chicken, spinach and mushroom crepes
- Number of Servings: 11
Ingredients
For the crepes:1 1/2 C. whole wheat flour1 1/2 C. all purpose flour6 small eggs3 Tbls. smart balance Omega cooking oil3 Cups Water1 tsp Salt1 tbls copped scallions, green parts onlyfor the filling:1/2 C. Onions, finely chopped2 Tbls smart balance Omega cooking oil, 3 C.Mushrooms, sliced4 Tbls Sherry, dry10 oz frozen Spinach, thawed, frained and squeezed dry. 1 lb boneless skinless Chicken Breast, poached and thinly sliced. For the sauce: 6 tbls all-purpose flour1 15 oz can of Chicken Broth1/2 tsp Salt,1/4 tsp Nutmeg, ground,2 egg Egg Yolks,
put the ingredients for the crepes in a blender and blend untill smooth. pour in a bowl and allow to sit for ten min.
Heat a 6 inch non-stick skillet, laddle in batter, and swirl, cook till lightly browned on one side and flip. cook till second side in lightly browned. remove from pan put onto a plate and cover. repeat till all the batter has been used. approx 24.
For the filling:
saute onions, add mushrooms and spinach cooking for 5 minutes or so, then add the sherry, salt and pepper, and simmer till nearly all the liquid has evaporated. add the cooked chicken.
allow the mixture to cool a bit.
divide the filling among the crepes and roll egg roll style. and places into a pan sprayed with non-stick spray.
for the sauce:
make a rue with the flour and oil, add the chicken stock salt and nutmeg and cook till thick and bubbly, then whisk in the egg yollks till blended. lpour a ladle of sauc over each crepe. topp with some cilantro and bake for about ten minutes till heated thru.
makes 11.5 servings.
a serving being two filled crepes.
Number of Servings: 11.5
Recipe submitted by SparkPeople user SPRINKLE65.
Heat a 6 inch non-stick skillet, laddle in batter, and swirl, cook till lightly browned on one side and flip. cook till second side in lightly browned. remove from pan put onto a plate and cover. repeat till all the batter has been used. approx 24.
For the filling:
saute onions, add mushrooms and spinach cooking for 5 minutes or so, then add the sherry, salt and pepper, and simmer till nearly all the liquid has evaporated. add the cooked chicken.
allow the mixture to cool a bit.
divide the filling among the crepes and roll egg roll style. and places into a pan sprayed with non-stick spray.
for the sauce:
make a rue with the flour and oil, add the chicken stock salt and nutmeg and cook till thick and bubbly, then whisk in the egg yollks till blended. lpour a ladle of sauc over each crepe. topp with some cilantro and bake for about ten minutes till heated thru.
makes 11.5 servings.
a serving being two filled crepes.
Number of Servings: 11.5
Recipe submitted by SparkPeople user SPRINKLE65.
Nutritional Info Amount Per Serving
- Calories: 289.0
- Total Fat: 13.6 g
- Cholesterol: 121.8 mg
- Sodium: 655.7 mg
- Total Carbs: 30.4 g
- Dietary Fiber: 3.4 g
- Protein: 11.7 g
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