"CHICKEN CREPES" served by Elizabeth

INGREDIENTS:

2 cups cooked chicken, cut in pieces
1/2 cup shredded cheese
1 15-ounce can pineappe tidbits, drained (reserve 1/2 cup juice)
1/2 cup chopped almonds
1 can (10 ounces) Cream of Chicken soup
1/2 cup pineapple juice from tidbit can
1/2 teaspoon thyme
1/2 teaspoon lemon pepper 

Chicken glaze (recipe below)
12 crepes (recipe below)

Preheat oven to 200 degrees F. Mix chicken, cheese, pineapple, and almonds with chicken soup and pineapple juice. Add thyme and lemon pepper and mix ingredients together thoroughly. Place 1/4 cup mixture in center of each crepe and roll. Place crepes with seam side down in oiled baking pan. Cover with aluminum foil, and heat in oven for 30 minutes. When read to serve, arrange two crepes for each serving. Spoon glaze over crepes.  Makes 6 servings.

CHICKEN  GLAZE:
4 TBS butter
4 TBS flour
3 CUPS chicken stock
1/2 teaspoon basil
1/2 teaspoon rosemary
1/2 teaspoon rubbed sage

Melt butter in a heavy saucepan. Add flour and stir into paste. Add chicken stock and seasonings. Cook until thickened.


CREPES
3 eggs
1/2 cup milk
1/2 cup water
3 TBS butter, melted plus butter for pan
3/4 cup flour
1/2 tsp salt

Combine all ingredients in blender container; blend about 1 minute. Scrape down sides with rubber spatula, and blend about 30 seconds more. Refrigerate for 1 hour. 

To cook, heat omelet, crepe, or regular frying on on medium-high heat just hot enough to sizzle a drop of water. Brush lightly with melted butter. For each crepe, pour in just enough batter to cover bottom of pan, tipping and tilting pan to move batter quickly over bottom. If crepe has holes, add a drop or two of batter to patch. Cook til light brown on bottom and dry on top. Remove from pan and stack on plate. Makes 12 crepes.