Going a little savory here with the crepes that many of us think of as a desert item. This recipe serves two people and should easily expand for more people. The original recipe referenced a crepe recipe and then didn’t list it. So I included a link in this post to the crepe recipe I posted earlier.
4 8-inch crepes (recipe follows)
2 ounces fresh broccoli, cut in ¼-inch florets
4 ounces roasted chicken
1 cup Newman’s Own® Alfredo Sauce
Juice and zest of 1/2 fresh lemon
Make Crepes. Stack on plate until ready to use. Recipe for crepes.
For the Entrée:
Steam the broccoli for about 90 seconds and rinse under cold water to stop the cooking. Dice the chicken into small 1/4-inch pieces. Warm the Alfredo sauce with the lemon zest and juice in a small saucepan.
Combine the chicken, broccoli, and 1/2 cup of the warmed Alfredo sauce in a bowl. Place half of this filling in the middle of one of the crepes and roll up. Top with 1/4 cup warmed Alfredo sauce and repeat with remaining crepes and filling.