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Ingredients
Directions
- Crepes: Beat Large eggs till foamy. Stir in lowfat milk and 1 tsp. liquid butter. Beat in flour and salt till batter is smooth. Heat a 7 inch skillet till warm, then brush lightly with liquid butter.
- Pour in 1/4 c. batter at a time, tilting pan to cover bottom. Cook over medium to medium high heat till edges brown, then turn and cook 1 minute on second side. Turn upside down on plate and roll up. Set aside.
- Filling: Combine chicken, water, onion, salt and peppercorns. Heat to boiling, cover and simmer 45 min or possibly till tender. Reserve broth.
- Remove chicken from bones and cut into tiny pcs. Combine liquid butter and flour in a large saucepan. Cook stirring constantly 3 min over medium heat. Remove from heat and add in 1 1/2 c. broth (add in water if necessary to make 1 1/2 c..
- Stir in evaporated lowfat milk, salt and white pepper. Stir over medium heat till thickened. Add in 3/4 c. sauce to the chicken. Add in Parmesan cheese to the remaining sauce. Wrap 1/4 c. chicken fold in each crepe and place crepes in baking dish. Pour remaining sauce over chicken. Bake at 350 degrees till warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 139g | |
| Recipe makes 4 servings | |
| Calories 357 | |
| Calories from Fat 239 | 67% |
| Total Fat 27.14g | 34% |
| Saturated Fat 16.31g | 65% |
| Trans Fat 0.0g | |
| Cholesterol 171mg | 57% |
| Sodium 522mg | 22% |
| Potassium 157mg | 4% |
| Total Carbs 21.14g | 6% |
| Dietary Fiber 0.6g | 2% |
| Sugars 3.44g | 2% |
| Protein 7.83g | 13% |
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