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Chicken crepes

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Ingredients/Components

flour - 3 c
milk - 2 c
dashes salt - 2 item
eggs - 6 item
Add flour and mix for another 10 to 15 seconds
margarine - 1 c
mushrooms - 4 c
onions, chopped fine - 1 c
chicken bouillon, mixed with 1 qt - 4 tsp
cream - 1 qt
Parmesan cheese - 2 Tbsp
chicken, chopped in squares - 8 c
bar sherry - 1 c
seasoned salt - 4 tsp
white pepper - 2 tsp
chopped parsley fresh - 1 Tbsp

How to make chicken crepes:

Mix eggs, salt and milk in blender. Add flour and mix for another 10 to 15 seconds. (Overmixing will cause bubbles to form in the batter.) Pour batter on crepe maker or in flat pan to make crepes for filling.Filling:1 c. flour1 c. margarine4 c. mushrooms1 c. onions, chopped fine4 tsp. chicken bouillon, mixed with 1 qt. hot water1 qt. cream2 Tbsp. Parmesan cheese8 c. chicken, chopped in squares1 c. bar sherry4 tsp. seasoned salt2 tsp. white pepper1 Tbsp. chopped parsley (fresh) Saute the onions and then add the mushrooms to the margarine-onion mixture. When slightly cooked, add the bouillon water and bring to a boil, removing about 1 cup of the liquid to cool to make the flour paste. When it starts to boil, add the chicken pieces and heat through thoroughly. Add the spices and cheese, then add the sherry to the flour paste and follow with cream. Spoon by tablespoon to the cooked crepe and serve immediately. Serves a large crowd.

Recipe categories: Chicken, Main dish, Poultry.

Rating:

3.6

Average rating: 3.6, total votes: 5

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