Chicken Broccoli Crepes

Inspiration: taste of home

Prep time: 30
Cook time:20

Makes: 8 crepes

Description: My husband loves crepes. I came across some savory crepe recipe's and had broccoli in my fridge. These were rich, creamy, and sooo cheesy. Definitely a crowd pleasing dish. The bechamel sauce was more than I needed so I was able to whip up a second dish with the leftover sauce. 

Ingredients
8 homemade or store bought crepes

1/4 cup butter

1 cup of flour

2 cups chicken broth
2 tsp Worcestershire sauce
3 cups shredded cheddar cheese, divided
2 cups sour cream
1 head of broccoli chopped and cooked
2-1/2 cups cubed cooked chicken


Directions:
1. 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.
2. Reduce heat; stir in 2 cups of cheese. Cook and stir for 10 minutes or until cheese is melted. Remove from  heat; stir in sour cream until smooth.
3. Place broccoli spears and 1/3 cup of chicken down the center of each crepe; top with 1/3 cup cheese sauce.
4. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Pour remaining cheese sauce over crepes; sprinkle with remaining cheese.
5. Bake, uncovered, at 350° for 20 minutes or until heated through.

Tips and Tricks
I like to steam the broccoli to preserve the nutritional value and to keep the broccoli slightly crunchy
The Worcestershire sauce was critical to make this more savory. I was pleasantly surprised!
This made a TON of sauce. I didn't want it to go to waste so I boiled up some elbow macaroni and mixed in the sauce and made mac n cheese. I stuck it in the freezer for later use as a side dish.