So-o-o-o good and so easy to make ahead.  Just spread the crepes with filling and refrigerate till ready to pop in the oven.


10 to 12 prepared plain crepes

1 package (16 oz.) Seabrook Farms® Creamed Spinach

2   tablespoons cornstarch

2   eggs

2   cups (1 pint) farmer style cottage cheese

¼  teaspoon each, onion salt, nutmeg, garlic salt

Two 6 3/4-oz. cans boneless chicken or 11/2 cups cooked chicken meat 

1  tablespoon butter or margarine, melted

Prepare spinach according to package directions.  In 2-quart bowl mix cornstarch with eggs until smooth. Stir in cooked spinach a little at a time.

Add cottage cheese, all seasonings, and chicken.

Place a crepe, browned side down on a large heatproof platter, spread with filling until all filling is used; ending with a crepe.

Brush top with melted butter or margarine, cover with aluminum foil.  Bake at 400 degrees F for 40 minutes. 


One 10 ¾ oz. can condensed cream of vegetable soup

½ cup light cream

¼  cup sherry wine (optional) or water

3  tablespoons each, grated onion, grated carrot, diced celery

1  tablespoon minced parsley

1/16 teaspoon ground thyme

½  cup grated Swiss Cheese

In a 1-quart saucepan combine soup and cream .  Mix until smooth.

Stir in sherry wine or water, and all seasonings.  Heat over low heat until vegetables are crispy tender.  Do not allow to boil.  Remove foil: pour sauce over crepes and sprinkle with cheeses.  Return to oven, uncovered until cheese melts and browns lightly.

Yield:  Makes 8 to 10 servings.