| Chicken Crepes
Categories: Milk, White wine, Wine, Parsley, Cheese, Butter, Mushrooms, Chicken Broth, Chicken, Eggs
1 Egg
1/2 cup of milk
1/8 teaspoon of salt
1 teaspoon of Corn oil
1/3 cup of Whole wheat flour
FILLING
2 tablespoons of butter
2 tablespoons of Whole wheat flour
1/2 cup of Chicken broth
1/2 cup of Milk
2 tablespoons of Dry white wine
1/2 cup of cooked mushrooms
1/2 cup of Swiss cheese, grated
1/2 cup of cooked chicken
1/4 cup of Fresh parsley, chopped |
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Combine all ingredients in a bowl. Drop by tablespoon onto a oiled hot skillet or crepe pan. Do not over crowd because mixture spreads widely. After 1 minute, turn and cook the other side until golden. Stack crepes until ready for filling. Filling: Melt butter in a medium size saucepan. Add flour and stir for 1 minute. Then add broth, milk and wine. Blend until smooth. In a separate bowl, combine the remaining ingredients and stir into sauce. To assemble crêpes, place 1/3 cup of filling into center of each crêpe. Roll into a tube shape and turn ends under. Serve hot. Makes 4 filled crepes with 9 grams of protein each. |
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