At first glance, this dish looks more complicated than it really is. I get it—making crepes can feel intimidating, but a crepe maker truly makes it a breeze. If you don’t have one of these handy gadgets, no worries; you can easily make crepes in a shallow frying pan.
I received my crepe maker as a gift when I was 19, and it’s still a cherished part of my kitchen, many years later. It’s the only appliance that has stood the test of time! If you’re a crepe lover, I highly recommend getting one—Amazon has some great options that are well worth the small investment.
If you’re making your own crepes, be sure to allow at least an hour of fridge time for the batter to rest before cooking. This step is essential for achieving a denser, smoother crepe. Click this link for my Homemade Crepe recipe.
Ingredients
- 1 pkg frozen broccoli florets
- 2 cans cream of celery soup or cream of chicken, or one can of each.
- 1 T Worcestershire sauce
- 1¼ C parmesan cheese, divided
- 3 C rotisserie chicken, pulled
- ½ C mayonnaise
- 1 T milk
Instructions
- Preheat oven to 375℉.
- To prepare the filling: Cook the broccoli according to the package instructions and drain it thoroughly. In a large bowl, combine the cooked broccoli with the soup, Worcestershire sauce, 1 cup of cheese, and the chicken.
- Spoon the chicken mixture onto each crepe, roll them up, and place them in a shallow baking pan.
- Combine mayonnaise with milk and spread evenly over crepes. Sprinkle with remaining 1/4 C cheese.
- Cover the pan with foil and bake for 30 minutes. After baking, remove the foil and switch the oven setting to broil. Move the oven rack to the upper third position and broil the crepes until the tops start to brown, about 2-3 minutes.
Can chicken & broccoli crepes be frozen after cooked?
I wouldn’t recommend freezing filled crepes for a few reasons. They really shine when fresh, and freezing can lead to a soggy texture since the crepes tend to absorb moisture during thawing, especially if there’s a sauce involved. If you want to prepare them in advance, try keeping the crepes and filling separate. Thaw them first, then fill them right before serving. To make separation easier after thawing, be sure to stack the crepes with wax or parchment paper in between. And take your time with the thawing process to avoid any tearing or breakage!