Chicken and Broccoli Crepes
Source: Sharon (Chase)
8 crepes*
3 T butter
2 T shallot, minced
2 garlic cloves, minced
3 T flour
2 cups milk
dash tobasco
2 tsp Worcestershire
salt and pepper to taste
1 cup grated cheddar
2 cups chicken, cooked and cubed
12 broccoli florets, steamed until crisp tender
Melt butter and cook shallots and garlic over low heat for 1 or 2 minutes. Add flour and cook , stirring for 2 minutes. Gradually add milk and cook until thickened. Add salt, pepper, tobasco, worchestershire and cheese. Remove 1/2 the sauce.
Add chicken pieces and broccoli to the sauce. Divide mixture among crepes. Place rolled crepes, seam side down, on a buttered oven proof dish. Spoon reserved sauce over crepes. Sprinkle with parmesan.
Heat in the oven at 375 for 10 - 15 minutes and then broil to brown lightly. Serve immediately. Can substitue asparagus, mushrooms or seafood.
*Crepes: 2 eggs, 1 cup milk, 1/2 tsp salt, 1 cup flour, 2 T melted butter. Combine all until smooth, let sit 30 minutes. 12 crepes