Chicken (or Turkey) Cheese Crepes

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 6 tablespoons butter
• 1/3 cup flour
• 1 dash salt
• 2 cups milk
• 1 cup water
• 1 tablespoon instant chicken bouillon
• 1/2 cup gruyere cheese, shredded
• 1/4 cup dry wine
• 2 tablespoons parsley, snipped
• 1/8 teaspoon tabasco sauce
• 2 ounces mushrooms, sliced and drained
• 7 ounces frozen peas
• 2 cups chicken or 2 cups turkey, cooked and chopped
• 2 tablespoons pimiento, chopped
• paprika (optional)
• 1 cup flour
• 1 1/2 cups milk
• 2 eggs
• 1 tablespoon cooking oil
• 1/4 teaspoon salt

Recipe

• 1 crepes:
• 2 mix all crepe ingredients in a bowl and beat with a rotary beater.
• 3 until blended.
• 4 heat a lightly greased 6-inch skillet.
• 5 remove from heat.
• 6 spoon in about 2 tablespoons of batter; lift and tilt skillet to spread.
• 7 batter.
• 8 return to heat; brown on one side only.
• 9 remove crepe to paper towel.
• 10 repeat to make 16- 18 crepes; greasing skillet occasionally.
• 11 cheese sauce:
• 12 in a medium saucepan melt butter.
• 13 stir in flour and salt.
• 14 add milk, water and chicken bouillon granules all at once.
• 15 cook and stir over medium heat till thickened and bubbly.
• 16 cook and stir 1-2 minutes more.
• 17 stir in cheese, wine, parsley and tabasco.
• 18 remove 1 cup of the cheese sauce and set aside.
• 19 stir drained mushrooms into remaining sauce.
• 20 filling:
• 21 cook peas according to package directions; drain.
• 22 combine peas, chicken or turkey, pimento and the 1 cup reserved cheese sauce.
• 23 spread about 1/4 cup filling over the unbrowned side of each crepe, leaving a 1/4 inch
• 24 rim around edge.
• 25 roll up crepe.
• 26 place, seam side down, in a 12x7x2 inch baking dish.
• 27 repeat with remaining crepes.
• 28 pour the remaining cheese sauce over crepes.
• 29 sprinkle with paprika, if desired.
• 30 cover; bake in a 375f oven for 18-20 minutes or till heated through.
• 31 let stand 10 minutes before serving.