Chicken Crepes

When I got married my Grandma Roberts gave me a box of recipe cards from McCall's Great American Collection.  I don't have them all anymore, but I did keep a few that I loved. 

I love this dish, it reminds me of a restaurant Thom, and I would go to for lunch in St Helena, CA called The Abby.  The restaurant was close to Charles Krug Winery where Thom worked.  Thom and I would meet for lunch, and I always ordered the same dish, the crepes. One day I was looking through my recipe box and found this one.  I've made it so many times that the recipe card is folded and stained, a sure sign that the recipe is a good one.


Crepe Batter:

2/3 cup flour
2 eggs
3 Tablespoons melted butter
1/8 teaspoon salt
1 cup milk

Chicken filling:

1/2 cup butter
3/4 pounds mushrooms, chopped
1/2 cup chopped green onion
2 1/2 cups shredded or chopped cooked chicken
1/2 sherry (or chicken broth)
1/2 teaspoon pepper

Sauce:

1/4 cup flour
2/3 cups sherry or chicken broth
1 can (10 3/4 oz) condensed chicken broth undiluted
2 cups light cream
1/2 teaspoon salt, dash pepper
1/2 cup grated Swiss cheese

For the batter combine ingredient in a blender and mix until smooth.  Batter can be made and refrigerated overnight.
For the filling heat the butter in a large skillet. Add mushrooms and onion, saute for 10 minutes.   Add chicken, liquid, salt and pepper.
Make the sauce by blending the sherry/broth with the flour, stir in condensed broth, cream, salt and pepper.  Over medium heat bring liquid to a boil stir constantly to prevent scorching. Reduce heat and simmer for 2 minutes.  Add half of the sauce to the chicken filling, blend and set aside.
To cook the crepes slowly heat a 7-inch nonstick pan, brush lightly with oil pour 2 tablespoons of batter into hot pan rotating to cover bottom.  Cook over medium heat until golden brown, turn brown other side. Cool on rack and repeat to make 15 crepes. 

Place 1/4 cup filling on each crepe, roll up and arranged seam down in a single layer in a butter shallow baking dish, repeat. Pour the rest of the sauce over the crepes and sprinkle with grated cheese.

Bake in a 425-degree oven for 15 minutes until bubbly.  Serves 6-8 people.

Serve with a simple green salad and crusty French bread.  Another nice side to accompany this dish is a mixture of white and wild rice cooked with chicken broth or rice pilaf.