Chicken-Cheese Crepes

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Title: Chicken-Cheese Crepes
Yield: 6 Servings
Categories: Chicken, Cheese, French

Ingredients:

--------------------------------CHEESE SAUCE--------------------------------
6 tb Butter/margarine
1/3 c Flour
1 ds Salt
2 c Milk
1 c ;Water
1 tb Instant chicken bouillon
-granules
1/2 c Gruy#re; shredded
1/4 c Wine, white, dry
2 tb Parsley, snipped
1/8 ts Tabasco
2 oz Mushrooms, sliced; drained


----------------------------------FILLING----------------------------------
10 oz Frozen peas; (this was a
-bit too much, use about 7
-oz instead)
2 c Chicken/turkey, cooked;
Chopped
2 tb Pimiento, chopped
Paprika (opt)

-----------------------------------CREPES-----------------------------------
1 c Flour
1 1/2 c Milk
2 Eggs
1 tb Cooking oil
1/4 ts Salt

(Note: make crepes *first*; then they'll be ready when the sauce and
filling are finished.)

Crepes: Mix all crepe ingredients in a bowl and beat with a rotary beater
till blended.

Heat a lightly greased 6-inch skillet. Remove from heat. Spoon in about 2
Tablespoons of batter; lift and tilt skillet to spread batter. Return to
heat; brown on one side only. (Or, cook on an inverted crepe pan.) Invert
pan over paper toweling; remove crepe. Repeat to make 16- 18 crepes;
greasing skillet occaionally.

Unfilled crepes freeze well, so if you have any remaining crepes, store
them in your freezer. Just make a stack, alternating each crepe with 2
layers of waxed paper. Then overwrap the stack in a moisture-vaporproof
bag. Freeze up to 4 months. Let crepes thaw at room temperatur about1
hour before using.

Cheese sauce: In a medium sucepan melt butter. Stir in flour and salt.
Add milk, water and chicken bouillon granules all at once. Cook and stir
over medium heat till thickened and bubbly. Cook and stir 1-2 minutes more.
Stir in cheese, wine, parsley and Tabasco. Remove 1 cup of the cheese sauce
and set aside. Stir drained mushrooms into remaining sauce.

Filling: Cook peas acording to package directions; drain. Combine peas,
chicken/turkey, pimiento and the 1 cup reserved cheese sauce. Spread about
1/4 cup filling over the unbrowned side of each crepe, leaving a 1/4-inch
rim around edge. Roll up crepe. Place, seam side down, in a 12x7x2 inch
baking dish. Repeat with remaining crepes. Pour the remaining cheese sauce
over crepes. Sprinkle with paprika, if desired. Cover; bake in a 375~ oven
for 18-20 minutes or till heated through. Let stand 10 minutes before
serving.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini