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.