Chicken (Or Turkey) Cheese Crepes - cooking recipe

Ingredients

Sauce
6 tablespoons butter
1/3 cup flour
1 dash salt
2 cups milk
1 cup water
1 tablespoon instant chicken bouillon
1/2 cup gruyere cheese, shredded
1/4 cup dry white wine
2 tablespoons parsley, snipped
1/8 teaspoon Tabasco sauce
2 ounces mushrooms, sliced and drained
Filling
7 ounces frozen peas
2 cups chicken or 2 cups turkey, cooked and chopped
2 tablespoons pimiento, chopped
paprika (optional)
Crepes
1 cup flour
1 1/2 cups milk
2 eggs
1 tablespoon cooking oil
1/4 teaspoon salt

Preparation

Crepes:
Mix all crepe ingredients in a bowl and beat with a rotary beater.
until blended.
Heat a lightly greased 6-inch skillet.
Remove from heat.
Spoon in about 2 tablespoons of batter; lift and tilt skillet to spread.
batter.
Return to heat; brown on one side only.
Remove crepe to paper towel.
Repeat to make 16- 18 crepes; greasing skillet occasionally.
Cheese sauce:
In a medium saucepan melt butter.
Stir in flour and salt.
Add milk, water and chicken bouillon granules all at once.
Cook and stir over medium heat till thickened and bubbly.
Cook and stir 1-2 minutes more.
Stir in cheese, wine, parsley and Tabasco.
Remove 1 cup of the cheese sauce and set aside.
Stir drained mushrooms into remaining sauce.
Filling:
Cook peas according to package directions; drain.
Combine peas, chicken or turkey, pimento and the 1 cup reserved cheese sauce.
Spread about 1/4 cup filling over the unbrowned side of each crepe, leaving a 1/4 inch
rim around edge.
Roll up crepe.
Place, seam side down, in a 12x7x2 inch baking dish.
Repeat with remaining crepes.
Pour the remaining cheese sauce over crepes.
Sprinkle with paprika, if desired.
Cover; bake in a 375F oven for 18-20 minutes or till heated through.
Let stand 10 minutes before serving.