Creamed Chicken Crepes

Photo: flickr user avlxyz

Ingredients

2 eggs

1 cup flour

1 1/2 cups milk

2 tablespoons sugar

1/4 teaspoon salt

3 tablespoons butter

3 tablespoons flour

1 cup chicken broth

cup light cream

1 tablespoon chopped parsley

1 tablespoon chopped chives

1/4 teaspoon salt

1/4 teaspoon white pepper

1 1/2 cups cooked chicken, diced

12 crepes

1/4 cup Parmesan cheese

Preparation

Beat eggs and alternate with milk to make smooth batter. Use frying pan 7 inches in diameter. Spread melted butter on with brush until it steams. Place 2 tablespoons batter in center of pan and quickly tilt. Turn over on other side with spatula until golden.

Melt 3 tablespoons butter in top of double boiler. Stir in 3 tablespoons flour and then add slowly, stirring in chicken broth. Bring to a gentle boil. Cook over low heat until mixture thickened, stirring constantly.

Add to sauce in pan light cream, chopped parsley, chives, salt, and white pepper. Add cooked chicken and cook over low heat in top of double boiler for 15 minutes more.

Place about 2 tablespoons chicken mixture in center of each crepe. Fold edges over. Place crepes in buttered baking dish and heat in 375 degree oven for 10 minutes. Sprinkle each crepe with a little grated Parmesan cheese using about 1/4 cup all together. Serve at once. Serves 6.