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Crepes Fasnacloich

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brunch nut free mothers' day breakfast french

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Ingredients

crepeS:

2 eggs, beaten

1 cup flour

1 cup milk

1 tablespoon cooking oil

1/2 teaspoon salt

SAUCE:

4 tablespoons butter

4 tablespoons flour

3 cups milk

scant 1/2 teaspoon salt (if you don't use salted cooking sherry, use 1 teaspoon salt)

1/3 cup cooking sherry

pinch of tarragon (optional)

MEAT FILLING:

1 cup diced cooked ham

2 cups diced cooked chicken or turkey

parsley for final garnish