2/3 c. flour 1/2 tsp. salt 1 c. milk 3 eggs, beaten 3/4 c. salad dressing 3 tbsp. flour 1/2 tsp. salt Dash of pepper 1 1/2 c. milk 1 c. (4 oz.) shredded natural Swiss cheese 3/4 c. slivered almonds, toasted 2 c. chopped cooked chicken 1 c. chopped celery 2 tbsp. chopped pimiento 2 tbsp. green onion slices
Combine flour, salt, milk and eggs; beat until smooth. Let stand 30 minutes. For each crepe, pour 1/4 cup batter into hot, lightly greased 8-inch skillet. Cook on one side only until underside is lightly browned. Combine salad dressing, flour and seasonings; gradually add milk. Cook, stirring constantly over low heat until thickened. Add cheese; stir until melted. Stir in 1/4 cup nuts and remaining ingredients. Fill each crepe with 1/2 cup chicken mixture; roll up. Place in 12x8-inch baking dish. Bake at 350 degrees for 20 minutes. Top with remaining sauce and nuts; continue baking 5 minutes. Makes 4 servings.
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