CHICKEN-CHEESE CREPES

Steps:

• Note: make crepes *first*; then they will be ready when the sauce and filling are finished.
• CREPES: Mix all crepe ingredients in a bowl and beat with a rotary beater until blended.
• Heat a lightly greased 6-inch skillet.
• Remove from heat.
• Spoon in about 2 tablespoons of batter; lift and tilt skillet to spread batter.
• Return to heat; brown on one side only.
• (Or, cook on an inverted crepe pan.)
• Invert pan over paper toweling; remove crepe.
• Repeat to make 16-18 crepes; greasing skillet occasionally.
• Unfilled crepes freeze well, so if you have any remaining crepes, store them in your freezer.
• Just make a stack, alternating each crepe with 2 layers of waxed paper.
• Then overwrap the stack in a moisture-vaporproof bag.
• Freeze up to 4 months.
• Let crepes thaw at room temperature about 1 hour before using.
• CHEESE SAUCE: In a medium saucepan melt butter. Stir in flour and salt.
• Add milk, water and chicken bouillon granules all at once.
• Cook and stir over medium heat until thickened and bubbly. Cook and stir 1-2 minutes more.
• Stir in cheese, wine, parsley and pepper sauce.
• Remove 1 cup of the cheese sauce and set aside.
• Stir drained mushrooms into remaining sauce.
• FILLING: Cook peas according to package directions; drain.
• Combine peas, chicken/turkey, pimento and the 1 cup reserved cheese sauce.
• Spread about 1/4 cup filling over the unbrowned side of each crepe, leaving a 1/4-inch rim around edge.
• Roll up crepe.
• Place, seam side down, in a 12x7x2 inch baking dish.
• Repeat with remaining crepes.
• Pour the remaining cheese sauce over crepes.
• Sprinkle with paprika, if desired.
• Cover; bake in a 375 oven for 18-20 minutes or until heated through.
• Let stand 10 minutes before serving.