Tuesday, August 5, 2008

Chicken Crepes

6 tbsp butter
¼ lb. Mushrooms (chopped)
6 med scallions (chopped) –I omit
2 tbsp chopped parsley
2 cups shredded cooked chicken
1 ½ tsp. Salt
4 tbsp. Flour
2 cups milk
¼ tsp pepper
½ cup grated swiss cheese
1/3 cup grated parmesan cheese
¾ cup light cream
1/3 cup seasoned bread crumbs

Pre-heat oven to 350

Make your favorite crepe recipe or use wonton skins as I do.

Melt 2 tbsp butter over med heat. Add mushrooms, scallions, and parsley. Sauté till tender. Mix in chicken and ¾ tsp. Salt. Set Aside.
Melt 6 tbsp butter over med heat. Stir in flour till smooth. Use wire whisk and slowly pour in milk. Cook over Med. Heat till it boils and thickens. Add salt & pepper. Add cheeses till completely melted. Add 1 cup of sauce to chicken mixture. Then add cream to sauce.
Spoon ¼ cup filling on each crepe. Fold or Roll. Place in 9x13 pan. Pour sauce over crepes. Sprinkle bread crumbs. Bake 350, 20-30 minutes.
Serves 6

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