Over the weekend I found an old recipe book I created while living in Italy. It is full of hand-written recipes I collected over there. Many have pictures cut out of magazines, stuck in with tape which has aged and lost most of its effectiveness. It was a trip down memory lane. I decided to make one of the old recipes tonight. It was a bit of work because of the different elements but it wasn’t difficult. I made a little too much so I guess we will have leftovers tomorrow night – a rare occurrence.
This is not a low Fodmap recipe.
Chicken, Broccoli & Cheese Crepes
Author: Suzanne Perazzini
Ingredients
- 1 cup of milk
- 1 cup of water
- 4 large eggs
- 2 cups of flour
- ½ tsp salt
- ¼ cup melted butter
- 1 tbsp butter
- 1 tbsp flour
- ½ tsp mustard
- ½ cup chicken broth/stock
- ¼ tsp Worcestershire sauce
- ½ cup sour cream
- ¾ cup grated cheese
- A head of broccoli, boiled
- 2 chicken breasts, cooked and sliced
Method
- Turn on the oven to at 200°C/350°F.
- To make the crepes: put the first 6 ingredients in a food processor or blender in order and blend for 1 minute.
- Chill for as long as possible to a maximum of 2 hours.
- Heat a frying pan, melt a little bit of butter and pour in enough of the mixture to cover the base and cook until bubbles form, then turn with a spatula and cook until done. Repeat until all the mixture is used up.
- To make the sauce: melt the tbsp of butter, add the tbsp of flour. Mix and cook until it blends into a homogenous dough.
- Add the broth a little at a time, making sure it has been integrated into the flour/butter mix each time before adding any more. (This way, you will avoid getting any lumps.)
- Once all the broth has been used up, add the mustard, Worcestershire sauce and ½ cup of cheese. Mix until smooth.
- Add the sour cream and blend it in.
- To assemble: place some chicken and broccoli in each crepe and roll up.
- Line them up in a baking dish.
- Pour the sauce over.
- Sprinkle with the remaining cheese.
- Cover with foil, put in the oven for 20 minutes. You could take the foil off for the last minutes to brown up the cheese.
these look so good! it’s like the broccoli, chicken, cheese flavors from my childhood, classed up with crepes for a perfect semi nostalgic summer dish. love it!
Anna, our dinners growing up were very basic, made with the produce off our farm but, I must admit that I love to mix it up a bit more than that now. It’s fun to create interesting dishes using the same ingredients that have always been used.
Suzanne
You looked up old recipes, I remember childhood days in N Europe where something akin to this was one of my very favourite meals. It was made with leftover meat of various kinds and I do not think I had heard of broccoli as yet 🙂 ! Otherwise the similarity is striking: oh, we called it ‘Komm morgen wieder’ – ‘Come again tomorrow’!!!
That’s a great name for a dish and definitely crepes can be used for all sorts of leftovers and dressed up to look new again.
Suzanne
I love rediscovering old recipes! I have tons of recipes I’ve clipped out (or saved on my computer) that I’ve never made. Every couple of months I start looking through these – it never takes long before I find something I just have to make. This recipe reminds me of one I made quite some time ago. It also reminds me of chicken enchiladas! Anyway, you’ve got me craving this sort of dish again. Thank you!
I sometimes get overwhelmed by the number of cut out recipes I have accumulated and never made. It must be a common affliction among food bloggers, or maybe just among cooks.
I love chicken enchiladas and had some mean ones when I visited family in Santa Fe. They were better than my crepes version.
Suzanne