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| Chile & Chicken Crêpes ~ Dinner Crêpes filled with chicken and chile, served with a tomato sauce. 2 whole chicken breasts 2 tbsp oil ½ pound mushrooms 1 can (16 oz) stewed tomatoes 1 clove garlic, crushed in a garlic press 1 tsp oregano (Mexican type...not powder but crushed) ½ tsp thyme 3 green chiles, (hot-medium or mild) cut in half lengthwise 1 can (8 oz) tomato sauce 1/3 cup Parmesan cheese salt and pepper to taste 6 dinner crêpes 1. Bone chicken and cut into 1-inch strips. 2. Heat oil, sauté chicken and mushrooms until chicken turns white. Stir in stewed tomatoes, garlic, oregano, thyme, tomato sauce, and 3 tablespoons grated cheese. Add salt and pepper to taste. Simmer, uncovered, 5 minutes. 3. Place 1 chile strip onto crêpe. Using a slotted spoon, spoon sauce onto crêpes. Assemble, using the tube method, place in a baking dish, and sprinkle tops of crêpes with remaining cheese. 4. Bake at 375° F. until cheese browns (about 15 minutes). Serve immediately with remaining sauce. 6 Filled Crêpes Dinner Crêpes 1 cup all-purpose flour 1/8 tsp salt 3 eggs 1½ cups milk 2 tbsp melted butter or oil 1. Sift flour and salt. Add eggs, one at a time, beating throughly. Gradually add milk, mixing until blended. Add melted butter and beat until smooth. (Or mix in an electric blended until smooth.) 2. Let batter stand for 1 hour before cooking crêpes. About 18 Crêpes |