"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Chicken Crepes Recipe

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

Grandma Marie


12 crepes
1/4 cup chopped onion
1/4 cup water
2 tablespoons corn starch
1/4 tsp. salt
1/8 tsp. pepper
1 cup shredded white cheese (monterey or swiss)
1 4oz can sliced mushrooms
2 cups chopped cooked chicken
1 10 oz pkg frozen broccoli

Crepes: Prepare crepes and set aside. In Bowl combine 1 cup all purpose flour, 1-1/2 cups milk, 1 egg and 1/4 tsp. salt. Beat with rotary beater until blended. Heat a lightly greased 6 inch skillet. Remove from heat and spoon in about 2 tablespoons of batter. Lift and tilt pan to spread batter. Return to heat and brown crepe on one side only. Invert pan over paper toweling and dump crepe into toweling. Repeat to make about 18 crepes, greasing skillet occasionally. Stack crepes between wax paper.

Cheese Mixture...In saucepan combine onion and water. Cook covered for 5 minutes. Do not drain. combine milk, cornstarch salt and pepper. Add to onion. Cook and stir until thick and bubbly. Cook and stir for one minute more. Add cheese and stir to melt. Remove 1/2 cup of cheese mixture. Add mushrooms to remaining cheese mixture. Cover and set aside.

Filling...Combine chicken, thawed and drained broccoli and then the 1/2 cup reserved cheese mixture. Spoon about 1/4 cup filling on the unbrowned side of crepe and roll up. Arrange crepes side by side in a 13x9x2 baking dish. Cover and bake in 350 degree oven for 20 mins..Meanwhile heat very slowly the cheese mixture and pour over the crepes. Serve.




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