Crêpes are a French classic and are delicious for Sunday brunch or served for dinner with a salad.
1/4 cup butter
1/4 cup flour
2 cups chicken broth
2 teaspoons Worcestershire sauce
3 cups grated cheddar cheese
2 cups dairy sour cream
1 1/2 lbs broccoli florets, cooked and drained
2 cups chopped cooked chicken
12 cooked crêpes
Over medium heat, melt butter in small saucepan. Whisk in flour and cook until roux is bubbly. Add broth and Worcestershire sauce; cook, whisking until thickened. Add 2 cups cheese and stir until cheese melts.
Place sour cream into medium bowl heat-proof bowl. Gradually add hot cheese sauce, stirring constantly. Set aside.
In large shallow baking dish, place cooked broccoli and cooked chicken on each crêpe. Spoon 1 tablespoon sauce over each. Fold crêpes over. Pour remaining sauce over all. Sprinkle with remaining cup of cheese. Cover and heat in 350º F oven for 20 to 30 minutes.
VIDEO: How to Make Crêpes