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Mushroom And Chicken Crepes Recipe
|Butter||2⁄3 Cup (10.67 tbs)|
|Milk||2 Cup (32 tbs)|
|Flour||2⁄3 Cup (10.67 tbs)|
|Salt||1 1⁄4 Teaspoon (Or Less)|
|Canned mushrooms||6 Ounce|
|Slivered almonds||1 Can (10 oz) (Optional, Keep A Few Almonds Out To Sprinkle On Top For Decoration)|
|Half and half||2⁄3 Cup (10.67 tbs)|
|Canned sliced water chestnuts||6 Ounce|
Serving size: Complete recipe
Calories 4089 Calories from Fat 2702
% Daily Value*
Total Fat 313 g482.1%
Saturated Fat 116.8 g583.9%
Trans Fat 0 g
Cholesterol 670.8 mg
Sodium 2993.1 mg124.7%
Total Carbohydrates 246 g81.9%
Dietary Fiber 44.6 g178.3%
Sugars 52.7 g
Protein 116 g232.7%
Vitamin A 107.4% Vitamin C 2.4%
Calcium 361.3% Iron 167.6%
*Based on a 2000 Calorie diet
Fill the crepes with the chicken mixture.
Line them in two 9 x 13-inch pans.
Pour over crepes the reserved cup of sauce, sprinkle an additional 1/2 cup grated cheese on top and sprinkle the remainder of slivered almonds on top.
Cover with foil and bake at 325Â° for 20-30 minutes or until cheese is melted and they are hot.
Spinach-Crab Cheese Filling: Use the same sauce as chicken crepes except use 1 cup Swiss cheese instead of cheddar.
Add 1 (10 ounce) package frozen chopped spinach prepared according to the package.
Drain all of liquid.
Fold into white sauce along with 1/2 of the Swiss cheese and 1 cup of crab meat (not imitation).
Spoon sauce onto crepes and place in a 9 x 13-inch lightly greased dish.
Bake at 325Â° until cheese is melted and crepes are hot, approximately 20-30 minutes.