Hubby’s Favorite Crepes
TOTAL TIME: Prep: 30 min. Cook: 15 min.
YIELD: 5 servings.
"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
Ingredients
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1/4 cup butter, cubed
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1/2 pound sliced fresh mushrooms
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1/4 cup finely chopped onion
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1/4 cup all-purpose flour
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2 cups 2% milk
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2 teaspoons chicken bouillon granules
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1/2 teaspoon Italian seasoning
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1/4 teaspoon pepper
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1/2 cup sour cream
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3 tablespoons sherry or chicken broth
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2 cups finely chopped cooked chicken
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2 tablespoons minced fresh parsley, divided
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15 prepared crepes (9 inches)
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Additional sour cream, optional
Directions
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1.
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.
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2.
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.
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3.
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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