Serves: 8
Total Calories: 881
In a large kettle place chicken, carrot, onion, celery, parsley, salt, and peppercorns. Add water to cover bring to boil. Reduce heat, cover, and simmer gently for 1 hour or until chicken is tender. Remove chicken strain and measure stock. There should be approximately 4 1/2 cups (boil down or add water to bring it to that amount if necessary). When chicken has cooled, skin, bone, and cut into bite-size pieces. In saucepan melt margarine add flour and cook, stirring, for 3 minutes. Add chicken stock slowly, stirring constantly cook for 10 minutes or until smooth and thickened. Add nutmeg, salt, and pepper to taste. Stir in water chestnuts and chicken. Spoon 3 to 4 tablespoons sauce onto center of each crepe and roll up. Arrange filled crepes in a single layer in 2 9 x 13-inch baking dishes. Spoon remaining sauce over crepes. Sprinkle with a dusting of paprika. Place in a preheated 325° F oven for 15 to 20 minutes or until heated through.
This Chicken Crepes recipe is from the Budget Cookbook. Download this Cookbook today.
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