Directions: |
Directions:Crepes: In a bowl combine flour, milk, eggs, oil and salt; beat with a rotary beater until blended. Heat a lightly greased 6 inch skillet; remove from heat. Spoon about 2 tbsp batter; lift and tilt skillet to spread evenly. Return to heat; brown on one side only. To remove, invert pan over paper toweling. Repeat with remaining batter to make 12 crepes, greasing skillet occasionally. (These can also can be used for Banana Crème Crepe recipe in the dessert section of this book)
Prepare crepes: Brown mushroom halves in 3 tbs of butter or margarine. In saucepan melt the remaining 3 tbs butter; stir in flour. Add chicken broth and cream. Cook and stir till mixture is thickened and bubbly. Add cheese and sherry; stir until cheese melts. Combine chicken, olives, mushrooms, and 1 cup of the sauce. Spoon about ¼ cup of the filling on un-browned side of each crepe; roll up. Place crepes seam side up in a 13x9x2-inch baking dish or two 10x6x2-inch baking-dishes; pour remaining sauce over. Bake, uncovered, at 375* till heated through, about 25 minutes for the 13x9x2-inch dish or 20 minutes for the two 10x6x2-inch dishes. Sprinkle with parsley. |
Personal
Notes: |
Personal
Notes: This recipe and one good quality omelette pan are all you need to make some gourmet quality crepes. Mom taught me to make crepes this way and once I did it I went on to breakfast crepes, seafood crepes, fruit filled crepes, chocolate crepes. I could just go bananas. Oh!!!! Banana crepes......
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