Hubby's Favorite Crepes

By littlefish

main course

Ingredients

• 1/4 cup butter, cubed
• 1/2 pound sliced fresh mushrooms
• 1/4 cup finely chopped onion
• 1/4 cup all-purpose flour
• 2 cups 2% milk
• 2 teaspoons chicken bouillon granules
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon pepper
• 1/2 cup sour cream
• 3 tablespoons sherry or chicken broth
• 2 cups finely chopped cooked chicken
• 2 tablespoons minced fresh parsley, divided
• 15 prepared crepes (9 inches)
• Additional sour cream, optional

Preparation

Step 1

In a large skillet over medium-high heat, melt butter. Add mushrooms and onion; saute until tender. Sprinkle with flour; stir until blended. Gradually add milk. Stir in the bouillon, Italian seasoning and pepper.

Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in sour cream and sherry. Remove 1 cup sauce; set aside. Stir chicken and 1 tablespoon parsley into remaining mixture; heat through.

Spread 3 tablespoons filling down the center of each crepe; roll up. Drizzle reserved sauce over the top. Sprinkle with remaining parsley. Serve with additional sour cream if desired.