CHICKEN BROCCOLI CREPES
When I organized food and nutrition training for our county 4-H'ers, we had cooking demonstrations representing different countries. We chose crepes for France, and everyone really loved them with this chicken broccoli filling.
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 1h
Yield 8 crepes.
Number Of Ingredients 14
Steps:
- In a small bowl, beat the milk, eggs and butter. Combine flour and salt; add to egg mixture and beat until smooth. Cover and refrigerate for 1 hour., Heat a lightly greased 8-in. nonstick skillet. Stir batter; pour 1/4 cup into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., In a large saucepan, melt butter. Stir in flour until smooth. Gradually stir in broth and Worcestershire sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in 2 cups of cheese. Cook and stir for 10 minutes or until cheese is melted. Remove from the heat; stir in sour cream until smooth., Place four broccoli spears and 1/3 cup of chicken down the center of each crepe; top with 1/3 cup cheese sauce. Roll up and place seam side down in a greased 13x9-in. baking dish. Pour remaining cheese sauce over crepes; sprinkle with remaining cheese. , Bake, uncovered, at 350° for 20 minutes or until heated through.
Nutrition Facts : Calories 1104 calories, Fat 73g fat (47g saturated fat), Cholesterol 409mg cholesterol, Sodium 1538mg sodium, Carbohydrate 44g carbohydrate (10g sugars, Fiber 3g fiber), Protein 60g protein.
BROCCOLI & CHIVE STUFFED MINI PEPPERS
There's plenty of both crunch and cream in these party appetizers. Fresh chives help them really stand out. -Jean McKenzie, Vancouver, Washington
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. Cut peppers lengthwise in half; remove seeds. In a bowl, mix cream cheese, chives, salt and pepper; stir in broccoli. Spoon into pepper halves., Place on a foil-lined baking sheet; bake until heated through, 9-11 minutes. Sprinkle with cheddar cheese. Bake until cheese is melted, 3-4 minutes longer. Cool slightly before serving.
Nutrition Facts : Calories 48 calories, Fat 4g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 68mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
SAUSAGE AND BROCCOLI RABE TORTA
Categories Cheese Dairy Pork Vegetable Bake Dinner Lunch Parmesan Sausage Broccoli Rabe Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 4 to 6 (main course) servings
Number Of Ingredients 26
Steps:
- Make crespelle:
- Blend together eggs, milk, flour, and salt in a blender until smooth. Transfer to a bowl.
- Lightly brush a 10-inch nonstick skillet with melted butter and heat over moderate heat until hot but not smoking. Ladle about 1/4 cup batter into skillet, tilting and rotating skillet to coat bottom, then pour excess batter back into bowl. (If batter sets before skillet is coated, reduce heat slightly for next crespella.) Cook until just set and underside is lightly browned, about 30 seconds, then invert crespella onto a clean kitchen towel to cool completely. (It will be cooked on one side only.) Make 5 more crespelle with remaining batter in same manner, brushing skillet with melted butter as needed.
- Make filling:
- Cut off and discard 1 inch from stem ends of broccoli rabe, then coarsely chop remainder.
- Cook broccoli rabe in a 6- to 8-quart pot of boiling salted water, uncovered, until just tender, about 5 minutes. Transfer with a slotted spoon to a large bowl of ice and cold water to stop cooking. Drain well in a colander and pat dry.
- Cook garlic with red-pepper flakes in oil in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until golden, about 8 minutes. Add sausage and cook, breaking up sausage with back of a wooden spoon, until no longer pink inside, about 5 minutes. Stir in broccoli rabe and cook, tossing to coat with sausage, until heated through, about 3 minutes. Remove from heat.
- Make sauce:
- Heat butter in a 2- to 3-quart heavy saucepan over moderately low heat until foam subsides, then add flour and cook, whisking, 3 minutes. Add milk in a slow stream, whisking, and bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, 5 minutes. Stir in salt, pepper, and cheese, then remove from heat.
- Assemble torta:
- Put oven rack in middle position and preheat oven to 425°F. Invert bottom of springform pan (torta will be easier to slide off bottom when serving), then lock. Wrap outside of entire bottom of springform pan with a double layer of foil. Generously brush inside bottom and side of pan with butter, then sprinkle bottom with bread crumbs.
- Stir together Fontina and parmesan in a bowl. Put 1 crespella in bottom of springform pan, then sprinkle with one sixth of filling and drizzle with 1/3 cup sauce. Make 5 more layers each of crespella, filling, and sauce (end with a layer of sauce). Sprinkle cheese mixture evenly over top.
- Bake, uncovered, until top is bubbling and golden, about 25 minutes. Cool in pan on a rack 15 minutes. Remove side of pan and carefully slide torta off bottom of pan onto a plate. Cut torta into wedges.
CHICKEN BROCCOLI CREPES
This is out of one of my very favorite Magazines "Country" and it is one of the Winners of their "A Taste of The Country" contests.
Provided by Chabear01
Categories Chicken
Time 2h
Yield 8 crepes, 8 serving(s)
Number Of Ingredients 14
Steps:
- In a small mixing bowl, beat the milk, eggs and butter. Combine flour and salt; add to egg mixture and beat until smooth. Cover and refrigerate for 1 hour.
- Heat a lightly greased 8-inch nonstick skillet. Stir batter; pour 1/4 cup into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, Stack crepes with waxed paper or paper towels in between.
- In a large saucepan, melt butter. Stir in flour until smooth. Gradually stir in broth and Worcestershire sauce. Bring to a boil; cook and stir for 2 minutes. Reduce heat; stir in 2 cups of cheese. Cook and stir for 10 minutes or until cheese is melted. Remove from the heat; stir in sour cream until smooth.
- Place four broccoli spears and 1/3 cup of chicken down the center of each crepe; top with 1/3 cup of cheese sauce. Roll up and place seam side down in a greased 13x9x2 inch baking dish. Pour remaining cheese sauce over crepes; sprinkle with remaining cheese. Bake, uncovered, at 350 degrees for 20 minutes or until heated through.
Nutrition Facts : Calories 571.5, Fat 40.1, SaturatedFat 23.1, Cholesterol 181.4, Sodium 737, Carbohydrate 22.7, Fiber 2.4, Sugar 3.6, Protein 30.7
BROCCOLI STUFFED CREPES
This easy vegetarian entree is delicious and light, yet suprizingly filling. The bright colors make it a cheerful main dish.
Provided by BasilBee
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Spray 9 x 13 casserole dish with butter spray.
- Place a few tablespoon each of cheese and broccoli in a line in the center of crepe, then roll and place seam-side down in casserole dish. Divide cheese and broccoli evenly between remaining crepese and repeat.
- If you have a few pieces of broccoli left over, sprinkly on top of crepes.
- Top with Hollandise sauce, spreading with a spatula to coat tops of crepes.
- Sprinkle with parmesan.
- Bake at 350 F for about 20 minutes or until sauce is bubbling. Serve.
Nutrition Facts : Calories 164.6, Fat 9.8, SaturatedFat 5.6, Cholesterol 33.2, Sodium 300.8, Carbohydrate 8.5, Fiber 3, Sugar 2.4, Protein 12.5
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