Chicken Crepes Recipe
Ingredients
| Freshly grated parmesan cheese | 1 1⁄2 Cup (24 tbs), divided | |
| Whipping cream | 1 Cup (16 tbs) | |
| Basic crepes | 8 (1 Recipe) | |
| Butter/Margarine | 1 Tablespoon, melted | |
| Salt | 1⁄2 Teaspoon | |
| All purpose flour | 1⁄3 Cup (5.33 tbs) | |
| Butter/Margarine | 1⁄3 Cup (5.33 tbs) | |
| Finely chopped mushrooms | 1⁄4 Pound (Fresh) | |
| Ground nutmeg | 1⁄4 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Finely chopped cooked chicken | 3 Cup (48 tbs) | |
| Milk | 3 Cup (48 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 3753 Calories from Fat 2192
% Daily Value*
Total Fat 247 g379.3%
Saturated Fat 150.7 g753.7%
Trans Fat 0 g
Cholesterol 919.7 mg306.6%
Sodium 4319.9 mg180%
Total Carbohydrates 140 g46.7%
Dietary Fiber 2.6 g10.2%
Sugars 65.3 g
Protein 227 g453.9%
Vitamin A 75.4% Vitamin C 4%
Calcium 300.8% Iron 24.7%
*Based on a 2000 Calorie diet
Directions
Saute mushrooms in 1 tablespoon butter until tender.
Stir in salt, pepper, and nutmeg.
Melt 1/3 cup butter in a heavy saucepan over low heat; add flour and cook 1 minute, stirring constantly.
Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.
Stir in whipping cream.
Combine chicken mixture, mushroom mixture, and 2/3 cup sauce, stirring well.
Spoon 1/3 cup mixture into center of each crepe, and roll up tightly; place crepes, seam side down, in a lightly greased 13 x 9 x 2 inch baking dish.
Pour remaining sauce over crepes, and bake at 350° for 25 minutes.
Sprinkle with remaining 1/2 cup Parmesan cheese, and bake an additional 5 minutes.
Chef
