Chicken and Brocolli Crêpes

Chicken Crêpes - Loaded with tender chicken, broccoli, and creamy cheese sauce, these main dish crêpes make a delicious meal.

Crêpes:
1½ cups milk
3 eggs
½ tsp. sea salt
1 cup all-purpose flour, unbleached
3 Tbsp. butter, melted

Filling and Sauce:
1 Tbsp. extra-virgin olive oil
3 chicken breasts, cubed
¼ tsp. sea salt
1/8 tsp. black pepper, freshly ground
1/8 tsp. onion powder
4 Tbsp. butter
6 Tbsp. all-purpose flour, unbleached
2 cups milk
½ tsp. sea salt
¼ tsp. black pepper, freshly ground
¾ cup cheddar cheese, grated
2 cups fresh broccoli, chopped and steamed till barely tender
¼ cup almonds, sliced (optional)

For the Crêpes:
Combine all ingredients in a blender. Blend till smooth. Chill for 30-60 minutes to thicken.

To cook, pour about 3 Tbsp. of batter into the middle of a non-stick round skillet that has been heated to medium hot. Swirl the pan around to spread the batter till it is very thin. Cook for 1-2 minutes. Flip and cook 1-2 minutes on the other side. Cook all crepes and set aside.

For the Filling:
Cook cubed chicken in olive oil over medium heat in a large skillet. Remove chicken and set aside.

In same skillet, melt the 4 Tbsp butter. Whisk in the flour, then the milk. Cook and stir till thick and creamy. Boil for at least a minute to remove flour taste.

Add salt, pepper, and cheese. Cook and stir till cheese is melted.

Set aside about a cup of sauce. To the remaining sauce in the skillet, add the cooked chicken and broccoli. Stir till coated. Remove from heat.

Fill crêpes with chicken broccoli mixture. Place into 2 greased 9x13" pans. Cover with foil and bake in a preheated oven for 15-20 minutes, or till hot.

Heat sauce that was set aside, adding milk to thin if needed. Serve crêpes with sauce and garnish with sliced almonds if desired.