Recipe - Chicken-Cheese Crepes

CHEESE SAUCE
6 tablespoon Butter/margarine
1/3 cup Flour
1 ds Salt
2 cup Milk
1 cup ;Water
1 tablespoon Instant chicken bouillon
granules
One half cup Gruy#re; shredded
One fourth cup Wine, white, dry
2 tablespoon Parsley, snipped
1/8 teaspoon Tabasco
2 ounce Mushrooms, cut or sliced up ; drained

FILLING
10 ounce Frozen peas; (this was a
bit too much, use about 7
oz instead)
2 cup Chicken/turkey, cooked;
Chopped
2 tablespoon Pimiento, chopped
Paprika (opt)

CREPES
1 cup Flour
1 One half cup Milk
2 Eggs
1 tablespoon Cooking oil
One fourth teaspoon Salt

(Note: make crepes *first*; then they'll be ready when the sauce and
filling are finished.)

Crepes: Mix all crepe ingredients in a bowl and beat with a rotary beater
till blended.

Heat a lightly greased 6inch 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. (Or, cook on an inverted crepe pan.) Invert
pan over paper toweling; remove crepe. Repeat to make 16 18 crepes;
greasing skillet occaionally.

Unfilled crepes freeze well, so if you have any remaining crepes, store
them in your freezer. Just make a stack, alternating each crepe with 2
layers of waxed paper. Then overwrap the stack in a moisturevaporproof
bag. Freeze up to 4 months. Let crepes thaw at room temperatur about1
hour before using.

Cheese sauce: In a medium sucepan 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 12 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 acording to package directions; drain. Combine peas,
chicken/turkey, pimiento and the 1 cup reserved cheese sauce. Spread about
One fourth cup filling over the unbrowned side of each crepe, leaving a 1/4inch
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 375~ oven
for 1820 minutes or till heated through. Let stand 10 minutes before
serving.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini