Chicken Crepes Versailles

By á-48274

Ingredients

• Crepe Sauce
• 2 T butter
• 2 T flour
• 2 cups light cream
• Filling
• 4 oz mushrooms
• 1/2 cup green pepper
• 1/2 cup butter
• 1/2 cup flour
• 2 t salt
• 1/4 t pepper
• 2 cups chicken broth
• 2 cups light cream
• 2 cups diced cooked chicken
• 1/2 cup chopped pimento
• 2 cups shredded swiss cheese
• nutmeg

Preparation

Step 1

Crepe Sauce
In saucepan melt 2 T butter blend in 2 T flour. Cook over low heat stirring until bubbly. Remove from heat, stir in 2 cups light cream. Heat to boiling stirring constantly. Boil and stir 1 min. Remove from heat, cover and keep warm.

Filling
Cook and stir mushrooms and green pepper in butter until tender. Blend in flour, salt and pepper. Cook over low heat, stirring until mixture is bubbly. Slowly stir in chicken broth and cream. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and pimento. Heat through.

Heat oven 350 degrees. Spoon filling on crepe, roll up. Place seam side down in ungreased baking dish. Cover with crepe sauce, top with cheese and nutmeg. Bake uncovered 20 min.