Cheesy Chicken Crepes

This was my first attempt at crepes.  I think a similar result could be used in the recipe with flour tortillas, but the crepes were wonderful!  And also quite fun to make.

For the crepes:

Milk, eggs, flour, salt

 In a large mixing bowl, combine milk and eggs.

Add the flour and salt and mix well.  Let stand for 15 minutes.

Heat a lightly greased 8-inch skillet; pour .25 cup batter into the center.  Lift and tilt the skillet to evenly coat the bottom.

Cook until top appears dry.

Flip and cook an additional 15-20 seconds.

Remove to a wire rack.  Repeat with remaining batter.

When cool, stack crepes with paper towels between them.

For the chicken filling:

Mushrooms, green onions, butter, flour, rosemary, salt, pepper, garlic powder, mayonnaise, milk, cheddar cheese, chopped cooked chicken

In a large skillet, saute mushrooms and onions until tender.  Set aside.

In a saucepan, combine flour and seasonings.

Stir in mayo until blended.

Cook over medium-low heat for 2 minutes.

Gradually stir in milk.

Bring to a boil over medium-low heat; cook and stir for 2 minutes.

Add cheese, stir until melted.

Remove from heat; add chicken and the mushroom mixture.

Spoon 1/3 cup of the chicken mixture down the center of each crepe.

Roll up and place seam-side down in a greased baking dish.

In a small saucepan, heat milk and cheese over medium-low heat until melted, stirring constantly.

Pour over crepes.

Bake, uncovered, for 15-20 minutes.

Nomnomnomnom!

Recipe:

Crepes:

1 cup milk

3 eggs

.66 cup flour

.5 teaspoon salt

Chicken Filling:

4 oz sliced mushrooms

.33 cup sliced green onions

2 tablespoons butter

.5 cup flour

.5 teaspoon rosemary, crushed

.5 teaspoon salt

.5 teaspoon pepper

.25 teaspoon garlic powder

.75 cup mayonnaise

2 cups milk, divided

1.5 cups shredded cheddar cheese, divided

2 cups chopped cooked chicken

1)  In a large mixing bowl, combine the milk and eggs.  Add flour and salt to milk mixture and mix well.  Let stand for 15 minutes.

2)  Heat a lightly greased 8-inch nonstick skillet; pour .25 cup batter into the center of skillet.  Lift and tilt pan to evenly coat bottom.  Cook until top appears dry; flip and cook 15-20 seconds longer. Remove to a wire rack.  Repeat with remaining butter; grease skillet as needed.  When cool, stack crepes with paper towels in between.

3)  For filling, in a large skillet, saute mushrooms and onions in butter until mushrooms are tender; set aside.  In a 2-quart saucepan, combine the flour and seasonings.  Stir in mayonnaise until blended.

4)  Cook over medium-low heat for 2-3 minutes.  Gradually stir in 1.5 cups milk.  Bring to a boil over medium-low heat; cook and stir for 2 minutes or until thickened.  Add 1 cup cheese; stir until melted.  Remove from the heat; add chicken and the mushroom mixture.

5)  Spoon .33 cup chicken mixture down the center of each crepe.  Roll up and place seam side down in a greased baking dish.

6)  In a small saucepan, heat remaining milk and cheese over medium-low heat until cheese is melted, stirring constantly.  Pour over crepes.  Bake, uncovered, at 350 degrees for 15-20 minutes or until heated through.

Strength Modifier:

Extremely filling!

Intelligence Modifier:

Making the crepes from scratch was a little daunting for a first-timer.  I also found it a little difficult to get the flour and mayo to combine easily.

Wisdom Modifier:

We keep most of the ingredients on hand - just had to pick up some mushrooms and a block of cheddar.

Charisma Modifier:

This was another dish packed with flavor!  Seconds were had by all!

Constitution Modifier:

This had a lot of high-fat ingredients.  It's nice to indulge every once in a while.

Overall score:

This is definitely something I'm willing to make again and is well worth the time and effort!