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Tetrazzini Crepes

Chef.at.Home's picture
Ingredients
  Crepes 12 (See Recipe Below)
  Fresh mushrooms 5 Ounce, halved (2 Cups)
  Butter/Margarine 6 Tablespoon
  All purpose flour 1⁄3 Cup (5.33 tbs)
  Chicken broth 1 1⁄4 Cup (20 tbs)
  Light cream 3⁄4 Cup (12 tbs)
  Shredded sharp cheddar cheese 2 Ounce (1/2 Cup)
  Dry sherry 1⁄4 Cup (4 tbs)
  Cooked cubed chicken/Turkey 2 Cup (32 tbs)
  Chopped pitted ripe olives 2 Tablespoon
  Snipped parsley 2 Tablespoon
Directions

Prepare Crepes.
Brown mushroom halves in 3 tablespoons of the butter or margarine.
In saucepan melt the remaining 3 tablespoons butter; stir in flour.
Add chicken broth and cream.
Cookand stirtill mixture is thickened and bubbly
Add cheese and sherry; stir till cheese melts.
Combine chicken, olives, mushrooms, and 1 cup of the sauce.
Spoon about 1/4 cup filling on unbrowned side of each crepe; roll up.
Place crepes seam side up in a 13 x 9 x 2 inch baking dish or two 10x6x2-inch baking dishes; pour remaining sauce over.
Bake, uncovered, at 375° till heated through, about 25 minutes for the 13 x 9 x 2 inch dish or 20 minutes for the two 10x6x2-inch dishes.
Sprinkle with parsley.

Recipe Summary

Cuisine: 
American
Course: 
Breakfast
Method: 
Baked
Dish: 
Pancake

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