*  Exported from  MasterCook II  *

                       Crepes with Chicken Filling

Recipe By     : Kate Brislin
Serving Size  : 2    Preparation Time :1:30
Categories    : Ethnic - French                  Main Dishes
                Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 200      Grams         Flour -- (7 ounces)
     1/2  Teaspoon      Baking Powder
     1/2  Teaspoon      Salt
   2      Cups          Milk
   2                    Eggs
   2      Tablespoons   Butter,Melted -- Crepes (end)
 200      Grams         Cooked Chicken -- (7 ounces)
   2                    Green Onions,Sliced
  10                    Large Mushrooms,Sliced
 250      Grams         Sour Cream -- (9 ounces)
                        Salt to taste
   2      Cups          Cheese,Grated
   2      Tablespoons   Butter
     1/4  Cup           White Wine

For crepes:

1)  Measure dry ingredients into a bowl and stir in remaining ingredients.  Beat with rotary beater until smooth.

2)  For each crepe, lightly butter an 8 inch skillet and heat it until the butter is bubbly.  Pour 1/4 cup of batter into the skillet and rotate it until the batter covers the bottom.  Cook until light brown, turn and brown on the other side.
 

For chicken filling:

1)  Saute the green onions and mushrooms in the butter and white wine.

2)  Add some cooked chicken, sour cream and salt to taste.

3)  Fill the crepes and line a baking dish with them.  Cover with the grated cheese and bake at 180° C (350° F) for 15 to 20 minutes.

4)  Garnish with sour cream while still warm and serve.
 

White Sauce:

3 T. Flour
3 T. Butter
2 c. Milk
Salt and pepper to taste

1)  Melt the butter and stir in the flour until the mixture is smooth.  Let it bubble for 1 minute, stirring.

2)  Remove the pan from the heat and add the milk, slowly and stirring constantly to prevent lumps.

3)  Return the pan to the heat and simmer until thickened.  Add salt and pepper to taste.

4)   One half of this sauce can be added to the chicken mixture.  Use the other half to cover the filled crepes in the pan before topping with the cheese.

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NOTES : For sweet crepes, add 1 Tablespoon sugar and 1/2 Teaspoon vanilla extract.