Monday, November 7, 2011

Chicken Crepes

This was what I usually asked my Mom to make for birthday dinners when I was younger. They are SO good and work well for company or an elegant meal. This recipe comes from family friend Jean Hill. I just cut the sauce in half (the recipe listed below is my new change) because the original recipe makes oodles. I hope you enjoy these as much as we do! Pictured with BLT Coleslaw.
      4 chicken breasts, cooked and shredded

CREPES:  Mix in a blender until smooth:
      1 1/4 cups milk
      1 cup all-purpose flour
      2 eggs
      1 Tbs. butter, melted
      1 Tbs. sugar
      1 tsp. salt

Spray a non-stick frying pan with cooking spray and pour in about 1/2 cup of batter, swirling until it covers the bottom of the pan. Cook until it begins to bubble and carefully flip over with a spatula. Cook on the other side until edges just begin to brown. Repeat with remaining batter. Makes 12 crepes.

SAUCE: Mix in a small saucepan and cook over medium heat, stirring constantly until thick:
      1/2 cup butter
      1/2 cup all-purpose flour
      1 cup 2% or whole milk
      2 cups chicken broth
      1/4 tsp. salt 
      1/4 tsp. ground black pepper

      1/2 cup shredded Cheddar cheese

Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with cooking spray. Lay a crepe down in the baking dish and fill with 1/3 cup shredded chicken and about 1/4 cup of sauce. Roll up and repeat with the remaining crepes. Bake for 25-30 minutes. 

Heat the rest of the sauce and pour over the crepes and sprinkle with 1/2 cup shredded Cheddar cheese. Bake for 5 minutes more, or until cheese is melted and bubbly. Serves 6 (2 crepes each).

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