---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02

      Title: Supreme Chicken Crepes
 Categories: Chicken
      Yield: 4 servings

      6 ea Deboned, skinned, chicken
           -breasts, cut into 1/2 inch
           -cubes
      3 tb Butter/margarine
      1 md Finely diced onion
      2 ea Stalks diced celery
    1/3 c  Finely diced green pepper
    1/2 ts Fresh minced garlic
    1/3 c  Semi-dry white wine or
           -cooking sherry
    1/8 ts Dill weed
    1/8 ts Ground nutmeg
      1 ts Lawry's Seasoned Salt
      3 tb Flour
    1/2 c  Sour cream
      1 c  Skim milk
           DINNER CREPES:
      3 ea Eggs
      1 c  Flour
    1/8 ts Salt
  1 1/2 c  Milk
      2 tb Butter/margarine, melted
           OTHER INGREDIENTS:
    1/2 c  Sour cream
    1/2 c  Mozzarella cheese
    1/2 c  Sliced almonds, toasted

  Preheat oven to 325 degrees.  In butter, saute chicken, onion, celery,
  green pepper and garlic.  Add 1/3 cup wine, dill weed, nutmeg and Lawry's
  Seasoned Salt.

  Continue cooking until the chicken is tender, about 5 minutes.  Sprinkle
  flour over the chicken mixture, stirring to mix well.  Gradually add milk,
  stirring constantly until the thickness of a medium white sauce.  Remove
  from heat and stir in the sour cream.

  Make the crepes by mixing the flour and salt.  Add eggs, one at a time,
  beating thoroughly with each addition.  Gradually add milk, mixing until
  well blended.  Add melted butter and stir until smooth.  Let batter stand
  at room temperature, for 1 hour before cooking crepes.

  Place a scant 1/2 cup filling along the center of a crepe.  Fold 1 edge
  over the filling and fold in a jelly-roll fashion.  Place in a 9x13 inch
  casserole.  Continue with each of the remaining crepes, making about 8
  filled crepes.  Spread remaining 1/2 cup sour cream over the top of the
  crepes and sprinkle with paprika  Sprinkle with 1/2 cup mozzarella cheese
  and scatter the almonds on top.  Cover and bake 20 to 30 minutes or until
  hot.  Uncover and bake 5 additional minutes.

  Note:  To Pre-make crepes....

  Pour 1/8 cup (2 tablespoons) crepe batter into a hot frying pan that has 1
  teaspoon oil in it, turning the pan immediately so the batter spreads and
  covers as much of the bottom of the pan as possible.  This should make a
  paper-thin layer.  Cook until lightly browned on one side and top appears
  almost dry.  Loosen edges while you are browning crepe, so that you can
  turn it immediately when lightly browned, as these cook quickly.  Turn the
  crepe and brown the other side, cooking about 20 seconds.  Cool crepes.
  stack the crepes, separating with a layer of waxed paper between each
  crepe.  To keep crepes from drying out, cover with a soft cloth.  Crepes
  that have been separated with waxed paper, may be placed in a sealable
  plastic bag and frozen for several weeks.  Thaw before filling.
  This crepe recipe will make 16 small crepes or 8 large ones.
From: KOUNTRY COOK #1 @1912232
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