Chicken Filled Crepes
|Flour||1⁄4 Cup (4 tbs)|
|Milk||1 Cup (16 tbs)|
|Sherry/1 teaspoon lemon juice||1 Tablespoon|
|Diced cooked chicken||1 1⁄2 Cup (24 tbs)|
|Chopped almonds||1⁄4 Cup (4 tbs)|
|Minced onion||1 Tablespoon|
|Mayonnaise||1⁄3 Cup (5.33 tbs)|
|Egg white||1 , beaten|
|Grated parmesan cheese||2 Tablespoon|
Prepare white sauce by melting butter and blending in flour and salt.
Add milk all at once.
Cook quickly, stirring constantly, until the mixture thickens and bubbles.
Combine white sauce, sherry, chicken, almonds and onion.
Divide the mixture between the crepes, spreading it on each one.
Roll up and place 2 rolls in individual serving dishes.
Fold mayonnaise into the egg white and spread over crepes.
Sprinkle with cheese.
Bake at 375Â°F for 10 minutes.