Chicken And Spinach Crepes
|Sliced fresh mushrooms||2 Cup (32 tbs)|
|Shredded carrot||1⁄2 Cup (8 tbs)|
|Sliced leek/Green onions||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Evaporated skim milk||3⁄4 Cup (12 tbs)|
|Dry sherry||2 Tablespoon|
|Shredded cheddar cheese||1 Cup (16 tbs)|
|Frozen chopped spinach||10 Ounce, thawed and well drained (1 Package)|
|Finely chopped cooked chicken/Turkey||2 Cup (32 tbs)|
For sauce, combine mushrooms, carrot, leek, and water.
Cover; simmer 5 minutes.
Do not drain.
Combine milk, cornstarch, salt, and pepper.
Stir into vegetable mixture.
Cook and stir till thickened and bubbly.
Stir in sherry and 1/2 cup of the cheese till melted.
For filling, combine spinach, chicken, and 1 cup sauce.
Spoon 1/4 cup filling onto unbrowned side of each crepe.
Arrange crepes, seam side down, in a 13x9x2 inch baking dish.
Spoon remaining sauce over crepes.
Cover; bake in a 375° oven 25 minutes or till hot.
Sprinkle with remaining cheese.
Bake, uncovered, 5 minutes more.