Directions:
- To prepare the crepes, lightly spoon 3/4 cup flour into dry measuring cups, and level with a knife. Combine flour and 1/8 teaspoon salt in a bowl. Add the milk, egg, and egg white, stirring with a whisk until almost smooth. Cover batter; chill 1 hour.
- Place an 8-inch crepe pan or nonstick skillet coated with cooking spray over medium-high heat until hot. Remove pan from heat. Pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute.
- Carefully lift the edge of crepe with a spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over; cook 30 seconds on other side.
- Place crepe on a towel; cool. Repeat procedure with remaining batter. Stack crepes between single layers of wax paper or paper towels to prevent sticking.
- Preheat oven to 350°.
- To prepare the filling, melt butter in a large nonstick skillet over medium heat. Add the shallots, and saute for 3 minutes. Add the mushrooms, thyme, and garlic; saute 5 minutes. Sprinkle the mushroom mixture with 3 tablespoons flour; cook 1 minute. Gradually stir in broth, sherry, 1/4 teaspoon salt, and pepper. Bring mixture to a boil; reduce heat, and simmer until thick (about 2 minutes). Remove from heat, and reserve 1/2 cup mushroom mixture. Stir the chicken into remaining mushroom mixture.
- Spoon about 1/3 cup chicken mixture onto center of each crepe. Bring 2 opposite sides to center; fold over filling. Place filled crepes, seam sides down, in a 13 x 9-inch baking dish coated with cooking spray. Spoon the remaining 1/2 cup mushroom mixture over crepes, and sprinkle with cheese. Bake at 350° for 15 minutes or until thoroughly heated.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 334.1 Kcal (1399 kJ) | ||
| Calories from fat | 69.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.73g | 12% | |
|---|---|---|---|
| Cholesterol | 107.31mg | 36% | |
| Sodium | 831.86mg | 35% | |
| Potassium | 477.95mg | 10% | |
| Total Carbs | 31.73g | 11% | |
| Sugars | 11.45g | 46% | |
| Dietary Fiber | 1.92g | 8% | |
| Protein | 36.73g | 73% | |
| Vitamin C | 2.4mg | 4% | |
| Iron | 3.7mg | 20% | |
| Calcium | 112.5mg | 11% | |
| Amount Per 100 g | |||
| Calories | 127.79 Kcal (535 kJ) | ||
| Calories from fat | 26.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.96g | 12% | |
|---|---|---|---|
| Cholesterol | 41.04mg | 36% | |
| Sodium | 318.16mg | 35% | |
| Potassium | 182.81mg | 10% | |
| Total Carbs | 12.14g | 11% | |
| Sugars | 4.38g | 46% | |
| Dietary Fiber | 0.73g | 8% | |
| Protein | 14.05g | 73% | |
| Vitamin C | 0.9mg | 4% | |
| Iron | 1.4mg | 20% | |
| Calcium | 43mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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