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Creamy Chicken-Mushroom Crepes

Yield 12 servings (serving size: 1 filled crepe)
The flavor of applewood-smoked bacon lends depth to the filling. Prepare and refrigerate up to one day ahead; reheat in a large nonstick skillet over medium heat 10 minutes or until thoroughly heated.

Ingredients

  • 1 applewood-smoked bacon slice, diced
  • 1 pound skinless, boneless chicken breasts, cut into 1/2-inch pieces
  • 1/4 cup minced shallots (about 2)
  • 1 teaspoon chopped fresh thyme
  • 1 (8-ounce) package presliced mushrooms
  • 1 1/4 cups fat-free milk
  • 1 1/2 tablespoons all-purpose flour
  • 1/2 cup (2 ounces) shredded Gruyère cheese
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 12 Make-Ahead Crepes

Nutrition Information

  • calories 154
  • caloriesfromfat 28 %
  • fat 4.8 g
  • satfat 2.2 g
  • monofat 1.4 g
  • polyfat 0.5 g
  • protein 14.8 g
  • carbohydrate 12.3 g
  • fiber 0.6 g
  • cholesterol 67 mg
  • iron 1.2 mg
  • sodium 248 mg
  • calcium 118 mg

How to Make It

  1. Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from pan, reserving 1 1/2 teaspoons drippings in pan; set bacon aside. Add chicken to drippings in pan; sauté 3 minutes or until browned. Add shallots, thyme, and mushrooms; sauté 5 minutes or until tender.

  2. Combine milk and flour, stirring with a whisk until well blended. Gradually stir milk mixture into chicken mixture; bring to a boil. Reduce heat, and simmer until thick (about 2 minutes). Remove from heat; stir in bacon, cheese, parsley, salt, and pepper. Spoon about 1/4 cup chicken mixture in the center of each Make-Ahead Crepe; roll up.