Filling:
3 Tbsp. butter
1 medium onion, chopped
2 Tbsp. chopped scallions
1 cup sliced fresh mushrooms
1 clove garlic, crushed
2 cups diced cooked chicken
1/4 cup dry white wine
2 tsp. Salt
Dash pepper
Melt butter in
skillet. Add onion, scallions,
mushrooms, and garlic. Cook until
tender. Stir in remaining ingredients. Heat through.
Spoon a heaping 1/4 cup chicken filling
along center of each crepe and roll up.
Set aside in 9 x 13 baking dish
Sauce:
1/4 cup butter
1/2 cup sliced mushrooms
1/4 cup flour
2 cups Half 'n Half or light cream
1/3 cup dry white wine
2 Tbsp. Orange marmalade
1/2 tsp. Salt
Dash pepper
Melt butter in pan. Add mushrooms and cook until tender. Blend in flour. Stir in Half 'n Half and white wine;
cook stirring constantly until mixture thickens and comes to a boil. Add orange
marmalade, salt, and pepper.. Pour sauce over crepes and bake at 350 degrees until piping hot, 10 to 15 minutes. Makes 16 crepes, 8 servings.
This great crepe recipe came from Ruth Cox. They remind me of the many, many lunches we have shared on Thursdays with the "Legal Biddies" and the many times at least one of us ordered "Crepes Poulet," a favorite choice.
No comments:
Post a Comment