Chicken & Spinach Crepes

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 351.0
  • Total Fat: 13.4 g
  • Cholesterol: 102.5 mg
  • Sodium: 670.2 mg
  • Total Carbs: 27.4 g
  • Dietary Fiber: 2.5 g
  • Protein: 28.6 g

View full nutritional breakdown of Chicken & Spinach Crepes calories by ingredient


Introduction

This is a modified recipe from the Better Homes & Gardens, New Dieters Cook Book, Meredith Books, 1st ed. , 1992, page 202. This is a modified recipe from the Better Homes & Gardens, New Dieters Cook Book, Meredith Books, 1st ed. , 1992, page 202.
Number of Servings: 5

Ingredients

    2 c. fresh mushrooms, sliced
    1/2 shredded carrot
    1/2 chopped scallions
    1/2 water
    3/4 c. evaporated skim milk
    2 tbs cornstarch
    1/4 tsp salt
    1/8 tsp pepper
    2 Tbs. sherry, dry
    1 c. shredded cheddar (4 oz)
    10 oz pkg. frozen spinach- thawed & well drained
    Recommeded 2 c. cooked chopped chicken or tukey (I used a 12.5 oz can chicken)

    Crepes: 3/4 c. flour, 1 c skim milk, 1 beaten egg & dash salt.

Directions

Prepare Crepes: Combine 3/4 c. flour, 1 c. skim milk, 1 beaten egg & pinch of salt. Beat til blended. Spray 6 in. skillet with nonstick coating. Preheat skillet, then remove fro from heat. Pour in approx 2 TBS batter. Lift & tilt skillet to spread batter evenly over bottom of skillet. Return to heat, brown on side. Invert skillet over paper towels- remove crepe. Repeat with remaining batter. If very careful about only using 2 TBS batter on each crepe, batter will make 12 crepes; otherwise you'll end up with only 11 like I did - which worked out perfectly for me cause I used only 12.5 oz. chicken instead of 2 c. as called for in the recipe, so I only had enough filling for 11 crepes.

For sauce, combine mushrooms, carrot, scallions, & water. Cover & simmer 5 minutes in saucepan. Combine milk, cornstarch, salt & pepper. Stir into vegetable mix. Cook & stir till thick & Bubbly. Stir in sherry & 1/2 c. cheese till melted.

For filling, combine, spinach, chicken, & 1 c. sauce. Spoon 1/4 c. filling into each un-browned side of crepe & roll up. Arrange crepes, seam side down, in 13x 9x2 in baking dish. Spoon remaining sauce over crepes. Cover, bake in 375 F oven 25 minutes ot till hot. Remove from oven & sprinkle remaining 1/2 c. cheese on top. Bake uncovered 5 more minutes. Serves 5.5.

Number of Servings: 5.5

Recipe submitted by SparkPeople user FEYCOLLEEN.