|
|
Green Chili Filling1
chicken breast Cover chicken breast in water and boil until tender.
Cut into pieces reserving stock. Place onion and diced corn tortilla
in microwave bowl. Cover with just enough stock in which to moisten
tortilla pieces and have onions in the stock. Microwave 2-3 minutes
or until onions are tender. Add 1/2 can cream of celery soup and 1/2 can
green chilies, and the diced chicken. (Makes four large crepes.) Fill four crepe wrappers with green chili mixture. Wrap and place in a 9x9 Pyrex pan. Moisten top of crepes with 1/2 teaspoon chicken stock. Either bake in conventional oven until warm or microwave until warm. When baking in conventional oven top with cheese before baking. When baking in microwave top with cheese after crepes are warm. If necessary place crepes back in microwave for a few seconds to melt cheese. You may be able to purchase frozen crepe wrappers in your
neighborhood grocery. |
Crepe Batter |
1 cup sifted flour dash salt 3 eggs 1 1/2 cup sweet milk oil for frying |
Add salt to flour. Make well in flour
mixture and add three eggs. Work from center outward to
prevent lumping. Once mixture is smooth add the milk. Fry
crepe, flipping once batter has set. Makes 10-12 crepes. |
|