Man ‘oh man, what an extra special weeknight dinner recipe I have to you today, my friends… Cheesy Chicken Broccoli Crepes!
It’s kind of a mix between homemade goodness and also a little lazy/ take help from the store type of dinner.
The actual crepes are homemade, but do not fear… they are super duper simple.
But I am using jarred alfredo sauce and shredded rotisserie chicken from the store.
After all life is all about balance, am I right?!
How to make cheesy chicken broccoli crepes
First we will make the crepe batter by combining 3/4 cup each flour and water along with 3 eggs.
Add a little kosher salt and pepper as well, and then whisk until evenly combined.
Let this batter sit for about 10 minutes while we gather the other ingredients.
Shred about a cup and a half of cooked chicken.
And gather your alfredo sauce, cheese, broccoli, and seasoning blend of choice (I went with Old Bay).
I steamed some broccoli florets and then chopped a cup and a half to use for the filling.
You can easily use some already cooked frozen broccoli as well.
Most of the work here is with the homemade crepes… but again I assure you, super easy.
Set your skillet over medium low heat and add some olive oil and a spoonful or so of the crepe batter.
Turn the pan in a circle motion to make the crepe super thin, and it will take just about a minute per side to cook.
The batter should make 6 crepes total, but I allowed for some extra batter in case you make the first crepe too thick.
While the crepes cool you can make the filling.
Combine 1 1/2 cups cooked chicken, 1 1/2 cups cooked and chopped broccoli, a cup of shredded cheese, half a jar of alfredo sauce, and a seasoning blend of choice like Old Bay.
Mix the filling together until combined and fill each of the six thin crepes.
Roll them up and place in a greased 9 x13 baking dish.
Then pour the rest of the jar of alfredo sauce over top.
I like to add a few tablespoons of milk or water and shake the jar to get all the alfredo sauce out, which makes a more saucier sauce for the crepes.
Finally add another cup of shredded cheese on top and we are ready for the oven.
Place this in a 375 degree oven for 22 to 27 minutes.
Cheesy chicken broccoli crepes will have gorgeous melty cheese and a bubbly sauce around the edges!
Let them cool slightly before serving.
The heavenly combination of the flavorful chicken and broccoli along with the cheesy goodness, alfredo, and the homemade crepes will have you craving this again and again.
If you like Cheesy Chicken Broccoli Crepes, you might also like…
Cheesy Chicken Broccoli Crepes
Cheesy Chicken Broccoli Crepes is a great dinner recipe with homemade crepes stuffed with an easy to make filling topped with even more cheese
- 3 eggs
- 3/4 cup flour
- 3/4 cup water
- kosher salt, pepper, olive oil
- 1 1/2 cups cooked, shredded chicken
- 1 1/2 cups cooked, chopped broccoli
- 1 16 oz jar alfredo sauce
- 2 cups shredded cheddar cheese
- 3/4 tablespoon seasoning blend of choice (I used Old Bay)
- 2 to 4 tablespoons milk or water (optional, for a saucier sauce)
Crack the eggs in a bowl and add the flour, water, kosher salt, and pepper. Whisk until combined and let sit for 10 minutes.
Set a medium sized skillet over medium low heat. Add some olive oil and a spoonful or so of the crepe mixture, turn the skillet in a circle motion so the crepe spreads out evenly and is thin. Cook about a minute per side, remove, and repeat making the remaining crepes adding more olive oil each time.
Note: This should make 6 crepes total, the batter makes slightly more but leaves room for error if you accidently make the first crepe too thick.
While the crepes cool, make the filling by combining the chicken, broccoli, half of the alfredo sauce, half of the cheese, and your seasoning blend of choice (and kosher salt and pepper if needed).
Put some of the chicken broccoli filling down the center of each crepe, then fold and place in a greased 9X13 baking dish.
Add the milk or water to the alfredo sauce jar (if using), shake, and pour over top. Sprinkle the remaining cheese over top. Bake in a 375 degree oven for 22 to 27 minutes.