Chicken Crepes Versailles

Since many of you MAY have leftover turkey, you may substitute the turkey for the chicken.

CREPES:
Heat together in saucepan:
1 cup milk
2 Tbsp. butter

When slightly cooled, beat in:
2 eggs, beaten
1/2 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. salt

Beat until smooth. Grease a 4 or 5" egg pan (the kind with the curved sides works best). Spray pan with "Pam". Heat pan over medium heat, Pour approximately 1/8 cup batter to coat bottom. Tilt pan to cover evenly. Cook 1 minute then flip to cook other side. DO NOT cook too long, you want a light delicate brown. Place cooked crepes between sheets of waxed paper until ready to fill.

FILLING:
6 Tbsp. butter or margarine
6 Tbsp. all-purpose flour
1 tsp. salt
1/8 tsp. pepper
1 1/2 cups chicken broth
1 cup milk
1 cup cut up cooked chicken
1 cup cooked peas
1 cup sauteed sliced mushrooms
1/2 cup chopped green pepper
1/4 cup chopped pimiento (optional)

Melt butter in skillet. Blend in flour, salt and pepper. Cook over low heat until smooth and bubbly. Remove from heat and stir in chicken broth and milk. Bring to a boil and boil 1 minute, stirring constantly. Stir in gently chicken and vegetables. Spoon filling in center of each crepe; fold each side in. Place folded side down in sprayed 11x7" oblong baking dish.

WHITE SAUCE:
2 Tbsp. butter or margarine
2 Tbsp. all-purpose flour
1/4 tsp. salt
1/8 tsp. pepper
1 cup milk

Melt butter over low heat in a heavy saucepan. Wooden spoon for stirring is a help. Blend in flour, seasonings. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in milk. Bring to boil, stirring constantly. Boil 1 minute.

3 RULES FOR PERFECT WHITE SAUCE:
1. To eliminate raw, starchy taste, bubble flour and butter about 1 minute.
2. For easier, smoother blending, remove from heat when adding milk.
3. For smooth, velvety texture, keep stirring until thickened. Pour sauce over crepes in baking dish. Sprinkle with 1/2 cup grated Swiss cheese. Brown in preheated 350* oven until cheese melts.