Chicken And Spinach Crepes Recipe
Ingredients
| Mushrooms | 2 Cup (16 tbs), sliced (Crepes) | |
| Shredded carrot | 1/2 Cup (16 tbs) (Crepes) | |
| 1/2 cup sliced leek or green onions | ||
| Water | 1/2 Cup (16 tbs) (Crepes) | |
| 3/4 cup evaporated skim milk | ||
| Cornstarch | 2 Tablespoon (Crepes) | |
| Salt | 1/4 Teaspoon (Crepes) | |
| Pepper | 1/8 Teaspoon (Crepes) | |
| Dry sherry | 2 Tablespoon (Crepes) | |
| Shredded Cheddar cheese | 1 Cup (16 tbs) (Crepes) | |
| 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.
Chef
