Chicken Crepes

Hayley Sokol Bahr

2 c. cooked chicken, cut in pieces

1/2 c. shredded cheddar cheese

1 can (15 oz) pineapple tidbits, drained

1/2 c. chopped almonds

1 can (10 oz) cream of chicken soup)

1/2 c. pineapple juice

1/2 tsp. thyme

1/2 tsp. lemon pepper

Chicken Glaze

12 Crepes

Preheat oven to 200 degrees. Mix chicken, cheese, pineapple, and almonds with chicken soup and pineapple juice. Add thyme and lemon pepper and mix ingredients together thoroughly. Place 1/4 cup mixture in center of crepe and roll. Place crepes with seam side down in sprayed baking pan. Cover with aluminum foil and heat for 30 minutes. When ready to serve, spoon glaze over crepes.

Chicken Glaze:

4 Tbsp butter, melted

4 Tbsp four

3 c. chicken stock

1/2 tsp. basil

1/2 tsp. rosemary

1/2 tsp. sage

Melt butter in saucepan. Add flour and make roux. Add chicken stock and seasonings and cook till thickened.

Crepes:

3 eggs

1/2 c. milk

1/2 c. water

3 Tbsp butter, melted

3/4 c. flour

1/2 tsp. salt

Combine all ingredients in blender, blend about 1 minute. Refrigerate for 1 hour. Spoon onto hot griddle.