This may not be exactly vintage, but I have had it since the early 1970s.
CREPE BATTER:
2/3 cup unsifted flour
2 eggs
3 tbsp cooled, melted butter
1/8 tsp salt
1 cup milk
CHICKEN FILLING:
1/4 cup butter
3/4 lb mushrooms, chopped
1/2 cup chopped green onion
2 1/2 cups diced, cooked chicken
1/2 cup cooking sherry
1/2 tsp salt
Dash of black pepper
SAUCE:
1/4 cup unsifted flour
2/3 cup cooking sherry
1 can (10 3/4-oz) condensed chicken broth, undiluted
2 cups light cream
1/2 tsp salt
Dash of black pepper
Olive or canola oil
1/2 cup grated Swiss cheese
To make batter:
Combine flour, eggs, butter, salt, and 1/2 cup milk in a medium bowl. Beat with electric mixer until smooth; beat in remaining milk. Cover and refrigerate at least 3 hours to overnight.
To make filling:
Heat butter in a large skillet; add mushrooms and onion, saute for 10 minutes. Add chicken, sherry, salt and pepper. Cover over high heat, stirring until liquid is gone.
To make sauce:
Blend flour with sherry in a saucepan. Stir in broth, cream, salt and pepper. Bring to a boil over medium heat while stirring. Reduce heat to simmer, stirring for 2 minutes. Add half of the sauce to the filling; stir to blend. Set aside.
To cook crepes:
Slowly heat a 7-inch skillet and brush lightly with oil. Pour in 2 tablespoons of batter, rotating to cover the bottom of pan.
Cook over medium heat until golden; turn; brown other side. Cool on a rack. Repeat to make 15 crepes.
Heat oven to 425 degrees.
Place 1/4 cup filling on each crepe; roll up. Arrange, seam side down, in single layer in buttered, 3-qt, shallow baking dish. Pour remaining sauce over crepes; sprinkle with the grated cheese.
Bake 15 minutes or until bubbly.
Yield: 6 to 8 servings.
2/3 cup unsifted flour
2 eggs
3 tbsp cooled, melted butter
1/8 tsp salt
1 cup milk
CHICKEN FILLING:
1/4 cup butter
3/4 lb mushrooms, chopped
1/2 cup chopped green onion
2 1/2 cups diced, cooked chicken
1/2 cup cooking sherry
1/2 tsp salt
Dash of black pepper
SAUCE:
1/4 cup unsifted flour
2/3 cup cooking sherry
1 can (10 3/4-oz) condensed chicken broth, undiluted
2 cups light cream
1/2 tsp salt
Dash of black pepper
Olive or canola oil
1/2 cup grated Swiss cheese
To make batter:
Combine flour, eggs, butter, salt, and 1/2 cup milk in a medium bowl. Beat with electric mixer until smooth; beat in remaining milk. Cover and refrigerate at least 3 hours to overnight.
To make filling:
Heat butter in a large skillet; add mushrooms and onion, saute for 10 minutes. Add chicken, sherry, salt and pepper. Cover over high heat, stirring until liquid is gone.
To make sauce:
Blend flour with sherry in a saucepan. Stir in broth, cream, salt and pepper. Bring to a boil over medium heat while stirring. Reduce heat to simmer, stirring for 2 minutes. Add half of the sauce to the filling; stir to blend. Set aside.
To cook crepes:
Slowly heat a 7-inch skillet and brush lightly with oil. Pour in 2 tablespoons of batter, rotating to cover the bottom of pan.
Cook over medium heat until golden; turn; brown other side. Cool on a rack. Repeat to make 15 crepes.
Heat oven to 425 degrees.
Place 1/4 cup filling on each crepe; roll up. Arrange, seam side down, in single layer in buttered, 3-qt, shallow baking dish. Pour remaining sauce over crepes; sprinkle with the grated cheese.
Bake 15 minutes or until bubbly.
Yield: 6 to 8 servings.
file photo for reference
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