Ingredients
- Sunday Morning Crepes (recipe below)
- 2 (5 ounce) cans boned chicken, drained; or 1 1/2 cups cooked chicken
- 2 tablespoons butter
- 2 tablespoons finely chopped onion
- 1/4 cup fine chopped green pepper
- 1 tablespoon chopped pimiento
- 1 cup dairy sour cream
- 1 (10 1/4 ounce) can cream of chicken soup, undiluted
- 2 hard-cooked eggs, chopped
- 1/4 teaspoon salt
- Dash pepper
- 1/4 teaspoon dried rosemary leaves
- 1/4 cup milk
- 1/2 cup grated Parmesan cheese
Preparation
Step 1
Prepare crepes, but do not fold them; keep warm in oven.
Chop chicken fine; set aside in medium bowl.
Heat butter in small skillet. In it, saute onion and green pepper about 5 minutes.
Add to chicken, along with pimiento, sour cream, 2 tablespoons soup, eggs, salt, pepper, and 1/8 teaspoon rosemary;mix well.
In sauce pan, blend rest of soup and rosemary and the milk; heat.
Meanwhile, in center of each crepe, place about 2 1/2 tablespoons chicken mixture. Fold two opposite sides over filling; roll up carefully.
Arrange crepes, seam side down, on large, ovenproof platter. pour sauce over all. Sprinkle with cheese; run under broiler, to brown top.
*_Sunday Morning Crepes_*:
1 1/2 cups sifted all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs, beaten
2 cups milk
2 tablespoons butter
Sift flour with sugar, baking powder, and salt into medium bowl.
Combine eggs and milk; beat,with rotary beater until well mixed. Pour into dry ingredients; beat until smooth.
Preheat oven to 300 degrees.
For each pancake, melt 1/2 teaspoon butter in 8-inch skillet.
Pour in 1/4 cup batter, rotating pan quickly to spread batter completely over bottom pan.
Cook, over high heat, 1 minute; turn; cook 1 minute longer. Fold in quarters. Keep hot in oven while cooking remaining pancakes.