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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I made this dish at a cooking class several years ago. These spinach- and chicken-filled crepes are topped with a tasty mushroom sauce. Ingredients:
1 egg, lightly beaten |
1 cup milk |
3/4 cup king arthur unbleached all-purpose flour |
1/8 teaspoon salt |
sauce: |
2 cups sliced fresh mushrooms |
1/2 cup sliced leek (white portion only) |
1 medium carrot, shredded |
1/2 cup water |
2 tablespoons cornstarch |
3/4 cup evaporated milk |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1/2 cup shredded cheddar cheese |
2 tablespoons sherry or chicken broth |
filling: |
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
2 cups cubed cooked chicken |
Directions:
1. For crepe batter, in a small bowl, combine egg and milk. Add flour and salt until well blended. Cover and refrigerate for 1 hour.
2. Heat a lightly greased 6-in. nonstick skillet; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
3. For sauce, in a large saucepan, bring vegetables and water to a boil. Reduce heat; cover and simmer for 5 minutes or until tender.
4. In a small bowl, combine the cornstarch, evaporated milk, salt and pepper until smooth; stir into vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Add cheese and sherry; stir until cheese is melted. Remove from the heat.
5. Combine the spinach, chicken and 1 cup sauce; spread 1/4 cupful down the center of each crepe. Roll up and place in a greased 13-in. x 9-in. baking dish. Spoon remaining sauce over crepes. Cover and bake at 375° for 20-25 minutes or until heated through. Yield: 6 servings.
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