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| 3 tbs |
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Butter |
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| 3 tbs |
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Flour |
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| 1-1/4 cups |
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Milk |
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| 1 tbs |
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Chicken base or bouillon |
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Salt and pepper to taste |
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| 5 slices |
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American cheese |
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| 1 |
Cook butter and flour until bubbly. Add milk, chicken base, salt and pepper. When mixture begins to thicken, add the cheese slices and stir until melted. Keep warm. Pour over crepes to serve. |
| 2 |
If sauce sauce develops a skin, stir it in and re-melt. |
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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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