Chicken Crepes Versailles Recipe

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   PREPARE CREPE SAUCE: In saucepan, heat 2 Tbsp.

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   butter; blend in 2 Tbsp.

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   flour.

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   Cook over low heat, stirring till bubbly.

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   Remove from heat; stir in 2 c. light cream.

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   Heat to boiling, stirring constantly.

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   Boil and stir 1 minute.

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   Remove from heat; cover and keep hot.

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   CREPE FILLING: Cook and stir mushrooms and green pepper in butter till tender.

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    Blend in flour, salt and pepper.

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    Cook over low heat, stirring till mix is bubbly.

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    Slowly stir in chicken broth and cream.

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    Heat to boiling, stirring constantly.

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    Boil and stir 1 minute.

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    Stir in chicken and pimento; heat through.

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    PREPARE CREPES: Beat baking mix, Large eggs and lowfat milk with blender till smooth.

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    Spoon 2 Tbsp.

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    batter into warm lightly greased 6 or possibly 7 inch skillet.

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    Rotate pan till batter covers bottom.

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    Bake till bubbles appear.

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    Turn and cook other side.

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    Heat oven to 350 degrees.

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    Spoon 1/4 c. chicken mix onto crepe; roll up.

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    Place seam side down in 2 ungreased baking dishes.

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    Cover with crepe sauce, top with cheese and nutmeg.

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    Bake uncovered 20 min.

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    12 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.