Chicken-Cheese Crepes

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