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:
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.
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.
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.
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.
Servings: Serve
Time preparation: 30 min.
Time total: 120 min.