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Crepes A La Reine

  Chopped mushrooms 1 1⁄4 Pound (1 1/2 Cups)
  Chopped onion 1 1⁄4 Cup (20 tbs)
  Thyme 1⁄8 Teaspoon, crushed
  Butter/Margarine 1 1⁄4 Cup (20 tbs)
  Canned condensed cream of chicken soup 10 1⁄2 Ounce (1 Can)
  Diced cooked chicken 1 1⁄2 Cup (24 tbs)
  Pepper 1 Dash
  Light cream 1 1⁄4 Cup (20 tbs)
  Sauterne/Dry white wine 2 Tablespoon
  Flour 1⁄3 Cup (5.33 tbs)
  Eggs 3
  Milk 2⁄3 Cup (10.67 tbs)
  Salt 1 Dash

In skillet, brown mushrooms and cook onion with thyme in butter until tender.
Stir in 1/4 cup soup, chicken, salt, and pepper.
Heat; stir now and then.
Meanwhile, in saucepan, combine remaining soup, cream, and Sauterne.
Heat; stir now and then.
In bowl, combine ingredients for crepes; beat until smooth.
In hot, lightly buttered, small skillet, cook 8 crepes (6-inch diameter) on both sides, using about 2 tablespoons batter for each.
Tilt pan slightly to get evenly thin crepes.
Hold on heated plate.
Place 3 to 4 tablespoons filling on each crepe; roll up.
Pour sauce over.

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Crepes A La Reine Recipe