Chicken And Vegetable Crepes
|Vegetable oil spray||1|
|Flour||1⁄3 Cup (5.33 tbs)|
|Yellow cornmeal||2⁄3 Cup (10.67 tbs)|
|Vegetable oil||1 Tablespoon (Of Your Choice)|
|Skim milk||1 1⁄2 Cup (24 tbs)|
|Egg substitute||1⁄2 Cup (8 tbs) (Egg Substitute Equivalent To 2 Eggs)|
|Fresh broccoli||1⁄2 Pound, chopped|
|Fresh mushrooms||1⁄2 Pound, sliced|
|Plain non-fat yogurt||1 Cup (16 tbs)|
|Chopped fresh parsley||1 Tablespoon|
|Chopped onion||1 Teaspoon|
|Finely chopped cooked chicken||2 Cup (32 tbs)|
|Plain non-fat yogurt||1⁄2 Cup (8 tbs)|
|Chopped fresh parsley||1⁄2 Tablespoon|
Lightly spray a 6-inch nonstick skillet or crepe pan with vegetable oil.
In a large bowl, combine flour, cornmeal, oil, milk and egg substitute.
Beat until blended.
Place prepared skillet or crepe pan over high heat until hot, then remove from heat.
Spoon in about 2 tablespoons of batter; lift and tilt skillet to spread batter evenly.
Return to heat and brown one side only.
Invert pan over paper towel to remove crepe.
Repeat procedure to make 16 to 18 crepes, spraying pan occasionally with vegetable oil and stirring batter to keep cornmeal from settling.
Preheat oven to 350° F.
Lightly spray a shallow baking dish with vegetable oil.
Steam broccoli and mushrooms until tender.
In a medium bowl, combine 1 cup yogurt, 1 tablespoon parsley, onion and chicken.
Stir to mix well.
Add broccoli and mushrooms and mix gently.
Put 3 tablespoons of chicken and vegetable filling in each crepe.
Fold over once and place in prepared baking dish.
Spoon remaining 1/2 cup yogurt over crepes and top with 1/2 tablespoon of parsley.
Cover with foil and bake 20 minutes.