Broccoli and Chicken Crepes

Name: Broccoli and Chicken Crepes
Yield: 6
Ingredients: 12 golden crepe sheets, one side only; 6 tablespoons of butter or margarine; 6 tablespoons of wheat flour; 1 pinch of salt; 3 cups of milk; 1/2 cup of grated cheese (or 60g of melted and shredded cheese); 1/4 cup of dry white wine; 1 small jar of cleaned mushrooms; 1 handful of chopped broccoli; 2 cups of cooked chicken, diced (use leftovers)

1
12 golden crepe sheets, one side only
2
6 tablespoons of butter or margarine
3
6 tablespoons of wheat flour
4
1 pinch of salt
5
3 cups of milk
6
1/2 cup of grated cheese (or 60g of melted and shredded cheese)
7
1/4 cup of dry white wine
8
1 small jar of cleaned mushrooms
9
1 handful of chopped broccoli
10
2 cups of cooked chicken, diced (use leftovers)

Ingredients

1
12 golden crepe sheets, one side only
2
6 tablespoons of butter or margarine
3
6 tablespoons of wheat flour
4
1 pinch of salt
5
3 cups of milk
6
1/2 cup of grated cheese (or 60g of melted and shredded cheese)
7
1/4 cup of dry white wine
8
1 small jar of cleaned mushrooms
9
1 handful of chopped broccoli
10
2 cups of cooked chicken, diced (use leftovers)

Directions

1
In a medium-sized pan, melt the butter or margarine
2
Add the wheat flour and salt
3
Add the milk gradually, stirring constantly until it thickens and bubbles
4
Add the cheese and dry white wine, stirring until the cheese melts
5
Remove 1/2 cup of sauce and reserve
6
Add the mushrooms to the remaining sauce
7
Cook the broccoli and drain
8
Mix with the chicken and reserved 1/2 cup of sauce
9
Spread 1/4 cup of filling on the side of the crepe that was not doured, leaving a 1/2 cm gap all around
10
Roll up the crepe
11
Place one end of the rolled crepe under another, in a pan
12
Repeat the operation with the remaining crepes and cover with sauce
13
Cover the pan and cook until it bubbles
14
Serve 6 times.