Rating: 3.5 stars
8 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

Fill tender crepes with a creamy mixture of chicken, cheese, frozen chopped spinach and sliced mushrooms for an elegant but easy weeknight meal. You can make the Basic Crepes ahead of time and freeze them until you're ready to use them in a recipe.

Cynthia Nims
Recipe by Cooking Light June 2006

Gallery

Recipe Summary test

Yield:
5 servings (serving size: 2 crepes)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sliced onion and mushrooms to pan; sauté 5 minutes or until mushrooms release their moisture and darken. Stir in chicken, green onions, 1/4 teaspoon salt, and spinach.

    Advertisement
  • Melt butter in a small saucepan over medium heat. Add flour to pan; stir with a whisk until blended. Cook 1 minute, stirring constantly. Gradually add milk to pan, stirring constantly with a whisk; cook 5 minutes or until thick. Remove from heat. Stir in remaining 1/2 teaspoon salt and pepper. Pour milk mixture over chicken mixture; stir to combine.

  • Preheat broiler.

  • Spoon about 1/2 cup chicken mixture in the center of each crepe; fold ends and sides over. Place, seam side down, in a 13 x 9-inch baking pan coated with cooking spray. Sprinkle crepes evenly with cheese. Broil 2 minutes or until lightly browned.

Nutrition Facts

411 calories; calories from fat 30%; fat 13.8g; saturated fat 6.7g; mono fat 4.1g; poly fat 1.4g; protein 40.1g; carbohydrates 30.9g; fiber 3.7g; cholesterol 164mg; iron 3.6mg; sodium 719mg; calcium 308mg.
Advertisement