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Chicken & Spinach Crepes Recipe

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This recipe for Chicken & Spinach Crepes, by , is from The Chew Family Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Martin Shibata
Added: Tuesday, October 21, 2008


1 cup flour
2 eggs
1/2 tsp salt
1/3 cup milk
2 tbsp vegetable oil.

Crepe Filling:
3/4 stick of butter
1 chopped onion
1/2 lb sliced mushrooms
1/2 package frozen chopped spinach (defrosted)
2 cups coarsely chopped cooked chicken
6 tbsp sour cream
2 tbsp sherry
salt to taste.

Cheese Sauce: .
3/4 stick of butter
6 tbsp flour
1/2 cup sherry
2 cups chicken broth
1 cup milk
3/4 cup Parmesan cheese - grated
1/2 cup Swiss or Gruyere cheese
salt to taste

Combine all ingredients. Mix till smooth. Let stand in refrigerator for more than 1 hour.

Heat crepe pan. Use 2-3 tsp batter per crepe. Cook crepe till golden brown. Only need to cook on one side.

Melt butter in large frying pan. Add onions and saute until soft. Add mushrooms and saute. Remove from heat. Add rest of ingredients. Stir (may be made in advance and refrigerated).
Fill crepes with warmed filling. Roll and place side-by-side in baking dish. Spoon some of the cheese sauce on top (keep half for serving on the side). Heat in oven at 350 for 15-20 minutes or until hot.

Melt butter in pan. Remove from heat. Add flour and stir till smooth. Stir in sherry, stock, milk. Cook, stirring constantly till thick and boiling. Reduce heat and simmer. Add cheese and salt to taste. Stir over low heat until cheese melts. Remove from heat and cover with waxed paper.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
2 hours




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