Crepes A La Reine Recipe
Summary
Ingredients
| Mushrooms | 1 1/2 Cup (16 tbs), chopped (Filling and sauce:) | |
| Onion | 1/4 Cup (16 tbs), chopped (Filling and sauce:) | |
| Thyme | 1/8 Teaspoon, crushed (Filling and sauce:) | |
| Butter/Margarine | 1/4 Cup (16 tbs) (Filling and sauce:) | |
| Cream of chicken soup | 1 Can (10oz), condensed (Filling and sauce:) | |
| Cooked chicken | 1 1/2 Cup (16 tbs), diced (Filling and sauce:) | |
| Salt | 1/4 Teaspoon (Filling and sauce:) | |
| Pepper | 1 Dash (Filling and sauce:) | |
| Light cream | 1/4 Cup (16 tbs) (Filling and sauce:) | |
| 2 tablespoons Sauterne or other dry white wine | ||
| Flour | 1/3 Cup (16 tbs) (Crepes:) | |
| Eggs | 3 (Crepes:) | |
| Milk | 2/3 Cup (16 tbs) (Crepes:) | |
| Salt | 1 Dash (Crepes:) | |
Directions
In skillet, brown mushrooms and cook onion with thyme in butter until tender.
Stir in 1/4 cup soup, chicken, salt, and pepper.
Heat; stir now and then.
Meanwhile, in saucepan, combine remaining soup, cream, and Sauterne.
Heat; stir now and then.
In bowl, combine ingredients for crepes; beat until smooth.
In hot, lightly buttered, small skillet, cook 8 crepes (6-inch diameter) on both sides, using about 2 tablespoons batter for each.
Tilt pan slightly to get evenly thin crepes.
Hold on heated plate.
Place 3 to 4 tablespoons filling on each crepe; roll up.
Pour sauce over.
Stir in 1/4 cup soup, chicken, salt, and pepper.
Heat; stir now and then.
Meanwhile, in saucepan, combine remaining soup, cream, and Sauterne.
Heat; stir now and then.
In bowl, combine ingredients for crepes; beat until smooth.
In hot, lightly buttered, small skillet, cook 8 crepes (6-inch diameter) on both sides, using about 2 tablespoons batter for each.
Tilt pan slightly to get evenly thin crepes.
Hold on heated plate.
Place 3 to 4 tablespoons filling on each crepe; roll up.
Pour sauce over.
Chef
