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Crepes: (from Lionhouse Cookbook)
3/4 C flour
3 eggs
1/2 C milk
1/2 C water
3 T butter
Double the recipe if you're making a full serving of chicken crepes (about 12-14 wrapped crepes) and make the crepes about twice as thick as dessert/breakfast crepes.
Chicken Crepe Sauce: (from Cecily Horsley)
1/2 C butter
1/2 C flour
1 & 1/2 C half & half
1 can chicken broth
Heat flour and butter until bubbly. Stir in cream and broth. Cook until it boils and thickens. Season with salt and pepper. Divide sauce in 2 bowls (2/3 of it in one bowl and 1/3 in another).
To bigger portion add:
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1 & 1/2 lbs diced or shredded chicken
1/2 C mushrooms and/or 1 large diced zucchini (I prefer it with just zucchini)
Fill crepes with chicken and sauce mixture and line them up in a greased pan.
To remaining portion thoroughly mix in:
1/2 C sour cream
Spoon over crepes. Heat dish in the oven at 350 for 15-20 mins.
**anyone recognize the quote from the top? it's from a movie and as B class as it is it makes me laugh--a lot...
**and who doesn't love a picture of Caroline right? Thought I'd throw one in from the weekend. While I cleaned the house on Saturday Joseph entertained the kids--guess he and Bentley were playing target practice on Cares--but she LOVES that "seat belt" and feels quite stylish in it!