2 Tbsp butter, melted
1 c sifted flour
1/2 tsp salt
1 Tbsp sugar
3 lg eggs
2 c milk
Crunchy Chicken Filling:
3/4 c cooked chicken
2 Tbsp butter
1/2 medium chopped onion
1/2 medium chopped green pepper
3/4 c chicken broth
1/2 c chopped celery
1 Tbsp soy sauce
1 can -3-4 oz sliced mushrooms, drained
2 Tbsp cornstarch
1/4 c chopped pecans or walnuts
Sift together flour, salt, sugar, into mixing bowl. Combine eggs and milk and add dry mix. Add melted butter and mix only until ingredients are blended. Allow to rest 2 hours in the refrigerator to improve flavors.
Heat a 6" skillet. Brush bottom lightly with melted butter. Pour thin layer of batter over the bottom of the skillet. Quickly rotate the pan to spread batter evenly. Cook over moderate heat 1-2 minutes until underside is brown and bubbles form on the top. Turn and cook 1/2 to 1 minute until other side is browned. Continue to cook crepes until batter is gone. Place wax paper between the crepes. They may be frozen until ready to use.
Crepes should be kept warm, filings should be warm until needed. Pile filling unto center of crepe and roll up crepe
Asparagus filling: Make favorite recipe for Hollandaise sauce. Cook the asparagus. Combine.
Mix butter in skillet and sauce onion until tender. Stir in green pepper, broth, Clery, and soy sauce. Simmer. covered 10 minutes. Add chicken and mushrooms. Remove 2 Tbsp of liquid and dissolve the corn starch in it., then return to pan. Stir into chicken mixture, bring to a boil then add nuts.