chicken-cheese crepes

Name: Chicken-Cheese Crepes
Ingredients: 1 cup(s) flour; 1/2 cup(s) milk; 2 - eggs; 1 tablespoon(s) cooking oil; 1/4 teaspoon(s) salt; ## SAUCE INGREDIENTS; 6 tablespoon(s) butter; 1/3 cup(s) flour; 1/4 teaspoon(s) salt; 2 cup(s) milk; 1 cup(s) water; 1 tablespoon(s) chicken bouillon; 1/2 cup(s) gruyere cheese; 1/4 cup(s) white wine, dry; 2 tablespoon(s) parsley; 1/3 teaspoon(s) hot pepper sauce; 2 ounce(s) mushrooms, drained; ## FILLING INGREDIENTS; 7 ounce(s) frozen peas; 2 cup(s) chicken, cooked and chopped; 2 tablespoon(s) pimento, chopped; 1/4 teaspoon(s) paprika

(1 RATING)

114 Pinches 1 Photo

Marina Gordon

Oil City, PA

Updated on May 18, 2010

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

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Ingredients

1 cup flour
1/2 cup milk
2 - eggs
1 tablespoon cooking oil
1/4 teaspoon salt
SAUCE INGREDIENTS
6 tablespoons butter
1/3 cup flour
1/4 teaspoon salt
2 cups milk
1 cup water
1 tablespoon chicken bouillon
1/2 cup gruyere cheese
1/4 cup white wine, dry
2 tablespoons parsley
1/3 teaspoon hot pepper sauce
2 ounces mushrooms, drained
FILLING INGREDIENTS
7 ounces frozen peas
2 cups chicken, cooked and chopped
2 tablespoons pimento, chopped
1/4 teaspoon paprika

How To Make chicken-cheese crepes

Step 1

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

Step 2

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

Heat a lightly greased 6-inch skillet.
Step 4

Remove from heat.
Step 5

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

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

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

Invert pan over paper toweling; remove crepe.
Step 9

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

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

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

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

Freeze up to 4 months.
Step 14

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

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

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

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

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

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

Stir drained mushrooms into remaining sauce.
Step 21

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

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

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

Roll up crepe.
Step 25

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

Repeat with remaining crepes.
Step 27

Pour the remaining cheese sauce over crepes.
Step 28

Sprinkle with paprika, if desired.
Step 29

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

Let stand 10 minutes before serving.
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