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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chicken Crepes Recipe

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This recipe for Chicken Crepes is from The Patsy Paden Whitson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Blend 3 oz cream cheese, 2 tablespoons milk, 2 tablespoons butter.
Add 1 tablespoon chopped green onion and 2 cups chopped cooked chicken.

Roll filling into crepes, bake at 375, 25 min
and top with hollandaise sauce.

Hollandaise Sauce

3 egg yolks
Juice of one lemon
1 stick of hot melted butter
Pinch of salt

Blend first three ingredients in blender, then add melted butter and salt.
Directions:
Directions:
Directions are included in ingredient box,
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
In case you don't make crepes on a regular basis, the following is an easy receipe. They're sorta like pancakes but thin batter:

3/4 cup flour
pinch salt
1 1/4 cups milk
1 egg yolk
1 egg
1 tablespoon butter or light oil

Stir with wire whip, let sit a while to be sure flour is absorbed by milk, then using about 1/4 cup of mixture, pour on griddle creating a crepe with 6" diameter with the bottom of a spoon. They keep several days in refrig or can be frozen .

 

 

 

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