- 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
Related Articles