1. Melt the butter and add the onions.Cook until transparent. 2. Add the sliced mushrooms and cook until most of the liquid has evaporated 3. Add the cubed broth along with the flour and stir 2 minutes. 4. Stir in the cream and milk vigorously not to form lumps. Season with the pepper. Add the chicken,walnuts and tarragon and stir to combine.You should have a very thick sauce.Cook 2 minutes stirring. 5. Check salt. 6. Place 1 to 2 tbs chicken filling in the center of each crepe and fold the borders like a square envelope. 7. Place crepes, seam side down, in a buttered baking dish. 8. Pour the rest of the cream on top. Sprinkle the cheese. 9. bake until bubbly Posted to MasterCook Digest by Leon & Miriam Posvolsky
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|Serving Size: 1 Serving (1216g)|
|Recipe Makes: 1|
|Calories from Fat: 2098 (78%)|
|Amt Per Serving||% DV|
|Total Fat 233.1g||311 %|
|Saturated Fat 102g||510 %|
|Monounsaturated Fat 69.3g|
|Polyunsanturated Fat 47.1g|
|Cholesterol 779.9mg||240 %|
|Sodium 1178.8mg||41 %|
|Potassium 2424.3mg||64 %|
|Total Carbohydrate 42.3g||12 %|
|Dietary Fiber 6.2g||25 %|
|Sugars, other 36.2g|
|Protein 110.7g||158 %|
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Calories per serving: 2680
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