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Crepes stuffed with ham and chicken and baked in a sherried cream sauce. Easy to make and fabulous to eat. Serve with green salad.
NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.
Put eggs in bowl and beat in flour. Add milk, oil, and salt, beating batter until smooth. Refrigerate to allow ingredients to blend while you make sauce.
Sauce: Melt butter in top of double boiler and blend in flour. Add milk, 1 cup at a time, cooking over medium heat and stirring constantly until sauce thickens. Stir in salt, sherry, and tarragon, if using. Cover sauce and keep warm over hot water while you cook the crepes.
Place 1 tablespoon butter and 1 tablespoon cooking oil on griddle or skillet over high heat until butter is melted and dash of cold water thrown onto griddle bounces in drops rather than sits and boils. Pour off excess fat into measuring cup to leave thin coating on skillet. Turn heat down to medium and ladle batter, a scant 1/4 cup at a time, onto griddle. As soon as batter is on griddle, pick up griddle and rotate slowly and smoothly, tilting so that batter spreads evenly to form thin, round pancake 6"-7" in diameter. Return to heat and cook until top side of pancake is just set. Turn (loosen by sliding pancake flipper under, pick up edges of pancake with fingers, and flip). Cook a minute or so on other side (crepe should be just golden on each side) and stack on plate. Add more of butter-oil mixture if crepes start to stick. You should have 7-8 crepes. (This step can be done ahead, as crepes can be frozen and kept for up to a week.)
Meat Filling: Mix ham and chicken or turkey together and add 3/4 cup sauce, mixing well with meat. Grease 9" x 13" baking dish. Place about 2 rounded tablespoons of meat mixture on each crepe and roll up. Arrange rolled-up crepes in dish. Pour rest of sauce over filled crepes and bake at 350°F for 20-25 minutes (longer if elements of dish are cold to start with), or until sauce is bubbling and filling is heated through. Sprinkle with parsley.
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