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Crepes: -
3/4
cup all-purpose flour
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1
cup skim milk
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1
beaten egg
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dash of salt
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Nonstick spray coating
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Sauce: -
2
cups sliced fresh mushrooms
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1/2
cup shredded carrot
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1/2
cup sliced leek or green onions
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1/2
cup water
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3/4
cup evaporated skim milk
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2
tablespoons cornstarch
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1/4
teaspoon salt
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1/8
teaspoon pepper
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2
tablespoons dry sherry
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1
cup shredded cheddar cheese (4 ounces)
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Filling: -
1
10 ounce package frozen chopped spinach, thawed and well drained
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2
cups finely chopped cooked chicken or turkey
1. Crepes: Combine flour, milk, egg, and salt. Beat until blended. Spray a 6-inch skillet with nonstick spray coating. Preheat skillet; then remove skillet from heat. Pour in 2 tablespoons batter. Lift and tilt skillet to spread batter. Return to heat; brown on one side only. Invert skillet over paper towels; remove crepe. Repeat with remaining batter.
2. Sauce: Combine mushrooms, carrot, leek, and water. Heat to boiling. Reduce heat; cover and simmer 5 minutes. Do not drain. Combine milk, cornstarch, salt, and pepper. Stir into vegetable mixture. Cook and stir until thickened and bubbly. Stir in sherry and 1/2 cup of the cheese until melted.
3. Filling: Combine spinach, chicken, and 1 cup of the sauce. Spoon 1/4 cup filling onto unbrowned side of each crepe. Roll up. Arrange crepes, seam side down, in a 3-quart rectangular baking dish. Spoon remaining sauce over crepes. Cover; bake in a 375 degree F. oven 25 minutes or until hot. Sprinkle with remaining cheese. Bake, uncovered, 5 minutes more. Makes 6 servings (2 crepes each).
- Make Ahead Tip Cool crepes. Stack crepes, placing 2 sheets of waxed paper between them. Wrap and freeze up to 2 months. Thaw before using.
- Servings Per Recipe 6,
- Calories 318,
- Protein (gm) 27,
- Carbohydrate (gm) 26,
- Fat, total (gm) 11,
- Cholesterol (mg) 111,
- Sodium (mg) 370,
- Percent Daily Values are based on a 2,000 calorie diet
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