Chicken Crepes With Creamy Tarragon Sauce
Thank you Beverly!
Filling
12 ozs skinless, boneless chicken breast,
cooked and chopped
1 pkg chopped broccoli
1/2 cup nonfat sour cream
1/4 tsp nutmeg
1/4 tsp salt
1/8 tsp pepper
Crepes
3/4 cup skim milk
1 large egg
1/2 cup flour
1 tbsp flour
1 tbsp margarine, melted
1 dash salt
Sauce
2 tbsp flour
1 cup skim milk
1/2 cup chicken broth
1 tbsp tarragon
3 dashes Worcestershire sauce
Salt & Pepper to taste
In a blender combine all the crepe ingredients and blend on high
for one minute. Refrigerate for 20 minutes. While the batter is chilling,
prepare the filling. In a medium bowl combine all ingredients and blend.
Set aside. Spray a nonstick sauté pan with Butter flavored spray. Heat pan
on medium high heat for one minute. Pour a scant 1/4 crepe batter into the
pan using a circular motion. You will want the crepe to be approximately
6" in diameter. Slant the pan to evenly distribute the batter. Cook until
the crepe is golden - about 1 minute per side. Remove and place in between
sheets of waxed paper. Continue process until you have 6 crepes. Place
1/3 cup filling mixture on crepe and roll up tightly. Place seam side down
on a serving plate in a spoke wheel fashion. You will probably have
approximately 1/3 cup filling mixture left over - save.
To Prepare The Sauce: Place flour in a saucepan. Gradually add the
milk and chicken broth, stirring with a whisk until well blended. Stir in
remaining tarragon, salt, pepper and Worcestershire sauce. Add any
remaining filling mixture to sauce. Cook over medium heat for 8 minutes
or until sauce is thickened and coats the back of a spoon. Cover crepes
loosely with plastic wrap and microwave on high for approximately
3 minutes. Pour sauce over crepes and serve.
SERVING SIZE: 1 crepe
POINTS: (4)
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