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Old 11-24-2006, 09:56 AM
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Turkey Crepes Mornay

Turkey Crepes Mornay

Crepes:
1 C. flour
1/8 t. salt
3 eggs
1 1/2 C. milk
Melted butter or peanut oil

Filling and Sauce:
8 T. butter, divided
1/4 lb. mushrooms, chopped
6 green onions, chopped
2 T. parsley, chopped
2 C. cooked turkey, chopped
1 1/2 t. salt, divided
4 T. flour
2 C. milk
1/4 t. pepper
1/2 C. Swiss cheese, grated
1/3 C. Parmesan cheese, grated
3/4 C. cream
2 T. melted butter
1/3 C. seasoned breadcrumbs

Beat flour, salt and eggs to form a thick paste. Slowly stir in milk
and beat smooth. Let stand 1 hour. Make 18 crepes in a 7-inch pan.
Stack between pieces of waxed paper. Freeze 8 crepes for another
use.

Sauté mushrooms, onions and parsley in 4 tablespoons butter until
tender. Add chicken and 3/4 teaspoon salt. Set aside. Melt remaining
4 tablespoons butter over medium heat. Stir in flour until smooth.
Slowly pour in milk and cook until it boils and thickens. Add 3/4
teaspoon salt and pepper. Add cheeses and stir to melt. Add 1 cup
sauce to chicken mixture. Stir cream into remaining cheese sauce.
Fill crepes and place in greased 8 x 11-inch dish. Pour sauce over
crepes. Mix together butter and breadcrumbs. Sprinkle over crepes a
nd bake at 350° F. for 20-30 minutes.

Servings: 8

Note: You can now buy crepes already made in your grocery store.
Look in the deli or the dairy case.
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