Chicken Crepes

Serves: 5

Nutrition Information Per Serving:

calories total fat sat fat protein fiber sodium (mg) carbs ww pts
304 11 6 30 0 344 17 7

recipe ingredients
3 tablespoons butter
1/4 cup unbleached, all-purpose flour
1 can (12 ounces) evaporated skim milk, heated
1/2 cup fat-free chicken stock
3/4 cup medium-sweet Sauterne
1 cup grated, reduced-fat Swiss cheese
1/2 teaspoon Worcestershire sauce
2 tablespoons finely chopped parsley
1/4 teaspoon salt
1/4 teaspoon white pepper
2 cups diced, cooked chicken breast without skin
1/4 cup freshly grated Parmesan cheese
1 cup nonfat milk
3/4 cup unbleached, all-purpose flour
1/4 teaspoon salt
2 eggs, lightly beaten
1 teaspoon butter

recipe directions
Combine all crepe ingredients, except the butter, in a blender and blend until thoroughly mixed. To make the crepes, melt the teaspoon of butter in a crepe or omelet pan over medium heat. Tilt the pan to make sure the entire inner surface is covered. Pour the melted butter into the blender with the other ingredients and mix well. Pour just enough crepe batter into the pan to barely cover the bottom of the pan (about 2 tablespoons), and tilt the pan from side to side to spread the batter evenly. Cook over medium heat until the edges start to curl, then carefully turn the crepe using a spatula, and lightly brown the other side. Repeat until all of the batter is used, about 12 crepes. To keep the crepes pliable, place them in a covered dish as you make them. You will only need 8 of the crepes for this dish. Freeze remaining crepes for another use.

Preheat the oven to 375 degrees. Spray a 9-by-13-inch baking dish with a nonstick cooking spray and set aside. To make the filling, melt the butter in a large skillet. Add the flour and cook over medium-low heat, stirring constantly, for 3 minutes. Do not brown. Add the hot milk and chicken stock and the Sauterne and cook, stirring frequently, until thickened, about 5 minutes. Add the cheese, Worcestershire sauce, parsley, salt and white pepper and mix well.

Combine the chicken and 1/2 of the sauce (about 11/2 cups) and mix well. Set the remaining 11/2 cups of the sauce aside. Spoon about 1/3 cup of the chicken mixture in the center of each crepe. Roll each crepe around the mixture and place it, seam-side down, in the prepared dish. Spoon the remaining sauce over the crepes. Sprinkle the Parmesan cheese evenly over the top. Bake in the preheated oven until bubbly around the edges, about 8 minutes.


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  • Carol

    This takes longer to prepare than some recipes, but it’s very good! I like to add a little chopped fresh mushrooms to it.