½ stick butter
⅓ cup all-purpose flour
2 cups chicken broth
¼ teaspoon salt
¼ cup white wine
1½ cups sliced mushrooms
2 egg yolks
½ cup whipping cream
3 cups chicken, cooked and diced
1 (5-ounce) package crêpes
1 cup shredded Swiss cheese
2 (6.6-ounce) packages (Near East) Toasted Almond Rice Pilaf, prepared according to package directions
In a saucepan over medium heat, melt butter. Stir in flour. Add chicken broth, salt, and wine. Stir until thickened. Add mushrooms, and cook for 2 minutes. Combine egg yolks and cream. Add a small amount of hot mixture into egg mixture; then add egg mixture to hot mixture. Stir and cook for 3 minutes. Stir in chicken. To assemble, fill crêpes with 2 tablespoons chicken mixture, and roll up. Place in a 9×13-inch greased casserole in a single layer. Sprinkle with cheese. Cover with foil, and bake at 350 degrees for 15 minutes. To serve, place a crêpe over almond rice, and spoon a small amount of sauce over crêpe.Yield: 10 servings
