chicken, cooked and chopped
1Note: make crepes *first*; then they will be ready when the sauce and filling are finished.
2CREPES: Mix all crepe ingredients in a bowl and beat with a rotary beater until blended.
3Heat a lightly greased 6-inch skillet.
5Spoon in about 2 tablespoons of batter; lift and tilt skillet to spread batter.
6Return to heat; brown on one side only.
7(Or, cook on an inverted crepe pan.)
8Invert pan over paper toweling; remove crepe.
9Repeat to make 16-18 crepes; greasing skillet occasionally.
10Unfilled crepes freeze well, so if you have any remaining crepes, store them in your freezer.
11Just make a stack, alternating each crepe with 2 layers of waxed paper.
12Then overwrap the stack in a moisture-vaporproof bag.
14Let crepes thaw at room temperature about 1 hour before using.
15CHEESE SAUCE: In a medium saucepan melt butter. Stir in flour and salt.
16Add milk, water and chicken bouillon granules all at once.
17Cook and stir over medium heat until thickened and bubbly. Cook and stir 1-2 minutes more.
18Stir in cheese, wine, parsley and pepper sauce.
19Remove 1 cup of the cheese sauce and set aside.
20Stir drained mushrooms into remaining sauce.
21FILLING: Cook peas according to package directions; drain.
22Combine peas, chicken/turkey, pimento and the 1 cup reserved cheese sauce.
23Spread about 1/4 cup filling over the unbrowned side of each crepe, leaving a 1/4-inch rim around edge.
25Place, seam side down, in a 12x7x2 inch baking dish.
26Repeat with remaining crepes.
27Pour the remaining cheese sauce over crepes.
28Sprinkle with paprika, if desired.
29Cover; bake in a 375 oven for 18-20 minutes or until heated through.
30Let stand 10 minutes before serving.