Chicken Broccoli Crêpes

By amybites

Ingredients

• 12 crêpes, recipe follows
• 1/4 cup chopped onion
• 1/4 cup low sodium chicken broth or water
• 1 cup 1% or skim milk
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 cup shredded gruyere or Swiss cheese
• Splash of white wine, optional
• 4 ounces baby bella mushrooms, sliced
• 2 cups finely diced cooked chicken breast
• 10 ounces finely chopped fresh or frozen broccoli, cooked and drained
• FOR THE CREPES
• 1 cup all-purpose flour
• 1 1/2 cups 1% or skim milk
• 1 egg
• 1/4 teaspoon salt
• Cooking spray

Details

Servings 6
Adapted from amybites.com

Preparation

Step 1

1) Prepare crêpes; set aside. Sauté mushrooms in a dry, nonstick skillet over medium-high heat until browned, about 5 minutes. Set aside.

2) Combine onion and water in a saucepan over medium heat. Cover and cook for 5 minutes. Combine milk, cornstarch, salt, and pepper and whisk to combine; add to onion. Cook, stirring constantly, until thickened and bubbly, about 2 to 3 minutes. Cook and stir 1 minute more. Add cheese; stir to melt. Add wine if using and stir to combine. Reserve ½ cup of the cheese mixture. Add mushrooms to remaining cheese mixture. Cover and keep warm until ready to serve.

3) Preheat oven to 350ºF. For filling, combine cooked chicken, cooked broccoli, and the ½ cup reserved cheese mixture. Spoon about ¼ cup filling down the center of the unbrowned side of each crepe; roll up gently and securely. Arrange crepes, seam-side down, in a 13×9 inch baking dish. Cover with foil and bake in preheated oven for 20 minutes. Serve cheese-mushroom mixture over crêpes.

FOR THE CREPES

1) In bowl or large measuring cup combine flour, milk, egg, and salt; whisk until blended.

2) Lightly spray a 6″ skillet with cooking spray and heat over medium-low. Remove from heat. Spoon in about 2 tablespoons batter. Lift and gently swirl skillet to spread batter and evenly cover the bottom of the pan. Return to heat and cook until bottom is lightly browned, about 1 to 2 minutes. Gently run a silicone spatula under the edges of the crêpe to loosen. Invert pan over a paper towel and allow the crêpe to fall out.

3) Repeat to make about 16 to 18 crêpes, occasionally spraying skillet between crêpes. Place paper towels between each crêpe when stacking to prevent sticking. Reserve 12 crêpes and refrigerate or freeze the remainder.