Crepes: 1 cup milk, 1% low fat or skim ¾ cup all purpose flour 2 large eggs 1/8 teaspoon salt
Filling: 1 tablespoon margarine 1/2 cup onion, diced 1 cup sliced fresh mushrooms 3 tablespoons all purpose flour 1 1/2 cups chicken broth 1 1/2 cups diced chicken 1/2 teaspoon thyme 1/4 teaspoon white pepper 1 cup frozen petite peas
First make the crepes:
1. In blender container combine all crepe ingredients and process until smooth.
2. Let stand for 15 to 20 minutes.
3. Lightly spray an 8 inch nonstick skillet with nonstick cooking spray and heat.
4. Pour 1/8 of patter into skillet and quickly swirl batter so that it covers entire bottom of pan; cook over medium-high heat until edges and underside are dry.
5. Carefully turn crepe over; cook other side briefly just to dry, about 30 seconds.
6. Slide crepe onto a plate and let cool.
7. Repeat process until all the crepe batter is used.
To freeze: stack cooled crepes, using 2 sheets of wax paper between each to separate; store in zip-lock freezer bag.
To make the filling: 1. In 2 qt sauce pan, sauté the onion in margarine until softened.
2. Add mushrooms and sauté for 3 minutes, until they are tender. Set the onion and mushroom mixture aside, leaving all juices in the pan.
3. Add flour and cook, stirring constantly, for about 3 minutes longer.
4. Remove pan from heat and gradually stir in chicken broth (I find a wire wisk makes this a lot easier), return to heat and bring to boil.
5. Add back the onion and mushroom mixture.
6. Reduce heat and let simmer for 5 minutes.
7. Add chicken and seasonings and simmer 3 minutes longer.
8. While the chicken and seasoning are simmering, cook the peas part way in the microwave. Then stir in peas and cook until tender, about 3 more minutes. Let cool and divide into freezer bags. This recipe will serve approximate 4 people. My kids won’t eat this recipe, so I usually divide mine into 4 smaller bags and eat this for lunches.
To assemble and serve:
Thaw the bag of filling overnight in the refrigerator; pull the crepes out about half an hour before ready to cook. Preheat oven to 400. Spoon filling into crepes and roll up, placing in baking dish sprayed with nonstick cooking spray, seam side down and bake until heated through and crepe is browned, 15 to 20 minutes.
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