Your cart

Your cart is empty

Leftovers, but Fancy

Leftovers, but Fancy

Leftover's unexciting. Chicken & Broccoli Crepes with Creamy Cheese Sauce? Delicious, fun, and somewhat fancy! Don't let the fanciness fool you, this recipe is actually pretty easy, and will use ingredients you usually have on hand. Is it an authentic crepe recipe? Probably not, but I'm still waiting for my trip to Paris to confirm.
You can use any cut of chicken (leftover or not!) for this recipe - breast, legs, thighs, all work great.


Crepes- (Makes about 8 crepes)

  • 2 eggs
  • 1 ½ cups milk
  • 3 tbsp melted butter, plus extra for pan
  • 1 cup flour
  • 1/4 tsp salt
  • Fake Julia Childs accent, if desired


  • 1 cup leftover chicken, cut into chunks
  • 2 tbsp butter or oil
  • 1 tbsp flour
  • 2-3 tbsp milk or cream
  • 1/2 onion, chopped
  • 2 tbsp white wine, optional
  • 1 cup shredded swiss, gruyere, or cheddar cheese, plus extra for topping is desired
  • 1 - 1 1/2 cups broccoli, precooked (frozen is fine, or steamed/baked fresh works too)
  • Salt and pepper to taste
  • Dash of nutmeg
  • Dash of cayenne pepper or paprika


  1. To make the crepe batter, combine all wet ingredient in a bowl. Add dry ingredients, and stir to combine. Blend using an upright or immersion blender for a few pulses, just until the batter is smooth. Pour back into a bowl, and let sit, covered, in the fridge for about 30 min.
  2. Meanwhile, melt butter or oil in a pan. Add onion and saute for a few minutes, or until onions are softened. When onions start sticking, add the wine.
  3. Add the flour to the onion mixture and stir until combined, with the heat on low for a few minutes. Add milk/cream, cheese, spices, and cooked broccoli, and cook on low, covered, stirring occasionally, until the filling is ready to put into the crepes. If it is not creamy enough, add more milk or wine.
  4. To make the crepes - heat a skillet on medium/low, melting about a tsp or less of butter. Add 1/4 cup of crepe mixture to pan, and rotate the pan to spread the mixture out to the edges of the pan. Cook for about 30 seconds, or until the top just starts to dry out. Then, carefully work a spatula under the crepe, and flip it. Cook for another 30 seconds, or until the bottom just starts to brown.
  5. Create a warming area for the crepes - an oven set to warm, or a plate with a lid over it. Use this to store the finished crepes while you are cooking the rest.
  6. Fill the crepes, roll up, and turn over so the edges are underneath. Top with extra cheese, if desired. Enjoy!


Previous post
Next post

Leave a comment

Please note, comments must be approved before they are published