|Water||1⁄4 Cup (4 tbs)|
|Boneless skinless cooked chicken||4 Ounce, cut into cubes|
|Cooked chopped broccoli||1⁄2 Cup (8 tbs)|
|Cooked sliced mushrooms||1⁄2 Cup (8 tbs)|
|Onion powder||1⁄2 Teaspoon|
|Enriched flour||2 Teaspoon|
|Chicken bouillon||3⁄4 Cup (12 tbs), heated|
|Skim milk||1⁄2 Cup (8 tbs), heated|
|Ground nutmeg||1 Dash|
To Prepare Crepes: Combine first 4 ingredients in blender container; process until smooth.
Let stand 10 minutes.
Heat nonstick omelet pan.
Pour 1/4 of batter (about 3 tablespoons) into pan; quickly tilt pan to spread batter evenly over surface.
Cook until underside is dry; turn crepe and cook a few seconds longer.
Repeat process 3 more times to make 4 crepes.
To Prepare Filling: Place chicken, broccoli, and mushrooms in bowl; add onion powder and pepper and toss to combine.
To Prepare Sauce: Melt margarine in small saucepan; stir in flour.
Stirring constantly, add bouillon and milk; continue to stir and cook until thickened.
Do not boil.
Season with salt, pepper, and nutmeg.
To Serve: Spoon 1/4 of filling onto center of each crepe; roll crepes to enclose filling.
Place seam-side down in shallow small flameproof casserole; top with sauce.
Bake at 400°F.about 20 minutes or until heated through; then broil just until lightly browned, about 2 minutes.
Garnish with parsley.