Tetrazzini Crepes Recipe
Ingredients
12 Crepes (see recipe below)
5 ounces fresh mushrooms, halved (2 cups)
6 tablespoons butter or margarine
1/3 cup all-purpose flour
1 1/4 cups chicken broth
3/4 cup light cream
1/2 cup shredded sharp Cheddar cheese (2 ounces)
1/4 cup dry sherry
2 cups cubed cooked chicken or turkey
2 tablespoons chopped pitted ripe olives
2 tablespoons snipped parsley
Directions
Prepare Crepes.
Brown mushroom halves in 3 tablespoons of the butter or margarine.
In saucepan melt the remaining 3 tablespoons butter; stir in flour.
Add chicken broth and cream.
Cookand stirtill mixture is thickened and bubbly
Add cheese and sherry; stir till cheese melts.
Combine chicken, olives, mushrooms, and 1 cup of the sauce.
Spoon about 1/4 cup filling on unbrowned side of each crepe; roll up.
Place crepes seam side up in a 13 x 9 x 2 inch baking dish or two 10x6x2-inch baking dishes; pour remaining sauce over.
Bake, uncovered, at 375° till heated through, about 25 minutes for the 13 x 9 x 2 inch dish or 20 minutes for the two 10x6x2-inch dishes.
Sprinkle with parsley.
Brown mushroom halves in 3 tablespoons of the butter or margarine.
In saucepan melt the remaining 3 tablespoons butter; stir in flour.
Add chicken broth and cream.
Cookand stirtill mixture is thickened and bubbly
Add cheese and sherry; stir till cheese melts.
Combine chicken, olives, mushrooms, and 1 cup of the sauce.
Spoon about 1/4 cup filling on unbrowned side of each crepe; roll up.
Place crepes seam side up in a 13 x 9 x 2 inch baking dish or two 10x6x2-inch baking dishes; pour remaining sauce over.
Bake, uncovered, at 375° till heated through, about 25 minutes for the 13 x 9 x 2 inch dish or 20 minutes for the two 10x6x2-inch dishes.
Sprinkle with parsley.
Questions, Comments and Reviews
By Same Chef
Chef
