Chicken Crepes

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Total Time
3hrs 30mins
Prep
3 hrs
Cook
30 mins

From the "Cooking Favorites" cookbook of recipes from employees and friends of Gettysburg Military Park and Eisenhower National Historic Site.

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Ingredients

Nutrition

Directions

  1. Combine crepes ingredients; beat till smooth.
  2. Refrigerate, covered, 3 hours or overnight.
  3. For filling, heat butter in skillet.
  4. Add mushrooms and onion; saute 10 minutes.
  5. Add remaining ingredients.
  6. Cook over high heat, stirring until liquid is gone.
  7. For sauce, in saucepan blend flour with sherry.
  8. Add broth, cream, salt, and pepper.
  9. Over medium heat, bring to boil, stirring.
  10. Reduce heat; simmer, stirring 2 minutes.
  11. Add 1/2 sauce to filling.
  12. Stir till blended.
  13. Set aside.
  14. Heat 7" skillet; brush with oil.
  15. Pour 2 tablespoons crepe batter, rotating to cover bottom.
  16. Cook over medium heat till golden; turn.
  17. Make 15 crepes.
  18. Place 1/4 cup filling on each crepe; roll up.
  19. Arrange, seam side down, in single layer.
  20. Pour rest of sauce over.
  21. Sprinkle with 1/2 cup grated Swiss cheese.
  22. Bake at 425 degrees for 15 minutes.
Most Helpful

I can't believe I found this recipe My Mother use to make them the exact same way I alway though it was her recipe, and I've been making them for years for my family the same way , My family Loves them,

4 5

This was very good, albeit persnickety. The crepes take a long time to make, but it's worth it. We started out using the 7" skillet and then switched to a square flat skillet because it's too difficult to get the spatula under the crepe without breaking it in the smaller skillet. The flat square worked beautifully. The sauce needed something so I added 1/4 tsp of dried tarragon and that did the trick. Great recipe for leftover chicken, but make sure you plan on spending a bit of time making each of the 15 crepes. Thanks for the keeeper.