Best 6 Chicken And Broccoli Crepes Recipes
Indulge in a culinary journey with our delectable chicken and broccoli crepes, a harmonious blend of flavors and textures that will tantalize your taste buds. These crepes are crafted with a thin, tender batter that envelops a savory filling of succulent chicken, crisp-tender broccoli, and a creamy, flavorful sauce. Each bite offers a symphony of textures, from the crispy edges of the crepe to the tender chicken and broccoli, all complemented by the velvety sauce. This article presents a collection of recipes that guide you through the art of preparing these crepes, providing options for both classic and innovative variations. From the basic chicken and broccoli filling to unique flavor combinations like pesto chicken and sun-dried tomato crepes, this culinary adventure has something for every palate. Let your creativity shine as you explore the diverse selection of recipes, each offering its own distinct taste experience.
Let's cook with our recipes!
CHICKEN BROCCOLI STUFFED CREPE CASSEROLE
This hearty, rich dish is perfect for a Sunday brunch or weekday dinner!
Provided by Jackie
Categories Main Course
Time 1h
Number Of Ingredients 19
Steps:
- Preheat oven to 400 degrees. Lightly spray 9x13 inch pan with non-stick cooking spray.
CHICKEN CREPES
A great way to use up leftover chicken! It's teamed with garlicky sauteed spinach and a rich Gruyere bechamel for the filling of these hearty crepes.
Provided by Martha Stewart
Categories Food & Cooking Crepe Recipes
Time 35m
Yield Makes 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees with rack in center. Heat oil in a large skillet over medium-high. Add garlic and cook until golden, 1 to 2 minutes. Add spinach and stir until wilted. Transfer to a work surface, chop, and set aside.
- Mix 3/4 cup bechamel with chicken. Working with one at a time, place crepe on a work surface. Arrange 1/4 cup chicken mixture and 1 heaping tablespoon spinach down center of crepe; roll into a cylinder. Transfer, seam-side down, to a 9-by-13-inch baking dish; assemble and arrange more crepes, leaving 1/2 inch in between each. Spoon more bechamel on top and sprinkle with cheese. Bake until bubbly, about 15 minutes. Switch oven to broiler setting and cook until browning in spots, about 5 minutes. Remove from oven and let cool slightly. Sprinkle with parsley.
CHICKEN AND BROCCOLI CREPES RECIPE - (4.3/5)
Provided by Addie
Number Of Ingredients 16
Steps:
- FOR CREPES: Combine flour, milk, eggs, oil and salt. Beat with rotary beater. Heat lightly greased skillet. Remove from heat. Spoon 3 tablespoons of batter and tilt skillet until batter spreads evenly. Return to heat and brown one side only. FOR FILLING: Cook broccoli according to directions. Drain. Combine broccoli, chicken, and 1/2 cup sauce. FOR SAUCE: Melt butter in flour and salt. Add milk all at once. Cook, stirring constantly until thickened and bubbly. Stir in cheese until it melts. Remove 1/2 cup sauce and set aside TO ASSEMBLE: Spread 1/4 cup filling on non-browned side of crepe, leaving 1/4 inch side down in baking dish. Repeat until all crepes are rolled. Drizzle sauce over crepes. Bake at 350 degrees for 30 to 45 minutes or until bubbly.
CHICKEN BROCCOLI CREPES
This is out of one of my very favorite Magazines "Country" and it is one of the Winners of their "A Taste of The Country" contests.
Provided by Chabear01
Categories Chicken
Time 2h
Yield 8 crepes, 8 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 571.5, Fat 40.1, SaturatedFat 23.1, Cholesterol 181.4, Sodium 737, Carbohydrate 22.7, Fiber 2.4, Sugar 3.6, Protein 30.7
CHICKEN AND MUSHROOM CREPES
I remember eating chicken and mushroom crepes at my favorite crepe franchise that has since gone out of business. I was finally able to duplicate the recipe and I wanted to share it with everyone. Very easy and delicious!
Provided by Susan
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 57m
Yield 5
Number Of Ingredients 20
Steps:
- Heat 1 tablespoon butter and oil in a large skillet over medium heat. Cook and stir chicken until no longer pink in the center, about 5 minutes. Transfer to a plate.
- Melt remaining 1/4 cup butter in the same skillet over medium heat. Add mushrooms and onion; cook and stir until softened, about 5 minutes. Stir in 1/4 cup flour and cook for 2 minutes. Reduce heat to low. Add 2 cups milk, chicken bouillon cubes, salt, and pepper; cook and stir until thickened into a sauce, about 5 minutes. Stir in sour cream and sherry.
- Scoop 1 cup sauce into a bowl; keep warm. Stir chicken and 1 teaspoon parsley into remaining sauce in the skillet. Simmer until chicken is heated through, about 5 minutes.
- Beat 1 cup milk, 3/4 cup flour, egg, 1 tablespoon melted butter, sugar, vanilla extract, and baking powder together in a bowl to make crepe batter.
- Grease a 7-inch skillet lightly; heat over medium heat. Pour 2 tablespoons batter into the skillet, swirling to spread evenly. Cook crepe until golden brown, about 30 seconds per side. Transfer crepe to a plate. Repeat with remaining batter, separating crepes with waxed paper and covering to keep warm.
- Scoop 1/4 cup chicken mixture onto each crepe and roll up. Spoon reserved 1 cup sauce over filled crepes. Garnish with remaining 1 teaspoon parsley.
Nutrition Facts : Calories 496.3 calories, Carbohydrate 31.6 g, Cholesterol 131 mg, Fat 30 g, Fiber 1.4 g, Protein 24.6 g, SaturatedFat 14.8 g, Sodium 872.4 mg, Sugar 8.3 g
CHICKEN, BROCCOLI, AND ALMOND CREPES
This is an easy one to make using leftover chicken and frozen broccoli. Crepes make an elegant dinner but they are easy once you get the crepes made. I use Bergy's Recipe #19104 for the crepes or you may use your favorite. This is one that I have used for years even before Zaar came into being. Thanks Bergy for posting it. The time listed does not include making the crepes.
Provided by Mimi in Maine
Categories One Dish Meal
Time 40m
Yield 14-16 crepes
Number Of Ingredients 10
Steps:
- Cook broccoli according to directions on package; drain thoroughly.
- Combine above with soup, Worcestershire sauce, 1/3 cup cheese, almonds, and chicken; mix well.
- Fill crepes; roll up; place in shallow sprayed baking dish.
- For the topping, combine the mayonnaise and milk and spread over crepes.
- Sprinkle with the 1/4 cup Parmesan cheese.
- Heat in a 350 degree oven till bubbly--about 20 minutes.
Nutrition Facts : Calories 74.7, Fat 5.2, SaturatedFat 1.4, Cholesterol 7, Sodium 253.4, Carbohydrate 4.5, Fiber 0.8, Sugar 0.9, Protein 3.1
Tips:
- To ensure your crepes are cooked evenly, use a non-stick skillet and make sure it is hot before adding the batter.
- For a gluten-free option, use a gluten-free flour blend in the crepe batter.
- Feel free to get creative with your fillings. You can use any type of cooked meat, seafood, or vegetables that you like.
- If you don't have a crepe pan, you can use a regular frying pan. Just make sure it is large enough to fit the crepes.
- Serve the crepes immediately with your favorite sauce or dipping sauce.
Conclusion:
Chicken and broccoli crepes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized to your liking. Whether you are a seasoned cook or a beginner, this recipe is sure to impress your family and friends. So next time you are looking for a quick and easy meal, give these chicken and broccoli crepes a try!
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