Creamy Chicken Crêpes

Servings: 8


1 tablespoon unsalted butter
1/4 cup minced onion
1/4 cup finely chopped carrot
1/4 cup finely chopped celery
2 tablespoons minced parsley
2 cups finely chopped cooked chicken
1/2 teaspoon pepper
1/4 teaspoon oregano
1/4 teaspoon basil
3/4 cup dry white wine
1 1/2 cups dairy sour half-and-half or plain yogurt
8 plain crepes (recipe below)
1 1/2 cups (6 ounces) shredded lowfat Wisconsin Colby cheese

Cooking Directions:

Melt butter in large frying pan. Sauté onion, carrot, celery and parsley until almost tender. Add chicken, spices and wine. Simmer uncovered 15 minutes. Remove from heat and stir in dairy sour half-and-half or yogurt and 3/4 cup of the shredded cheese. Divide filling evenly between crepes and roll. Place in lightly buttered shallow baking dish, seam side down. Sprinkle remaining 3/4 cup shredded cheese over crepes. Bake at 425° F oven for 10 minutes, or until cheese starts to melt and crepes are hot.

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