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Prep Time: 180 Minutes Cook Time: 30 Minutes |
Ready In: 210 Minutes Servings: 8 |
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From the Cooking Favorites cookbook of recipes from employees and friends of Gettysburg Military Park and Eisenhower National Historic Site. Ingredients:
2/3 cup flour |
3 tablespoons melted butter |
1/8 teaspoon salt |
2 eggs |
1 cup milk |
1/4 cup butter |
1/2 cup chopped onion |
1/2 cup sherry wine |
1/2 teaspoon salt |
3/4 lb chopped mushroom |
2 1/2 cups diced cooked chicken |
1 dash pepper |
1/4 cup flour |
1 (15 ounce) can chicken broth |
2 cups light cream |
1 dash pepper |
2/3 cup sherry wine |
1/2 teaspoon salt |
1/2 cup swiss cheese, grated |
Directions:
1. Combine crepes ingredients; beat till smooth.
2. Refrigerate, covered, 3 hours or overnight.
3. For filling, heat butter in skillet.
4. Add mushrooms and onion; saute 10 minutes.
5. Add remaining ingredients.
6. Cook over high heat, stirring until liquid is gone.
7. For sauce, in saucepan blend flour with sherry.
8. Add broth, cream, salt, and pepper.
9. Over medium heat, bring to boil, stirring.
10. Reduce heat; simmer, stirring 2 minutes.
11. Add 1/2 sauce to filling.
12. Stir till blended.
13. Set aside.
14. Heat 7 skillet; brush with oil.
15. Pour 2 tablespoons crepe batter, rotating to cover bottom.
16. Cook over medium heat till golden; turn.
17. Make 15 crepes.
18. Place 1/4 cup filling on each crepe; roll up.
19. Arrange, seam side down, in single layer.
20. Pour rest of sauce over.
21. Sprinkle with 1/2 cup grated Swiss cheese.
22. Bake at 425 degrees for 15 minutes.
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