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Crepe:
½ c cold milk
3 eggs
½ tsp salt
7/8 cup flour
2 T melted margarine
Combine in blender and refrigerate 1 hour before cooking crepes.
Filling:
¼ cup butter
½ cup fresh mushrooms (I do more)
¼ cup flour
1 ½ cup chicken broth
½ cup toasted almonds
1 ½ cup half and half
1 ½ tsp salt
¼ – 1 tsp tobasco sauce
2 cup cooked, diced chicken
parmesan cheese
Melt butter, add mushrooms, brown slightly. Stir in flour. Combine chicken broth and half and half. Cream in with mushrooms and flour. Add chicken. Cook until thickened. Stir in salt, pepper and tobasco. Set aside half of mixture to pour over crepes. Fill crepes with rest. Combine 1 cup whipped cream and ¾ cup cream of chicken soup. Arrange filled, rolled crepes in a pan; pour remainder of mushroom chicken mixture over crepes. Then pour whipped cream and soup mixture over crepes. Top with parmesan cheese and toasted sliced almonds. Bake at 350 degrees until golden brown for about 20 minutes.
Each recipe will do approximately 8 crepes.
NOTE: These are a bit more work than my other crepe recipes, but well worth the extra effort. These are my husband’s absolute favorites!
