Monday, October 26, 2009

Chicken Mushroom Spinach Stuffed Crepes


For dinner that evening, we made chicken mushroom spinach stuffed crepes with the remainder of the crepes we made in the morning. See the post below for a basic crepe recipe.

Saute:
2 chicken breasts in a medium pan over medium high heat. Once cooked, chop and set aside.

In a separate large pan saute over medium high heat:
1 C thinly sliced onion for 3 minutes, then add
1 package of mushrooms sliced, saute for 5 minutes or until vegetables are soft

Add:
1 package of frozen chopped spinach, thawed, drained and squeezed dry
Chopped cooked chicken breasts
1/2 C sliced green onions

Keep that warm while making a bechamel sauce in a separate pot.

Melt 1 TBSP butter over medium low heat in a small saucepan. Add 2 TBSP flour to pan, creating a roux. Cook 1 minute, stirring constantly. Slowly add 1 C 2% milk to pan stirring constantly with a whisk. After about 5 minutes, the sauce will thicken up. Season with salt and pepper to taste and 1/4 tsp freshly ground nutmeg.

Pour sauce over chicken and spinach mixture. Stir to combine thoroughly. Preheat broiler.

Spoon 1/2 C mixture in the center of each crepe then fold ends and sides over (like a burrito). Place seam side down in a 13x9 glass baking pan spread with cooking spray. Top crepes with Gruyere cheese or reduced fat Swiss cheese and broil lightly until cheese is melted and brown.

Yields 10 crepes with 2 crepes per serving.


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