Serves: 8
Total Calories: 1,068
1. In a large kettle place chicken, onion, celery, parsley, salt, and peppercorns. Add water to cover bring to boil. Reduce heat, cover, and simmer gently for 1 hour or until chicken is tender. Remove chicken strain and measure stock. There should be approximately 4 1/2 cups (boil down or add water to bring it to that amount if necessary).
2. When chicken has cooled, skin, bone, and cut into bite-size pieces. In saucepan melt butter add soy flour and cook, stirring, for 3 minutes. Add chicken stock slowly, stirring constantly cook for 10 minutes or until smooth and thickened. Add nutmeg, salt, and pepper to taste. Stir in chicken. Spoon 3 to 4 tablespoons sauce onto center of each crepe and roll up. Arrange filled crepes in a single layer in 2 9 x 13-inch baking dishes. Spoon remaining sauce over crepes. Sprinkle with a dusting of paprika. Place in a preheated 325° F oven for 15 to 20 minutes or until heated through.
Crepes:
1. In medium bowl, beat eggs slightly. Add all remaining ingredients beat until smooth.
2. Heat crepe pan, or 7 or 8-inch skillet over medium-high heat (375°F.) until hot. Grease pan lightly with oil.
3. Pour scant 1/4 cup batter into hot pan, immediately tilting pan until batter covers bottom. Cook until edges start to dry and center is set. If desired, turn to brown other side.
This Chicken Crepes recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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