Chicken-Cheese Crepes

Recipe Ingredients

		Cheese Sauce
6 tablespoons	90ml	Butter/margarine
1/3 cup	20g / 0.7oz	Flour
1		Salt
2 cups	474ml	Milk
1 cup	237ml	-- water
1 tablespoon	15ml	Instant chicken bouillon - granules
1/2 cup	118ml	Gruyere - shredded
1/4 cup	59ml	Wine - white, dry
2 tablespoons	30ml	Parsley - snipped
1/8 teaspoon	0.6ml	Tabasco
2 oz	56g	Mushrooms - sliced, drained
		Filling
10 oz	284g	Frozen peas - (this was a
		Too much - use about 7
		Instead)
2 cups	125g / 4.4oz	Chicken/turkey - cooked
		Chopped
2 tablespoons	30ml	Pimiento - chopped
		Paprika - (opt)
		Crepes
1 cup	62g / 2.2oz	Flour
1 1/2 cups	355ml	Milk
2		Eggs
1 tablespoon	15ml	Cooking oil
1/4 teaspoon	1.3ml	Salt

Recipe Instructions

(Note: make crepes *first*; then they'll be ready when the sauce and filling are finished.) Crepes: Mix all crepe ingredients in a bowl and beat with a rotary beater till blended.

Heat a lightly greased 6-inch skillet. Remove from heat. Spoon in about 2 Tablespoons of batter; lift and tilt skillet to spread batter. Return to heat; brown on one side only. (Or, cook on an inverted crepe pan.) Invert pan over paper toweling; remove crepe. Repeat to make 16- 18 crepes; greasing skillet occasionally.

Unfilled crepes freeze well, so if you have any remaining crepes, store them in your freezer. Just make a stack, alternating each crepe with 2 layers of waxed paper. Then overwrap the stack in a moisture-vapor proof bag. Freeze up to 4 months. Let crepes thaw at room temperature about1 hour before using.

Cheese sauce: In a medium saucepan melt butter. Stir in flour and salt. Add milk, water and chicken bouillon granules all at once.

Cook and stir over medium heat till thickened and bubbly. Cook and stir 1-2 minutes more. Stir in cheese, wine, parsley and Tabasco.

Remove 1 cup of the cheese sauce and set aside. Stir drained mushrooms into remaining sauce.

Filling: Cook peas according to package directions; drain. Combine peas, chicken/turkey, pimiento and the 1 cup reserved cheese sauce.

Spread about 1/4 cup filling over the unbrowned side of each crepe, leaving a 1/4-inch rim around edge. Roll up crepe. Place, seam side down, in a 12x7x2 inch baking dish. Repeat with remaining crepes.

Pour the remaining cheese sauce over crepes. Sprinkle with paprika, if desired.

Cover; bake in a 375~ oven for 18-20 minutes or till heated through. Let stand 10 minutes before serving.

Source:
Cooking Light, March 1995, page 162

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