Chicken Crepes: The Best Chicken Crepes Recipe from Cook'n

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	Chicken Crepes

Serves: 6

Print this Recipe

   3 eggs
   1/2 cup milk
   1/2 cup water
   3 tablespoons butter melted
   3/4 cup flour
   1/2 teaspoon salt
   2 cups chicken cooked and cut in pieces
   1/2 cup cheddar cheese, shredded
   1 15-ounce can pineapple tidbits, drained (reserve juice)
   1/2 cup almonds chopped
   1 10-ounce can cream of chicken soup
   1/2 cup pineapple juice
   1/2 teaspoon thyme
   1/2 teaspoon lemon pepper seasoning
   4 tablespoons butter
   4 tablespoons flour
   3 cups chicken stock
   1/2 teaspoon basil
   1/2 teaspoon rosemary
   1/2 teaspoon sage

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Combine eggs, milk, water, butter, flour, and salt in blender container; blend about 1 minute. Scrape down sides with rubber spatula, and blend about 30 seconds more. Refrigerate for 1 hour. To cook, heat omelet, crepe, or regular frying pan on medium-high heat just hot enough to sizzle a drop of water. Brush lightly with melted butter. For each crepe, pour in just enough butter to cover bottom of pan, tipping and tilting pan to move batter quickly over bottom. If crepe has holes, add a drop or two of batter to patch. Cook till light brown on bottom and dry on top. Remove from pan and stack on plate. Makes 12 crepes.
Preheat oven to 200 degrees F. Mix chicken, cheese, pineapple, and almonds with chicken soup and pineapple juice. Add thyme and lemon pepper and mix ingredients together thoroughly.
Place 1/4 cup chicken mixture in center of each crepe and roll. Place crepes with seam side down in oiled baking pan. Cover with aluminum foil, and heat in oven for 30 minutes.
Melt butter in a heavy saucepan. Add flour and stir into paste. Add chicken stock, basil, rosemary, and sage and cook till thickened.
When ready to serve, arrange two crepes for each serving. Spoon glaze over crepes.

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