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1
Cook chicken in water with the celery, onion, and bay leaf until it is done, about 35-45 minutes. Remove from the stock and cool.
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2
Remove meat from the bones, discarding the skin anhd chop into bite sized pieces. Reserve stock for another use after defatting it.
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3
While chicken is cooking,saute the green onions and mushrooms in the butter until just tender.
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4
Add well-drained spinach,undiluted soup.chicken,and seasonings and mix well until totally blended.
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5
Place a heaping spoonful of the mixture in the center of each crepe and roll.
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6
Place in a shallow oven-proof dish, seam side down.
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7
Cover with the sherried mornay sauce, sprinkle the top with the parmesean cheese and paprika and bake until hot, about 20-30 minutes in a preheated 350 degree oven.
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8
Crepes can be filled, quick-frozen on cookie sheets, then transfered to plastic bags for freezer storage. Do not freeze the sauce.
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9
This dish can also be prepared early in the day ( sauce and all), covered, and refrigerated. If refrigerated, cover with foil and bake for about 35 minutes; remove foil and bake about 10 minutes longer until sauce is bubbling.
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10
A serving is two crepes per person.
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11
Sherried Mornay Sauce:
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12
Make a white roux with the butter and flour.
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13
Add milk and whisk over medium heat.
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14
Boil 1 minute, whisking constantly.
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15
Remove from heat and add salt, pepper, cream, and sherry.
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16
Bring to a simmer while whisking, and add cheese and nutmeg.Whisk until cheese is completely melted, then remove from heat.
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17
Pour sauce over crepes and top with a sprinkling of parmesean and paprika.
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18
Serve with any extra sauce.
