Crepes A' La Reine Recipe
Summary
Ingredients
| Butter | 3 Tablespoon | |
| Canned sliced mushrooms | 4 Ounce (Drained) | |
| Instant minced onion | 1 Teaspoon | |
| Flour | 1 Cup (16 tbs) | |
| Evaporated milk | 1 2⁄3 Cup (26.67 tbs) | |
| Chicken broth | 1⁄3 Cup (5.33 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste | |
| Nutmeg | To Taste | |
| Chives | 2 Teaspoon, chopped | |
| Dry sherry | 3 Tablespoon | |
| Chicken | 2 Cup (32 tbs), diced (Cooked) | |
| Eggs | 3 , well beaten |
Nutrition Facts
Serving size
Calories 224 Calories from Fat 117
% Daily Value*
Total Fat 13 g20.2%
Saturated Fat 5.7 g28.5%
Trans Fat 0 g
Cholesterol 101.2 mg33.7%
Sodium 158.4 mg6.6%
Total Carbohydrates 13 g4.3%
Dietary Fiber 0.32 g1.3%
Sugars 3.8 g
Protein 13 g25.2%
Vitamin A 6.6% Vitamin C 3%
Calcium 10.7% Iron 6.4%
*Based on a 2000 Calorie diet
Directions
1)Heat a lightly greased griddle.
2)Preheat oven to 350 degrees.
MAKING
3)In a medium saucepan, melt butter and add mushrooms and onion.
4)Saute until mushrooms are lightly browned.
5)Add 3 tablespoons flour, 2/3 cup evaporated milk and chicken broth slowly.
6)Cook on medium heat until thickened. Keep stirring.
7)Adjust salt, pepper and nutmeg to taste.
8)Add chives, sherry and chicken. Cover the pan and chill.
9)In a bowl, add 3/4 cup flour and 1/2 teaspoon salt.
10)Add remaining evaporated milk with 1/2 cup water.
11)Add flour mixture alternately with liquid to beaten eggs, blending until smooth.
12)Pour 1/4 cup batter onto lightly greased hot griddle and make about 12 pancakes.
13)Brown each of the pancakes on one side only, removing from griddle when upper surface looks bubbly and slightly dry.
14)Put the pancakes, browned sides down, on a towel to cool.
15)Divide chilled filling mixture into 12 portions and put it on uncooked side of each pancake.
16)Roll each pancake up like jelly roll.
17)Put the rolls, seam sides down, in greased baking dish. Cover tightly.
18)Bake for 20 minutes or until heated through.
SERVING
19)Serve the Crepes A' La Reine immediately.
Chef
