To make crepes, combine eggs, milk, margarine, salt and flour in a blender
container; blend. Let batter stand overnight in the refrigerator. Lightly
grease pan or 6 inch skillet with butter. Put large tablespoon of batter in
skillet and roll it evenly around the bottom, pouring any excess back into
the batter. Cook over medium heat until set, turning one time. Yields 34 to
36 crepes. For filling, mix chicken, chopped chilies and cheeses. Place a
large tablespoon of mixture on center of each crepe. Fold in sides and roll
up to keep filling from leaking. Place seam side down in a lightly greased
large casserole. Make a cream sauce by melting butter and adding flour.
Cook until bubbly. Remove from heat and add chicken stock and cream,
stirring until smooth. Return to heat and cook until thickened. Season with
salt, pepper and onion. Pour sauce over crepes and then sprinkle with
cheese. Heat at 325 degrees for 20 minutes or until warm. Serves 12-14
Source: Lone Star Legacy Austin Junior Forum For perfect crepes, discard
the first crepe. It is used only to absorb excess oil from pan. The crepe
filling goes on top of the last side cooked. It is unattractive and should
be hidden! Stack crepes between waxed paper. If the crepe batter gets too
thick, thin with a small amount of milk.
Posted to MC-Recipe Digest V1 #1065 by "M. Hicks" <nitro_ii@email.msn.com>
on Jan 31, 1998
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