Round Two Recipe: Chicken Crepes
- 1 cup baking mix
- 3/4 cup milk
- 2 large eggs
- 2 tablespoons melted butter, divided use
- 1 cup leftover chicken with vegetables and gravy
- 1/4 cup grated jack cheese
Whisk together the baking mix, milk, eggs, and half of the butter until smooth. Let rest for 10 minutes.
Heat a 7-inch non-stick skillet over medium heat. Brush it with a little of the remaining butter. Pour 2 tablespoons of the batter into the pan, swirling it so the batter evenly covers the bottom of the pan. The first one may not work out so just eat it. Repeat with the remaining butter and batter, stacking the finished crepes onto a plate.
Preheat the broiler. Put a crepe on your work surface and run about 2 tablespoons of the chicken and gravy down the middle. Roll the crepe up and place it, seam side down, into a baking dish. When you have eight assembled, sprinkle the cheese evenly over the top. Broil until the cheese is melted and bubbling, about 1 to 2 minutes.
Note: The extra crepes can be put between pieces of wax paper and frozen for later use.
Serving Yield: 4
Recipe courtesy Sandra Lee