Free Recipe Chicken Crepes 2
Recipe Type: P Recipes
Recipe Preparation: cook
Cooking Ingredients for Chicken Crepes 2 Recipe
***NORMA WRENN NPXR56B***
-Crepe batter
4 Eggs
2-1/4 c Milk
1/4 c Margarine; melted
1/4 ts Salt
2 c Flour
Butter filling
1 Chicken; cooked, skinned,
-boned, chopped
2 c Swiss cheese; grated
1 c Cheddar cheese; grated cream
-sauce
2 tb Butter
2 tb Flour
2 c Chicken stock; or broth
1 c Half and half cream
-salt/pepper
Grated onion to taste
Cheddar cheese
Chicken Crepes 2 Preparation
To make crepes, combine eggs, milk, margarine, salt and flour in a blender container; blend. Let batter stand overnight in the refrigerator. Lightly grease pan or 6 inch skillet with butter. Put large tablespoon of batter in skillet and roll it evenly around the bottom, pouring any excess back into the batter. Cook over medium heat until set, turning one time. Yields 34 to 36 crepes. For filling, mix chicken, chopped chilies and cheeses. Place a large tablespoon of mixture on center of each crepe. Fold in sides and roll up to keep filling from leaking. Place seam side down in a lightly greased large casserole. Make a cream sauce by melting butter and adding flour. Cook until bubbly. Remove from heat and add chicken stock and cream, stirring until smooth. Return to heat and cook until thickened. Season with salt, pepper and onion. Pour sauce over crepes and then sprinkle with cheese. Heat at 325 degrees for 20 minutes or until warm. Serves 12-14 Source: Lone Star Legacy Austin Junior Forum For perfect crepes, discard the first crepe. It is used only to absorb excess oil from pan. The crepe filling goes on top of the last side cooked. It is unattractive and should be hidden! Stack crepes between waxed paper. If the crepe batter gets too thick, thin with a small amount of milk. Posted to MC-Recipe Digest V1 #1065 by M. Hicks <nitro_ii@email.msn.com> on Jan 31, 1998
Cooking Temperature:
Recipe Serves: 12
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