Chicken-Cheese Crepes Recipe

Ingredients:

6 Tbsps of butter or margarine
A dash of salt
1 c of water
1/2 c of shredded gruyere
2 Tbsps of snipped parsley
2 ounces of sliced mushrooms; drained
1 & 1/3 c of flour
3 & 1/2 c of milk
1 Tbsp of instant chicken-bouillon granules
1/4 c of dry white wine
1/8 tsp of Tabasco
10 ounces peas (frozen)
2 Tbsps of chopped pimiento
2 c of cooked chicken; chopped
Paprika (optional)
2 large eggs
1/4 tsp of salt
1 Tbsp of oil

Instructions:

For crepes: Combine 1 c flour, 1 & 1/2 c milk, eggs, oil & 1/4 tsp of salt in bowl then beat w/ beater ’til well-blended.
Heat skillet which have been greased lightly, then take off from fire immediately. Scoop 2 Tbsps of the batter then lift & tilt the skillet to have better evenly spread. Put skillet back into heat then brown one-side. Remove and transfer crepes into paper towel; repeat procedure. Store crepes in freezer, alternately arranged w/ waxpaper. Keep in moisture proof plastic bag. Thaw crepes in room temp for 60 mins.

For cheese-sauce: Melt the butter in saucepan, add flour & salt. Pour in 2 c of milk, granules and water together.Let it cook, stirring well for 1 to 2 mins more. Add wine, cheese, Tabasco and parsley. Reserve 1 c of sauce. Add in mushrooms onto sauce.

For filling: You cook the peas following directions stated in box, drain. Blend peas, pimiento, reserved cheese and peas. Spread 1/4 c filling into unbrowned face of crepes, 1/4-inch away from edges. Roll crepe. Arrange w/ seam-side-down in 12×7x2″ bake dish. Do the same for the rest of the crepes. Dust w/ paprika, cover and bake at 375 degrees F for 18 to 20 mins or ’til well-heated. Stand for 10 mins prior to serving.

>> Chicken-Cheese Crepes Recipe