Crepes Farcie Recipe

Summary

Health IndexAverageCuisine
Course

Ingredients

 Spinach1⁄2 Pound, cooked, drained and forced through food chopper
 Egg yolks2 , slightly beaten
 Salt1⁄4 Teaspoon
 Pepper To Taste (Few Grains)
 All purpose flour1 Cup (16 tbs)
 Butter2 Tablespoon
 Onion1⁄2 Cup (8 tbs), finely chopped
 Finely chopped mushrooms1⁄2 Cup (8 tbs) (Fresh)
 Truffle1 , finely chopped
 Finely chopped cooked chicken breast1 1⁄2 Cup (24 tbs)
 Milk1 Cup (16 tbs)
 Sherry11 Tablespoon
 Grated parmesan cheese2 Tablespoon
 Bechamel sauce1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)

Nutrition Facts

Serving size: Complete recipe

Calories 4857 Calories from Fat 2454

% Daily Value*

Total Fat 274 g421.3%

Saturated Fat 134.6 g673.1%

Trans Fat 0 g

Cholesterol 920.2 mg

Sodium 4658.7 mg194.1%

Total Carbohydrates 447 g149%

Dietary Fiber 22.8 g91.2%

Sugars 215 g

Protein 140 g279.8%

Vitamin A 512.5% Vitamin C 120%

Calcium 188.4% Iron 145%

*Based on a 2000 Calorie diet

Directions

Mix spinach with egg yolks, salt, and pepper.
Add flour and mix until blended.
On a lightly floured surface, roll out dough 1/16 inch thick.
Cut into 4-inch squares.
Add squares one at a time to boiling salted water and cook about 2 minutes, or until tender.
Remove with a slotted spoon; cool separately.
Heat butter in a skillet.
Add onion, mushrooms, truffle, and chicken; cook about 10 minutes, stirring occasionally.
Gradually add milk, stirring constantly.
Mix in sherry and cheese.
Set aside Spoon filling along center of each pasta square and roll to form a tube.
Arrange rolls in a shallow baking pan and pour Bechamel Sauce, thinned with a little sherry over all.
Sprinkle with grated Parmesan cheese.
Set in a 350°F oven until thoroughly heated.
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