Poblano Pasta
Chicken Crepes
Pumpkin Bread
Chipped Beef
Jeff's Grog
Kahlua Cake
Szech. Chicken
Peasant Soup
Tom & Jerry
Asparagus Soup
Cranberry Bread
Choc. Souffle
Cobb Salad
Cranberry Daquiri
Julia Child's Chicken Crepes

Crepe Batter      

1 cup cold water

1 cup cold milk

4 eggs      

1/2 tsp salt

1.5 cups flour    

4 Tb melted butter

A rubber scraper

Put the liquids, eggs, and salt into the blender jar. Add the flour, then the butter. Cover and blend at top speed for 1 minute. If bits of flour adhere to sides of jar, dislodge with a rubber scraper and blend for 2 to 3 seconds more. Cover and refrigerate for at least 2 hours.

 The batter should be a very light cream, just thick enought to coat a wooden spoon. If, after making your first crepe, it seems too heavy, beat in a bit of water, a spoonful at a time. Your cooked crepe should be about 1/16 inch thick. To make your crepes, brush lightly with oil (or spray with pam) a 6 to 7 inch skillet. Set it over moderately high heat until the pan is just beginning to smoke. Pour 1/4 cup batter into the skillet and quickly swirl it to cover the bottom of the pan. Cook approxiamately 1 to 2 minutes or until light brown. Flip the crepe and brown on the other side for a minute. You may need to place wax paper between each crepe as they cool, but I have never had a problem with them sticking together.

Creamed Chicken Filling

1 1/2 Tb minced shallots or green onions

1 1/4 cups diced or flaked, cooked chicken

1/3 cup dry white wine or  vermouth or 4 Tb sherry 

2 Tb butter

Salt and pepper to taste

1 Tb minced fresh  tarragon or 1/2 tsp dried tarragon

2 Tb butter

2 1/2 Tb flour

1 cup boiling liquid (milk, plus chicken stock)

1/8 tsp pepper

Salt to taste

1 egg yolk

1/4 cup whipping cream

1/4 cup grated Swiss cheese


     Using a 2-quart saucepan or a small enameled skillet, cook the shallots or onions in the butter for a moment over low heat. Stir in the chicken and cook slowly for 2 minutes over low heat. Add the wine. Cover and simmer for 1 minute. Uncover, raise heat, and boil rapidly until liquid has almost evaporated. Season to taste and stir in herbs.
     In a separate 2-quart saucepan, cook the butter and flour slowly together for 2 minutes without coloring. Off heat, beat in the boiling liquid, pepper, and salt to taste. Boil, stirring, for 1 minute.
     Beat egg yolk and cream in a bowl. Remove sauce from heat and beat it into the bowl by tablespoons. Return to saucepan and boil, stirring, for 1 minute. Sauce should be very thick. Correct seasoning.
     Fold the previously prepared chicken or game, then the cheese into the sauce, and check seasoning again. If not used immediately, dot top of sauce with butter to prevent a skin from forming.
     Place a generous dollop of filling in each crepe and roll up. Place seam side down in greased baking dish. When all crepes have been filled, spread any remaining sauce over the top of the crepes, and then sprinkle with a bit of freshly grated parmesan cheese, if desired.     Bake in preheated oven (375 degrees) for 15 minutes or until heated through. They can be placed under the broiler for 2 to 3 minutes at the end of baking.