Thursday, February 18, 2010

Italian Crepes

Before you get too excited, I did not get a new camera (yet), but my sister-in-law was visiting and graciously took this picture for me with her camera, isn't it so much prettier?  But on to the recipe, this is from my friend Michelle who made this for us and we loved it (even my son asked for the leftovers in his lunch) and she let me post it.  Crepes are perfect with almost anything and this is so yummy with the cheese sauce.

2 eggs, beaten
1/4 t. salt
2 T. butter, melted
1 c. flour
1 1/2 c. milk
2 c. diced, cooked chicken (abt. 3 small breasts)
5 oz. Italian sausage, cooked and drained
1 t. garlic, minced
10 oz. frozen chopped spinach, thawed and drained
3/4 c. fresh, grated Parmesan cheese
1/8 t. onion salt
1/2 t. Italian seasoning
Cheese Sauce:
6 T. butter
6 T. flour
3 c. milk
1/2 c. fresh, grated Parmesan cheese
1 c. sharp Cheddar cheese
1 t. salt

* Beat, with wire whisk, crepe ingredients, until smooth.  Cook in crepe pan or 8-inch skillet a 1/3 c. at a time.  Layer between wax paper, set aside.

* Mix all filling ingredients in large bowl, set aside.

* In medium saucepan, melt butter.  Stir in flour and then add milk a little at a time, stirring to a smooth consistency (a whisk works best for this).  Heat, stirring constantly, until thickened.  Add cheese and stir until cheese is melted.  

* Preheat oven to 350 degrees.  Fill each crepe with 1/2 c. of chicken filling and layer in 9x13 baking dish, seam side down.  Pour cheese sauce over crepes and bake for 30 minutes.  Serve.
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