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Crepe Versailles (Chicken and Mushroom) Recipe

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This recipe for Crepe Versailles (Chicken and Mushroom), by , is from The Trail Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Judy Battles
Added: Tuesday, June 12, 2007

Category:
Category:

Ingredients:  
Ingredients:  
See seafood crepes for crepe recipe.

Filling
1/4 c. butter
1/4 c. flour
1 t. salt
1/8 t. pepper

1 c. chicken broth
1 c. light cream
1 c. diced cooked chicken or turkey
1 can mushrooms drained
1/4 c. chopped pimiento (opt)

Directions:
Directions:
Melt butter in sauce pan and add flour, salt and pepper stir until smooth. Add broth and stir until thick. Remove from heat, add cream, chicken and mushrooms. Return to boil.

Pour sauce down center of crepe, roll up and drizzle with additional sauce.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This is a nice way of using left over turkey, It is lighter than a casserole, but very tasty.

 

 

 

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