"Crepes are so versatile and here in this version they made with chicken or turkey filling. The crepes can be made in advance and frozen, or the day ahead and refrigerated."

Original is 4-6 servings

Metric US

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Step by Step Method

FOR THE CREPES

Step 1

Place flour in a bowl. Add all remaining ingredients and mix with whisk until very smooth. Chill for two hours.

Step 2

Grease a 6 or 7-inch crepe skillet and heat over moderate heat. Pour in about 2 tablespoons of batter and tilt skillet so a thin layer is formed. Brown on one side only and remove to a wire rack to cool. When cooled, separate with pieces of plastic or wax paper, over wrap, and and store overnight or freeze.

FOR THE CHICKEN FILLING

Step 3

Heat butter and flour together in a saucepan for 2 minutes. Stir in half-and-half and broth. Cook and stir until mixture boils and is thickened. Season to taste.

Step 4

Divide sauce into two equal parts. To one of the halves stir in chicken, mushrooms and sherry. Cool. Put a spoonful of this filling on the uncooked side of each crepe and roll the crepe around the filling. Place seam side down in one or two buttered flat casseroles or baking dishes the right size to hold crepes in one layer. bake

Step 5

Into the remaining sauce stir the sour cream. Pour over the filled crepes. Bake at 400-degrees-F for 25 minutes or until bubbly. Makes 4 - 6 servings.