Chicken Broccoli Crepes

This is on the fancy end of pantry-friendly recipes!  I was so pleased to find out I could make my favorite crepe recipe using some pantry-friendly substitutions.  Yay!

I'll tell you that I'm a huge fan of shortcuts, especially when it comes to crepe-making.  So although this is probably the least "easy" of all the easy recipes I'm posting here, the way I do it makes a difference. 

I have been using the most amazing crepe maker for several years now.  It was made by Velata, which is no longer in business, but I'm telling you it's the easiest way to make crepes.  It's a lot like this cordless crepe maker from amazon.com.  You dip the non-stick pan in the crepe batter so it gets just the right amount (already spread evenly).  It's no-mess and definitely the fastest way to make crepes.  I highly recommend it, but I'll give directions for making crepes in a regular skillet, too.

As a bonus, the crepe recipe I have makes enough crepes to have for dessert with a little Nutella.  You're welcome.

But I digress.  This lovely chicken broccoli crepe dish is made from freeze-dried foods and other pantry-friendly staples, so it's great in a pinch.  

CHICKEN BROCCOLI CREPES

PREP TIME:  10 minutes
COOK TIME:  about 1 hour

INGREDIENTS

• 1 Tbsp. butter-flavoring shortening
• 1 1/2 c. flour
• 1 1/2 c. milk (reconstituted from powdered, or shelf-stable; see pantry-friendly milk options here)
• 2 freeze-dried eggs, reconstituted (available here and here)
• 2 c. freeze-dried monterey jack cheese, reconstituted (available here and here)
• 3 c. freeze-dried broccoli (available here and here)
• 2 c. freeze-dried chopped chicken (available here and here)  (You can use 2 cans of chunk chicken breast, drained, if needed, but the freeze-dried tastes much better in this recipe.)
• 1 c. water
• 1/2 c. powdered creamer (coffee creamer)
• 1 c. flour
• 2 c. chicken broth
• 1 Tbsp. parsley
• 1 tsp. paprika
• 1/2 tsp. garlic salt
• Nutella for the extra crepes.  Just sayin'. 

DIRECTIONS: CREPES

Rehydrate cheese according to package directions (only for about 30 minutes).  Place chicken and broccoli in a bowl of hot water with enough water to cover the chicken and broccoli.  Start the crepes by melting the butter-flavor shortening in a large microwave-safe mixing bowl.  Using a mixer, mix the eggs into the shortening.  Add flour and milk a little at a time, mixing after each addition.  Heat and grease a skillet (unless you are using a cordless crepe maker similar to the one I'm in love with from Velata).  Pour approximately 1/4 c. batter into the hot skillet, rotating the skillet to cover the whole bottom of the skillet with a thin layer of batter.  Cook over medium heat until small bubbles or holes appear in the crepe, then flip over like a pancake to brown the other side for about 1 minute.  Keep crepes warm wrapped in a clean kitchen towel, with paper towels in between to keep them from sticking together.  (I use a tortilla warmer to keep mine warm.  Like this --or these bags work, too.)

DIRECTIONS: FILLING

Meanwhile, in a large saucepan over medium-high heat, stir together the water, creamer, flour, chicken broth, parsley, paprika, and garlic salt.  Bring to a boil, stirring often.  Reduce heat to low and stir in the rehydrated cheese, stirring until well-mixed.  Stir in the rehydrated chicken and broccoli, then cover with a lid and keep warm on low, stirring occasionally.  Fill crepes with filling. 

Try this recipe, then comment and let me know how you like it!  And Pin it to Pinterest to save and share using the image below.

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