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INGREDIENTS

2 tb Flour
2 c Chicken stock; or broth
1 Chicken; cooked, skinned,
Grated onion to taste
2 c Flour
Cheddar cheese
1/4 c Margarine; melted
Butter filling
4 Eggs
2 1/4 c milk
1 c Cheddar cheese; grated cream
1/4 ts Salt
***NORMA WRENN NPXR56B***
2 c Swiss cheese; grated
2 tb Butter
1 c Half and half cream

Servings

INSTRUCTIONS

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" on Jan 31, 1998

NOTES

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Chicken Crepes

2 tb Flour 
2 c Chicken stock; or broth 
1  Chicken; cooked, skinned, 
  Grated onion to taste 
2 c Flour 
  Cheddar cheese 
1/4 c Margarine; melted 
  Butter filling 
4  Eggs 
2 1/4 c milk 
1 c Cheddar cheese; grated cream 
1/4 ts Salt 
  ***NORMA WRENN NPXR56B*** 
2 c Swiss cheese; grated 
2 tb Butter 
1 c Half and half cream

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

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Nutrition

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Serving Size: 1 Serving (144g)
Recipe Makes: 12 Servings

Calories: 265
Calories from Fat: 117 (44%)

Amt Per Serving		% DV

	Total Fat 13g	17 %
	Saturated Fat 5.4g	27 %
	Monounsaturated Fat 4.4g
	Polyunsanturated Fat 1.4g
Cholesterol 366mg		113 %
Sodium 143.8mg		5 %
Potassium 185.6mg		5 %
Total Carbohydrate 22.4g		7 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 21.6g
Protein 14.2g		20 %
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: 265

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