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Feature chicken crepes with grapes and butter lettuce

Chicken Crepes

A great choice for a brunch or lunch!
5 from 2 votes
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Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Course Main Course
Cuisine American
Servings 24 crepes

Equipment

  • oven
  • 7" nonstick skillet
  • baking dish
  • Mixing bowls
  • measuring cups and spoons

Ingredients
  

  • 4 eggs, beaten
  • 1/4 t salt
  • 2 C plain flour **gluten free- use Bob's Red Mill 1-1 gluten free flour
  • 2 1/2 C milk
  • 1/4 C butter, melted
  • 4 C cooked chicken breasts, chopped rotisserie chicken makes this easier
  • 2 pkgs. chopped broccoli, cooked & drained
  • 2 cans cream of mushroom soup can use lowfat, healthier version
  • 1/2 C sour cream can use lowfat version
  • 2/3 C Parmesan cheese, grated
  • 2/3 C mayonnaise
  • 1/2 C sour cream
  • 1/2 C Parmesan cheese, grated
  • 1 C cheddar cheese, grated

Instructions
 

  • For the CREPE BATTER:
    Mix together the eggs, and salt. Stir in the melted butter.
  • Add the flour alternately with the milk.
    Mixing crepe batter for chicken crepes
  • Cover and refrigerate batter for one hour.
  • Using a 7" nonstick skillet, heat and add 1/4 C batter to center of the pan and move the pan to spread the batter evenly across the entire pan--cook for 30-40 seconds.
    crepe in pan
  • Remove the crepe from the pan and fill with 1/4 C filling down the center, fold over and place in the pan while the next crepe is cooking.
    chicken crepe filling added
  • Preheat the oven to 325 degrees.
  • For the FILLING:
    Cut the cooked chicken into bite sized pieces.
  • Cook and drain broccoli and chop finely.
  • Mix together the chicken, broccoli, soup, 1/2 C sour cream and 2/3 C Parmesan cheese.
    chicken crepe filling
  • Fill all 24 crepes with an equal amount down the center and fold and add to a greased 9 x 13 baking dish.
    TIP: I found it easier to get an assembly line with making crepes and filling them one at a time as the next one was cooking. That prevented the crepes from sticking together if making them all at once.
  • For the TOPPING:
    Mix 2/3 C mayonnaise and 1/2 C sour cream together and spread over the top of the crepes.
  • Sprinkle with the 1/2 C Parmesan cheese and 1 C Cheddar cheese.
    topping for chicken crepes
  • Bake at 325 degrees for about 30 minutes, or until bubbly. Serve immediately.
    Allow 2 crepes per person.
    chicken crepes plated

Notes

This recipe is my version of one that was included in that little yellow book gifted to me by that hospitality genius Sunday School teacher many years ago. 
I made them often when newly married, but thought them a perfect selection for this celebration.
Perfect paired with a muffin and fruit for a brunch; or a salad or vegetable for lunch. 
Enjoy!
 
 
Keyword broccoli and chicken crepes, brunch, brunch crepes, chicken crepes, crepes, lunch, rotisserie chicken