Chicken Crepes

Crepe Batter
2/3 c flour
2 eggs
3 tbsp melted butter
1/8 tsp salt
1 c milk

Chicken Filling
1/4 c butter
3/4 lb mushrooms, chopped
1/2 c chopped green onion
2 1/2 c diced cooked chicken breast - no skin
1/2 c sherry
1/2 tsp salt
dash pepper

Sauce
1/4 c flour
2/3 sherry
1 can concensed chicken broth
2 c light cream
1/2 tsp salt
1/2 c grated swiss cheese

1. batter: in med bowl, combine flour, eggs, butter, salt, 1/2 x mulk. Beat with beater until smooth; beat in rest of milk. Refrigerate, covered 3 hours or overnight

2. Make filling: Heat butter in large skillet. Add mushrooms and onioin; saute 10 min. add chicken, sherry, salt, and pepper. Cook over high heat, stirring until liquid is gone.
3. Make sauce: In saucepan, blend flour with sherry. Stir in broth, cream, salt, and pepper. Over med heat, bring to boiling, sitirring. Reduce heat; simmer, stirring 2 minutes. Add half of sauce to filling; stir until blended; set aside.
4. To cook crepes: Slowly heat 7 inch skillet; brush lightly with oil. Pour in 2 tbsp batter, rotating to cover bottom.
5. Cook over med heat until gold; turn; brown other side. Cool on rack.

Heat over to 425 - Place 1/4 c filling in each crepe; roll up. Arrange seam side down in single layer in baking dish.
Pour rest of sauce over crepes; spring with grated cheese
Bake 15 min or until bubbly.

Number of Servings: 10

Recipe submitted by SparkPeople user LADEESUNSHINE.