Creamy Chicken-Mushroom Crepes

1 Review
ADD YOUR REVIEW
Yield
12 servings (serving size: 1 filled crepe)
November 2007
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 154
  • Caloriesfromfat 28%
  • Fat 4.8g
  • Satfat 2.2g
  • Monofat 1.4g
  • Polyfat 0.5g
  • Protein 14.8g
  • Carbohydrate 12.3g
  • Fiber 0.6g
  • Cholesterol 67mg
  • Iron 1.2mg
  • Sodium 248mg
  • Calcium 118mg

How to Make It

Step 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.

Step 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.

You May Like

Advertisement

Build-a-Meal

Find recipes with ingredients that you have on hand.

+ +

Read More

Advertisement

Ratings & Reviews

jebavonct48's Review

jebavonct48
June 07, 2013
Excellent and easy. I used leftover grilled chicken breast so added it after sauteing the shallots and mushrooms. The only other change I made was substituting light baby Swiss cheese for Gruyere, which I did not have on hand, and adding half a tablespoon of dry sherry to the sauce. Served with the Make-Ahead Crepes, steamed green beans and tossed salad. My husband had 2, our guest had 3 and my daughter liked the recipe even though mushrooms are not her favorite. I particularly like that second helpings don't push you over the calorie edge with a dish so "elegant."