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1
Combine the CREPE ingredients together and make the crepes in the usual way.
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2
Recipe should make 10-12 crepes.
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3
Peel the avocados, remove the stones and cut into cubes.
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4
Drizzle with lemon juice.
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5
Mix together gently, the avocado and diced chicken.
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6
Combine the melted butter and flour and make a roux.
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7
Remove from the heat and stir in a little of the milk AND cream.
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8
Return to the heat and blend until smooth.
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9
Repeat this process several times until all the cream is smoothly blended into the roux to make a thick and smooth white sauce.
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10
Stir in the lemon juice and then the rest of the ingredients. Stir to combine.
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11
Pour 1/2 the sauce over the chicken and avocado, and stir to combine.
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12
Lie the crepes out flat and divide the chicken and avocado mixture/filling evenly among the crepes.
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13
Spread the filling along one edge of each crepe.
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14
Roll each crepe up and place firmly side by side in lightly greased baking dish.
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15
It is at this stage that the crepes and sauce can be covered and refrigerated for a couple of hours until ready to serve.
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16
Then reheat the sauce over moderate heat and thin down with a little extra cream or milk if too thick.
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17
Serve the crepes with the sauce poured over the top.
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18
Garnish with chopped fresh chives and a sprig of parsley.
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19
Enjoy!
