CHICKEN BROCCOLI CREPES
When I organized food and nutrition training for our county 4-H'ers, we had cooking demonstrations representing different countries. We chose crepes for France, and everyone really loved them with this chicken broccoli filling.
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 1h
Yield 8 crepes.
Number Of Ingredients 14
Steps:
- In a small 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-in. 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 or until thickened. 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 cheese sauce. Roll up and place seam side down in a greased 13x9-in. baking dish. Pour remaining cheese sauce over crepes; sprinkle with remaining cheese. , Bake, uncovered, at 350° for 20 minutes or until heated through.
Nutrition Facts : Calories 1104 calories, Fat 73g fat (47g saturated fat), Cholesterol 409mg cholesterol, Sodium 1538mg sodium, Carbohydrate 44g carbohydrate (10g sugars, Fiber 3g fiber), Protein 60g protein.
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.
EASY CHICKEN AND BROCCOLI
Best-loved comfort food that fits busy schedules.
Provided by Kraft
Categories Trusted Brands: Recipes and Tips Kraft Natural Shredded Cheese
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Spray large skillet with cooking spray. Add chicken; cook and stir on medium-high heat 2 to 3 min. or until browned.
- Add broccoli, soup and water; stir. Bring to boil.
- Stir in rice. Top with cheese; cover. Cook on low heat 5 min.
Nutrition Facts : Calories 461.5 calories, Carbohydrate 40.7 g, Cholesterol 94.6 mg, Fat 16.6 g, Fiber 4.2 g, Protein 36.8 g, SaturatedFat 7.9 g, Sodium 737.9 mg, Sugar 2.7 g
CHICKEN AND BROCCOLI QUICHE
Make and share this Chicken and Broccoli Quiche recipe from Food.com.
Provided by LorrieK
Categories One Dish Meal
Time 50m
Yield 1 quiche, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Bake crust for 10 minutes or until the bottom is slightly browned. Cool slightly.
- Cook onions in melted butter until soft. Cool slightly, then whisk together with milk, eggs, flour, seasonings, and 3/4 cup cheddar cheese. Set aside.
- Sprinkle remaining 1/4 cup cheddar cheese over bottom of crust. Layer chicken and broccoli over the cheese, then pour egg mixture over all.
- Bake at 375 degrees for 35-45 minutes or until a knife inserted in the center comes out clean. You may want to cover the crust edges with foil for the first 20 minutes.
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
CRêPES SUZETTE
Want to make a show-stopping dessert at home and have your guests ooh-ing and aah-ing for days? Make crêpes Suzette! Honestly, if you flambé a shoe, your guests will be impressed, but this comes with a delicious and balanced dessert. The hot orange liqueur melts the orange butter, which blends on the plate with the liqueur to make an intoxicating sauce.
Provided by TheOtherJuliaGulia
Categories Sweet Crepes
Time 1h
Yield 6
Number Of Ingredients 16
Steps:
- To make the crêpes, combine milk, water, eggs, sugar, and salt in a blender; blend on medium speed until smooth, about 10 seconds. Add flour and blend until smooth, about 5 more seconds. Add 2 tablespoons of the melted butter and orange zest; pulse until incorporated, about 3 (1-second) pulses. Cover blender and place in refrigerator; let rest for 20 minutes.
- Remove crêpe batter from fridge. Heat a small (6-inch) nonstick skillet or crêpe pan over medium. Add 1/2 teaspoon of the melted butter and swirl to coat skillet. Add 2 tablespoons batter and swirl to coat bottom of skillet. Cook, undisturbed, until the bottom is lightly golden, and the top is still a little moist, about 1 minute. Swirl skillet to loosen crêpe and gently flip with a spatula and your fingers. Cook until golden, about 30 seconds. Transfer to a plate. Repeat with remaining butter and batter.
- To make orange sauce, combine orange juice, white sugar, and orange zest in a small skillet over medium. Cook, stirring often, until sugar is dissolved and the liquid starts to bubble, 3 to 4 minutes. Gradually add the butter, piece by piece, stirring constantly, until it is melted and fully incorporated, about 2 minutes. Let sauce come back up to a simmer and let simmer until slightly syrupy, stirring occasionally, about 2 to 3 minutes. Stir in orange liqueur and salt. Remove from the heat.
- Fold each crêpe in half, then half again to make a triangle. Dip the folded crêpes into the hot orange sauce. Place on a serving platter. Repeat with remaining crêpes, overlapping each crêpe so they are facing the same direction.
- To serve, pour orange liqueur into the skillet with the remaining orange sauce and place over medium-high. If it does not ignite automatically, use a long-stemmed lighter and carefully set the liqueur on fire. Let it burn for about 30 seconds. Pour the flaming liqueur over the crêpes on the platter and serve immediately with ice cream.
Nutrition Facts : Calories 327.6 calories, Carbohydrate 29.5 g, Cholesterol 109.5 mg, Fat 19.1 g, Fiber 0.6 g, Protein 5 g, SaturatedFat 11.4 g, Sodium 204 mg
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CHICKEN CREPES WITH BROCCOLI RECIPE - CREATIONS BY KARA
From creationsbykara.com
4.2/5 (30)Total Time 1 hr 50 minsCategory Main DishCalories 430 per serving
- 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.
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