Chicken (Or Turkey) Cheese Crepes

Recipe by lazyme
READY IN: 50mins




  • Crepes:
  • Mix all crepe ingredients in a bowl and beat with a rotary beater.
  • until blended.
  • Heat a lightly greased 6-inch skillet.
  • Remove from heat.
  • Spoon in about 2 tablespoons of batter; lift and tilt skillet to spread.
  • batter.
  • Return to heat; brown on one side only.
  • Remove crepe to paper towel.
  • Repeat to make 16- 18 crepes; greasing skillet occasionally.
  • Cheese sauce:
  • In a medium saucepan melt butter.
  • Stir in flour and salt.
  • Add milk, water and chicken bouillon granules all at once.
  • Cook and stir over medium heat till thickened and bubbly.
  • Cook and stir 1-2 minutes more.
  • Stir in cheese, wine, parsley and Tabasco.
  • Remove 1 cup of the cheese sauce and set aside.
  • Stir drained mushrooms into remaining sauce.
  • Filling:
  • Cook peas according to package directions; drain.
  • Combine peas, chicken or turkey, pimento and the 1 cup reserved cheese sauce.
  • Spread about 1/4 cup filling over the unbrowned side of each crepe, leaving a 1/4 inch
  • rim around edge.
  • Roll up crepe.
  • Place, seam side down, in a 12x7x2 inch baking dish.
  • Repeat with remaining crepes.
  • Pour the remaining cheese sauce over crepes.
  • Sprinkle with paprika, if desired.
  • Cover; bake in a 375F oven for 18-20 minutes or till heated through.
  • Let stand 10 minutes before serving.