Inspired by the classic Chicken Divan casserole, these elegant crêpes transform a comforting favorite into a sophisticated brunch or dinner dish. Tender crêpes are filled with juicy chicken and tender broccoli florets, then topped with a velvety cheddar cheese sauce and baked until golden and bubbling. Serve them with a crisp green salad and a glass of chilled Chardonnay for a meal that feels both nostalgic and refined.
INGREDIENTS:
1/4 cup butter
1/4 cup flour
2 cups chicken broth
2 teaspoons Worcestershire sauce
3 cups grated cheddar cheese, divided
2 cups dairy sour cream
1 1/2 lbs broccoli florets, cooked and drained
2 cups chopped cooked chicken
12 cooked crêpes
METHOD:
In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1–2 minutes, stirring constantly, until bubbly but not browned. Gradually whisk in the chicken broth and Worcestershire sauce. Continue stirring until the sauce thickens and begins to bubble. Add 2 cups of cheese and stir until melted and smooth.
Place the sour cream in a medium heatproof bowl. Gradually whisk in a few spoonfuls of the hot cheese sauce to temper the sour cream, then slowly add the rest of the sauce while stirring constantly. Set aside.
Preheat the oven to 350°F. Lightly butter or oil a large shallow baking dish. Lay the crêpes flat on a clean surface. Place a few pieces of cooked broccoli and about 2 tablespoons of chicken down the center of each crêpe. Spoon about 1 tablespoon of sauce over the filling and fold the crêpe over to enclose it. Arrange the filled crêpes seam-side down in the prepared baking dish.
Pour the remaining sauce evenly over the top of the crêpes and sprinkle with the remaining 1 cup of cheddar cheese. Cover loosely with foil and bake for 20–30 minutes, or until hot and bubbly.
SERVING SUGGESTIONS:
- Garnish with fresh parsley or a sprinkle of paprika for color.
- Serve with a crisp green salad tossed in a lemon vinaigrette, or pair with roasted asparagus for an elegant brunch or light supper.
- For extra flavor, stir a teaspoon of Dijon mustard into the cheese sauce.
YIELD: Serves 6
VIDEO: How to Make Crêpes
