*  Exported from  MasterCook  *
 
                           CHICKEN-CHEESE CREPES
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Chicken                          Cheese
                 French
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----CHEESE SAUCE-----
    6       tb           Butter/margarine
    1       d            Salt
    1       c             -- Water
                         -granules
      1/4   c            Wine, white, dry
      1/8   ts           Tabasco
      1/3   c            Flour
    2       c            Milk
    1       tb           Instant chicken bouillon
      1/2   c            Gruy#re -- shredded
    2       tb           Parsley, snipped
    2       oz           Mushrooms, sliced -- drained
                         -----FILLING-----
   10       oz           Frozen peas --  
                         -oz instead)
                         Chopped
                         Paprika (opt)
            -b           t too much, use about 7
    2       c            Chicken/turkey, cooked
    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 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.
  
 
 
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