Chicken Crepes Show

Chicken Crepes
Crepes:
1 cup flour
4 eggs
1 teaspoon salt
½ stick butter, melted
1 cup milk
½ cup lukewarm water

Combine all ingredients in blender until well incorporated.  Let rest for 30 minutes.  Heat a non-stick skillet over medium-high heat.  Drizzle a little oil in the pan.  Pour ½ cup of batter in pan swirling to coat bottom.  Cook for 1 minute and then flip.  Cook for an additional 30 seconds and remove from pan.  Repeat until you have used all batter.

Filling:
Cream Sauce:
¼ stick butter
¼ cup flour
1 cup chicken stock
½ cup cream or milk
Salt and pepper to taste

Melt butter in saucepan.  Add flour and cook for 2 minutes.  Add stock and cream; bring to a boil until thick and bubbly.  Taste and season with salt and pepper.

1 cup frozen green beans, cut up
1 tomato, seeded and chopped roughly
1 cup fresh mushrooms, sliced
1-2 cups cooked, diced chicken

Sauté veggies in a little oil and butter until tender.  Add veggies and chicken to cream sauce.  Assemble crepes by placing chicken mixture on crepes and rolling up.  Sprinkle with cheddar cheese.

Sautéed Tomatoes

1 pint grape tomatoes
Fresh basil, rosemary, parsley and thyme
Oil and butter
Salt and pepper

Sauté tomatoes in oil and butter for 4 minutes.  Add fresh herbs and salt and pepper to taste.