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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Our family loves all kinds of outdoor activities, including fishing, hunting and swimming. Indoors, my favorite pastime is cooking delicious dishes like these creamy crepes. Ingredients:
crepes: |
1 cup milk |
3 eggs |
2/3 cup king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
filling: |
1/2 pound thinly sliced fresh mushrooms |
1/3 cup sliced green onions |
2 tablespoons butter |
1/2 cup king arthur unbleached all-purpose flour |
1/2 teaspoon dried rosemary, crushed |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/4 teaspoon garlic powder |
3/4 cup mayonnaise |
2 cups milk, divided |
1-1/2 cups (6 ounces) shredded cheddar cheese, divided |
2 cups chopped cooked chicken |
Directions:
1. In a large bowl, combine the milk and eggs. Add flour and salt to milk mixture and mix well. Let stand for 15 minutes.
2. Heat a lightly greased 8-in. nonstick skillet; pour 1/4 cup batter into the center of skillet. Lift and tilt pan to evenly coat bottom. 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 filling, in a large skillet, saute mushrooms and onions in butter until mushrooms are tender; set aside. In a 2-qt. saucepan, combine the flour and rosemary, salt, pepper and garlic powder. Stir in the mayonnaise until blended. Cook over medium-low heat for 2-3 minutes. Gradually stir in 1-1/2 cups milk. Bring to a boil over medium-low heat; cook and stir for 2 minutes or until thickened. Add 1 cup cheese; stir until melted. Remove from the heat; add chicken and the mushroom mixture.
4. Spoon 1/3 cup chicken mixture down the center of each crepe. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. In a small saucepan, heat remaining milk and cheese over medium-low heat, until cheese is melted, stirring constantly. Pour over crepes.
5. Bake, uncovered, at 350° for 15-20 minutes or until heated through. Yield: 6 servings.
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