Chicken-Cheese Crepes

* Exported from MasterCook *

CHICKEN-CHEESE CREPES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Cheese
French

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CHEESE SAUCE-----
6 tb Butter/margarine
1 d Salt
1 c -- Water
-granules
1/4 c Wine, white, dry
1/8 ts Tabasco
1/3 c Flour
2 c Milk
1 tb Instant chicken bouillon
1/2 c Gruy#re -- shredded
2 tb Parsley, snipped
2 oz Mushrooms, sliced -- drained
-----FILLING-----
10 oz Frozen peas --
-oz instead)
Chopped
Paprika (opt)
-b t too much, use about 7
2 c Chicken/turkey, cooked
2 tb Pimiento, chopped
-----CREPES-----
1 c Flour
2 Eggs
1/4 ts Salt
1 1/2 c Milk
1 tb Cooking oil

(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
occaionally.

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-vaporproof bag. Freeze up to 4 months. Let
crepes thaw at room temperatur about1 hour before
using.

Cheese sauce: In a medium sucepan 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 acording 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.



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