Crepes Almondine

  • 2/3 c. flour
  • 1/2 tsp. salt
  • 1 c. milk
  • 3 eggs, beaten
  • 3/4 c. salad dressing
  • 3 tbsp. flour
  • 1/2 tsp. salt
  • Dash of pepper
  • 1 1/2 c. milk
  • 1 c. (4 oz.) shredded natural Swiss cheese
  • 3/4 c. slivered almonds, toasted
  • 2 c. chopped cooked chicken
  • 1 c. chopped celery
  • 2 tbsp. chopped pimiento
  • 2 tbsp. green onion slices

Combine the flour, salt, milk and eggs; beat until smooth. Let stand 30 minutes. For each crepe, pour 1/4 cup of the batter into hot, lightly greased 8-inch skillet. Cook on one side only until the underside is lightly browned. Combine the salad dressing, flour and seasonings; gradually add the milk. Cook, stirring constantly over low heat until thickened. Add the cheese; stir until melted. Stir in 1/4 cup of the nuts and the remaining ingredients. Fill each crepe with 1/2 cup of the chicken mixture; roll up. Place in a 12x8-inch baking dish. Bake at 350 degrees for 20 minutes. Top with the remaining sauce and nuts; continue baking for 5 minutes.

  • Yields: 4 servings
  • Preparation Time: 45 minutes
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