Pathfinder Template

Basic Crepes

4 eggs
1/4 teaspoon salt
2 cups all purpose flour
2 1/3 cups milk
1/4 cup oil

In large bowl, beat eggs and salt until foamy.

Lightly spoon flour into measuring cup; level off. Add flour and milk; beat well. Add oil, beat until well blended.

Heat crepe pan or 7 or 8-inch skillet over medium-high heat. A few drops of water sprinkled on the pan will sizzle and bounce when heat is just right.

Grease pan lightly. Pour about 3 tablespoons batter into pan, tilting pan to spread evenly. When crepe is light brown and set, turn to brown other side.

Remove from pan. Repeat with remaining batter to make about 25 crepes; stack cooked crepes. Fill crepes with desired filling or cool, wrap and refrigerate up to 2 days.

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Chicken or Turkey Divan Crepes

12 crepes
2 - 10 oz. package of broccoli spears frozen in butter sauce
1/4 cup flour
1 1/2 cups water
1 Tablespoon instant chicken bouillon
1/2 cup shredded cheese
2 Tablespoons dairy sour cream
2 Tablespoons sherry
1 teaspoon parsley flakes (or you can use fresh parsley)
Dash onion salt
Dash pepper
1 1/2 cups cubed, cooked chicken
2 1/2 oz jar sliced mushrooms, drained
1/2 cup shredded cheddar cheese
1/4 cup grated parmesan cheese

Heat oven to 350 degrees.

Cook broccoli according to package directions.

Snip corner of pouches and drain butter sauce into medium saucepan. Stir in flour until smooth. Add water and bouillon; heat, stirring constantly, until thickened and smooth. Stir in 1/2 cup cheddar cheese, sour cream, sherry, parsley, onion salt and pepper; heat until cheese is melted. Add chicken and mushrooms.

Place a broccoli spear on each crepe. Top with 1 to 2 Tablespoons of chicken sauce. Fold crepes and place seam-side-up in 13 x 9-inch baking dish. Pour remaining sauce over crepes. Sprinkle with remaining 1/2 cup cheddar cheese and parmesan cheese. Bake at 350 degrees for 20 minutes. 6 servings