"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Crepes Parisienne Recipe

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This recipe for Crepes Parisienne, by , is from Mitchell Family & Friends Recipes , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Leslie Ghiglieri
Added: Saturday, October 28, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 eggs, beaten
2/3 cup flour
1/2 t salt
1 C milk
******
2 C (1/4 lb) mushroon slices
1/4 C green onion slices
1/4C butter
3T flour
1/2t salt
Dash of pepper
1C milk
2 1/2 C (10 OZ) shred Cracker Barrel brand sharp natural cheddar cheese
1 1/2 C chopped cooked chicken

Directions:
Directions:
Combine eggs, flour, salt and milk; beat until smooth. Let stand 30 minutes. For each crepe, pour 1/2 C batter into hot, lightly greased 8 inch skillet. Cook on one side only, until underside is lightly browned.
Saute vetables in margarine; blend in flour and seasonsings. Gradually add milk; cook, stirring constantly, until thickened. Add 1 1/2 C cheese; stir until melted. Stir in chicken. Fill each crepe with about 1/4 C cheese mixture; roll up. Place seam side down in 11 X 7 baking dish. (or comparable) Bake 350 for 20 minutes. Top with remaining cheese; continue baking until cheese melts.

Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Crepes may be made ahead of time and refrigerated or frozen. Insert a piece of wax paper between each crepe to keep them from sticking together and wrap carefully to prevent them from drying out. Defrost frozen crepes before proceeding with recipe. Very yummy! I like to make this for company.

 

 

 

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