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Grandma June’s Chicken Crepes Recipe

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This recipe for Grandma June’s Chicken Crepes, by , is from That's Just Pop !!!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Grandma June King

Category:
Category:
 

Crepes


Ingredients:  
Ingredients:  
1 cup all purpose flour
1 ½ cups milk
2 eggs
1 tbs cooking oil
¼ teaspoon salt

Directions:
Directions:
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 tbs 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. (Also can be used for Banana crème Crepe recipe in the dessert section of this book)
 

Chicken crepes


Ingredients:  
Ingredients:  
12 crepes
5 ounces of fresh mushrooms halved
6 tbs butter
1/3 cup all-purpose flour
1 ¼ cups chicken broth
¾ cup light cream
½ cup shredded sharp Cheddar cheese
¼ cup dry sherry
2 cups cooked chicken or turkey
2 tbs chopped pitted ripe olives
2 tbs snipped parsley

Directions:
Directions:
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. Serves 6.

 

 

 

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