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Crepes: 3 eggs 1 1/2 cups all-purpose flour 1 teaspoon sugar 1/8 teaspoon salt 1 1/2 cups milk 2 tablespoons melted butter, cooled Cream Sauce: 6 tablespoons butter 6 tablespoons all-purpose flour 3 cups heavy cream, heated 3/4 teaspoon salt 1/2 teaspoon paprika Chicken Filling: 2 cups chopped cooked chicken 1 tablespoon chopped parsley 1 teaspoon grated onion 1 egg yolk 3 cups medium cream sauce Pinch of ground sage 3 strips bacon, cooked and crumbled 1/2 cup each shredded Swiss and Parmesan cheeses, mixed Crepes: Using mixer, beat eggs for one minute on medium, until eggs are well blended. Add half the dry ingredients and mix well, then add remaining dry ingredients (if mixture is too thick for your beaters, add small amount of milk). Now add milk a little at the time until half is used, then pour in the remainder and beat until smooth. Beat in butter, cover and set aside at room temperature for 1 to 2 hours (can refrigerate batter overnight). Over medium heat, place a 6-inch skillet. Brush skillet with butter, lift off heat and pour about 1 1/2 to 2 tablespoons batter, only enough to coat bottom. Swirl pan and pour off excess, then return to heat. When crepe is golden brown, flip and cook other side for about 30 seconds. Turn crepes onto clean towel and repeat, adding butter if necessary. Chicken mixture: In a saucepan simmer chicken, parsley, onion in cream for 10 minutes. Combine yolk with half of cream sauce; add sage, and then add to chicken mixture. Cook over low heat until thickened, then stir in crumbled bacon and half the cheese. Spread a generous tablespoon of filling down center of crepe; roll up, leaving ends opened. Place in greased 13x9-inch dish, seam side down. Stir in 1 or 2 tablespoons of cream into remaining sauce. Pour over crepes. Sprinkle with remaining cheese. Bake at 350 degrees for 20 minutes. Yield: 24 crepes. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |