Chicken and Prosciutto Crepes

Name: Chicken and Prosciutto Crepes
Yield: 20
Ingredients: 16 basic crepe discs (see page 48); Filling; 2/3 cup of chicken breast, diced, and 1/3 cup of prosciutto, diced, cooked; 2/3 tablespoons of chopped herbs to taste; Salt and black pepper to taste; 1 1/2 tablespoons of butter; 3 tablespoons of all-purpose flour; 1 1/4 cups of chicken broth or water; 2 tablespoons of Sherry liqueur (optional)

1
16 basic crepe discs (see page 48)
2
Filling
3
2/3 cup of chicken breast, diced, and 1/3 cup of prosciutto, diced, cooked
4
2/3 tablespoons of chopped herbs to taste
5
Salt and black pepper to taste
6
1 1/2 tablespoons of butter
7
3 tablespoons of all-purpose flour
8
1 1/4 cups of chicken broth or water
9
2 tablespoons of Sherry liqueur (optional)

Ingredients

1
16 basic crepe discs (see page 48)
2
Filling
3
2/3 cup of chicken breast, diced, and 1/3 cup of prosciutto, diced, cooked
4
2/3 tablespoons of chopped herbs to taste
5
Salt and black pepper to taste
6
1 1/2 tablespoons of butter
7
3 tablespoons of all-purpose flour
8
1 1/4 cups of chicken broth or water
9
2 tablespoons of Sherry liqueur (optional)

Directions

1
1
2
Combine the chicken, prosciutto, herbs, and season with salt and black pepper
3
2
4
Melt the butter and add to the chicken mixture
5
Simmer for 5 minutes
6
3
7
Add the flour and chicken broth
8
Bring to a boil until thickened
9
If desired, add Sherry liqueur
10
4
11
Add the crepe filling to the chicken mixture, achieving a consistency suitable for spreading
12
5
13
Fill the crepes, roll them up, and bake in a refractory dish covered with aluminum foil.