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| 2 tbs |
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Butter |
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| 2-3 cloves |
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Garlic, crushed |
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| 3 cups |
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Half and half cream, room temp |
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| 1 tbs |
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Chicken base |
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| 1 cup |
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Asiago or parmesan cheese, grated |
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| Sauté garlic with butter until lightly browned. Add milk and chicken base. Simmer until thickened, but not too thick. Add cheese while whisking. Continue to whisk until melted. Pour over chicken-filled crepe. |
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| Recipe Source |
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Source: Standard Examiner
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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