Chicken Bechamel crepes

For the crepes:
1 c whole wheat flour
1.5 c skim milk
2 eggs
1 T olive oil
1/2 t salt

For the chicken:
1 T olive oil
1 onion, chopped
1 c celery chopped
1/2 red pepper chopped
2 c chicken, cooked and diced
salt and pepper
poultry seasoning
1 1/2 c Bechamel sauce

For BEchamel Sauce:
1/2 onion
1 bay leaf
3 cloves
2 T butter
3 T whole wheat flour
2 c skim milk
salt and pepper
1/4 t nutmeg

Make crepes:
in a bowl, mix all ingredients and refrigerate for 2 hours.

In a skillet sprayed with cooking spray, pour 1/8 crepe mixture, spread evenly on skillet surface. Cook for 1 minute over medium heat. Turn crepe over and cook on other side for 30 seconds.

Bechamel Sauce:
place bay leaf on sliced onion half. prick with clove.
In a saucepan blend butter and flour. Cook for 2 minutes . Add milk and onion. Cook for 6 minutes, stirring constantly. remove onion, season with salt, pepper and nutmeg.

For chicken:
Saute onion, celery and pepper and chicken in oil. Season with salt, pepper, poultry seasoning and blend in 1/2 c bechamel sauce.

Spoon filling over crepes, roll and place in baking dish. heat in oven at 350 for 20 minutes or until golden.

remove from oven. Pour over rest of bechamel sauce and sprinkle with paprika.

Number of Servings: 8

Recipe submitted by SparkPeople user ALISONSLP.