Cheesy Chicken Broccoli Crepes is a great dinner recipe with homemade crepes stuffed with an easy to make filling topped with even more cheese
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.