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Crepes Almondine Recipe

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This recipe for Crepes Almondine, by , is from Lake Wilderness Ward Relief Society Cookbook 2011, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shirley Eller
Added: Monday, February 14, 2011

Category:
Category:

Ingredients:  
Ingredients:  
Crepes:
3 eggs beaten
2/3 cup flour
1/2 tsp salt
1 cup milk

Filling:
3/4 cup salad dressing (miracle whip)
3 Tbsp flour
1/2 tsp salt
dash of pepper
1 1/2 cups milk
2 Tbsp green onion sliced
1 cup shredded swiss cheese
2 cups diced cooked chicken
1 cup celery
3/4 cup slivered almonds (optional)
2 Tbsp chopped pimento (optional)


Directions:
Directions:
Crepes: Combine eggs, flours, salt and Milk; beat until smooth. For each crepe pour 1/4 cup batter into hot, lightly greased skillet. Tip pan from side to side to thin out. Cook on one side only (do not flip).
Filling: Combine miracle whip, flour, salt, pepper, milk, onion. Cook until thickened; Add cheese.
Save 1/3 sauce for topping. Add chicken, celery, almonds and pimento to remaining sauce. Fill each crepe with filling. Fold over sides, place fold side down in a 9" x 13" baking pan.Top with remaining sauce. Bake at 350 for 20 minutes.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour

 

 

 

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