CHEESE SAUCE
6 tbsp butter/margarine
1/3 cup flour
1 dash salt
2 cup milk
1 cup ; water
1 tbsp instant chicken bouillon granules
1/2 cup gruy#re, shredded
1/4 cup wine, white, dry
2 tbsp parsley, snipped
1/8 tsp tabasco
2 oz mushrooms, sliced, drained
FILLING
10 oz frozen peas, (this was a bit too much,
2 cup chicken/turkey, cooked
1 chopped
2 tbsp pimiento, chopped
1 paprika (opt)
CREPES
1 cup flour
1 1/2 cup milk
2 eggs
1 tbsp cooking oil
1/4 tsp salt
A Recipe for
Chicken-Cheese Crepes
Worries go down better with soup. |
| Jewish Proverb |
Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog wouldn't eat. |
| Author Unknown |
C is for cookie, it's good enough for me; oh cookie cookie cookie starts with C. |
| Cookie Monster , character on "Sesame Street," U.S. children's television program |
This Recipe for Chicken-Cheese Crepes is one of thousands in the Recipes-to-go Cheese Cookbook.
We plan, we toil, we suffer - in the hope of what? A camel-load of idol's eyes? The title deeds of Radio City? The empire of Asia? A trip to the moon? No, no, no, no. Simply to wake just in time to smell coffee and bacon and eggs. |
| J.B. Priestly |
If you enjoy this Chicken-Cheese Crepes Recipe - you should enjoy the recipe collections you can find on the websites below:
The hard part about being a bartender is figuring out who is drunk and who is just stupid. |
| Richard Braunstein |
Chili represents your three stages of matter: solid, liquid, and eventually gas. |
| Roseanne, "Don't Make Me Over," May 1992, spoken by character Dan Conner |
This is a recipe for Chicken-Cheese Crepes from the recipe cookbook of Recipes-to-go (Cheese)
“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.” |
| Henry Miller, American writer (1891-1980) |
Anyhow, the hole in the doughnut is at least digestible. |
| H.L. Mencken |
“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.” |
| Henry Miller, American writer (1891-1980) |
I told my doctor I get very tired when I go on a diet, so he gave me pep pills. Know what happened? I ate faster. |
| Joe E. Lewis |
A gourmet who thinks of calories is like a tart who looks at her watch. |
| James Beard |
We are all dietetic sinners; only a small percent of what we eat nourishes us; the balance goes to waste and loss of energy. |
| William Osler |
(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 till blended.
Heat a lightly greased 6-inch skillet. Remove from heat. Spoon in
about 2 Tablespoons 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 occaionally.
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 temperatur about1 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-inch rim around edge. Roll up crepe. Place, seam side
down, in a 12x7x2 inch baking dish. Repeat with remaining crepes.
Pour the remaining cheese sauce over crepes. Sprinkle with paprika,
if desired. Cover; bake in a 375~ oven for 18-20 minutes or till
heated through. Let stand 10 minutes before serving.
Serves: 6
Chicken-Cheese Crepes Recipe brought to you by Recipes To-Go