CREAMY CHICKEN CREPES

By rmille6277

Iris Riggs Tolley

Ingredients

• 1 1/3 cups all-purpose flour
• 1 teaspoon salt
• 4 eggs, beaten
• 2 tablespoons vegetable oil
• 1 1/3 cups milk
• Chicken filling
• Mushroom sauce
• 1 cup (4 ounces) shredded Cheddar cheese
• Paprika

Preparation

Step 1

Combine flour, salt, and eggs; mix well. Blend in 2 tablespoons oil and milk, beating until smooth. Refrigerate batter at least 2 hours. (This allows flour particles to swell and soften so crepes are light in texture.)
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Brush the bottom of a 10 inch crepe pan or heavy skillet with vegetable oil; place over medium heat until just hot, not smoking.
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Pour 3 tablespoons batter in pan; quickly tilt pan in all directions so that batter covers pan in a thin film. Cook about 1 minute.
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Lift edge of crepe to test for doneness. Crepe is ready for flipping when it can be shaken loose from pan. Flip crepe and cook about 30 seconds. Remove crepe from pan, and repeat procedure until all batter is used. Set aside 10 crepes; freeze remaining crepes for later use.
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Spoon 1/3 cup chicken filling in center of each crepe; roll up, and place seam side down in a greased 13 x 9 x 2 inch baking dish. Spoon mushroom sauce evenly over crepes. Bake at 350deg for 15 minutes. Sprinkle cheese over crepes, and bake 10 additional minutes. Sprinkle with paprika.
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CHICKEN FILLING:
2 (10 3/4 ounce) cans cream of mushroom soup
1 (8 ounce) carton sour cream
2 1/2 cups chopped cooked chicken
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Combine soup and sour cream; stir well. Combine half of soup mixture and chicken, stirring well. Reserve remaining soup mixture for mushroom sauce.
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MUSHROOM SAUCE:
2 tablespoons butter or margarine
1 small onion, finely chopped
1 chicken bouillon cube
2 tablespoons water
1 (4 ounce) jar sliced mushrooms, drained
Reserved soup mixture
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Melt butter in a large skillet; sauté onion in butter until tender. Add bouillon cube, water, and mushrooms; cook, stirring often, until bouillon cube dissolves. Stir reserved soup mixture into skillet. Cook until well blended.