3 eggs
3/4 c. sifted flour
2 Tbsp. melted butter
1/8 tsp. salt
1 c. milk
Mix batter; let stand 1/2 hour. Cook on one side only in crepe pan or 10-inch skillet. Can be made ahead and frozen or refrigerated between waxed paper.
1/2 c. butter
1 lb. sliced mushrooms
1/2 c. flour
3 c. chicken broth
3 c. half and half
1 tsp. salt
1/2 tsp. hot pepper sauce
4 c. diced, cooked chicken
1 c. sliced almonds
grated Swiss cheese
Melt butter; saute mushrooms. Stir in flour; add broth and half and half. Cook and stir until thickened. Stir in salt and hot sauce. Set aside half of sauce. Add chicken and half the almonds to remaining sauce. Spoon 1/4 cup mixture on each crepe and roll up. Place seam side down in a greased oblong glass baking dish. Size 9 x 13-inch holds about 8 crepes. Spoon sauce with other half of almonds added over filled crepes. Sprinkle with cheese. Can make day before dinner. Bake at 350 degrees for 20 minutes.
Makes 10 crepes.