Ingredients
CHEESE SAUCE
6 tbsp butter/margarine
1/3 cup flour
1 dash salt
2 cup milk
1 cup ; water
1 tbsp instant chicken bouillon granules
1/2 cup gruy#re, shredded
1/4 cup wine, white, dry
2 tbsp parsley, snipped
1/8 tsp tabasco
2 oz mushrooms, sliced, drained
FILLING
10 oz frozen peas, (this was a bit too much,
2 cup chicken/turkey, cooked
1 chopped
2 tbsp pimiento, chopped
1 paprika (opt)
CREPES
1 cup flour
1 1/2 cup milk
2 eggs
1 tbsp cooking oil
1/4 tsp salt
Directions
(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 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. (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
moisture-vaporproof 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
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 acording to package directions; drain. Combine
peas, chicken/turkey, pimiento 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 375~ oven for 18-20 minutes or till
heated through. Let stand 10 minutes before serving.
Servings: 6 servings
Chicken-Cheese Crepes Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Cheese; Chicken; Dessert
The History of Recipes
We are able to track the history of `recipes` back into distant history, at least as far back into recorded history as the Egyptians, and maybe even further. Interesting though that is, these, ancient cookbooks were just primitive pictorial, hieroglyphic or cunieform instructions for preparing meals.
As we move into The time of the romans around 25BC a man called Apicius compiled a number of scripts describing recipes prepared by the Romans. In his works, he describes how the roman meals were separated into starters, main meal and dessert, a very modern way of dining. He also tells us how the early Romans used a good variety of spices, including a few you will know for example thyme, rue and parsley. Later, in the fifteenth century, knights returning from the crusades brought us many foods, spices and herbs from the Middle-East, including spices such as basil and coriander. The introduction of these new culinary ideas was responsible for an explosion in publications on food, most of which are now in private libraries. By the advent of the 20th century, recipe publications are in great demand, due to increased literacy, increased leisure time and having more money. |
We hope you enjoy this Chicken Cheese Crepes recipe.
