of tang.
I made the crepes from scratch, but you could certainly buy the premade 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. 🙂
More recipes using cooked chicken:
- Chicken and Rice Casserole without Soup
- Spicy Thai Chicken Salad
- Chicken Haystacks
- Mini Chicken Pot Pies with Pie Crust
- Crack Chicken Casserole Recipe
- Cheesy Chicken Spaghetti Recipe
- Chicken Fajita Quesadilla Recipe
Crepe recipe originally published October 2015, updated with new photos and instructions November 2025.
Chicken Broccoli Crepes
Equipment
Ingredients
Crepes:
- 1 ½ cups milk
- 3 large eggs
- ½ tsp salt
- 1 cup all purpose flour
- 3 Tbsp melted salted butter
Filling and sauce:
- 4 ½ cups shredded cooked chicken approximately
- ¼ cup salted butter
- 6 Tbsp all purpose flour
- 2 ¼ cups milk
- 2 tsp chicken bouillon
- ½ tsp salt
- ¼ tsp black pepper
- ¾ cup grated cheddar cheese
- 4 cups fresh broccoli chopped and steamed till barely tender
- ¼ cup sliced almonds optional
Instructions
- For crepes, combine all ingredients in a blender. Blend till smooth. Chill for 30-60 minutes to thicken. Stir batter before cooking.
- To cook, pour about 3 tablespoons of batter into the middle of an 8" round nonstick skillet that has been heated to medium heat. Swirl the pan around to spread the batter till it is very thin. Cook for 1-2 minutes or until golden brown bubbles form. Flip and cook 1-2 minutes on the other side. Cook all crepes, cover with plastic wrap, and set aside.
- For filling: Melt the butter in a large pot over medium heat. Whisk in the flour, then the milk, chicken bouillon, salt, and pepper. Cook and stir till thick and creamy. Boil for at least a minute to remove the raw flour taste.
- Slowly stir in the cheese, about 1/4 cup at a time, whisking until melted before each addition.
- Set aside about 3/4 cup of the cheese sauce. To the remaining sauce in the skillet, add the cooked chicken and broccoli. Heat through, stirring often.
- Fill the center of each crepe with chicken broccoli mixture, then roll up.
- Heat the sauce that was set aside, adding milk to thin if needed. Serve crepes with sauce and garnish with sliced almonds if desired.
Notes
- I actually use this awesome crepe pan to make crepes, but I include the skillet instructions because that’s what most people have.
- If you will be cooking the crepes more than an hour ahead of time, use wax or parchement paper to seperate them, and store them in the fridge.
- You can prepare the crepes ahead of time. Place them seam side down into 2 greased 9×13″ pans. Cover with foil and refrigerate for up to two days. When ready to serve, spritz them with water, then bake covered at 350° for 25-30 minutes, or till hot. Serve with reserved sauce on the side.
Nutrition
These chicken broccoli crepes are perfect for Sunday brunch, lunch, or dinner!
How many cups of cubed chicken does 3 breasts yield? I am trying to make this with leftover turkey, but I’m not sure how much to use.
Reply
It depends on the size of the chicken breast, but for this recipe I usually end up with about 4-5 cups of chicken. It doesn’t need to be exact. 🙂
Reply
How many calories is this?
Reply
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. 🙂
Reply
Can I refrigerate filled crepes and reheat later?
Reply
I haven’t tried it, but I think that should work just fine.
Reply
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.
Reply
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 .
Reply
I would love it for my birthday dinner as well! 🙂
Reply
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
Reply
I add a can of sweet corn an it was awsome Delicious!!
Reply
Great idea! My kids love corn, so that would go over well at my house. 🙂
Reply
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.
Reply
How many people would you say this receipe feeds?
Reply
It should feed 6-8 people.
Reply
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.
Reply
That is a great tip, thanks for sharing!!
Reply
Can I make this in advance and then put them in the oven later?
Reply
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!
Reply