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Categories:
flour natural bran salt milk eggs margarine broccoli chicken water water margarine onions flour chicken bouillon salt sage savory milk crepes
Viewed: 22 - Published at: 6 years agoIngredients
- 12 cup flour
- 13 cup natural bran
- 1 dash salt
- 1 12 cups milk
- 2 eggs
- 1 tablespoon margarine
- 12 lb broccoli, chopped
- 1 cup cooked diced chicken
- 2 tablespoons water
- 12 cup water chestnut, drained and sliced
- 2 tablespoons margarine
- 2 tablespoons finely chopped onions
- 3 tablespoons flour
- 1 teaspoon chicken bouillon
- 1 dash salt
- 14 teaspoon sage
- 14 teaspoon savory
- 1 12 cups milk
- 8 crepes
Method
- Crepes:.
- Mix margarine.
- Beat eggs and milk.
- Mix in flour/bran.
- CHILL one hour.
- Heat 2 tablespoons of batter in skilled (swirling to spread batter).
- Cook til golden (1 minute) Loosen and turn over.
- Cook 45 seconds.
- To store crepes, cool and place between 2 layers of waxed paper.
- Wrap in plastic and freeze.
- Filling:.
- In casserole combine water, broccoli.
- Cover and microwave 4-7 minutes Drain.
- Add chicken and water chestnuts.
- Set aside.
- In 4 cup measuring cup combine onion and margarine.
- Cover.
- Microwave 30 seconds at 70%.
- Add flour, seasonings and milk.
- Microwave uncovered 4-6 minutes Beat.
- Reserve 1/2 cup of sauce.
- Add chicken/broccoli mixture.
- Spread 1/2 cup filling in centre of each crepe.
- Fold over.
- Arrange in square glass dish.
- Microwave at 70% power 10-13 minutes.
