*  Exported from  MasterCook  *

                          Chicken-Cheese Crepes

Serving Size  : 6    Preparation Time :0:00
Categories    : Chicken                          French

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Cheese Sauce:
   6       tb           Butter
   1       ds           Salt
   1       c            Water
     1/4   c            Dry white wine
     1/8   ts           Tabasco
     1/3   c            Flour
   2       c            Milk
   1       tb           Instant chicken bouillon
     1/2   c            Gruyere -- shredded
   2       tb           Parsley -- snipped
   2       oz           Can sliced mushrooms -- drained
                        Filling:
  10       oz           Frozen peas -- (or 7 oz) 
                        Paprika (optional)
   2       c            Chicken/turkey -- cooked, chopped
   2       tb           Pimiento -- chopped
                        Crepes:
   1       c            Flour
   2                    Eggs
     1/4   ts           Salt
   1 1/2   c            Milk
   1       tb           Cooking oil

  Note:

  Make crepes *first*; then they'll be ready when the sauce and
  filling are finished.
  
  Crepes:

  Mix all crepe ingredients in a bowl and beat with a rotary beater
  until blended.
  
  Heat a lightly greased 6" skillet.  Remove from heat.  Spoon in
  about 2 tb of batter; lift and tilt skillet to spread batter.
  Return to heat; brown on one side only.  Or, cook on an inverted
  crepe pan.  Invert pan over paper toweling; remove crepe. Repeat to
  make 16- 18 crepes; greasing skillet occasionally.
  
  Unfilled crepes freeze well, so if you have any remaining crepes,
  store them in your freezer.  Just make a stack, alternating each
  crepe with 2 layers of waxed paper.  Then overwrap the stack in a
  moisture-vaporproof bag.  Freeze up to 4 months.  Let crepes thaw
  at room temperature about 1 hour before using.
  
  Cheese sauce:

  In a medium sucepan melt butter.  Stir in flour and salt.  Add
  milk, water and chicken bouillon granules all at once.  Cook and
  stir over medium heat till thickened and bubbly.  Cook and stir
  1-2 minutes more.  Stir in cheese, wine, parsley and Tabasco.
  Remove 1 cup of the cheese sauce and set aside.  Stir drained
  mushrooms into remaining sauce.
  
  Filling:

  Cook peas acording to package directions; drain.  Combine peas,
  chicken/turkey, pimiento, and the 1 cup reserved cheese sauce.
  Spread about 1/4 cup filling over the unbrowned side of each crepe,
  leaving a 1/4" rim around edge.  Roll up crepe.  Place, seam side
  down, in a 12x7x2" baking dish.  Repeat with remaining crepes. Pour
  the remaining cheese sauce over crepes.  Sprinkle with paprika, if
  desired.  Cover; bake in a 375 F oven for 18-20 minutes or until
  heated through.  Let stand 10 minutes before serving.
 
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