Chicken Crepes Recipe


Difficulty LevelEasyHealth IndexAverage
Main IngredientInterest Group


 Butter/Margarine1⁄4 Cup (4 tbs)
 All purpose flour5 Tablespoon
 Milk2 Cup (32 tbs)
 Salt1⁄2 Teaspoon
 Diced cooked chicken2 Cup (32 tbs)
 Diced saut ed mushroom1 Cup (16 tbs)
 Thin plain crepes12
 Seasoned cooked spinach2 Cup (32 tbs)
 Whipped cream1 Cup (16 tbs)
 Grated parmesan cheese1⁄2 Cup (8 tbs)


Melt butter or margarine in saucepan, and stir in flour.
Mix well, and add milk gradually.
Add salt, and stir constantly until mixture comes to a boil; then stir quickly, and cook over low heat 10 minutes or until thick and smooth.
Divide sauce in 1/2.
Mix chicken and mushrooms with 1/2 the sauce.
Taste for seasoning.
Spread each crepe with chicken mixture, and roll up.
Butter 12-inch baking dish, and spread bottom with bed of cooked spinach.
Set filled pancakes on spinach, and spread with remaining sauce.
Top with thin layer of whipped cream, and sprinkle with Parmesan cheese.
Bake at 450°F. 10 minutes; then broil quickly until top is glazed.