Recipes for Diabetes - Savoury Chicken Crepes

Makes 5 servings of 2 crepes each

Ingredients (crepes)

2 eggs (lightly beaten)

1 237-mL bottle Vanilla Glucerna

175 mL (3/4 cup) all-purpose flour

Ingredients (chicken filling and sauce)

30 mL (2 Tbsp) margarine

45 mL (3 Tbsp) all-purpose flour

1 237-mL bottle Vanilla Glucerna

175 mL (3/4 cup) chicken broth

2 mL (1/2 tsp) poultry seasoning

1 mL (1/4 tsp) black pepper

283g-can (10 ounce-can) chicken chunks (breast of chicken canned in water)

150 mL (2/3 cup) chopped apple (pared and peeled)

125 mL (1/2 cup) chopped celery (1 medium stalk)

30 mL (2 Tbsp) chopped onion

Nutrition information will vary with product used.

Preparation (crepes)

Combine beaten eggs, Glucerna, and flour in small bowl.
Mix until blended (batter will be slightly lumpy).
Refrigerate batter for 1 hour; remove and mix well.
Heat 20-cm (8-inch) crepe pan (or pan with angled sides) on medium heat.
Spray pan sparingly with non-stick spray.
Add 60 mL (1/4 cup) batter to center of pan and tilt quickly so batter coats bottom.
Cook until lightly browned on bottom and dry on top.
Sparingly coat pan with non-stick spray between crepes as needed.

Preparation (chicken filling)

Preheat oven to 350°F (180°C).
In a skillet, melt margarine over low heat.
Add flour, stirring constantly until smooth.
Add Glucerna, chicken broth, poultry seasoning and pepper.
Stir for approximately 1 minute or until sauce thickens; remove from heat.
Set aside 60 mL (1/4 cup) sauce to be poured over finished crepes.
Combine chicken, apple, celery and onion into remaining sauce.
Place 45 g (1 1/2 ounce) chicken mixture across center of each crepe (browned side down) and roll.
Place crepes seam side down in ungreased oblong baking pan.
Pour reserved sauce over crepes.
Bake uncovered for 20 minutes or until crepes are hot.