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Name: Chicken-Cheese Crepes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: French
Ingredients: 2 c milk; 1/2 c Gruy#re; shredded; 1 tb Cooking oil; 1 ds Salt; 1 c Water; 2 Eggs; Chopped; 1/3 c Flour; 1 c Flour; 1/8 ts Tabasco; 1 tb Instant chicken bouillon; 2 c Chicken/turkey, cooked;; Paprika (opt); 1 1/2 c milk; 2 tb Parsley, snipped; 2 oz Mushrooms, sliced; drained; 6 tb Butter/margarine; 10 oz Frozen peas; (this was a; 1/4 ts Salt; 1/4 c Wine, white, dry; 2 tb Pimiento, chopped

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INGREDIENTS

2 c milk
1/2 c Gruy#re; shredded
1 tb Cooking oil
1 ds Salt
1 c Water
2 Eggs
Chopped
1/3 c Flour
CREPES
1 c Flour
1/8 ts Tabasco
1 tb Instant chicken bouillon
2 c Chicken/turkey, cooked;
Paprika (opt)
CHEESE SAUCE
FILLING
1 1/2 c milk
2 tb Parsley, snipped
2 oz Mushrooms, sliced; drained
6 tb Butter/margarine
10 oz Frozen peas; (this was a
1/4 ts Salt
1/4 c Wine, white, dry
2 tb Pimiento, chopped

Servings

INSTRUCTIONS

(Note: make crepes *first*; then theyll be ready when the sauce and filling are finished.) Crepes: Mix all crepe ingredients in a bowl and beat with a rotary beater till blended. Heat a lightly greased 6-inch skillet. Remove from heat. Spoon in about 2 Tablespoons of batter; lift and tilt skillet to spread batter. Return to heat; brown on one side only. (Or, cook on an inverted crepe pan.) Invert pan over paper toweling; remove crepe. Repeat to make 16- 18 crepes; greasing skillet occaionally. Unfilled crepes freeze well, so if you have any remaining crepes, store them in your freezer. Just make a stack, alternating each crepe with 2 layers of waxed paper. Then overwrap the stack in a moisture-vaporproof bag. Freeze up to 4 months. Let crepes thaw at room temperatur about1 hour before using. Cheese sauce: In a medium sucepan melt butter. Stir in flour and salt. Add milk, water and chicken bouillon granules all at once. Cook and stir over medium heat till thickened and bubbly. Cook and stir 1-2 minutes more. Stir in cheese, wine, parsley and Tabasco. Remove 1 cup of the cheese sauce and set aside. Stir drained mushrooms into remaining sauce. Filling: Cook peas acording to package directions; drain. Combine peas, chicken/turkey, pimiento and the 1 cup reserved cheese sauce. Spread about 1/4 cup filling over the unbrowned side of each crepe, leaving a 1/4-inch rim around edge. Roll up crepe. Place, seam side down, in a 12x7x2 inch baking dish. Repeat with remaining crepes. Pour the remaining cheese sauce over crepes. Sprinkle with paprika, if desired. Cover; bake in a 375~ oven for 18-20 minutes or till heated through. Let stand 10 minutes before serving.

NOTES

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Chicken-Cheese Crepes

2 c milk
1/2 c Gruy#re; shredded
1 tb Cooking oil
1 ds Salt
1 c Water
2 Eggs
 Chopped
1/3 c Flour
 CREPES
1 c Flour
1/8 ts Tabasco
1 tb Instant chicken bouillon
2 c Chicken/turkey, cooked;
 Paprika (opt)
 CHEESE SAUCE
 FILLING
1 1/2 c milk
2 tb Parsley, snipped
2 oz Mushrooms, sliced; drained
6 tb Butter/margarine
10 oz Frozen peas;  (this was a
1/4 ts Salt
1/4 c Wine, white, dry
2 tb Pimiento, chopped

(Note:  make crepes *first*; then theyll be ready when the sauce and  filling are finished.)    Crepes: Mix all crepe ingredients in a bowl and beat with a rotary beater  till blended.    Heat a lightly greased 6-inch skillet.  Remove from heat. Spoon in about 2  Tablespoons of batter; lift and tilt skillet to spread batter. Return to  heat; brown on one side only. (Or, cook on an inverted crepe pan.) Invert  pan over paper toweling; remove crepe. Repeat to make 16- 18 crepes;  greasing skillet occaionally.    Unfilled crepes freeze well, so if you have any remaining crepes, store  them in your freezer.  Just make a stack, alternating each crepe with 2  layers of waxed paper. Then overwrap the stack in a moisture-vaporproof  bag.  Freeze up to 4 months.  Let crepes thaw at room temperatur about1  hour before using.    Cheese sauce:  In a medium sucepan melt butter.  Stir in flour and salt.  Add milk, water and chicken bouillon granules all at once. Cook and stir  over medium heat till thickened and bubbly. Cook and stir 1-2 minutes more.  Stir in cheese, wine, parsley and Tabasco. Remove 1 cup of the cheese sauce  and set aside. Stir drained mushrooms into remaining sauce.    Filling: Cook peas acording to package directions; drain. Combine peas,  chicken/turkey, pimiento and the 1 cup reserved cheese sauce. Spread about  1/4 cup filling over the unbrowned side of each crepe, leaving a 1/4-inch  rim around edge.  Roll up crepe.  Place, seam side down, in a 12x7x2 inch  baking dish.  Repeat with remaining crepes. Pour the remaining cheese sauce  over crepes.  Sprinkle with paprika, if desired. Cover; bake in a 375~ oven  for 18-20 minutes or till heated through. Let stand 10 minutes before  serving.

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Nutrition

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Serving Size: 1 Serving (339g)
Recipe Makes: 6 Servings

Calories: 511
Calories from Fat: 284 (56%)

Amt Per Serving		% DV

	Total Fat 31.6g	42 %
	Saturated Fat 13.2g	66 %
	Monounsaturated Fat 11.1g
	Polyunsanturated Fat 3.6g
Cholesterol 738.5mg		227 %
Sodium 518.1mg		18 %
Potassium 330.9mg		9 %
Total Carbohydrate 29g		9 %
	Dietary Fiber 1g	4 %
	Sugars, other 28g
Protein 25.9g		37 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 511

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