Chicken Crepes

This is a great way to use left over chicken or turkey. It's very easy to make and freezes well. Get creative and try different variations. Happy Cooking!!!

Chicken Crepes

Serves six

Crepes

1 C. all-purpose flour

¼ tsp baking powder

¼ tsp salt

1 ¼ C. milk

1 egg

1 TBS melted butter

Mix flour, baking powder and salt. Stir in remaining ingredients. Beat with hand mixer until smooth.

Lightly butter 7- or 8-inch skillet; heat over medium heat until bubbly. For each crepe, pour scant ¼ cup of the batter into skillet; immediately  rotate skillet until thin film of batter covers bottom. Cook until light brown. Run wide spatula around edge to loosen; turn and cook other side until light brown. Stack crepes, placing waxed paper or paper towel between each.

Filling

3 TBS margarine or butter

3 TBS flour

½ tsp salt

2 C.  chicken or turkey broth

1 ½ C. finely cut-up cooked chicken or turkey

2/3 C. chopped apple

1 medium stalk celery, chopped (about ½ cup)

2 TBS chopped onion

Prepare crepes; keep covered to prevent them from drying out. Heat margarine over low heat until melted. Blend in flour and salt.  Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in broth. Heat to boiling, stirring constantly. Boil and stir 1 minute.

Mix chicken, apple, celery, onion and ¾ cup of the thickened broth. Place scant ¼ cup chicken mixture on center of each crepe; roll up. Place crepes seam sides down in ungreased oblong  baking dish, 13 ½ X 9 X 2 inches. Pour remaining broth over crepes. Cook uncovered in 350 degree oven until crepes are hot, about 20 minutes.

Tips - crepes can be made beforehand and even frozen