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Ingredients
Directions
- Saute/fry mushrooms, celery and onions in melted butter. Add in parsley, sherry, paprika and mix thoroughly.
- In separate bowl, combine soup, chicken and cheese. Add in mushroom mix.
- Fill crepe (2 Tbsp.) and place seam side down in lightly greased Pyrex dish. Bake, covered at 325 degrees for 15 to 20 min or possibly till thoroughly heated.
- Top with mix of 1/2 c. lowfat sour cream and 1/4 c. softened butter. Bake additional 5 min.
- Combine all ingredients for crepes and mix with electric mixer till well blended.
- Heat a non-stick skillet and pour sufficient batter in pan to make a very thin pancake. (Pour off any excess batter.) Brown on one side. Invert pan to remove crepe and let crepe rest on paper towel.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 302g | |
| Recipe makes 2 servings | |
| Calories 435 | |
| Calories from Fat 125 | 29% |
| Total Fat 14.09g | 18% |
| Saturated Fat 3.29g | 13% |
| Trans Fat 0.18g | |
| Cholesterol 218mg | 73% |
| Sodium 441mg | 18% |
| Potassium 407mg | 12% |
| Total Carbs 57.2g | 15% |
| Dietary Fiber 1.7g | 6% |
| Sugars 10.06g | 7% |
| Protein 18.82g | 30% |
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