CREPES: These may be made ahead and frozen, separated by waxed paper
eggs beaten in mixing bowl, add 3 T melted butter, 2 T. lemon juice. Mix together.
Add ¼ t. salt and 1 cup flour. Mix. Gradually add 1 C. milk and beat until smooth. The batter will be thin.
In 6 in. skillet (iron works well) or crepe pan, melt ½ t. butter. Pour in 3 T. batter to cover bottom of pan. When browned, flip and brown other side. Remove and place on paper towel to cool. Repeat. Set aside.
CHICKEN FILLING: This may be made ahead and refrigerated.
Boil 3 large chicken breasts and cool slightly and chop. In large pan, melt 4 T butter and saute 3T chopped green onions and 1 4oz. can of mushrooms. Stir in 3T flour and then add ¾ C. chicken broth and ¾ C. milk.
Stir in ¼ t. ginger, ¼ t. white pepper, and 1T. chopped chives. Cook until mixture bubbles and thickens. Add chopped chicken.
SAUCE: In pan, melt 3 T. butter. Stir in 3T. flour. Add gradually ¾ C. chicken broth and ¾ C. ½ and ½. Stir constantly until sauce thickens. Add 3 T. sherry, ⅛ t. salt and ⅛ t. white pepper.
ASSEMBLE: Place 1 heaping T. chicken mixture on crepe and roll up. Place crepes seam side down, close together in large baking pan. Spoon sauce over crepes and 3 T. grated parmesan cheese. Bake at 350 degrees for 20 minutes or until bubbly. Sprinkle 2T. chopped chives over the top.
SERVE: 2 crepes per person with hot spiced fruit compote, chunky cranberry sauce, and green vegetable. Asparagus is good. Enjoy.