Chicken Crepe "Casserole"

So, if you know my mom, you know that she hates ANYTHING that tastes of wine. She made these crepes one time when I was young and thought they were disgusting. It was hilarious to see her face when she tasted them. I didn't think they were bad, which is funny, considering that I, like my mom, do NOT like the taste of wine. This one is for Meghan, so enjoy, girl!

Chicken Crepe "Casserole"

1/2 C black olives, sliced

5 T butter

5 T flour

1 C heavy cream

1 C chicken broth

3/4 C dry white wine

1 C Swiss cheese, shredded

1/2 tsp Worcestershire

2 T parsley

salt and pepper to taste

2 C cooked chicken, diced

2 avocados, sliced

Crepes:

2 eggs, beaten

2/3 C milk

1/2 C flour

1/2 tsp salt

1 T butter, melted

To prepare crepes, mix all crepe ingredients in a blender. Heat a crepe pan, or 6" nonstick skillet over medium high and pour about 3 T (half a 1/3 C measuring cup) of the batter into the heated pan, turning pan to coat the bottom evenly. Cook until batter is set, then gently turn the crepe with a fork or spatula to lightly brown the other side. remove from pan and stack crepes as you cook them. Makes 8

To prepare chicken mixture, melt butter in saucepan and mix in the flour. Slowly add cream, broth and wine. Cook until it boils and thickens. Blend in 3/4 C cheese, Worcestershire, parsley, salt and pepper. Mix 1 C of the sauce with olives and chicken.

Preheat oven to 375. Place a small amount of chicken and olive mixture in each crepe; roll up and place in a baking dish. Place avocado slices over the crepes and cover with remaining sauce and cheese. Bake at 375 for 15 minutes. Broil for 1 minute to brown.