Preheat oven to 400° F. Simmer the onions in a 10-inch frying pan with the vermouth and chicken broth for 8 to 10 minutes, or until tender and translucent. Stir in the mushrooms, cover the pan, and let cook 2 minutes while they render their juices. Fold the diced raw chicken into the mushrooms and onions, season lightly with salt and pepper, cover the pan again, and let simmer 1 minute. Uncover the pan and boil rapidly until all liquid has almost evaporated - 1 to 2 minutes. Fold in just enough of the cheese sauce to enrobe the ingredients - ½ to ¾ cup. Taste carefully and correct seasonings. Place 2 to 3 Tablespoons of filling on the bottom third of each crêpe - on the under and less attractive side. Roll into a fat sausage shape, and place seam side down in a buttered baking dish. Bring remainder of the cheese sauce to the simmer, and add droplets of milk, thinning it so that it coats the back of a spoon nicely. Spoon the sauce over each crêpe, and sprinkle cheese over each. May be completed to this point in advance; cover and refrigerate. Bake at 400° F just until bubbling hot and the cheese has browned lightly on top: Yield: 4 to 6 servings. All-Purpose Cheese Sauce
Melt butter in a saucepan. Add the flour; stir to form a roux. Add the milk; heat over medium heat, stirring constantly, until mixture thickens and comes to a boil. Reduce the heat to low. Add salt and pepper. Add the cheese; stir constantly until the cheese has completely melted. Correct the seasonings. Note: The sauce will be quite thick. Crêpes
Beat egg, milk, salt, vegetable oil and sugar in mixing bowl with a whisk until blended. Add flour; whisk until smooth. If necessary add a little more milk to make a thin batter. When ready to make crêpes, spray an 8-inch non-stick frying pan with vegetable oil spray. Heat over medium high heat until hot. Pour 3 Tablespoons batter into pan; quickly tilt to make a thin layer. Brown lightly on both sides. Yield: 6 crêpes. |