Savory Chicken Crepes
|Milk||1 1⁄4 Cup (20 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Cooked chicken||1 1⁄4 Cup (20 tbs)|
|Button mushrooms||1⁄4 Pound|
|White sauce||2 Cup (32 tbs)|
|Cheddar cheese cubes||3|
Mix the milk, egg and salt for 5 seconds .
Add the flour and mix until smooth and creamy.
Grease a 7 in frying pan lightly and fry eight thin pancakes.
To make the filling, chop the chicken finely .
Put to one side.
Chop the onion and mushrooms finely , then cook in the butter until just soft and golden.
Stir in the chicken, and mix well.
Add one-third of the white sauce, mix well and season to taste.
Divide between the crepes and roll them up.
Arrange in a flameproof dish.
Chop the cheese and add to the remaining white sauce, stirring until just melted.
Spoon over the crepes.
Broil until bubbling and golden.
Note Increase the recipe for white sauce by one-half.