- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 354.2
- Total Fat: 16.6 g
- Cholesterol: 227.8 mg
- Sodium: 422.0 mg
- Total Carbs: 21.5 g
- Dietary Fiber: 0.7 g
- Protein: 26.8 g
Chicken and Mushroom CrepesSubmitted by: DMCMANIM
IntroductionGood use for leftover chicken breast Good use for leftover chicken breast
Crepes (make 2 hours before or earlier in the day)
2 tbsp butter
1/4 tsp salt
2 cups milk (2% used in calculations)
1 cup flour
1 lb sliced mushrooms
1/4 c. flour
1 c. chicken broth
2 egg yolks
1 c. shredded cheese ( I use monteray jack)
1/4 c. dry sherry or cooking sherry
1 c. milk
2 chicken breasts cooked and diced
(2 hours before) Crepes-beat 2 tbsp melted butter and remaining crepe ingredients until smooth. Cover and refrigerate for 2 hours or make earlier in the day. Using about 1/4 cup batter make crepes. I use two pans (sprayed with cooking spray) to make it go faster. I cook one side over med high heat in a smaller crepe sized pan until just browned and then flip into a larger pan to cook the other side and start another in the small pan. Makes about 16 crepes. Set aside to fill.
Spray non-stick saucepan with cooking spray, and cook mushrooms over med high heat until done (about 3 minutes). Remove from pan. In a bowl, mix broth, sherry, yolks, and 1 cup milk. Melt 2 tbsp butter in same saucepan and stirl in 1/4 c flour. Gradually stir sherry mix into flour mixture and cook until thickened. Add shredded cheese and stir until melted. Remove 1/2 cup of sauce. Add diced, cooked chicken and all but 1/4 cup of mushrooms to mixture and heat through.
Heat oven to 325. Spoon about 2 tbsp filling mixture into crepe and roll up. Place crepe seam side down in 13 x 9 pan. Continue until all crepes are filled (sometimes I need an additional pan). Stir 2 tbsp milk and remaining mushrooms into reserved sauce and pour on top of crepes (I do a line of sauce down the middle of the crepes). Bake 20 minutes. Serves 8 at 2 crepes each.
Number of Servings: 8
Recipe submitted by SparkPeople user DMCMANIM.