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Add a photoServings: 6
Ingredients
- 1 stick unsalted butter
- 1 c. flour
- 4 1/2 c. chicken stock
- 2 egg yolks
- 1/2 c. whipping cream
- Salt to taste
Directions
- Heat butter in a large saucepan, fold in flour and add in stock, stirring with a wire whisk till thickened and smooth. Cook over a very low flame for 18 min. Remove 1 c. sauce to use in filling. Enrich remaining sauce with egg yolks and cream. Don't allow to boil.
- For filling, heat chicken in a separate pan with 1 c. sauce. Add in more enriched sauce to desired consistency. Place about 1/4 c. chicken mix in the center of each crepe. Roll up and place crepes in a single layer in an 8"x12" or possibly 9"x13" oven proof pan. Cover crepes with remaining sauce. Sprinkle with Parmesan and brown in broiler for 2 to 3 min. If not to be served immediately, crepes may be reheated in a 350 degree oven for about 20 min before broiling.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 227g | |
| Recipe makes 6 servings | |
| Calories 258 | |
| Calories from Fat 170 | 66% |
| Total Fat 19.36g | 24% |
| Saturated Fat 12.06g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 54mg | 18% |
| Sodium 287mg | 12% |
| Potassium 176mg | 5% |
| Total Carbs 16.9g | 5% |
| Dietary Fiber 1.3g | 4% |
| Sugars 0.08g | 0% |
| Protein 4.29g | 7% |
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