Title: Le cafe de paris' chicken crepes
 Categories: Poultry, Main dish
      Yield: 6 Servings
 
MMMMM-------------------CHICKEN VELOUTE (SAUCE------------------------
      6 tb Butter
      6 tb All-purpose flour
      1 c  Whole milk
  1 1/2 c  Chicken broth
    1/3 c  Dry sherry
    1/3 c  Heavy cream
           Salt,white pepper to taste

MMMMM----------------------CHICKEN FILLING---------------------------
      8 oz Fresh mushrooms
      2 tb Butter
      3 c  Chicken cooked and cubed
      1 c  Chicken veloute

MMMMM-------------------------TO FINISH------------------------------
    3/4 c  Provolone, shredded 4oz.
    3/4 c  Swiss cheese, shredded 4oz.
    1/4 c  Parmesan, grated 1.5 oz.
    1/4 ts Paprika
      4 c  Broccoli florets, steamed
      2 c  Chicken veloute
     12    Crepes - plain not sweet
 
  To make the Chicken Veloute: Melt the butter in a medium size
  saucepan over medium heat. Stir in flour, bring to bubbling and let
  bubble a couple of minutes to get rid of the floury taste. Add the
  milk and chicken broth; cook, stirring, until thickened and bubbly.
  Stir in the sherry and heavy cream; season to taste.
  
  To make the filling: Cut the mushrooms into 1/4inch slices. In a heavy
  skillet, melt the butter over medium high heat. Add the mushrooms and
  saute about 2 minutes or just until limp. Remove from the heat and
  transfer to a large bown and cool to room temp. combine the mushrooms
  with the cubed cooked chicken and one cup chicken veloute.
  
  To finish: Toss together the cheeses and paprika in a bowl; set aside.
  Spread about 1/4c filling over the unbrowned side of each of 12
  crepes. Divide the broccoli over the chicken filling and roll up the
  crepes. The crepes can now be placed, seam side down in one large
  lightly greased gratin dish. Cover with 2 cups chicken veloute and
  sprinkle with the cheese mixture.
  
  Or, serve the crepes in individual gratin dishes- 2 per serving - and
  divide the sauce and cheese mixture among them. Can be prepared to
  this point, covered lightly with plastic wrap and refrigerated.
  Remove from fridge at least 30 minutes before baking.
  
  To finish the crepes, bake in a preheated 375F oven for 10-12 minutes
  or until bubbly and beginning to brown. Makes 6 servings of 2 crepes
  each.
  
  From Le Cafe de Paris in Ft. Lauderdale, Florida taken from the Ft.
  Lauderdale Sun-Sentinel March 6, 1997 typos by Kim Reese
  
  Nutritional info per serving: 673 calories, 47g protein, 41g fat, 28g
  carbohydrates, 240mg cholesterol, 719mg sodium, 55% calories from fat.