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Chicken And Almond Crepes

Serves: 6
Total Calories: 206

Ingredients

12 to 16 crepes
2 tablespoons butter
2 tablespoons onions minced
2 tablespoons flour
1 1/2 cups half and half
1 1/2 cups chicken finely chopped cooked
1/4 cup sherry
1/4 cup Parmesan cheese grated
1/4 cup Swiss cheese grated
1/4 cup almonds sliced

Directions:

Melt butter in medium skillet add onion and sauté until tender but not brown. Blend in flour gradually stir in half and half. Cook until thickened, stirring constantly. Add chicken and sherry to half of the sauce. Spread a heaping tablespoonful on each crepe roll up and place in greased 13 by 9-inch baking dish or shallow casserole. Cover with remaining sauce. Sprinkle with cheese and sliced almonds. Bake at 450° for 10 to 15 minutes or until brown.

Note: For variety, try cooked crabmeat or shrimp, tuna or cooked vegetables in place of chicken.

Nutritional Facts:

Serves: 6
Total Calories: 206
Calories from Fat: 153

This Chicken And Almond Crepes recipe is from the Current Calendars Cookbook. Download this Cookbook today.


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