Bobby Kreiner's Food

Chicken Crepes 2

      

September 25, 2017

Ingredients

Basic Crepes:

2 cups all purpose flour

1/2 teaspoon salt

4 large eggs

1 cup cook milk

1 cup cold water

4 tablespoons butter, melted

Salad oil

Chicken filling and sauce:

6 tablespoons onion, chopped

1 1/2 sticks butter

1 cup flour

2 2/3 cup milk; reserve 2/3 cup to thin sauce

2 cups chicken stock

Salt

Dash Pepper

Dash paprika

6 tablespoons sherry, optional

8 ounces canned mushrooms, sliced and drained

2 cups Swiss cheese, grated

3 cups cooked chicken, diced

Parmesan cheese, freshly grated

Directions

Prepare crepes and set aside. Preheat oven to 375 degrees. Sautée onion in butter. Blend in flour and stir well. Add milk and cook until mixture thickens/ Add salt, pepper, paprika, sherry, mushrooms and cheese. Remove 1/2 of the sauce and mix with chicken in a bowl. Spoon filling onto crepes. Roll crepes and place in buttered dish. Add reserved 2/3 cups milk to remaining sauce to thin. Pour over the crepes and bake 15 to 20 minutes. Sprinkle with freshly grated parmesan cheese and serve.

Makes 14 servings.

00:00

0 Reviews