Chicken Stuffed Crepes Recipe

• 2 Large eggs
• 1 c. lowfat milk
• 1 teaspoon liquid butter
• 3/4 c. flour
• 1/2 teaspoon salt
• butter

1. Crepes: Beat Large eggs till foamy.
2. Stir in lowfat milk and 1 tsp.
3. liquid butter.
4. Beat in flour and salt till batter is smooth.
5. Heat a 7 inch skillet till warm, then brush lightly with liquid butter.
6. Pour in 1/4 c. batter at a time, tilting pan to cover bottom.
7. Cook over medium to medium high heat till edges brown, then turn and cook 1 minute on second side.
8. Turn upside down on plate and roll up.
9. Set aside.
10. Filling: Combine chicken, water, onion, salt and peppercorns.
11. Heat to boiling, cover and simmer 45 min or possibly till tender.
12. Reserve broth.
13. Remove chicken from bones and cut into tiny pcs.
14. Combine liquid butter and flour in a large saucepan.
15. Cook stirring constantly 3 min over medium heat.
16. Remove from heat and add in 1 1/2 c. broth (add in water if necessary to make 1 1/2 c..
17. Stir in evaporated lowfat milk, salt and white pepper.
18. Stir over medium heat till thickened.
19. Add in 3/4 c. sauce to the chicken.
20. Add in Parmesan cheese to the remaining sauce.
21. Wrap 1/4 c. chicken fold in each crepe and place crepes in baking dish.
22. Pour remaining sauce over chicken.
23. Bake at 350 degrees till warm.

eggs, milk, liquid butter, flour, salt, butter

Taken from cookeatshare.com/recipes/chicken-stuffed-crepes-34503 (may not work)