24 ounces margarine
12 ounces all-purpose flour
1 ounce salt (1 1/2 tbsp)
1 1/2 gallons Chicken Stock (or milk)
10 pounds cooked chicken, diced
16 ounces canned mushrooms, chopped
2 tablespoons worcestershire sauce
2 tablespoons curry powder
salt, to taste
Crepes
Servings: 50
1. Melt margarine in steam-jacketed or other large kettle. Add flour and salt. Blend and cook for 5 minutes.
2. Gradually add stock stirring constantly with wire whip. Cook until thickened.
3. Combine chicken, mushrooms, and seasonings. Add enough sauce to hold chicken together (1-2 qt). Reserve remaining sauce to ladle over crepes.
4. Make batter. Fry on lightly greased griddle, using No. 20 dipper (1 3/4 oz) of batter. Brown lightly on one side. Turn and cook to set batter. Place Crepes on trays, with waxed paper between layers. Hold for next step.
5. Portion No. 20 dipper of chicken mixture onto each crepe; roll and place on baking sheets.
6. Heat in 325°F oven for 10 minutes, or until internal temperature reaches 165°F.
7. Serve with remaining sauce, ladled on top.
1 lb sautéed mushrooms may be added to sauce that is ladled over crepes.
VARIATIONS:
Fruit Cheese Crepes. Fill Crepes with 1 1/2 Tbsp of the following mixture: 2 lb cream cheese, whipped and combined with 2 cups sour cream. Serve with frozen strawberries or raspberries, thickened slightly, or with prepared fruit pie filling, heated.
Spinach Crepes. Omit chicken and sauce. Fill crepes with cooked Spinach Soufflé. Serve with Cheese Sauce or Swiss Cheese and Mushroom Sauce.
12 ounces all-purpose flour
1 ounce salt (1 1/2 tbsp)
1 1/2 gallons Chicken Stock (or milk)
10 pounds cooked chicken, diced
16 ounces canned mushrooms, chopped
2 tablespoons worcestershire sauce
2 tablespoons curry powder
salt, to taste
Crepes
Servings: 50
1. Melt margarine in steam-jacketed or other large kettle. Add flour and salt. Blend and cook for 5 minutes.
2. Gradually add stock stirring constantly with wire whip. Cook until thickened.
3. Combine chicken, mushrooms, and seasonings. Add enough sauce to hold chicken together (1-2 qt). Reserve remaining sauce to ladle over crepes.
4. Make batter. Fry on lightly greased griddle, using No. 20 dipper (1 3/4 oz) of batter. Brown lightly on one side. Turn and cook to set batter. Place Crepes on trays, with waxed paper between layers. Hold for next step.
5. Portion No. 20 dipper of chicken mixture onto each crepe; roll and place on baking sheets.
6. Heat in 325°F oven for 10 minutes, or until internal temperature reaches 165°F.
7. Serve with remaining sauce, ladled on top.
1 lb sautéed mushrooms may be added to sauce that is ladled over crepes.
VARIATIONS:
Fruit Cheese Crepes. Fill Crepes with 1 1/2 Tbsp of the following mixture: 2 lb cream cheese, whipped and combined with 2 cups sour cream. Serve with frozen strawberries or raspberries, thickened slightly, or with prepared fruit pie filling, heated.
Spinach Crepes. Omit chicken and sauce. Fill crepes with cooked Spinach Soufflé. Serve with Cheese Sauce or Swiss Cheese and Mushroom Sauce.
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