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Chicken And Spinach Crepes

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  Sliced fresh mushrooms 2 Cup (32 tbs)
  Shredded carrot 1⁄2 Cup (8 tbs)
  Sliced leek/Green onions 1⁄2 Cup (8 tbs)
  Water 1⁄2 Cup (8 tbs)
  Evaporated skim milk 3⁄4 Cup (12 tbs)
  Cornstarch 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Dry sherry 2 Tablespoon
  Shredded cheddar cheese 1 Cup (16 tbs)
  Frozen chopped spinach 10 Ounce, thawed and well drained (1 Package)
  Finely chopped cooked chicken/Turkey 2 Cup (32 tbs)

Prepare crepes.
For sauce, combine mushrooms, carrot, leek, and water.
Cover; simmer 5 minutes.
Do not drain.
Combine milk, cornstarch, salt, and pepper.
Stir into vegetable mixture.
Cook and stir till thickened and bubbly.
Stir in sherry and 1/2 cup of the cheese till melted.
For filling, combine spinach, chicken, and 1 cup sauce.
Spoon 1/4 cup filling onto unbrowned side of each crepe.
Roll up.
Arrange crepes, seam side down, in a 13x9x2 inch baking dish.
Spoon remaining sauce over crepes.
Cover; bake in a 375° oven 25 minutes or till hot.
Sprinkle with remaining cheese.
Bake, uncovered, 5 minutes more.

Recipe Summary

Difficulty Level: 
Main Dish

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