Tetrazzini Crepe

Serves: 6
Total Calories: 526


12 crepes (see recipe below)
5 ounces fresh mushrooms, halved (2 cups)
6 tablespoons butter
1/3 cup all-purpose flour
1 1/4 cups chicken broth
3/4 cup light cream
1/2 cup shredded sharp Cheddar cheese (2-ounces)
1/4 cup dry sherry
2 cups cubed cooked chicken or turkey
2 tablespoons chopped pitted ripe olives
2 tablespoons snipped parsley
1 cup all-purpose flour
1/2 cup milk
2 eggs
1 tablespoon cooking oil
1/4 teaspoon salt


1. Prepare crepes.
2. Brown mushroom halves in 3 tablespoons of the butter.
3. In saucepan melt the remaining 3 tablespoons butter stir in flour. Add chicken broth and cream. Cook and stir until mixture is thickened and bubbly. Add cheese and sherry stir until cheese melts.
4. Combine chicken, olives, mushrooms, and 1 cup of the sauce. Spoon about 1/4 cup filling on unbrowned side of each crepe roll up. Place crepes seam side up in a 13 x 9 x 2 inch baking dish or two 10
x 6 x 2 inch baking dishes pour remaining sauce over.
5. Bake, uncovered, at 375 degrees until heated through about 25 minutes for the 13 x 9 x 2 inch dish or 20 minutes for the two 10 x 6 x 2 inch dishes. Sprinkle with parsley.

1. In a bowl combine flour, milk, eggs, oil and salt beat with a rotary beater until blended. heat a lightly greased 6 inch skillet remove from heat.
2. Spoon in about 2 tablespoons batter lift and tilt skillet to spread evenly.
3. Return to heat brown on one side only. To remove, invert pan over paper toweling. Repeat with remaining batter to make 12 crepes, greasing skillet occasionally

Nutritional Facts:

Serves: 6
Total Calories: 526
Calories from Fat: 264

This Tetrazzini Crepe recipe is from the Cook'n with Crepes Cookbook. Download this Cookbook today.

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