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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
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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. Ingredients:
1 cup milk |
2 tablespoons milk |
2 eggs |
2 tablespoons butter, melted |
1 cup all-purpose flour |
1/4 teaspoon salt |
1/4 cup butter |
1/4 cup all-purpose flour |
2 cups chicken broth |
2 teaspoons worcestershire sauce |
3 cups cheddar cheese, shredded, divided |
2 cups sour cream |
2 (9 ounce) packages frozen broccoli spears, cooked and drained |
2 1/2 cups cooked chicken, cubed |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
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