4 Tbsp. butter
1/4 c. flour
1 1/4 c. milk
1 c. chicken broth
2 eggs, lightly beaten
2 c. diced, cooked chicken
1 recipe crępes
1/2 c. shredded cheese
Melt butter in a skillet. Add flour to form a roux. Slowly add milk, stirring constantly. Add broth, allow to simmer until thickened.
Break eggs into a small bowl. Beat. Add a little of the sauce to the eggs, stir to combine, then add to the skillet.
Add in chicken. Add salt to taste.
Spray a 9x13 baking dish with nonstick spray. Preheat oven to 350°F.
Lay a crepe on a plate. (Or, you can lay the crepe in the 9x13 baking dish.) Ladle about 1/4 c. of the chicken mixture down the middle of the crepe. Roll the crepe around the filling. Gently slide a spatula underneath the crepe and place it in the baking dish. Repeat until you run out...of crepes or space in the baking dish. Reserve a little filling to top the dish.
Top crępes with filling and shredded cheese.
Bake at 350°F for 20 minutes.
Submitted by Gretchen Grant Contributed on: and modified on Thursday November 30th, 2006