Monday, September 21, 2009


1 Recipe Crepes (Below)
White Sauce (follows Crepes)
1/4 C. minced Onion
1 T. Margarine
1 whole Chicken, cooked
2 to 3 C. grated Mozzarella Cheese
2 lbs. broccoli, cooked
About 2-1/2 hours before serving, Or the night before:
1. Cook Chicken in 2 qts. Water and 2 tsp. Salt, with 2 ribs Celery, 1 whole carrot, and 1/2 medium onion, till tender. Strain broth from chicken and vegetables. Let cool and remove meat from bones.

2. Make Crepes, then White Sauce, and put Broccoli on to cook for 10 min. Set aside.

3. Preheat oven to 350°. Grease (or spray) a 13x9-inch baking pan. Cook minced onion in margarine till tender. Drain Broccoli and put on paper toweling to absorb excess moisture. Cut deboned chicken into 1-inch pieces. To 3/4 C. white sauce, add chicken and cooked onion.

4. Pour half of remaining sauce evenly over bottom of baking pan; sprinkle with half of grated cheese.

5. In center of each crepe, sprinkle a tablespoon of grated cheese, top with one spoonful of chicken-sauce mixture and two sprigs of broccoli (with florets at opposite ends). Roll up and place, seam-side down, in baking pan. Repeat with remaining crepes until meat mixture is gone.

2. Pour remaining sauce over top of filled, rolled crepes; cover and bake 30 minutes or until hot and bubbly. Remove from oven, sprinkle with remaining cheese, replace cover and set on top of stove for 10 min. to melt cheese. Makes 8 - 12 servings.

This recipe freezes well: Assemble, Freeze, remove from freezer, thaw and cook at 325° for 45-50 min.

Crepes (make ahead or night before):

6 Eggs
2 tsp. Sugar
2 C. Milk
1 tsp. Salt
2 T. Oil
1-1/2 C. Flour

Place eggs, milk, and oil in blender, or in bowl and use mixer. Blend on high till well mixed. Add sugar and salt and mix again. Gradually add flour and mix on high till smooth. Season pan with 1 T. margarine by heating over medium heat till it sizzles rapidly and just begins to brown. Add another tablespoon of margarine and tilt pan to melt. Pour about 1/4 C. batter into hot pan, tilt to spread batter to sides. Let cook until crepe is set. Loosen edges, quickly push turner under crepe and flip over. Cook 1/2 to 1 min. longer and remove to a plate. Continue cooking by adding about 1 to 2 T. Margarine to pan before adding more crepe batter. Stack crepes on top of each other to keep moist. If kept overnight, enclose entire stack, on plate, with large plastic bag, or cover tightly with plastic wrap. Peel crepes carefully off top of stack, so they don't tear, when you use them.

White Sauce:

Melt 6 T. Margarine, or use fat from chicken broth; stir in 8 T. Flour, 1 1/2 tsp. Salt, and dash of Pepper, until smooth. Gradually stir in 4 C. broth (blended with 1/2 C. powdered milk and 2 T. Lemon Juice, stirring constantly until mixture is thickened and smooth. (This shouldn't be real thick.)


Post a Comment

Blog Design by April Showers for Incredible Women