Almond Chicken Crepes
From chefmeow 15 years ago
- 30 minutes to make
- Serves 4
ALMOND CHICKEN CREPES This recipe came from an estate sale. I obtained it when I purchased the family collection from the Crow Estate in Quinlan, Texas in 1984.
Ingredients
- 3 eggs shopping list
- 3/4 cup sifted flour shopping list
- 2 tablespoons melted butter shopping list
- 1/8 teaspoon salt shopping list
- 1 cup milk shopping list
- Sauce: shopping list
- 1/2 cup butter shopping list
- 1 pound sliced mushrooms shopping list
- 1/2 cup flour shopping list
- 3 cups chicken broth shopping list
- 3 cups half and half shopping list
- 1 teaspoon salt shopping list
- 1/2 teaspoon hot pepper sauce shopping list
- 4 cups diced cooked chicken shopping list
- 1 cup sliced almonds shopping list
- Grated swiss cheese shopping list
How to make it
- Mix batter then let stand 30 minutes and cook on one side only in crepe pan or skillet.
- To make sauce melt butter then sauté mushrooms and stir in flour, broth and half and half.
- Cook and stir until thickened then stir in salt and hot sauce and set aside half of the sauce.
- Add chicken and half the almonds to remaining sauce.
- Spoon 1/4 cup mix on each crepe and roll up then place seam side down in greased baking dish.
- Spoon sauce with other half of almonds added over filled crepes then sprinkle with cheese.
- Bake at 350 for 20 minutes.
People Who Like This Dish 2
- emilydrew Pittsburgh, PA
- chefmeow Garland, TX
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