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Crepe Batter:

1 c. cold water
1 c. cold milk
4 eggs
1/2 tsp. salt
2 c. all-purpose flour
4 Tbsp. melted butter

Beat water, milk and eggs together. Add salt and flour,
beating until smooth. Stir in melted butter; cover batter and
refrigerate for at least 2 hours. Batter should be just thick
enough to coat a wooden spoon, about like cream. If after
frying the first crepe, it seems too thick, add a little water.
To fry crepes: Rub small skillet or crepe pan (6 1/2 to
7-inches in diameter) with cooking oil or unsalted shortening.
Heat pan until it reaches the smoking point. Ladle about 1/4
cup batter into the pan, tipping skillet in all directions to
let the batter completely cover the bottom of the pan. When
underside of crepe is nicely browned, turn and brown on the
other side (can flip in skillet when it is ready for turning).
Second side gets a spotty brown, not as pretty as first side.
Stack on a plate until all are baked.
If recipe makes more than you want to use at one time,
the extras can be frozen by placing a sheet of plastic wrap
between each crepe and wrapping a stack of them in moisture
proof, vapor proof wrapping (plastic wrap or aluminum foil).
Makes about 24 crepes.

Chicken Preparation:
4 Tbsp. + 1 tsp. minced green
onion or shallots
6 Tbsp. butter
3 3/4 c. diced, cooked
1 c. dry white wine or 3/4 c.
Madeira wine
salt and pepper to taste
Melt butter in heavy saucepan. Add onion; cook over low
heat until clear, but not brown. Stir in chicken; heat for
about 2 minutes. Add wine; cover and heat 1 minute. Uncover;
raise heat to high and cook until liquid is almost evaporated.
Season to taste.
*I like to cook the chicken pieces in 1 cup white wine
and 1 cup water to which I have added 1 bay leaf, salt, 1
carrot, 1 rib celery and 1 slice onion. Let chicken stand in
liquid after it is cooked until cold.
Strain off broth to use in making sauce (or other
recipes). I like to cut chicken into fairly large chunks, so I
know what I'm eating. One large whole chicken breast will make
about 1 cup of chopped chicken, bonier pieces will take more to
give the amount of meat needed.

Sauce For Chicken:
6 Tbsp. butter
6 Tbsp. + 2 tsp. flour
3 c. chicken stock or milk (or
a combination)
1/2 tsp. pepper
salt to taste
1 egg yolk
3/4 c. whipping cream
3/4 c. grated Swiss cheese
Melt butter in saucepan; stir in flour and heat until
mixture is thickened, but not brown. Off the heat, stir in the
liquid slowly to keep the sauce smooth. Add salt and pepper;
cook until flour is cooked and sauce is thickened. Beat egg
yolk and cream together with fork or whisk; remove sauce from
heat and stir in cream mixture, 1 tablespoon at a time. Heat
sauce for about 1 minute, it should be very thick.
Stir 1/2 the sauce and 1/2 the cheese into the chicken
mixture. Place a big tablespoonful on the lower third of each
crepe; roll the crepe into a cylinder. Arrange in a shallow
baking dish close to each other. Stir remainder of cheese into
the rest of the sauce.
Thin sauce with a little cream; spread over the centers
of the crepes in the pan. (If preferred, can keep the cheese
out of the last half of the sauce; sprinkle it over the sauce
once it is spooned over the crepes.) Bake in preheated 350 degrees
oven for 25 to 30 minutes. Serves 12 servings (2 crepes each).

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