Chicken crepes
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Egg | |
| ½ | cup | Milk |
| ⅛ | teaspoon | Salt |
| 1 | teaspoon | Corn oil |
| ⅓ | cup | Whole wheat flour |
| 2 | tablespoons | Butter |
| 2 | tablespoons | Whole wheat flour |
| ½ | cup | Chicken broth |
| ½ | cup | Milk |
| 2 | tablespoons | Dry white wine |
| ½ | cup | Cooked mushrooms |
| ½ | cup | Swiss cheese,grated |
| ½ | cup | Cooked chicken |
| ¼ | cup | Fresh parsley,chopped |
Directions
FILLING
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 crepes,place ⅓ cup of filling into center of each crepe.Roll into a tube shape and turn ends under.Serve hot.Makes 4 filled crepes with 9 grams of protein each.