Chicken Crepes
makes 12-16 crepes

INGREDIENTS

3 cups cooked chicken, cut into small chunks
1 cup cooked or canned mushrooms, drained well
1 cup cooked spinach, squeeze all liquid out
salt & pepper to taste
1 cup béchamel sauce
12-16 crepes made from basic crepe batter

DIRECTIONS

Preheat oven to 350°F. Combine all ingredients well and set to side to assemble crepes according to directions shown on WGN Morning News. Lay each crepe in a slightly buttered casserole dish with seam side down. Once they are all assembled you can refrigerate the covered crepes for 2 days, freeze them (tightly covered) for 1 week or bake off (covered with aluminum foil) oven for 30 minutes. Serve with cheese sauce made from your leftover béchamel sauce.

 

Béchamel Sauce

INGREDIENTS

1/2 stick butter
4 Tablespoons flour
2 cups milk, warmed slightly
salt & pepper to taste
small pinch of nutmeg

DIRECTIONS

In medium saucepan, melt butter completely and then add flour. Whisk roux constantly for 5-6 minutes on low flame (do not brown) to cook away flour taste. Add milk slowly while whisking sauce to prevent lumps from forming. If necessary, add more milk to achieve consistency of a medium thick porridge. Season with salt, pepper and small pinch of nutmeg. Let cool down slightly before using.

Béchamel Sauce is the base for a smooth cheese sauce. Add grated cheese of your choice, to your taste and more milk to achieve consistency of sauce you prefer. Serve sauce napped over crepes.