chicken, spinach and mushroom crepes

For the crepes:

1 1/2 C. whole wheat flour
1 1/2 C. all purpose flour
6 small eggs
3 Tbls. smart balance Omega cooking oil
3 Cups Water
1 tsp Salt
1 tbls copped scallions, green parts only

for the filling:

1/2 C. Onions, finely chopped
2 Tbls smart balance Omega cooking oil,
3 C.Mushrooms, sliced
4 Tbls Sherry, dry
10 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 flour
1 15 oz can of Chicken Broth
1/2 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.