Tetrazzini Crêpes
April in Paris
Tetrazzini Crêpes
Ah, April in Paris … Paris in springtime … there’s something romantic about the thought of visiting France this time of year. But if you can’t get overseas physically, go “français” this month in the kitchen with a French-inspired recipe submitted by a reader. Pictured is Loretta Rupp’s “Tetrazzini Crêpes.”
Ingredients
- 12 crêpes
- 1 can (4 oz.) sliced mushrooms, drained, or 5 oz. fresh
- 4 T. butter or margarine
- 1/3 cup all purpose flour
- 1 1/4 cups chicken broth
- 3/4 cups light cream
- 1/2 cup shredded sharp Cheddar cheese
- 2 cups cooked cubed chicken or turkey
- 2 T. chopped pitted ripe olives
- 2 T. snipped fresh parsley (optional)
- 1 cup all purpose flour
- 1 1/2 cups milk
- 2 eggs
- 1 T. oil
- 1/4 t. salt
Directions
Filling:
Brown mushrooms in butter; remove mushrooms and set aside. Stir flour into butter in pan; add chicken broth and cream, cooking and stirring until mixture is thickened. Add cheese and stir until cheese melts. Set aside. Combine chicken, olives, mushrooms and 2 cups of the cheese sauce. Spoon about 1⁄4 cup filling onto the unbrowned side of the crêpe; roll up. Place crêpes seam side down in a large baking dish. Pour remaining sauce over the crêpes. Bake uncovered at 375 F about 25 minutes or until heated through. Sprinkle with parsley if desired. Serves 6.
Crêpes:
Combine flour, milk, eggs, oil and salt. Beat until blended. Heat a small amount of oil in a small 6-inch skillet. Spoon in about 2 T. of the batter. Lift and tilt the pan to spread the batter over the entire bottom of the pan. Brown on one side only. Repeat with remaining batter. Fill any leftover crêpes with jelly or jam and sprinkle with powdered sugar for dessert. (Makes more than enough for recipe.)
Loretta Rupp, Coal City, Ind.
