Chicken Crepes

Filling:

Sauce:
  • 4 tablespoons butter
  • 2 chopped onions
  • 1/2 pound fresh sliced mushrooms
  • 10 oz. pkg. frozen , chopped spinach thawed and well drained
  • 2 cups coarsely chopped cooked chicken or turkey
  • 6 tablespoons sour cream
  • 2 tablespoons sherry salt
  • 6 tablespoons butter
  • 6 tablespoons flour
  • 1/2 cup sherry
  • 2 cups chicken stock
  • 1 cup milk
  • 3/4 cup freshly grated parmesan cheese
  • 1/2 cup grated swiss or gruyere cheese salt
  • 8 - 12 crepes

    • Directions:

    Melt butter in a large skillet. Add onions and saute until soft. Add mushrooms and saute for a few minutes. Remove from heat. Add spinach, chicken, sour cream, sherry and salt to taste. Stir until well blended. This mixture may be done ahead and refrigerated. Melt butter and remove from heat. Add flour and stir until smooth. Stir in sherry, stock, and milk. Return pan to the heat and cook, stirring constantly, until mixture is thick and at a full boil. Reduce heat and simmer. Add the cheese and salt to taste. Stir over low heat until cheese is melted. Remove pan from heat and cover it with a piece of waxed paper so that a skin does not form. The sauce may be frozen. To assemble crepes, fill the crepes with the warmed filling, roll up and place side by side in a baking dish. Spoon some of the sauce over the crepes and bake at 350 degrees for 15 minutes. Reheat the rest of the sauce gently and serve it separately. Makes 4-6 servings.

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