Crepes Parisienne 9/99

Categories:
crepes, poultry

----CREPE BATTER****************---
2 eggs
1/8 teaspoon salt
1 cup flour
1 cup milk
1/4 cup butter; melted ----FILLING*********************---
2 cup mushroom slices
1/4 cup green onion slices
1/4 cup butter
3 tablespoon flour
1/2 teaspoon salt
1 dash pepper
1 cup milk
2 1/2 cup cheddar; shredded
1 1/2 cup chicken; cooked chopped

Crepes: In a medium bowl, combine eggs and salt. Gradually add flour, alternating with milk, beating with mixer or whisk until smooth. Beat in melted butter. Refrigerate for at least on hour before using. Filling: Saute veggies in butter, blend in flour and seasonings. Gradually add milk, cook, stirring constantly until thickened. Add 1 1/2 cup cheese; stir until melted. Stir in chicken. Fill each crepe with about 1/4 cup chicken mixture; roll up. Place seam side down in a baking dish. Bake at 350, 20 minutes. Top with remaing 1 cup cheese, continue baking until cheese melts. You can also put a topping of 1/4 cup sour cream and 1/4 cup softened butter on top just before the start of the baking cycle.

Yield: 4 servings