"This is a great way to use up leftover chicken. It always brings a smile to my husband's face when he comes in for supper and sees it on the table."—Joanne Sieg, River Hills, Manitoba
Hubby’s Favorite Crepes
Hubby's Favorite Crepes
Prep Time
30 min
Cook Time
15 min
Yield
5 servings
Ingredients
- 1/4 cup butter, cubed
- 1/2 pound sliced fresh mushrooms
- 1/4 cup finely chopped onion
- 1/4 cup all-purpose flour
- 2 cups 2% milk
- 2 teaspoons chicken bouillon granules
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon pepper
- 1/2 cup sour cream
- 3 tablespoons sherry or chicken broth
- 2 cups finely chopped cooked chicken
- 2 tablespoons minced fresh parsley, divided
- 15 prepared crepes (9 inches)
- Additional sour cream, optional
Directions
- In a large skillet over medium-high heat, melt butter. Add mushrooms and onion; saute until tender. Sprinkle with flour; stir until blended. Gradually add milk. Stir in the bouillon, Italian seasoning and pepper.
- Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in sour cream and sherry. Remove 1 cup sauce; set aside. Stir chicken and 1 tablespoon parsley into remaining mixture; heat through.
- Spread 3 tablespoons filling down the center of each crepe; roll up. Drizzle reserved sauce over the top. Sprinkle with remaining parsley. Serve with additional sour cream if desired.
Nutrition Facts
3 crepes with 3 tablespoons sauce (calculated without additional sour cream): 460 calories, 23g fat (13g saturated fat), 114mg cholesterol, 752mg sodium, 37g carbohydrate (12g sugars, 1g fiber), 25g protein.
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