Chicken Filling:
1-2 c. cooked chicken, finely diced
1-2 red or yellow peppers, finely diced (mushrooms work instead too)
1 medium onion
6 cloves garlic
random herbs (I used some oregano, basil, sage and thyme, but you might
substitute in majoram or tarragon or Sherman thinks dill, but I think he's
nuts).
salt and pepper to taste
crepes (to be made right after or just before chicken filling)
1/2 - 1 c. shredded cheese (I mixed mozarella and cheddar)
1. Saute onions and garlic in olive oil 'til golden. Add rest of filling ingredients. Cook 10 minutesÊor so, 'til it seems cooked. :-)
2. Put one or two spoonfuls inside each crepe and roll the crepes up. Line up crepes in a glass baking dish (actually, I'm sure metal would work too, but glass is prettier).
3. Sprinkle cheese over whole and bake in preheated 350 degree F oven 20 minutes or so ('til cheese is nicely melted). Serve hot!
11/1/96