Chicken and Mushroom Crepes

Whenever crepes were on the menu we could count on having a good day.  All of the "little ladies" would come for lunch.  I believe you can purchase crepes at the grocery,but I will include the recipe in this post. Use the same crepe recipe for any recipe calling for pre made crepes.

Chicken Mushroom Crepes

Crepe Batter:

1 cup sifted flour

3 eggs

4 T butter, melted and cooled

1/4 t. salt

1 1/2 cups milk



Chicken Filling:

1/4 cup butter

3/4 pound fresh mushrooms, chopped

1/2 cup green onions, chopped

2 1/2 cup chicken breasts, cooked and chopped

1/2 cup sherry

Dash salt and pepper

Sauce:

1/4 cup flour

2/3 cup sherry

10 1/2 ounces chicken broth

2 cups half and half

1/2 t. salt

1/2 t. pepper

Topping

1/2 cup grated Swiss cheese

Prepare crepes by blending flour and eggs, then add melted butter, salt and milk.  Whisk and pour about 1/8 cup into crepe pan.  Cook about 30 -40 seconds,  then flip and cook until lightly browned.

Prepare filling: Heat butter in a large skillet.  Add mushroms and onions and saute until golden brown, about 10 minutes.  Add chicken, sherry, salt and pepper.  Cook over high heat, stirring frequently, until little or no liquid remains in skillet.  Remove from heat and add 1/2 sauce.

Make sauce: In a medium saucepan, blend flour and sherry with a wire whisk.  Stir in chicken broth, cream, salt and pepper.  Bring to a boil over medium heat, stirring constantly with whisk.  Reduce heat and simmer, stirring for 2 minutes.  Add half of sauce to chicken filling.  Stir until well blended.  Set filling and remaining sauce aside.

Assemble:  Place about 1/2 cup filling on each crepe, then roll up.  Arranbge seam side down in a single layer in a buttered shallow baking dish.  Bake 425 degrees for 15 minutes.  Pour sauce over crepes and sprinkle with cheese and paprika.  Yield 12-14 crepes