Chef Anne Mooney - Orlando, FL
Adapted by A Restaurant Directory dot Com
July 2009

Yield: Three to four servings of four crepes each.

Ingredients:

• 12 to 16 Basic savory crepes
  (view recipe for Basic savory crepes)
• 5 tablespoons butter
• 1 small onion, finely chopped
• 1/4 pound fresh mushrooms, sliced
• 3 tablespoons all purpose flour
• 1/2 cup chicken broth
• 1/2 cup light cream or half-n-half
• 2 tablespoons dry sherry
• 2 cups cooked chicken or turkey, cut into bite-sized pieces
• 1 package frozen artichoke hearts (8 ounces) thawed, drained, cut into thirds
• 1/3 cup grated parmesan cheese
• 1 teaspoon fresh rosemary leaves, finely chopped
• 1/2 teaspoon salt, or to taste
• shredded Swiss cheese for topping (about one cup)

Method:

Melt 2 tablespoons butter in skillet; add onion and mushrooms. Cook, stirring, until mushrooms are wilted and onions are translucent. Stir in remaining butter, add flour and cook, stirring, until bubbly. Gradually add broth, cream and sherry. Cook, stirring, until sauce thickens. Stir in chicken, artichokes, Parmesan, rosemary and salt. Correct seasoning and set filling aside to cool.

Divide filling evenly among crepes. Place a ribbon of filling down the center of each crepe and roll the crepe around the filling to form a cylindrical or “cigar-shaped” package. Place rolled crepes, seam side down, in one layer in a shallow baking dish or casserole. Cover with foil and bake at 350 degrees for 20 to 30 minutes. Uncover, sprinkle Swiss cheese over crepes and continue baking until crepes begin to brown and cheese melts. Serve immediately.