Chicken 'N' Broccoli Crepes
|Shredded sharp american cheese||1⁄2 Cup (8 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Canned sliced mushrooms||2 1⁄2 Ounce (1 Can)|
|Broccoli||10 Ounce (Frozen Or Fresh)|
|Chopped cooked chicken||2 Cup (32 tbs)|
|Basic crepes||12 (Main Dish)|
|Flour||1 Cup (16 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Cooking oil||1 Tablespoon|
For Sauce: In saucepan melt butter.
Blend in flour and salt.
Add milk, cook, stirring until thickened.
Stir in cheese and wine till cheese melts.
Remove 1/2 cup sauce, set aside.
Stir mushrooms into remaining sauce.
For Filling: Cook broccoli, drain.
Combine broccoli, chicken and 1/2 cup sauce.
To Assemble: Spread 1/4 cup filling over un-browned side of crepe.
Roll up crepe.
Place in chafing dish.
Drizzle sauce over crepes.
Cook, covered over low heat till bubbly.