Chicken or Turkey Mushroom Crepes
Ingredients
- 2 tablespoon butter
- 1/3 cup onion (chopped)
- 1 cup mushrooms (thinly sliced, about 1/4 lb)
- 1/4 cup spinach (cooked, drained)
- 1 1/4 cup chicken (cooked, diced)
- 3 tablespoon sour cream
- 2 tablespoon sherry (or milk)
- 1/4 teaspoon salt
- 1 dash cayenne
- 2 tablespoon butter (melted)
- 2 tablespoon flour
- 1 cup chicken broth (or turkey broth)
- 1/2 cup milk
- 1/2 cup Parmesan cheese
- 1/4 teaspoon salt
- 1/4 cup sherry
- 8 crepes*
Instructions
Make filling by melting butter in a fry pan; add onion. Sauté until soft. Add mushrooms. Cook about 4 minutes, stirring. Mix in the chicken, sour cream, sherry, salt and cayenne. Set aside. Make the sauce by melting butter in saucepan; stir in flour. Gradually stir in the broth, then the milk over medium heat. Stir in the Parmesan cheese and salt. Remove from heat; blend in sherry. Assemble crepes by putting 2 or 3 tablespoons of filling down center of each crepe. Add 1 tablespoon spinach. Fold sides over filling. Arrange filled crepes in a buttered 9 x 13 x 1/2-inch baking dish. Bake at 375° for 15 minutes. Spoon about half of the sauce, heated, over the top. Bake 10 minutes longer. Serve with remaining heated sauce. Fantastic!!
*I would recommend a crepe pan for everyone. They're easy to use and you can freeze the extra crepes.
