chicken-cheese crepes

★★★★★ 1
By Marina Gordon
from Oil City, PA

I "adopted" this recipe and am just so glad I did... It's really good and disappears FAST.

★★★★★ 1

Ingredients For chicken-cheese crepes

  • 1 c
    flour
  • 1/2 c
    gruyere cheese
  • 1/4 c
    white wine, dry
  • 2 Tbsp
    parsley
  • 1/3 tsp
    hot pepper sauce
  • 2 oz
    mushrooms, drained
  • FILLING INGREDIENTS
  • 7 oz
    frozen peas
  • 2 c
    chicken, cooked and chopped
  • 2 Tbsp
    pimento, chopped
  • 1 Tbsp
    chicken bouillon
  • 1 c
    water
  • 1/2 c
    milk
  • 2
    eggs
  • 1 Tbsp
    cooking oil
  • 1/4 tsp
    salt
  • SAUCE INGREDIENTS
  • 6 Tbsp
    butter
  • 1/3 c
    flour
  • 1/4 tsp
    salt
  • 2 c
    milk
  • 1/4 tsp
    paprika

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.

Categories & Tags for Chicken-Cheese Crepes:

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