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Chicken Brunch Crepes Recipe

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This recipe for Chicken Brunch Crepes, by , is from Patty Cakes , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pat Kingery
Added: Monday, December 15, 2008


10 T butter
1/2 c flour
1 1/2 tsp salt
3 c. milk
2 tsp chopped green onions
4 c. cubed cooked chicken
1/2 c dry white wine
1/2 tsp Worcestershire sauce
2 T chopped celery
1 clove garlic
2 T lemon juice
1 T sugar
2 egg yolks
1/4 tsp salt
8 T melted butter
4 tsp lemon juice
1/2 c whipping cream

Make white sauce: using 8 T butter, flour, 1 tsp salt and milk. set aside. Use remaining butter to saute onions, celery, and garlic in skillet. Add chicken, wine and remaining salt, and Worcestershire sauce. Cook over medium heat for a few minutes. stir in 2 c white sauce, lemon juice and sugar. set aside.
In a small bowl, beat egg yolks with salt. Gradually beat in 4 T melted butter. Mix remaining butter with lemon juice. Gradually beat lemon juice into egg mixture. Fold in remaining white sauce.
Just before serving: Fold in whipped cream
To assemble crepes: Preheat oven to 350. Spoon chicken filling in crepes and fold. Arrange in pan and cover with foil. Heat covered for 15 minute or until hot. Uncover hot crepes and spoon on finished topping, broil until it bubbles.

Personal Notes:
Personal Notes:
The topping can be refrigerated before the whipped cream is added, just make sure to heat before adding cream. The crepes can be frozen after they are put in pans and covered with foil.




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