Wednesday, June 17, 2009

Chicken Dinner Crepes

I'm not entirely sure if the memory of this dish is real or not, but I swear that mom made this once or twice. Or maybe not. But here's a recipe, from The Frugal Gourmet, by Jeff Smith.

--1/2 lb Mushrooms, washed and sliced
--1 cup Green Beans, cut into inch-long pieces
--1/2 Green Pepper, chopped
--1/2 Tomato, Chopped
--2 cups Cooked Chicken, cut into bite-sized pieces
--1 cup Bechamel Sauce
--Salt and Black Pepper
--8 Crepes
--Fresh Grated Swiss Cheese

Saute the mushrooms in butter and set aside. Saute the green beans until just hot, then add the green pepper and tomato. Saute until all is tender, then add the cooked chicken and the mushrooms. Blend in the Bechamel sauce. Season with salt and pepper. Fill the crepes with the mixture, roll up, and place in a greased baking dish or casserole. Top with Swiss Cheese. Bake at 375 Degrees Fahrenheit until the cheese is melted and the filling is hot.

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