"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Sandy's Chicken Stuffed Crepes Recipe

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This recipe for Sandy's Chicken Stuffed Crepes, by , is from Family Favorites from the Albis and Caruso Homes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Albis
Added: Monday, November 5, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 chicken broiler-fryers, about 2 ½ lbs. each (I use breast meat only but you can do whole chickens or mix breasts and thighs together)
3 cups water
1 medium onion sliced
Handful of celery tops
2 tsps. salt
6 peppercorns
1/3 cup liquid margarine
1/3 cup flour
1 tall can evaporated milk (1 2/3 cups)
1 tsp. salt
¼ tsp. white pepper
2/3 cup grated Parmesan cheese (divided)

CREPES
4 eggs
2 cups milk
2 tsps. liquid margarine
1 ½ cups sifted all-purpose flour
1 tsp. salt
Liquid margarine


Directions:
Directions:
Combine chicken, water, onion, celery tops, 2 tsps., salt and peppercorns in large kettle. Heat to boiling; lower heat; cover kettle. Simmer 45 minutes or until chickens are tender. Remove chickens from broth; reserve and strain broth. Remove chicken from bones; cut into tiny pieces.

Combine liquid margarine and flour in a large sauce pan. Cook, stirring constantly for 3 minutes or more over medium heat. Remove saucepan from heat. Strain reserved chicken broth into a 4 cup measuring cup and add water if necessary to make 3 cups. Stir into saucepan with evaporated milk, 1 tsp. salt and ¼ teaspoon white pepper. (In other words stir in the strained broth along with the milk etc. into the margarine and flour mixture). Stir constantly until mixture thickens and bubbles about 3 minutes. Add 1 ¼ cups of thickened sauce to the boned chicken pieces in a medium size bowl. Stir in 1/3 cup of the grated Parmesan cheese into the remaining sauce and reserve.

To make the crepes:
Beat eggs, until foamy in a med size bowl; stir in milk and beat in 2 tsps. liquid margarine. Beat in flour and salt until smooth. Heat a 7 inch skillet or crepe pan until very hot. Brush lightly with liquid margarine. Pour batter, a scant ¼ cup at a time; quickly tilt pan so batter spreads and covers bottom. Cook over medium to medium-high heat until edges of crepe brown; turn and cook about 1 minute longer, or until bottom browns. (I only do one side.) Turn crepe out on to cookie sheet by flipping pan upside down; roll up crepes, jelly-roll fashion. Repeat with remaining batter to make 18 crepes or more. (I don’t roll mine up, I just put wax paper between each crepe until I fill with chicken mixture).

Unroll one crepe at a time and spread with ¼ cup or less of the chicken mixture and then roll it up. Place two filled crepes in each of 9 individual freezer-to-oven baking dishes. Pour ¼ cup of reserved sauce over each set of crepes and sprinkle with part of the remaining cheese. (I put all of the filled crepes in one pan and serve to the family. This is telling you to do in individual baking dishes if you plan to serve one or two, etc.). Cover each dish with heavy duty aluminum foil; label, date and freeze. To serve; remove crepes from freezer and loosen foil around container. Bake in hot oven (400 degrees) for 30 minutes, then remove foil and bake 10 minutes more, or until sauce is bubbly hot and browned lightly.

Number Of Servings:
Number Of Servings:
Makes 18, 7inch crepes
Personal Notes:
Personal Notes:
This is one of Tom's mom's recipes. Enjoy!

 

 

 

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