CHICKEN DIVAN CREPES

CHICKEN DIVAN CREPES
By: Kirra Cook

All-Purpose Crepe Batter
4 eggs
1/4 teaspoon salt
2 Cups flour
2 1/4 Cups milk
1/4 Cup melted butter

Combine ingredients in blender.  Blend for about 1 minute.  Scrape down sides and blend another 30 seconds until smooth.  Refrigerate batter for at least an hour.  Cook on upside down crepe griddle or in traditional pan.  Makes about 32 to 36 crepes.

Chicken Divan Crepes

1/4 Cup butter
1/4 cup flour
2 Cups chicken broth
2 teaspoons Worcestershire sauce
3 Cups grated cheddar cheese
2 Cups dairy sour cream
1 1/2 lbs. broccoli, cooked and drained
2 Cups chopped cooked chicken
12 cooked crepes

Over medium heat, melt butter in small saucepan.  Stir in flour and cook until bubbly.  Add broth and Worcestershire sauce; cook, stirring until thickened.  Add 2 cups cheese.  Empty sour cream into medium bowl; gradually add the hot cheese sauce, stirring constantly.  Place some of the broccoli and chicken in a crepe.  Spoon 1 Tablespoon of sauce in crepe.  Fold crepes over.   Place in shallow baking dish.  (lined up like enchiladas) Pour remaining sauce over the top.  Sprinkle with remaining cup of cheese.  Cover and heat in 350 degree oven for 20 to 30 minutes.  Makes about 12 crepes.