chicken-cheese crepes

How To Make chicken-cheese crepes

• 1

  Note: make crepes *first*; then they will be ready when the sauce and filling are finished.
• 2

  CREPES: Mix all crepe ingredients in a bowl and beat with a rotary beater until blended.
• 3

  Heat a lightly greased 6-inch skillet.
• 4

  Remove from heat.
• 5

  Spoon in about 2 tablespoons of batter; lift and tilt skillet to spread batter.
• 6

  Return to heat; brown on one side only.
• 7

  (Or, cook on an inverted crepe pan.)
• 8

  Invert pan over paper toweling; remove crepe.
• 9

  Repeat to make 16-18 crepes; greasing skillet occasionally.
• 10

  Unfilled crepes freeze well, so if you have any remaining crepes, store them in your freezer.
• 11

  Just make a stack, alternating each crepe with 2 layers of waxed paper.
• 12

  Then overwrap the stack in a moisture-vaporproof bag.
• 13

  Freeze up to 4 months.
• 14

  Let crepes thaw at room temperature about 1 hour before using.
• 15

  CHEESE SAUCE: In a medium saucepan melt butter. Stir in flour and salt.
• 16

  Add milk, water and chicken bouillon granules all at once.
• 17

  Cook and stir over medium heat until thickened and bubbly. Cook and stir 1-2 minutes more.
• 18

  Stir in cheese, wine, parsley and pepper sauce.
• 19

  Remove 1 cup of the cheese sauce and set aside.
• 20

  Stir drained mushrooms into remaining sauce.
• 21

  FILLING: Cook peas according to package directions; drain.
• 22

  Combine peas, chicken/turkey, pimento and the 1 cup reserved cheese sauce.
• 23

  Spread about 1/4 cup filling over the unbrowned side of each crepe, leaving a 1/4-inch rim around edge.
• 24

  Roll up crepe.
• 25

  Place, seam side down, in a 12x7x2 inch baking dish.
• 26

  Repeat with remaining crepes.
• 27

  Pour the remaining cheese sauce over crepes.
• 28

  Sprinkle with paprika, if desired.
• 29

  Cover; bake in a 375 oven for 18-20 minutes or until heated through.
• 30

  Let stand 10 minutes before serving.
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