Rating: 5 stars
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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.

Recipe by Cooking Light November 2007

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Recipe Summary

Yield:
12 servings (serving size: 1 filled crepe)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

154 calories; calories from fat 28%; fat 4.8g; saturated fat 2.2g; mono fat 1.4g; poly fat 0.5g; protein 14.8g; carbohydrates 12.3g; fiber 0.6g; cholesterol 67mg; iron 1.2mg; sodium 248mg; calcium 118mg.
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