- 5
Ingredients
- Basic Crepes:
- 1 1/2 cups milk
- 4 eggs
- 1 cup flour
- 1 1/2 tsp sugar
- 1/8 tsp salt
- 8 tsp butter
- Stuffing:
- 1/2 lb. fresh mushrooms
- 1/4 cup onion, chopped
- 1/4 cup butter
- 1/4 cup flour
- 2 cups milk
- 2 tsp chicken bouillon
- 1/2 tsp Italian seasonings
- 1/4 tsp pepper
- 1/2 cup sour cream
- 3 T sherry
- 2 cups chicken, chopped
- minced parsley
Preparation
Step 1
For Crepes:
In a small bowl, whisk milk and eggs. Combine the flour, sugar and salt; add to milk mixture and mix well. Refrigerate for one hour.
Melt 1 tsp butter in a 8-inch nonstick skillet over medium heat; pour 2 T batter into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack.
Repeat with remaining batter, adding butter to skillet as needed. When cool, stack crepes with waxedpaper or paper towels in between.
For stuffing/sauce:
Cook mushrooms and onion in butter. Stir in flour. Add milk, chicken bouillon, Italian seasonings and pepper; bring to a boil. Stir in sour cream and sherry. Set aside 1 cup of sauce.
Add chicken and parsley to remaining sauce. Spoon filling onto 15 prepared crepes. Roll and drizzle with remaining sauce.