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Chicken Crepes with Herb Cream Sauce

Submitted by: Mary on 08/13/2004
1877 views
2.67 avg rating
198 votes
 
 
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Ingredients

CREPES:

1 3/4 C Chilled heavy cream
1 3/4 C Cold water
1 1/2 C Low Carb bake mix
7 Egg whites
1/4 C Vegetable oil

CHICKEN MIXTURE:

7 T Butter
3 lbs Boneless/skinless chicken breast cut into strips
2 t Garlic, minced
1 1/2 Green pepper, chopped
8 ozs Mushrooms, sliced
1 1/2 lbs Fresh spinach, cleaned, chopped
Salt and pepper to taste
HERB CREAM SAUCE:

3 T Butter
3/4 C Leeks, chopped
3/4 C Celery, chopped
2 1/2 C Chicken stock
Salt and white pepper to taste
1 Pinch nutmeg
1 Pinch Cayenne pepper
1/3 C Fresh basil, chopped
xanthan gum (about 2 t, added a little at a time)

Directions

CREPES:



Place all ingredients except oil in the bowl of a food processor and combine until smooth. Strain batter through a sieve and allow to rest for 15 minutes.



Brush non stick crepe pan lightly with oil and heat to a medium heat.



Ladle 1 oz of bater into the pan and cook on the first side until edges begin to look dry. Turn the crepe once and cook briefly on the second side. Remove from the pan and continue uintil all crepes are cooked. Should make 30 crepes.



HERB CREAM SAUCE:



Heat large saucepan, add butter. Saute leeks and celery over medium heat for 2 minutes. Add stock and simemr until vegetables are soft about 4 minutes. Add cream, simmer 20 minutes until slightly thickened. Strain mixture into saucepan and heat. Thicken with xanthan gum (adding a little at a time) until desired thickness. Season with salt and white pepper. Add nutmeg, cayenne and chopped basil. Set sauce aside.



CHICKEN MIXTURE:



In large fry pan over medium heat add butter. Add chicken strips and garlic. Saute 5 to 6 minutes.



Add peppers and saute 2 minutes.



Add mushrooms and spinach, cook another minute.



Season to taste. Cool mixture.



For each serving:



Place chicken mixture into crepes evenly you should have 24 filled crepes. Roll each and place on lined half sheet pan. Heat in oven at 350F degrees for 5 to 7 minutes until heated through.



To serve, place 2 crepes on each plate and ladle approximately 1 1/2 ozs of the herb sauce mix over the crepes.

Servings

12

Calories

9

Time to prepare

45 minutes

Difficulty

Easy
 

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