Suesie's Chicken Crepes
- Number of Servings: 6
Ingredients
Crepes 1 lg egg 2 egg whites 1 1/2 fat free milk 1 cup all purpose flour 1/2 tsp salt Filling 4 skinless, boneless finely diced chicken breasts 1 cup reduced fat chicken broth 1 cup sliced mushrooms 6 spring onions, sliced 2 tbsp butter 1/3 cup flour 1 cup fat free evaporated milk 1/2 cup diced Munster cheese
Beat eggs, whites and milk. stir in flour and salt, refrigerate while making filling.
In non stick skillet, cook chicken until done, remove from pan and set aside. Saute mushrooms and onions until tender. Gently blend in flour. Add chicken broth, stir until it starts to thicken, then add the evaporated milk. Stir in the chicken. Fold in the cheese and remove from heat. Cover and set aside.
To prepare crepes, coat skillet with non stick cooking spray. Heat over medium heat. Pour 2 tbsp of crepe batter into center and swirl until it spreads out. Cook until the top appears dry, turn and lightly brown other side. Remove to wire rack, and as they cool, layer on waxed paper.
The batter makes about 12 crepes. Fill each with about 1/3 cup filling and roll, egg roll style, folding edges over and place in 13" x 9 " pan. Reserve about 1 cup of filling. Spread over the tops of the crepes, sprinkle lightly with Chili Pepper as garnish. Bake 20 minutes at 350.
Number of Servings: 6
Recipe submitted by SparkPeople user NOFAT4ME.
In non stick skillet, cook chicken until done, remove from pan and set aside. Saute mushrooms and onions until tender. Gently blend in flour. Add chicken broth, stir until it starts to thicken, then add the evaporated milk. Stir in the chicken. Fold in the cheese and remove from heat. Cover and set aside.
To prepare crepes, coat skillet with non stick cooking spray. Heat over medium heat. Pour 2 tbsp of crepe batter into center and swirl until it spreads out. Cook until the top appears dry, turn and lightly brown other side. Remove to wire rack, and as they cool, layer on waxed paper.
The batter makes about 12 crepes. Fill each with about 1/3 cup filling and roll, egg roll style, folding edges over and place in 13" x 9 " pan. Reserve about 1 cup of filling. Spread over the tops of the crepes, sprinkle lightly with Chili Pepper as garnish. Bake 20 minutes at 350.
Number of Servings: 6
Recipe submitted by SparkPeople user NOFAT4ME.
Nutritional Info Amount Per Serving
- Calories: 479.0
- Total Fat: 13.8 g
- Cholesterol: 161.8 mg
- Sodium: 765.9 mg
- Total Carbs: 31.7 g
- Dietary Fiber: 1.0 g
- Protein: 53.7 g
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