I love making crepes....sweet or savory. Because I love desserts, I'd say the sweet ones are near and dear to my heart, but these were delicious. After making a 9x13 pan full...after everyone had had their fill...there was one lonely little crepe left. Why do people do that? Leave the last "one" of anything? My family knows that bugs me. Just eat it! Whether it be the last chip, cookie or crepe...just eat the dang thing, already! But...I guess I should have been glad they left one....more for me when everyone's gone and I get hungry!
½ cup butter
5 button mushrooms – diced
1 small onion – diced
2 cloves garlic – minced
¼ cup flour
2 cups chicken stock
1 cup milk
1 3-ounce package cream cheese
2 cups fontina cheese - shredded (divided use)
2 cups cooked, chopped chicken
1 12-ounce package frozen broccoli – cooked according to package directions
Salt and Pepper
15 crepes (or flour tortillas)
Melt butter in large skillet. Add diced mushrooms, onion and minced garlic. Saute for about 5 minutes. Stir in flour and cook for another minute. Pour in broth and milk and allow to simmer for about 10 minutes. Add cream cheese and 1 cup of the fontina cheese. Stir until melted then add the chicken and broccoli. Salt and pepper to taste.
This fills about 20 crepes.
Here's what you'll need for the filling.
Melt the butter in a large skillet then
add the onion, mushrooms and garlic.
Saute for a bit then...
...stir in the flour, broth and milk.
Allow to cook for about 10 minutes then...
...add the cream cheese and one cup of the grated fontina.
After the cheeses have melted,
add the cooked chicken and cooked broccoli.
For the Crepes
Now...on to the crepes.
¾ cup milk
1 tablespoon vegetable oil
2 eggs
¾ cup flour
Pinch salt
Combine all ingredients in a blender and pulse until well mixed. Heat up a crepe pan or small skillet. Pour a scant ¼ cup of mixture into pan and swirl. Let cook until lightly browned. This amount of batter will make about 15 crepes. Can easily be doubled.
Throw everything into the blender and blend away!
Using a crepe pan or a small skillet...
...make the crepes.
Grease a 9x13 inch casserole dish. Lay one crepe in the pan and spoon in about 2/3 cup of the chicken mixture. Fold sides in and lay crepe, seam side down, in pan. Repeat with remaining crepes and filling. Spoon any remaining filling over filled crepes. Sprinkle with the remaining 1 cup of fontina cheese.
Bake at 350 for 20 – 30 minutes until hot and bubbly.
After the crepes are made, fill them.
Roll "enchilada style" and place in a 9x13 pan.
Pour any remaining sauce over the top...
...then sprinkle on the remaining cup of cheese.
Heat and serve!!
Broccoli and Chicken Crepes
½ cup butter
5 button mushrooms – diced
1 small onion – diced
2 cloves garlic – minced
¼ cup flour
2 cups chicken stock
1 cup milk
1 3-ounce package cream cheese
2 cups fontina cheese - shredded (divided use)
2 cups cooked, chopped chicken
1 12-ounce package frozen broccoli – cooked according to package directions
Salt and Pepper
15 crepes (or flour tortillas)
Melt butter in large skillet. Add diced mushrooms, onion and minced garlic. Saute for about 5 minutes. Stir in flour and cook for another minute. Pour in broth and milk and allow to simmer for about 10 minutes. Add cream cheese and 1 cup of the fontina cheese. Stir until melted then add the chicken and broccoli. Salt and pepper to taste.
This fills about 20 crepes.
Here's what you'll need for the filling.
Melt the butter in a large skillet then
add the onion, mushrooms and garlic.
Saute for a bit then...
...stir in the flour, broth and milk.
Allow to cook for about 10 minutes then...
...add the cream cheese and one cup of the grated fontina.
After the cheeses have melted,
add the cooked chicken and cooked broccoli.
For the Crepes
Now...on to the crepes.
¾ cup milk
1 tablespoon vegetable oil
2 eggs
¾ cup flour
Pinch salt
Combine all ingredients in a blender and pulse until well mixed. Heat up a crepe pan or small skillet. Pour a scant ¼ cup of mixture into pan and swirl. Let cook until lightly browned. This amount of batter will make about 15 crepes. Can easily be doubled.
Throw everything into the blender and blend away!
Using a crepe pan or a small skillet...
...make the crepes.
Grease a 9x13 inch casserole dish. Lay one crepe in the pan and spoon in about 2/3 cup of the chicken mixture. Fold sides in and lay crepe, seam side down, in pan. Repeat with remaining crepes and filling. Spoon any remaining filling over filled crepes. Sprinkle with the remaining 1 cup of fontina cheese.
Bake at 350 for 20 – 30 minutes until hot and bubbly.
After the crepes are made, fill them.
Roll "enchilada style" and place in a 9x13 pan.
Pour any remaining sauce over the top...
...then sprinkle on the remaining cup of cheese.
Heat and serve!!
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