Ingredients
- 1/2 cup all purpose flour
- 1 egg
- 1 egg yolk
- 1/8 teaspoon salt
- 1 teaspoon sugar
- 1 cup milk
- 2 tablespoons butter, melted
- FOR CHICKEN FILLING
- 1/3 cup butter
- 1/2 cup flour
- 1 1/2 cups half and half cream
- 1 cup chicken broth (well seasoned)
- Salt and freshly ground pepper, to taste
- 1 pound rotisserie chicken (cooked, finely chopped, 2 cups, turkey works well here, weight is a guestimate)
- 1/2 cup mushrooms, chopped (fresh)
- 2 tablespoons dry sherry
- 1/2 cup sour cream (dairy sour cream)
How to Make
-
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.
-
Step 6: Makes 16 crepes
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.