In article >, "kilikini"
> wrote:

> I have plain crepes, an entire smoked chicken, broccoli, milk,
> butter, flour, eggs (spices and herbs) and I need to come up with a
> recipe. Earlier in the week I made a chicken, broccoli and cream of
> mushroom crepe dish and I'd like to alter that somehow, but use my
> leftovers. Any ideas on how I can use the chicken and crepes, make
> some sort of sauce and make it different but tasty?

>
> I'm at a loss and this stuff needs to go. It's Musgovian cooking style.
> HELP!
>

Start here and fake it:

* Exported from MasterCook Mac *

Gateau de Crepes aux Epinards

Recipe By : Posted once again to r.f.cooking by Barb Schaller 2-3-05
Serving Size : 8 Preparation Time :1:00
Categories : Entrees

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crepes:
2 eggs
2 egg yolks
1 1/4 cups milk
1 cup flour
1/2 teaspoon salt
2 tablespoons clarified butter
Filling:
2 pkg. frozen chopped spinach -- (10 oz. each)
1 tablespoon butter
1 tablespoon flour
3 tablespoons half and half
1 teaspoon sugar
dash nutmeg
Salt and pepper to taste
To Finish:
1 cup Mornay sauce
1/4 cup grated Swiss cheese

Prepare crepes: Beat eggs and egg yolks with milk, using a whisk or
fork. Add flour and salt, beat until smooth. Batter should be the
consistency of heavy cream. Add butter; let stand 30 minutes. Using
about 1/4 cup batter, bake crepes (thin pancakes) in a hot heavy skillet
or a crepe pan, turning once. Set aside or freeze for future use.
Makes about 15 six-inch crepes. To prepare filling: cook the spinach
according to package directions and drain thoroughly. Melt butter, add
flour and stir. Add half and half, cook and stir until smooth
(essentially, a thick white sauce). Stir in well-drained spinach,
sugar, nutmeg, salt and pepper. Stack the crepes in a buttered pie
plate, spreading about 1/3 cup of spinach mixture between each (will use
about 5-7 crepes). Cover with Mornay sauce (a glorified white
sauce--add some grated cheese to 1 cup medium white sauce) and sprinkle
with grated Swiss cheese. Bake at 400° for about 10-15 minutes. Makes
6-8 servings.


- - - - - - - - - - - - - - - - - -


Per serving (excluding unknown items): 291 Calories; 18g Fat (55%
calories from fat); 12g Protein; 21g Carbohydrate; 154mg Cholesterol;
382mg Sodium
Food Exchanges: 1 Starch/Bread; 1 Lean Meat; 1 Vegetable; 3 Fat

NOTES : Recipe from a neighbor in the late Œ70s.

_____
--
-Barb
<www.jamlady.eboard.com>; Tater Tot Hotdish and Jam Class pics added 2-2-05
"I got the motive, which is money; and the body, which is dead!" - Rod
Steiger as Sheriff Gillespie, "In the Heat of the Night," 1967.