Chicken / Mushroom Crepes
Crepes
2/3 cup flour
1/2 tsp. salt
3 eggs, beaten
1 cup milk
Combine flour, salt, milk and eggs; beat until smooth. Let stand
at least 30 minutes. For each crepe, pour 1/4 cup batter into hot,
lightly greased 8" or 9" skillet. Cook on one side only until underside
is lightly browned.
Filling
1 cup mushrooms, sliced (fresh)
1 cup sliced celery
1/4 cup green onion, sliced
1/4 cup butter
3 heaping tbsp. flour
1/2 tsp. salt
dash of pepper
1 cup milk
1 cup chicken broth
2 1/2 cups shredded cheddar cheese
1 1/2 - 2 cups chopped cooked chicken
Saute' vegetables in butter until crisp tender. Blend in flour and
seasonings. Gradually add milk and broth; cook stirring constantly
until thickened. Add 1 1/2 cup cheese; stir until melted. Stir
in chicken. Fill each crepe with about 1/2 cup chicken filling; roll
up. Place seam side down in large baking dish. Bake at 350 degrees
20 minutes. Top with remaining cheese; bake until melted.
Servings: 6
Carole Reavis Murphy