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Crepes with Chicken Filling Recipe

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This recipe for Crepes with Chicken Filling, by , is from The Smith Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathryn Christensen
Added: Tuesday, January 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
12 to 14 crepes (see Crepe recipe)
2 pkg. French's Chicken Gravy Mix
2 1/2 c. milk
2 T. lemon juice
2 1/2 c. finely diced cooked chicken
1/2 tsp. French's herb seasoning
1/2 pt. heavy cream

Directions:
Directions:
Make crepes ahead of time. Use Kathryn Christensen's Crepe recipe from the Dessert section of this cookbook. Keep in refrigerator until ready to serve. Combine contents of envelopes of gravy mix with milk. Bring to a boil. Remove from heat and stir in lemon juice. Mix together chicken, herb seasoning and 1 1/2 cups of the sauce. Place about 2 tablespoons of the chicken mixture in each crepe. Roll up and place in a shallow baking pan. Whip cream until slightly thickened. Stir into remaining sauce. Pour sauce over filled crepes. Bake in 350 oven for 20 minutes or until heated through. If desired, just before serving, sprinkle French's parsley flakes into the shape of a wreath on the crepes. Make a bow tie with wide strips of pimiento.

Number Of Servings:
Number Of Servings:
6

 

 

 

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