"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chicken Crepes Recipe

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This recipe for Chicken Crepes, by , is from Lloyds'N'Loves Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bonnie Lloyd
Added: Friday, November 9, 2007


4 eggs
1/2 C milk
1/2 C chicken stock (high quality, low sodium)
2 Tbl. butter, melted
1/2 tsp. salt
1 C flour
3 C cooked chicken breast halves, diced
3/4 C onion, minced
4 oz. canned mushrooms
2 cans condensed cream of chicken soup
2 C sour cream
1 C swiss cheese, grated
1 C cheddar cheese, grated
1 can water chestnuts, diced

Saute chicken breasts in a small amount of olive oil. Enhance the chicken stock by using it to deglaze the saute pan. Cook minced onion until soft.

For crepes: Beat eggs. Add milk, chicken stock, melted butter and salt. Add flour gradually until all is fully incorporated (use blender if necessary). Let mixture stand at least 1 hour. Use crepe maker to produce thin crepes. Recipe makes 12-20 crepes depending on how thing they are made.

For filling: Combine diced chicken, minced onion, mushrooms, 1 can cream of chicken, 1 cup sour cream, and diced water chestnuts. Fill crepe generously (1/3 to 1/2 cup), sprinkle with Swiss cheese, roll and place in baking dish.

Topping: Combine 1 can cream of chicken soup and 1 C sour cream. Spread evenly over crepes. Sprinkle with cheddar cheese.

Bake in oven at 350 for 20-35 minutes.

Personal Notes:
Personal Notes:
Made this times 20 for the High Priests dinner and it was a hit. The water chestnuts add just the right crunch.




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