- 1 cup milk
- 3 eggs
- 2/3 cup all-purpose flour
- 1/2 tsp. salt
- 1 cup cooked broccoli (optional)
- 1 cup sliced mushrooms
- 1/3 cup diced onions
- 2 Tbsp. butter
- 1/2 cup all-purpose flour
- 1/2 tsp. dried rosemary, crushed
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/2 tsp. garlic powder
- 3/4 cup mayonnaise (or cottage cheese)
- 1 1/2 cup milk
- 1 cup shredded cheddar cheese
- 2 cups cooked chicken, diced
In a large bowl, combine the milk and eggs. Add flour and salt to milk mixture and mix well. Let stand for 15 minutes.
To cook the crepes: Heat a lightly greased nonstick skillet; pour 1/3 cup batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until the edges begin to peel away from the pan and the crepe starts to bubble. turn and cook 15-20 seconds longer. Remove to plate. Repeat with remaining batter, greasing skillet as needed.
For filling, in a large skillet, saute mushrooms and onions in butter until mushrooms are tender; set aside. In a 2-qt. saucepan, combine the flour and rosemary, salt, pepper and garlic powder. Stir in the mayonnaise until blended. Cook over medium-low heat for 2-3 minutes. Gradually stir in 1-1/2 cups milk. Bring to a boil over medium-low heat; cook and stir for 2 minutes or until thickened. Add 1 cup cheese; stir until melted. Remove from the heat; add chicken and the mushroom mixture.
Spoon 1/3 cup chicken mixture down the center of each crepe. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Sprinkle with extra cheese and fresh rosemary if desired.
Bake, uncovered, at 350° for 15-20 minutes or until heated through. Yield: 6 servings.