Sunday, November 9, 2008

Chicken Crepes

I got this from my friend Aubrey. We used to eat this dish when we were in College. Her mom gave us this recipe and it became a favorite. I have made it a couple of times for Emi and I. It's so good and creamy!!!

Chicken Crepes

4 eggs
1/2 c. chicken stock
2 T. butter
1/2 c. milk
1/2 t. salt
1 c. sifted flour (I have never sifted flour...)

Beat eggs in large mixing bowl. Add milk, chicken stock, melted butter, and salt. Beat on medium speed, gradually adding flour. Let batter stand 1 hour. Heat crepe pan or 5 to 7" skillet until moderately hot, then film with butter. Pour small amount of batter into pan, quickly tilting pan so battr spreads evenly in thinnest possible layer. Cook until lightly browned and edges lift easily from pan. Turn crepe over to finish cooking, then removed to plate. Repeat.

3 c. cooked cubed chicken
Broccoli (or you can substitute one 4 oz. can sliced mushrooms if you'd prefer)
1/4 c. minced onion
1 can cream of chicken soup
1 c. sour cream
1 1/2 c. graded swiss cheese (or medium chedder)

Combine chicken broccoli (mushrooms), onions, soup, and sour cream. Fill each crepe evenly with filling. Sprinkle each with cheese. Roll crepes and place in baking pan seam side down. (3 cups chicken mixture fills 6 crepes)

1 can cream of chicken soup
1 cup sour cream
1 1/2 cup medium or sharp grated cheddar cheese

Combine soupe and sour cream together and spoon over crepes. Top with grated cheese. Bake at 350 degrees for 20 - 25 minutes.

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