Chicken, Broccoli & Cheese Crepes
  • 1 cup of milk
  • 1 cup of water
  • 4 large eggs
  • 2 cups of flour
  • ½ tsp salt
  • ¼ cup melted butter
  • 1 tbsp butter
  • 1 tbsp flour
  • ½ tsp mustard
  • ½ cup chicken broth/stock
  • ¼ tsp Worcestershire sauce
  • ½ cup sour cream
  • ¾ cup grated cheese
  • A head of broccoli, boiled
  • 2 chicken breasts, cooked and sliced
  1. Turn on the oven to at 200°C/350°F.
  2. To make the crepes: put the first 6 ingredients in a food processor or blender in order and blend for 1 minute.
  3. Chill for as long as possible to a maximum of 2 hours.
  4. Heat a frying pan, melt a little bit of butter and pour in enough of the mixture to cover the base and cook until bubbles form, then turn with a spatula and cook until done. Repeat until all the mixture is used up.
  5. To make the sauce: melt the tbsp of butter, add the tbsp of flour. Mix and cook until it blends into a homogenous dough.
  6. Add the broth a little at a time, making sure it has been integrated into the flour/butter mix each time before adding any more. (This way, you will avoid getting any lumps.)
  7. Once all the broth has been used up, add the mustard, Worcestershire sauce and ½ cup of cheese. Mix until smooth.
  8. Add the sour cream and blend it in.
  9. To assemble: place some chicken and broccoli in each crepe and roll up.
  10. Line them up in a baking dish.
  11. Pour the sauce over.
  12. Sprinkle with the remaining cheese.
  13. Cover with foil, put in the oven for 20 minutes. You could take the foil off for the last minutes to brown up the cheese.
Recipe by The Low Fodmap Diet at