French Foods
2 eggs
dash salt
1 c. flour
1 c. + 2 T. milk
2 T. melted butter
In medium mixing bowl, combine eggs and salt. Gradually add flour alternately with milk, beating with an electric mixer or whisk until smooth. Beat in melted butter. Refrigerate batter at least 1 hour. Cook on smooth skillet, making as thin a pancake as possible. Makes about 16 crepes.
1 (10 oz.) pkg. frozen chopped broccoli
1 (10 ¾-oz.) can cream of chicken soup
½ t. Worcestershire sauce
1/3 c. grated Parmesan cheese
2 c. cooked slivered chicken
14 to 16 cooked crepes
1/3 c. mayonnaise
1 T. milk
¼ c. grated Parmesan cheese
Cook broccoli according to package directions; drain thoroughly. Combine with condensed soup, Worcestershire sauce, 1/3 c. cheese, and chicken. Fill crepes with chicken mixture; roll up and place in shallow baking pan. Combine mayonnaise with milk; spread over crepes. Sprinkle with ¼ c. cheese. Broil until bubbly. Makes 14 to 16 crepes.
¼ c. butter
¼ c. flour
2 c. chicken broth
2 t. Worcestershire sauce
3 c. grated cheddar cheese
2 c. dairy sour cream
1 ½ lbs. broccoli cooked & drained
2 c. chopped cooked chicken
12 cooked crepes
Over medium heat, melt butter in small saucepan. Stir in flour and cook until bubbly. Add broth and Worcestershire sauce; cook, stirring until thickened. Add 2 cups cheese. Empty sour cream into medium bowl; gradually add hot cheese sauce, stirring constantly. In large shallow baking dish, place cooked broccoli and cooked chicken on each crepe. Spoon 1 T. sauce over each. Fold crepes over. Pour remaining sauce over all. Sprinkle with remaining cup of cheese. Cover and heat in 350degree oven for 20 to 30 minutes. Makes 12 crepes.
2 T. butter
6 eggs (beaten slightly)
½ cup cottage cheese
½ t. salt
1/8 t. pepper
1 t. dried dill weed
chopped ham (optional)
2 T. minced parsley or chives
10 to 12 warm cooked crepes
Melt butter in skillet. Pour in eggs; then stir in cottage cheese, salt, pepper and ham. Cook, stirring constantly, until set but moist. Add dill weed. Fill warm cooked crepes with eggs; roll up. Sprinkle with parsley or chives. Serve immediately. Makes 10 to 12 crepes