Chicken and Artichoke Crepes with Hollandaise*

I had these once at a Renaissance Fair. SO good. Here is how to replicate them in your own kitchen!
(serves 6-8)

12-16 prepared crepes
5 T. Kerrygold* butter
1 small sweet onion, chopped
1/4 lb. cremini* mushrooms, sliced
3 T. flour
2/3 cup low sodium* chicken broth
1/2 cup half and half
2 cups cooked chicken or turkey, cut into bite size pieces
1 pkg. (8 oz.) frozen artichoke hearts, thawed, drained, and cut into thirds (I am using a can of
     art. hearts*)
1/3 cup grated Parmesan
1/4 t. crushed rosemary leaves
1/2 t. kosher* salt
Shredded Swiss
Hollandaise sauce*
Chopped chives*

Prepare crepes or bring to room temp. if refrigerated. Melt 2 T. butter in a frying pan; add mushrooms and onions. Cook, stirring, until mushrooms are limp. Stir in remaining butter til melted; add flour and cook, stirring until bubbly. Gradually stir in broth and cream; cook, stirring, til it boils and thickens. Remove from heat; stir in chicken, artichokes, Parmesan, rosemary, and salt. Cool. Divide filling equally between crepes., spooning it down the center of each; roll to enclose. Arrange crepes in a shallow casserole dish. Cover with foil and bake in a 375 oven for 20 min. Make or heat hollandaise. Remove crepes from oven. Sprinkle with Swiss. Serve with warm hollandaise. Sprinkle with chopped chives.

"As an adult, you are in charge of your own behavior."

Love,

MM