Chicken And Spinach Crepes Recipe
Ingredients
Crepes
2 cups sliced fresh mushrooms
1/2 cup shredded carrot
1/2 cup sliced leek or green onions
1/2 cup water
3/4 cup evaporated skim milk
2 tablespoons cornstarch
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons dry sherry
1 cup shredded cheddar cheese
1 10 ounce package frozen chopped spinach, thawed and well drained
2 cups finely chopped cooked chicken or turkey
Directions
Prepare crepes.
For sauce, combine mushrooms, carrot, leek, and water.
Cover; simmer 5 minutes.
Do not drain.
Combine milk, cornstarch, salt, and pepper.
Stir into vegetable mixture.
Cook and stir till thickened and bubbly.
Stir in sherry and 1/2 cup of the cheese till melted.
For filling, combine spinach, chicken, and 1 cup sauce.
Spoon 1/4 cup filling onto unbrowned side of each crepe.
Roll up.
Arrange crepes, seam side down, in a 13x9x2 inch baking dish.
Spoon remaining sauce over crepes.
Cover; bake in a 375° oven 25 minutes or till hot.
Sprinkle with remaining cheese.
Bake, uncovered, 5 minutes more.
For sauce, combine mushrooms, carrot, leek, and water.
Cover; simmer 5 minutes.
Do not drain.
Combine milk, cornstarch, salt, and pepper.
Stir into vegetable mixture.
Cook and stir till thickened and bubbly.
Stir in sherry and 1/2 cup of the cheese till melted.
For filling, combine spinach, chicken, and 1 cup sauce.
Spoon 1/4 cup filling onto unbrowned side of each crepe.
Roll up.
Arrange crepes, seam side down, in a 13x9x2 inch baking dish.
Spoon remaining sauce over crepes.
Cover; bake in a 375° oven 25 minutes or till hot.
Sprinkle with remaining cheese.
Bake, uncovered, 5 minutes more.
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