CHICKEN AND RICE CREPES WITH BECHAMEL SAUCE
1 cup flour
1¼ cups milk
¼ teaspoon salt
½ cup butter
¼ cup flour
1 cup milk
1 cup half and half
3 tablespoons Parmesan cheese
¼ teaspoon nutmeg
½ teaspoon salt
2 cups cooked chicken
2 cups cooked rice
3 stalks celery, finely chopped
1 small onion, diced
8 mushrooms, chopped
Salt and pepper to taste
To make crepes, beat all ingredients together and let stand on counter for one hour. Preheat a lightly greased crepe pan or small non-stick frying pan over medium heat. Pour in about ¼ cup batter and swirl around to cover bottom of pan. Cook about 1 minute, then turn carefully and cook about 1 minute on other side.
To make sauce, melt butter and whisk in flour. Add remaining ingredients and bring to a boil over medium-high heat, stirring constantly until thickened.
To make filling, brown celery, onion and mushrooms in frying pan. In a medium bowl, mix with cooked chicken, cooked rice and 1 cup of sauce. Put about ⅓ cup of filling into each crepe and roll up with both ends tucked in. Place crepes in a lightly greased, shallow pan and spoon remaining sauce over top. Cover and bake at 350 for about 30 minutes.
This is a special occasion dish at our house. I often make it in place of the traditional ham for Easter dinner. It requires a bit of extra effort, but it's well worth it. And the ingredients are still basic and simple. A lot of the prep work, including making the crepes, can be done ahead of time. A supermarket rotisserie chicken is a great time saver. This is also a great way to use up leftover chicken and/or rice.
Who Dished It Up First
This was served at a women's function at my church several years ago and the recipe was provided for everyone to enjoy.
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