Chicken 'N' Broccoli Crepes Recipe
Ingredients
| Butter | 6 Tablespoon | |
| Flour | 6 Tablespoon | |
| Salt | 1 Dash | |
| Milk | 3 Cup (16 tbs) | |
| 1/2 cup shredded sharp American cheese | ||
| Dry white wine | 1/4 Cup (16 tbs) | |
| Sliced mushrooms | 2 1/2 Ounce | |
| Broccoli | 10 Ounce, frozen | |
| 2 cups chopped, cooked chicken | ||
| 12 basic main dish crepes | ||
| Flour | 1 Cup (16 tbs) (Crepes:) | |
| Milk | 1 1/2 Cup (16 tbs) (Crepes:) | |
| Eggs | 2 (Crepes:) | |
| Cooking oil | 1 Tablespoon (Crepes:) | |
| Salt | 1/4 Teaspoon (Crepes:) | |
Directions
For Sauce: In saucepan melt butter.
Blend in flour and salt.
Add milk, cook, stirring until thickened.
Stir in cheese and wine till cheese melts.
Remove 1/2 cup sauce, set aside.
Stir mushrooms into remaining sauce.
For Filling: Cook broccoli, drain.
Combine broccoli, chicken and 1/2 cup sauce.
To Assemble: Spread 1/4 cup filling over un-browned side of crepe.
Roll up crepe.
Place in chafing dish.
Drizzle sauce over crepes.
Cook, covered over low heat till bubbly.
Blend in flour and salt.
Add milk, cook, stirring until thickened.
Stir in cheese and wine till cheese melts.
Remove 1/2 cup sauce, set aside.
Stir mushrooms into remaining sauce.
For Filling: Cook broccoli, drain.
Combine broccoli, chicken and 1/2 cup sauce.
To Assemble: Spread 1/4 cup filling over un-browned side of crepe.
Roll up crepe.
Place in chafing dish.
Drizzle sauce over crepes.
Cook, covered over low heat till bubbly.
Chef
