Almond Chicken Crepes Recipe

ingredients

Batter
3 eggs
3/4 cup sifted flour
2 tablespoons melted butter
1/8 teaspoon salt
1 cup milk

Filling
1/2 cup butter
1 pound sliced mushrooms
1/2 cup flour
3 cups chicken broth
3 cups half and half
1 teaspoon salt
1/2 teaspoon hot pepper sauce
4 cups diced, cooked chicken
1 cup sliced almonds
grated Swiss cheese

directions

Mix batter and let stand for 1/2 hour.

Cook on one side only in crepe pan or 10-inch skillet. Can be made ahead and frozen or refrigerated between waxed paper.

For Filling: Melt butter and saute mushrooms. Stir in flour, then add broth and half and half. Cook and stir until thickened. Stir in salt and hot sauce.

Set aside half of sauce. Add chicken and half the almonds to remaining sauce.

Spoon 1/4 cup mixture on each crepe and roll up. Place seam side down in a greased oblong glass baking dish (9- x 13-inch).

Spoon sauce with other half of almonds added over filled crepes. Sprinkle with cheese. Bake at 350 degrees F for 20 minutes.

nutrition data

Nutritional data has not been calculated yet.