Chicken Crepes with Orange and Almonds

By MissHeather

Ingredients

• 3 cups cooked chicken, diced
• 1 cup mandarin orange sections
• 1/2 cup sliced almonds
• 2 cups Bechamel sauce
• 8 crepes
• BECHAMEL SAUCE
• 4 tablespoons butter
• 3 tablespoons flour
• 2 cups milk
• 1 tablespoon sherry
• salt, to taste

Preparation

Step 1

In saucepan combine chicken, oranges, almonds and Bechamel sauce; mix well. Heat over medium heat until hot. Fill each crepe with 1/2 cup of mixture/ Place on a heated platter and keep warm. Pour remaining sauce over crepes/

SAUCE: Melt butter over low heat. Add flour, a little at a time, and stir for 3 to 4 minutes. Whisk in milk, stirring constantly until thick and smooth. Remove from heat and add sherry and salt to taste.