Sunday, June 5, 2011

Chicken Broccoli Crepes with Cheese Sauce

We had company over tonight for dinner. The main course was chicken broccoli crepes. This is an entrée I’ve been making most of my adult life, and was what I made for my very first dinner party after marrying my husband.

It’s actually a very easy entrée to make. You can make the crepes and cheese sauce ahead of time, and cook up the chicken and cube it in advance as well—so those are great time-savers. Then right before serving time, you just assemble the crepes…which goes very quickly. Here’s the recipe:

Chicken Broccoli Crepes with Cheese Sauce

4 eggs
½ tsp. salt
2 cups all purpose flour
2 ½ cups milk
½ cup melted butter

Place all of the ingredients in a blender or mixer and beat well. Refrigerate batter in refrigerator for at least an hour, or up to 2 days before cooking them. Heat a lightly-greased crepe or 8-inch skillet. Pour 1/4 cup of the crepe batter in the pan and tilt to form a pancake shape. Cook about 30 to 45 seconds, or until edges appear brown. Turn and cook about 15 to 30 seconds longer. Stack cooked crepes on a plate. When cool, store between sheets of waxed paper or plastic wrap. Makes about 24 crepes.

Cheese Sauce:
½ cup butter
½ cup all-purpose flour
4 cups chicken broth
4 tsp. Worcestershire sauce
6 cups grated cheddar cheese
4 cups sour cream

In a large saucepan over medium heat, melt butter. Stir in flour and cook until bubbly. Add broth and Worcestershire sauce. Stir until thickened (about 2-3 minutes). Turn off heat. Stir in 4 cups of cheese and blend until cheese is melted. Fold in sour cream and stir until smooth. Set cheese sauce aside. (Do-ahead tip: you can make cheese sauce up to 2 days in advance and refrigerate until it’s time to assemble the crepes.)

4 (10-oz.) pkgs. frozen broccoli spears or 3 pounds fresh broccoli, cooked and drained
6 cups cooked chicken (or turkey)

When ready to assemble crepes, spray two large baking dishes with cooking spray. Spoon 2 T. cheese sauce in each crepe, and then place 4 spears or crowns of broccoli on top and 1/3 cup chicken cubes. Fold crepes over. Place filled crepes in baking sheets. Spread remaining cheese sauce over each pan of crepes. Sprinkle with remaining 2 cups cheddar cheese. Bake in 350 degrees F oven for about a half hour—or until crepes are heated through and grated cheese on top is melted.

We have lots of leftovers after tonight. I always err on the side of having “more than enough” rather than risk having not enough food. But…these crepes taste great warmed up as leftovers, so the extras are fine with us.

Happy crepe-making!

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