Chicken-Cheese Crepes

Cooking Instructions

Oven 375

Prepare Crepes. Cook frozen peas and carrots according to package directions. Drain and season to taste with salt and pepper; set aside.

For sauce, in a medium saucepan cook onion and green pepper in margarine till tender. Stir in flour. Add milk and broth all at once. Cook and stir till bubbly. Cook and stir 1 minute more. Stir in cheese; sherry, if desired; parsley; and hot pepper sauce. Remove 1 cup of the sauce; set aside. Drain mushrooms; stir into remaining sauce.

For filling, combine cooked peas and carrots, the 1 cup sauce, and chicken or turkey. Spread 1/4 cup filling over the unbrowned side of each crepe, leaving a 1/4-inch rim around edge. Roll up crepes. Place, seam side down, in a 12 x 7-1/2 x 2-inch baking dish. Cover; bake in a 375 oven for 15 to 18 minutes or till heated through. Reheat remaining sauce; drizzle some over crepes. Pass remaining sauce.

Microwave directions:

Prepare Crepes and vegetables as above. For sauce, in a 1-1/2-quart casserole microcook onion, green pepper, and margarine, covered, on 100% power (high) for 2 to 4 minutes or till tender. Stir in flour. Add milk and broth all at once; stir to combine. Cook, uncovered, on high for 5 to 6 minutes or till thickened and bubbly, stirring every minute. Cook for 1 minute more. Stir in cheese; sherry, if desired; parsley; and hot pepper sauce. Reserve 1 cup sauce. Prepare filling, roll crepes, and place in baking dish as above. Cook, covered with waxed paper, on high for 4 to 6 minutes or till heated through, giving dish a half-turn once. Reheat remaining sauce on high for 1 to 2 minutes. Serve as above.

Wine Pairing(s)

Franz Reh Eiswein

Kiona Chenin Blanc Ice Wine

Meier's #33 Cream Sherry

Meier's Tawny Port

San Felice Vin Santo del Chianti Classico

Sabato Malbec

Brutocao Cabernet Sauvignon

Legends Icewine Vidal VQA

Nittnaus Gruner Vetliner Ice Wine Burgenland

Elderton Botrytis Semillon