Ingredients Jump to Instructions ↓

  1. 6 tb Butter/margarine

  2. 1/3 c Flour

  3. 1 ds Salt

  4. 2 c Milk

  5. 1 c ;Water

  6. 1 tb Instant chicken bouillon -granules

  7. 1/2 c Gruy

  8. 1/4 c Wine, white, dry

  9. 2 tb Parsley, snipped

  10. 1/8 ts Tabasco

  11. 2 oz Mushrooms, sliced; drained ---

Instructions Jump to Ingredients ↑

  1. FILLING——- 10 oz Frozen peas; (this was a -bit too much, use about 7 -oz instead) 2 c Chicken/turkey, cooked; Chopped 2 tb Pimiento, chopped Paprika (opt) ——–CREPES——– 1 c Flour 1 1/2 c Milk 2 Eggs 1 tb Cooking oil 1/4 ts Salt (Note: make crepes *first*; then they’ll 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 12×7x2 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. —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


Send feedback