Chicken Crepes Recipe
Ingredients
| Butter/Margarine | 1⁄4 Cup (4 tbs) | |
| All purpose flour | 5 Tablespoon | |
| Milk | 2 Cup (32 tbs) | |
| Salt | 1⁄2 Teaspoon | |
| Diced cooked chicken | 2 Cup (32 tbs) | |
| Diced sautéed mushroom | 1 Cup (16 tbs) | |
| Thin plain crepes | 12 | |
| Seasoned cooked spinach | 2 Cup (32 tbs) | |
| Whipped cream | 1 Cup (16 tbs) | |
| Grated parmesan cheese | 1⁄2 Cup (8 tbs) |
Directions
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.
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.
Chef
