Chicken Crepes with Mornay Sauce

Chicken Crepes with Mornay Sauce

1 cup flour
1/8 teaspoon salt
3 eggs
1 1/2 cups milk
melted butter or oil

2 Tablespoons butter
1/4 pound mushrooms
6 green onions
2 Tablespoons parsley, chopped
2 cups, cooked chicken, chopped
1 1/4 teaspoons salt

4 Tablespoons butter, melted
4 Tablespoons flour
2 cups milk
salt and pepper
1/2 cup Swiss cheese, grated
3 Tablespoons Parmesan cheese
3/4 cup light cream

For crepes:
Beat flour, salt and eggs together with mixer until a thick paste forms. Stir in milk gradually, beat until smooth. Let batter stand at room temperature one hour (or keep in refrigerator overnight). Brush pan with oil; pour 2 tablespoons of batter into pan. Tilt in all directions. Cook over medium heat until top is dry and bottom is lightly browned. Slide crepe out onto waxed paper. Repeat.
Makes 18 crepes. Can be frozen.

For filling:
Put 2 tablespoons of the butter in skillet, melt add onions, mushrooms, parsley and saute until tender. Add chicken and salt. Set aside.

For sauce:
Melt remaining 4 tablespoons butter in sauce pan over medium heat. Stir in flour with melted butter until smooth. Pour in milk and slowly cook until thickened. Add salt, pepper, Swiss and Parmesan cheese. Mix 1 cup of sauce to chicken mixture. Fill crepes with chicken – roll like an egg roll, leaving both ends open. Place in long casserole dish. To remaining sauce add light cream and mix well. Pour remaining sauce over crepes. Bake at 350 degrees for 20 to 30 minutes.

Source: Spartanburg SC Herald-Journal newspaper July 20, 1988, recipe printed from Audrey Bowers, home economics teacher at
James F. Byrnes High School, Spartanburg SC. Accesed from the Google newspaper archive.