CHICKEN AND MUSHROOM CREPES

By jsides

Ingredients

• 1 c. milk
• 1 c. chicken broth
• 1/4 c. all-purpose flour
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/4 c. butter
• 2 c. cut up cooked chicken
• 1 1/2 c. sliced mushrooms
• 1 (2 oz.) jar pimiento

Details

Servings 1
Adapted from cooks.com

Preparation

Step 1

Mix milk, chicken broth, flour, salt, pepper and butter in 2 quart saucepan. Heat to boiling over medium heat, stirring constantly. Boil and stir one minute. Stir in chicken, mushrooms and pimientos, which have been drained and chopped. Heat through. Heat oven to 350 degrees. Spread about 1/4 cup chicken mixture down center of each crepe; roll up. Place seam side down in ungreased oblong pan, 13"x9"x2". Pour remaining chicken mixture over crepes. Bake until hot, 15 to 20 minutes.

Crepes can be made ahead and kept in refrigerator up to 2 days. Wrap stacked, cooled, crepes in aluminum foil. To reheat: Place wrapped stacks in 350 degree oven for about 10 minutes.