Chicken Crepes

       Chunks of chicken in a creamy mushroom sauce with onions and peas and a hint of Rosemary topped with a delicious Mornay Sauce: this is satisfying comfort food that everyone will love. 

Gather your ingredients and chop your veggies.  I like to measure out all of my ingredients and have them ready in bowls; then I can put the meal together easily.  For this recipe, I start by cooking up a chicken a day or two ahead, as well as make the crepes a day or two ahead.  You will want two batches of crepes (or about 12).

Chop 1 small onion….

and 1/3 of a pound of fresh mushrooms.

Cook a chicken ahead and prepare 2 cups of chopped meat.

Measure out 1/2 of a 10 oz bag of frozen peas,

add 1/3 of a cup of Parmesan Cheese.

Crush 1/2 of a teaspoon of Rosemary leaves.

Let's begin:

Saute the chopped onion in half of the butter.

Add the chopped mushrooms and sauté lightly,  then add the remaining butter.

Add 3 Tablespoons of whole wheat flour.

Mix into the onion and mushroom mixture.

Add the Half and Half and the Chicken broth a little at a time, stirring as your pour.

Continue stir and allow the sauce to thicken.

Now for the 2 cups of chicken.

and 1/3 cup of Parmesan Cheese

Stir together well.

Add the peas. 

and stir some more; then finally, add the Rosemary and salt and pepper.

Place 2-3 Tablespoons of the chicken filling on a crepe and roll the crepe.

Repeat with all of the crepes and filling.

Place in a 9X13 inch casserole pan that has been sprayed with cooking spray.

Now to make the sauce.

On Medium low heat, melt 3 Tablespoons of butter in a  saucepan and add flour.

Whisk flour into butter.

                                                    Add milk and cream and whisk as you pour.

Add cheese;

and stir in until all is melted.

Pour the cheese sauce over the top.

Top with fresh chopped green onions.

And a little extra cheese.

Bake at 400 degrees until bubbly and beginning to brown.

Enjoy!

Makes 10-12

Chicken Crepes

Filling:

Ingredients:

2 batches of this Crepe Recipe.

5 Tablespoons butter

1 small onion, chopped

1/3 of a pound of fresh mushrooms, sliced

3 Tablespoons whole wheat flour

1 cup chicken broth

3/4 cup half and half

2 cups chicken, cooked and cubed

1/3 cup Parmesan Cheese

1/2 of a  10 oz bag of frozen peas

1/2 tsp Rosemary crushed

salt and pepper to taste

Instructions:

1. Pre-heat oven to 400 degrees.
2. Place half of the butter into a large skillet and melt.
3. Add onion and mushrooms; sauté until tender.
4. Add remaining butter and allow to melt.
5. Add flour to pan; stir and mix in completely.
6. Add chicken broth and cream; stir well as you pour to blend thoroughly.
7. Add chicken, Parmesan Cheese and peas; stir well.
8. Add Rosemary and a dash of salt and pepper.
9. Stir to combine.
10. Fill 10 to 12 crepes with the filling.
11. Roll and place seam side down into a prepared casserole pan.
12. Cover with sauce.
13. Bake for 30 minutes, or until bubbly and browning on top.

Mornay Sauce

This sauce is basically a Mornay or white sauce with a little extra cheese…but it doesn't sound quite as good to simply call it "Cheese Sauce"; so, it is Mornay sauce.  :)  You will love this sauce on anything from pasta (now you have macaroni and cheese), to broccoli, cauliflower or even poached eggs.  Slather it on whatever sounds good and enjoy.

Ingredients:

3 Tablespoons of butter 

2 Tablespoons flour

2 cups milk

1/2 cup half and half

2  1/2 cups Montery Jack, Swiss or Gruyere Cheese 

1/3 cup Parmesan Cheese

3-4 Green onions chopped

Salt and Pepper to taste

Instructions:

1.  Begin your sauce by making a roux in a good sized skillet; Melt butter, and whisk in flour. 

2.  Slowly add milk and half and half, mixing constantly with your whisk.

3.  The sauce will bubble and thicken as you add the milk.  Now add the cheese; continue stirring.

4.  Pour over crepes.

5   Sprinkle with green onions.