CREPES DIVAN
Somer
ingredients
- Crepes:
- 4 eggs
- 1 cup flour, sifted
- 1/2 cup milk
- 1/2 cup chicken stock
- 1/2 tsp salt
- 2 Tbsp butter, melted
- Filling:
- 2 cups chicken, boiled and diced
- 1 10 ounce can cream of chicken soup
- 1 cup cheddar cheese, grated
- 1 10 ounce package frozen broccoli spears, cooked and drained
directions
- 1
Crepes:
- 2
Mix all ingredients, except flour into a large bowl. Beat with an electric mixer on medium speed. Add flour slowly until incorporated. If small lumps are present, pour through a strainer.
- 3
Pour into a shallow, 9" metal pie pan. Cover and let rest at room temperature for 1 hour.
- 4
Heat crepe pan over stove. Coat bottom with oil. Wipe excess with a paper towel. Dip the heated pan no more than 1/4" into batter. Tilt slightly to minimize bubbles and holes. Hold the pan in batter for 3-4 seconds. Cool on wax paper.
- 5
Filling:
- 6
Heat chicken and soup in a pot. Once the crepes are cool, place broccoli spears in center and cover with soup mixture. Roll crepe.
- 7
Place in a greased casserole dish and top with cheese. Bake at 350° until cheese melts, about 15 minutes.
Source: Sandy
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