Broccoli Cheddar & Chicken Crepes

I’ve been making crepes for a little while now and they are just amazing. They are perfect for me because I’m not a bread fan, as I think bread takes away from all the wonderful flavors of what I’m really supposed to be eating. I also get extremely weirded out by eggs and don’t really enjoy omelettes- so this is a perfect medium that is oh so delicious. I found this crepe recipe just after the new year and unintentionally went on a “crepe diet.” I ate nothing but crepes for 2 weeks straight, breakfast, lunch, dinner, and dessert, and lost about 5 lbs! It was really fun to experiment with different fillings and combining unique flavors. The first one I made was an apple cinnamon and sugar crepe topped with some melted vanilla frosting. After that fun creation, I was hooked. I made a mushroom filling using mushrooms and mushroom soup, then I made lemon curd crepes, and some other fun creations. However, my two favorite crepes were the goat cheese and fig jam crepe, and the broccoli cheddar and chicken crepe. This tastes even more delicious than it looks! I just ate this one for lunch after photographing it :o)

My crepe recipe comes from, however I have tweaked it a bit by adding vanilla extract. It is so incredibly easy to make and is not unhealthy by any means. This recipe makes approximately 8 crepes.

Basic Crepe Recipe:


1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons butter, melted


1. In a large bowl, whisk together the flour and the eggs. Gradually add in the milk and water, continuing to whisk. Add the salt, vanilla, and butter; whisk until smooth.
2. Spray a frying pan with Pam spray and pour the batter into the pan, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook on high until the bottom is light brown and can easily slide around in the pan and the top loses it’s shine. If you’d like you can flip and cook the other side, but it is not necessary.
3. Add filling, roll crepe, and slide onto plate.

I have no formal recipe for this filling..
I just use two packets of frozen chopped broccoli and cook as described on back, boiling them in a bit of water.
For the chicken, I buy thin sliced breast and put them on a Pam sprayed roasting pan and rub in sea salt and fresh cracked pepper on both sides. I toss in the oven on 475 for about 8 minutes or so. I slice into small pieces and add to the broccoli and continue to cook both together in the pot on low.
Once my crepe starts to cook in the pan, I shred cheddar cheese over top, and then add a bit of the filling and shred some more cheese over that.
I then roll it and slide it onto the plate- and wa-lah! There you have it. Deliciousness.


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