Leslie's Chicken Crepes
List of Ingredients
Leslie makes this more than I do. She has more patience with the crepe making. It's a nice luncheon dish served with steamed asparagus, a small salad, and rolls.
1 12 cups cook chicken meat, diced
1/3 cup chopped green onions
4 tablespoons butter
4 tablespoons flour
salt, white pepper, pinch cayenne
1/2 cup heavy cream or evaporated milk
1 1/2 cups milk
Parmesan
Melt butter. Add the onions and about 1 tablespoon water. Cook over medium heat until the onions are wilted.
Add the chicken. Stir in flour. Add milk and cream. Season to taste.
Crepes
1 1/2 cups flour
3 large eggs
1 tablespoon sugar
3/4 teaspoon salt
1 1/2 cup milk
4 tablespoons butter, melted
1/2 cup cold water
Place flour, eggs, salt, sugar, and about half the milk in a mixing bowl. Stir with a whisk until mixture is smooth and well blended.
Add the melted butter. Mix well. Add remaining milk and water. Mix with wire whisk until smooth.
Heat crepe pan over moderate heat. Pour about 2 tablespoons batter into pan tilting the pan back and forth so the mixture spreads evenly in the bottom of the crepe pan.
Cook the crepe for 45-50 seconds; turn with fingers or a spatula or flip over. Cook about 30 seconds on second side. Stack cooked crepes best side down. As crepes are being made, stir the batter often and thin with a little milk if it begins to thicken.
Spoon about 2 tablespoons chicken in each crepe. Roll. Place on a buttered baking dish. Spoon remaining sauce over filled crepes. Sprinkle with Parmesan.
Place under broiler until lightly browned.
Recipe
We found this recipe in a cooking class at a local department store years ago. Leslie was still in high school. She's still making it.
The sauce is good enough to stand by itself. It's a good quickie for over rice or noodles. It's really just a plain old creamed chicken.
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