Crepes

Crepes
2 eggs
1 cup milk
1/2 tsp salt
1 cup flour
2 tbsp melted butter

1. Mix all ingredients together until smooth, cover and let stand for at least 30 minutes.
2. Butter a small crepe pan (or whatever pan you're using), and drop several tablespoons of batter in the pan. Quickly tilt the pan so that the batter spreads out evenly, and thin. Flip when the edges start browning and lifting from the side of the pan. Cook the other side for a few minutes. Butter the pan again and repeat

White Sauce
4 tsp butter
2 tsp finely chopped shallots
1/4 cup flour
1 1/4 cups light cream
1/4 cup chicken broth
1/4 cup dry white wine
1/4 tsp tarragon
2 egg yolks lightly beaten
2 cups diced chicken
salt and pepper to taste

1. Melt the butter in a sauce pan
2. Add the shallots and cook for 2 minutes
3. Add flour, stir to blend
4. Slowly add 1 cup of the cream, stirring constantly
5. Add broth, wine and tarragon and stir until sauce thickens
6. Cook for 5 minutes
7. Add a bit of the warm sauce to the egg yolks and stir
8. Add the yolks and the sauce back into the main pan and stir quickly
9. Cook one minute more
10. Separate the sauce and add chicken to half of the sauce
11. Thin the rest of the sauce with the remaining cream.
12. Fill crepes with chicken mixture, pour the rest of the sauce over the crepes in the pan.

Cook at 350 degrees for about 25 minutes.

“If you’re cooking for a vegie, replace the chicken broth with vegie broth and the chicken with mushrooms that have been sautéed in butter. Meg likes it best when you add cheese (preferably good swiss) to the sauce and sprinkled on top of the crepes” - Barbara