Ah, crepes. My first taste ever of French cuisine, way back when I was just a pudgy kid who thought McDonald’s was fine dining.
Believe me, my opinion on that one changed, and fast.
Been making this dish for a number of years, and I have yet to serve it to anyone who didn’t like it. That might change, though – I’m making this for the co-workers as a little Christmas-type gift, and they’re notoriously reluctant to try new things. Then again, they’re also rather fond of most of my creations, so we’ll just have to wait and see.
3/4 cup milk
1/2 cup & 1 tbsp flour
1 tsp oil
Beat eggs, then add milk, flour and salt. Beat all ingredients until smooth, and let sit for at least one hour before cooking.
Heat a 6 inch frying pan, grease with a few drops of oil, and pour in 2 to 2 1/2 tbsp of batter. Cook over medium heat until the bottom is lightly browned and the top is dry. Turn over and brown the other side. Add a little oil as needed to cook the rest of the batter.
2 tbsp margarine
2 tbsp flour
2 cups light cream
In saucepan, melt margarine, then blend in the flour. Cook over low heat, stirring until bubbly. Remove from heat, stir in the cream. Heat to boiling, stirring constantly. Boil and stir for one minute. Remove from heat; cover and keep warm.
1 can mushrooms, sliced
2 cups chicken broth
1/2 cup chopped red pepper
1/2 cup margarine
1/2 cup flour
2 tsp salt
1/4 tsp pepper
2 cups light cream
2 cups cooked chicken
2 cups shredded Swiss cheese
Cook and stir mushrooms and red pepper in butter until tender. Blend in flour, salt and pepper. Cook over low heat, stirring until mixture is bubbly. Slowly stir in chicken broth and cream. Heat to boiling, stirring constantly. Boil and stir one minute. Stir in chicken; heat through.
Heat oven to 350C. Spoon 1/4 cup chicken mixture on each crepe; roll up. Place seam side down in 2 ungreased baking dishes, 11 1/2 x 7 1/2 x 1 1/2 inches. Cover with crepe sauce; top with cheese and nutmeg. Bake uncovered for 20 minutes.
You can also substitute 2 cups chicken broth for 1 cup chicken broth & 1 cup white wine. Gives it a nice flavor.