Chicken and Crepes
Prep: 20 min
Cook: 45 min
Total: 65 min
Serves: 18
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Deliciously stuffed crepes filled with tender shredded chicken, crunchy water chestnuts, and a medley of sautéed vegetables create a satisfying dish that's hard to resist.
Ingredients
Ingredients
- 1 Cup Pancake Mix
- 2 - Egg
- 1 Cup Milk
- 2 Tbsp Oil
- 6 Tbsp Butter
- 1 Cup Celery - Chopped
- 1 Cup Onion - Chopped
- 1 Clove Of Garlic - Crushed
- 1/4 Cup Green Pepper - Chopped
- 1 Cup Water Chestnuts - Sliced
- 1/2 Tsp Monosodium Glutamate
- 1/2 Tsp Salt
- Dash Black Pepper
- 1/4 Cup All-Purpose Flour
- 1 Tbsp Soya Sauce
- 2 Cups Chicken Broth
- 3 Cups Chicken - Cooked, Shredded
- 2 Cups Bean Sprouts
- 1/2 Cup Slivered Almonds - Toasted
Directions
Directions
- Combine pancake mix, eggs, milk and oil in blender container; blend until smooth.
- Grease 5 or 6-inch frypan lightly; heat until hot.
- Pour about 3 tablespoons batter into frypan; tip until bottom is entirely coated.
- Fry until golden brown on both sides.
- Store between layers of waxed paper.
- Crepes may be made ahead of time; store between layers of waxed paper.
- Wrap in foil; store in freezer or refrigerator.
- Melt butter in large frypan.
- Saute celery, onion, garlic, green pepper and water chestnuts in butter until onion is tender-crisp.
- Add monosodium glutamate, salt and pepper.
- Add flour; mix well.
- Add soy sauce and chicken broth; cook, stirring, until thick.
- Add chicken, bean sprouts and almonds; simmer for 5 minutes.
- Spoon 1/2 cup chicken mixture into center of each crepe; fold over.
- Place in baking dish, seam side down.
- Bake at 325 degrees for 30 minutes.
- Bake for 15 minutes if crepes are warm.
Nutrition
Per serving · 18 servingsCalories
320
Fat
20 g
Saturated fat
6 g
Carbohydrates
24 g
Sugar
2 g
Fiber
2 g
Protein
12 g
Sodium
600 mg
Cholesterol
90 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 1 Cup Pancake Mix
- 2 - Egg
- 1 Cup Milk
- 2 Tbsp Oil
- 6 Tbsp Butter
- 1 Cup Celery - Chopped
- 1 Cup Onion - Chopped
- 1 Clove Of Garlic - Crushed
- 1/4 Cup Green Pepper - Chopped
- 1 Cup Water Chestnuts - Sliced
- 1/2 Tsp Monosodium Glutamate
- 1/2 Tsp Salt
- Dash Black Pepper
- 1/4 Cup All-Purpose Flour
- 1 Tbsp Soya Sauce
- 2 Cups Chicken Broth
- 3 Cups Chicken - Cooked, Shredded
- 2 Cups Bean Sprouts
- 1/2 Cup Slivered Almonds - Toasted
